Vegetable Fried Rice with Runny Eggs

VEGETABLE FRIED RICE WITH BROWN RICE, SOY-BASED SAUCE, FROZEN VEGGIES, AND RUNNY EGGS. A DELICIOUS AND HEALTHY DINNER WHEN YOU DON’T FEEL LIKE COOKING OR HAVE MINIMAL INGREDIENTS!

A bird's eye view of three plates of 
 vegetable fried rice with sunny-side up eggs with chopsticks, a white linen. a plate of soy sauce, and a plate of sliced chives on a grey table.

Back in college, I went through a major Chinese food obsession. I still do occasionally, but I would say my peak happened sometime around late freshman/early sophomore year. When I felt like taking myself on a date, I would get cute, go to a coffee shop, visit my favorite local book store, and finish the day with Chinese food at one of my two favorite spots. I would always end up ordering way too much food and wanting to roll my ass out of the restaurant. But, under no circumstances could I leave without ordering egg drop soup (with lots of Sambal Oelek!) and a side of fried rice. At the very least, those leftovers fed me for a solid three days.

Anyways, I miss my college-era metabolism, but I still get hard cravings for fried rice. As much as I prefer it in my usual takeout order, unfortunately Marc likes steamed rice better than fried rice (which ???). But, he still loves my homemade version as a meal, and with it being so easy, we have it quite often! It’s not my go-to greasy version with BBQ pork, but it’s soooo good for a healthy weeknight dinner!

A closeup overhead shot of a plate of fried rice with eggs surrounded by a white linen, chopsticks, a bowl of soy sauce, and a plate of chives on a grey table.

Some key details about this vegetable fried rice

Vegetable fried rice is a meal I make when I have no ingredients and no patience. It’s my “I don’t feel like cooking” meal or my “I forgot to buy three ingredients for dinner tonight that I swore we had in the cabinet” back-up dinner. It requires only basic pantry ingredients by using rice, frozen veggies, and basic condiments from the Asian aisle at the grocery store! Oh, and eggs, because that’s the best part of fried rice!

To make it a bit healthier, I swapped brown rice for white and added a ton of extra veggies. I like runny eggs on top, but you could always scramble them as well! And the best part is that the dish takes thirty minutes to make from start-to-end. (I know a million recipes say they take “30 minutes”, but it’s actually true in this case).

These are the ingredients you’ll need

Hopefully, you have most of these ingredients on hand, but if not, I would highly recommend stocking up! This is the perfect meal to have as a back-up, and almost all of the ingredients will last in the pantry or freezer. Make sure you have:

  • Brown Rice: White also works. Just make sure it’s long grain, such as jasmine. You will want this pre-cooked and cooled, preferably overnight. I usually always have leftover brown rice in the fridge which is perfect. We’ll discuss what to do if you don’t have leftovers/pre-cooked rice!
  • Frozen Broccoli: Fresh would work as well but it will take longer to cook.
  • Frozen Mixed Vegetables: I use the frozen veg with carrots, peas, corn, and green beans. Whatever you like (or have in your freezer) will work.
  • Neutral Oil: I use grapeseed.
  • Garlic: Fresh is best but ground will do in a pinch.
  • Brown Sugar: You only need a little, but you can sub with honey or maple syrup if you prefer.
  • Ginger: Again, fresh is best but ground will do.
  • Low Sodium Soy Sauce: Regular would probably be fine, just expect a saltier flavor.
  • Sesame Oil: Toasted or un-toasted both work!
  • Rice Vinegar: I use unseasoned.
  • Scallions/Chives: I usually use chives, because I almost always have them either fresh or dried. However, scallions are also great!
  • Eggs: At least one per person.
  • Salt and Pepper: To taste, always.

Now let’s make vegetable fried rice!

Two overhead shots of a pan on a grey counter. The first pan has vegetables, with a spoon coming out of the side next to a bowl of soy sauce and 3 eggs. The other photo has a pan full of vegetable fried rice.

To start, make sure that you have cooked + cooled the brown (or white) rice and defrosted the frozen veggies! I just microwave the frozen broccoli for two minutes and drain out extra water. Then, I repeat these steps with the frozen veggie mix.

Next, you’ll whisk together some brown sugar, low sodium soy sauce, ginger, sesame oil, and rice vinegar. Set aside.

In a large pan, heat a few tablespoons of neutral oil over medium-high heat. When the oil is hot, add the broccoli and let it cook undisturbed until the broccoli is slightly charred and crispy on the edges, about 4-5 minutes. Do not stir! You want everything to get brown and charred.

When the broccoli is nice and brown, add the mixed veggies cooking until warm, about another 2-3 minutes. Then, add the garlic and saute until fragrant.

Next, add the rice and the sauce, stirring until everything is well mixed. Taste, and add salt if necessary. Press the rice into an even layer, and let cook another 5 minutes, until the rice is crispy. If the pan seems a bit dry, you can add a little more oil. Either way, the rice may stick a little, and that’s ok! More crunchies for you.

While the rice gets crispy, fry your eggs however you like. I recommend sunny side up or over easy!

When the rice is crispy, divide between four bowls, and top with scallions and an egg. Enjoy yolk-y, crispy rice bliss forever.

A bird's eye shot of three white plates of egg-y rice with wood chopsticks on a white linen on a grey table.

Um, I don’t just have cooked + cooled rice laying around?

On one hand, I don’t understand because I almost always have a tub of rice in the fridge. On the other hand, I totally understand because I almost never have cooked rice when I actually need it. Here’s what I do in those cases:

  • Microwave Rice: Ok, I know microwave rice isn’t the best thing in the world, and I hate that the containers are not recyclable. But, if there’s one thing that microwavable rice does really well, it’s being too dry. Which, coincidentally is what we need for fried rice! So, if you’re in need of a quick fix, just use two packets of microwavable brown rice and everything will be A-ok.
  • Quick Cooled Rice: Just make rice as usual, spread it around on a sheet pan in an even layer, and place it in the freezer until it’s cold and dried out (about 10-15 minutes). You can also place it in the fridge for about 30 minutes.
  • Fresh Rice: Worst case scenario, you can just make fried rice with fresh, hot rice. It might get a bit mushy since it has extra moisture. But, if the craving is real, it will still work.

Use long grain instead of short grain rice

For vegetable fried rice, or any fried rice for that matter, you should go with long grain! Short grain rice has a lot of extra starch, which will make the rice a bit more sticky and mushy when you mix it with other things. However, long grain rice doesn’t have quite as much starch, so it will dry out nicely and keep the vegetable fried rice from getting mushy. Rinsing the rice with cold water prior to cooking will also help keep the rice from getting sticky by removing extra starch.

Making a perfect sunny side up egg

I finally learned the secret to a perfect sunny side up egg, and I am pleased to discuss it here today. It’s actually v easy! First, heat a little oil in a non-stick pan. Olive oil or grapeseed oil are both great choices. Crack the egg in the pan, season with salt and pepper, and cover the pan with a lid (preferably glass so you can see what’s going on). Let the egg cook until the whites are set but the yolk is still runny. Remove with a spatula. The bottom will be nice and crispy, and the yolk will be perfectly runny!

Storing Leftovers

Keep leftovers in an airtight container in the fridge for 3-5 days. When reheating, add a little water to the rice, stir, and microwave for a minute or so. I would not recommend storing leftover eggs, because they get a little weird in the fridge, and they’re hard to reheat. Just make as many as you plan on eating, and make eggs fresh if you have leftovers!

However, if you cannot make fresh eggs, go the scrambled route. Just make a few scrambled eggs like you usually would, stir them into the rice, and enjoy the leftovers later!

A side view of a plate of egg-y rice with chopsticks on the side, surrounded by more plates, a bowl of soy, and a plate of chives on a grey speckled background.

Vegetable fried rice variations

Vegetable fried rice is completely customizable, so you can pretty much use whatever you have in your fridge. Here are a few variations that would be delicious:

  • Scrambled eggs instead of fried
  • Adding protein such as chicken, beef, pork, or prawns
  • Switching up the veggies with cauliflower, asparagus, peppers, or bean sprouts
  • Adding hot sauce such as Sriracha!
  • Mixing in some sliced kimchi
  • Adding a bit of diced pineapple
  • If you’re going for a no-rice route, you can always use cauliflower rice instead!

A few tips and tricks

This is truly a basic recipe, but there are a few things you can do to make sure it tastes just like fried rice from the hibachi instead of fried rice that has been sitting in a condensation-infiltrated takeout container!

  • Rinse the rice with cold water prior to cooking to make sure that there’s no extra starch! The rice is properly rinsed when the water runs clear and no longer looks murky.
  • For perfect fried rice, always use cold rice. Hot rice will get sticky and clumpy when it hits the pan.
  • Don’t be afraid of high heat. The high heat will crisp everything up and make sure the ingredients don’t simply steam together.
  • Fresh ingredients are always best, of course, but dried spices and herbs always work! Garlic powder, ground ginger, and dried chives are always great subs in a pinch.
  • I use frozen veggies, but fresh is always good too! You will just have to saute the veggies until they are completely cooked, which will likely take 10-15 extra minutes.
  • Don’t be afraid to let things char/crisp up. Letting the rice get crispy is what will help vegetable fried rice taste like it came straight off the hibachi!
An overhead photo of a plate of egg and vegetable fried rice on a white linen, next to wooden chopsticks, a bowl of soy sauce, and a plate of sliced chives on a speckled background.

Dishes To serve with Vegetable Fried Rice!

Spicy Red Miso Ramen + Shoyu Beef
Asian Chicken Lettuce Wraps
Five Ingredient Japanese Sticky Chicken
Coconut Curry Chicken Satay with Peanut Sauce
Thai Coleslaw

Vegetable Fried Rice with Runny Eggs



xo Sara Lynn

*Song of the day: Rainy Days by Culture Abuse

Vegetable Fried Rice with Runny Eggs | Serendipity by Sara Lynn
Pantry Staple Veggie Fried Rice with Runny Eggs

Crispy Brussels Sprouts with Fried Shallots, Bacon, & Dijon Vinaigrette

Crispy brussels sprouts are roasted until lightly charred and served with fried shallots, bacon, and Dijon Vinaigrette.

Crispy Brussels Sprouts with Fried Shallots, Bacon, & Dijon Vinaigrette
Continue reading “Crispy Brussels Sprouts with Fried Shallots, Bacon, & Dijon Vinaigrette”

Thai Cucumber Salad

Thai Cucumber Salad | Serendipity by Sara Lynn

I just got back from Vegas, and it was hot as f%^#*@((%.  I totally forgot what Vegas summer is like, and I think I almost died.  There is no escape.  It’s like being under a blowdryer.  It’s that feeling of when you open the oven and it burns your face.  It’s like your body is turning to dust and also you’re pouring a waterfall of sweat at the same time.  But!!! I had so much fun.  I got to go shopping with my grandma and spent probably three days worth of work on sandals.  My grandpa took me to breakfast at the golf club on multiple occasions.  I went to the second tiki bar of my life (the first being in Bergen, Norway, fun fact), and I drank all kinds of rum drinks and laughed with my friends.  Then, I woke up with my first Vegas hangover.  I breathed in a whole lot more cigarette smoke than I have ever wanted to.  I also got lost in my own hometown, and I was offended.  When did Vegas change the roads??  And, I found a lovely specialty coffeeshop near my childhood home, which didn’t even open until after I moved away! Continue reading “Thai Cucumber Salad”

Carrot Salad with Pistachios + Queso Fresco + Shallot Dressing

Ribboned Carrot Salad with Queso Fresco, Pistachios, & Shallot Vinaigrette | Serendipity by Sara Lynn

Carrot Salad with Feta, Pistachios, & Shallot Dressing

I feel like I don’t have any good stories to share with you guys lately.  I just work and cook and do a little yoga.  Is this what post-grad life is??  I get a degree, and I become someone who looks forward to coming home on Fridays and eating takeout pupusas in my sweatpants while watching Arrested Development reruns?  Because that’s exactly what I did this past Friday, and it was kind of amazing.  Although Saturday I went to a party and had two whole beers sooooo…yay?  Raise the roof?  I don’t know how to be young anymore.  Help!!!

In other exciting news, we also got a new Indian restaurant in town, and it’s the best one yet!  And this weekend, I’ll be in Seattle hopefully going to lots of fun bars and coffeeshops.  So, things are looking up in the ‘cool department’!

Easy Carrot Salad with Queso Fresco, Pistachios, & Shallot Dressing

Carrot Salad with Queso Fresco, Pistachios, & Shallot Dressing

On another note, may I introduce you to one of my new favorite recipes?  I didn’t know it was possible to like veggies this much, but omg this carrot salad is sososo good!!  I don’t think we appreciate carrot salad enough in the states, because I’ve never seen one here unless I was at an authentic-European deli of some sort, but I’m starting a petition to make it a thing.

I made this salad for Easter, and it was perfect with ham and scalloped potatoes.  Then, I used the leftover dressing to make more carrot salad for work lunches the next few days.  I’m pretty sure I ate like, 8 servings of vegetables a day that week.  I hope this obsession lasts and eventually upgrades to a spinach obsession.

For this salad, you can peel the carrots into long, pretty ribbons like I did.  Texturally, it’s my favorite, but peeling carrot ribbons takes a long time, and you end up with weird little carrot pieces once you can’t peel anymore.  In this case, I just turn them into carrot sticks and snack on them alone.  When I was being lazy with it, I just used grated carrots which is way faster and can be done with a food processor.  Either way, the real star here is the shallot dressing.  It’s slightly-spicy and creamy from the yogurt.  I would dip anything into it.  If you don’t like carrots, at least make the dressing and put it on some kale or something.

Also!  This salad can be made a day in ahead, but put the pistachios on right before serving or they will lose their crunch.  Ok?  Ok!

Carrot Salad with Feta, Pistachios, & Shallot Dressing


Carrot Salad with Pistachios + Queso Fresco + Shallot Dressing
Serves 8-12

Ingredients for the Salad

2 lbs. carrots, washed, trimmed, and peeled
4 oz. queso fresco, or feta, crumbled
1/2 c. pistachios, toasted
2 Tbs. Italian parsley, chopped

Ingredients for Dressing

1 small shallot, peeled and coarsely chopped
3 Tbs. white wine vinegar
3 Tbs. plain Greek yogurt
1 Tbs. Dijon mustard
2 tsp. honey
1/3 c. olive oil
Salt and pepper, to taste

Using a vegetable peeler, peel carrots into long ribbons.  Alternatively, you can shred them in a food processor.  Cover carrots with a wet paper towel to keep fresh.

To make the dressing, add shallot, white wine vinegar, Greek yogurt, Dijon mustard, and honey to a food processor.  Pulse until combined.  Drizzle in olive oil until emulsified.  Add salt and pepper to taste.

To prepare salad, add the queso fresco, pistachios, and parsley.  Toss with the shallot dressing, to taste.  Start with half the dressing and add more as needed.  Serve immediately.  To make the recipe ahead, combine everything but the pistachios.  Add the pistachios right before serving.


xo Sara Lynn

*Song of the day: Sleep Apnea by Beach Fossils

Carrot Salad with Queso Fresco, Pistachios, & Creamy Shallot Vinaigrette | Serendipity by Sara Lynn