Vegetable fried rice

Quick fried rice with cooked vegetables and egg, using safely cooled rice.

Before you start

Serves 4. Contains egg, soy and often wheat. See the rice storage guide; frying cannot make mishandled rice safe.

Ingredients

• 500 g cooked rice, chilled promptly and refrigerated for no more than 24 hours
• 2 eggs
• 2 tablespoons oil
• 1 carrot, finely diced
• 150 g frozen mixed vegetables
• 2 scallions, sliced
• 1–2 tablespoons soy sauce

Method

1. Use rice cooled quickly, ideally within one hour of cooking. If its handling is uncertain, make fresh rice instead and do not leave it sitting warm.
2. Cook carrot and frozen vegetables in half the oil until thoroughly cooked according to their packet instructions.
3. Push vegetables aside, add remaining oil and scramble eggs until set. Break up and mix through.
4. Add rice, scallions and soy sauce. Stir-fry until the rice is steaming hot throughout, at least 165°F/74°C. Serve immediately and reheat rice only once.

Make it a meal

Round it out with fruit, a simple salad or bread, depending on your appetite. For a busy week, add it to your family meal plan and check your pantry before shopping.

Leftovers

Refrigerate leftovers promptly in shallow containers, within two hours (one hour above 90°F/32°C). Keep the refrigerator at 40°F/4°C or below. Use refrigerated cooked leftovers within 3–4 days; reheat cooked dishes to 165°F/74°C. Reheat only the portion you need. Follow FoodSafety.gov storage guidance.

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Updated October 29, 2026 · Practical guidance