Veggie & Egg Fried Rice
The best use for leftover rice. Cheap, fast, and flexible — swap in whatever vegetables you already have.
15 min · ~$1.40/serving · 4 servings · Everything on this list is available at any major grocery store (Walmart, Aldi, Kroger, etc.)
General suggestion, not medical or nutritional advice. Always check ingredient labels for allergens and consult a physician or registered dietitian before making dietary changes. You use this recipe at your own risk.
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Everything on this list is available at any major grocery store (Walmart, Aldi, Kroger, etc.)
Who's eating?
Feeding 4 people · Est. total: $5.60 (prices vary by store and region)
Ingredients
- 4 cup Cooked rice (day-old is best)
- 3 each Eggs
- 1½ cup Frozen peas and carrots
- 3 tbsp Soy sauce
- 2 each Green onion, chopped (optional)
- 2 tbsp Cooking oil
Instructions
- Heat 1 tbsp oil in a large pan or wok over high heat. Scramble the eggs, break into small pieces, and remove from pan.
- Add remaining oil, then the frozen peas and carrots. Cook 3-4 minutes until thawed and warmed through.
- Add rice, breaking up clumps, and stir-fry 4-5 minutes until it starts to lightly brown.
- Return eggs to the pan, add soy sauce, and toss everything together for 1-2 minutes.
- Top with green onion and serve.
Cost estimate last checked 2026-08-09. Actual prices vary by location and store — this is a planning estimate, not a guarantee.