• 2 cups cooked rice
  • 2 eggs
  • 1/2 cup red onions
  • 1 cup sweet bell peppers
  • 1 cup carrots
  • 1 clove minced garlic
  • 1 inch minced ginger
  • Salt and pepper to taste


  • 2 tablespoons soy sauce
  • 1 clove minced garlic
  • 1 inch minced ginger


1. Always start with cold rice.Heat up your wok or pan and fry your rice dehydrating it further until the grains separates and is no longer sticky. Crack and whisk the eggs setting them aside.Julien your onions and mince the ginger and garlic.Cube your carrots and bell peppers into almost equal sizes for even quick cooking.

2. Combine the soy sauce alongside your minced ginger and garlic.That will be the stir fry sauce. Pour 2 tablespoons cooking oil into a hot wok.Fry your onions,ginger and minced garlic until translucent and fragrant.

3. Add in the carrots tossing and turning until they are completely heated through.You want your veggies to be cooked but still crunchy.A minute or two should be enough. Throw in your sweet bell peppers tossing for a minute.Careful not to cook them for too long as this will trigger the steaming process forcing the veggies to release liquid into the wok turning your stir-fry into a braise.

4. Next in goes the rice,toss and combine well with the veggies until heated through and hot. Pour in the soy sauce mixed together alongside the minced ginger and garlic.Continue frying and tossing under high heat until all the liquid is absorbed and every grain of rice is coated in the soy glaze.

5. Take off the heat and serve hot.


Recipe by: We Men Should Cook

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