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+ servings

Vegetable Fried Rice and Eggs

Course Main Course
Prep Time 15 minutes
Cook Time 0 minutes
Servings 2
Calories 338kcal



  • In a large nonstick skillet, heat the oil over medium heat. Add the veggies and cook until softened. 
  • Add the seasoning blend and continue cooking for another minute.
  • Add the rice and stir and cook, until the rice starts to geta little crispy and the veggies start to brown. Move the rice and veggies tothe side of the pan.
  • Crack the eggs in the pan and fry to your liking. 
  • Serve the eggs over the rice and veggies. 


Use this again: The rice and veggies can be stored in the fridge, but are best made when ready to serve. 
For one or two servings: Recipe can easily be halved or doubled — or add an extra egg for more protein.
Store leftovers: This recipe is best made and eaten at the same time. 


Calories: 338kcal | Carbohydrates: 32g | Protein: 9g | Fat: 19g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 12g | Trans Fat: 1g | Cholesterol: 164mg | Sodium: 450mg | Potassium: 461mg | Fiber: 4g | Sugar: 5g | Vitamin A: 5495IU | Vitamin C: 48mg | Calcium: 67mg | Iron: 2mg