Quick & Easy, Family Recipes, Healthy Recipes, Leftover Makeover
A super quick and easy fried rice made with leftover basmati rice, eggs, and a few fresh veggies, seasoned with soy sauce and black pepper. Ready in just 10 minutes, it’s a wholesome, flavorful one-bowl meal perfect for busy weekdays or weeknights.
With simple ingredients and full of flavor, it’s a recipe you’ll make again and again!
Some recipes feel like home in every bite, and my Mumma’s Egg Fried Rice is one of those. Using leftover basmati rice, a handful of fresh veggies, eggs, soy sauce, and a generous sprinkle of black pepper, it’s the simplest of dishes that’s quick, effortless, full of flavor and endlessly comforting.
It’s my go-to wholesome, one-bowl lunch when working from home and a nostalgic treat straight from my childhood.
From Mumma’s Kitchen
This fried rice is pure comfort food. Growing up, my mom would make it with leftover rice, and even now she makes it for my dad the same way.
Her technique is simple yet brilliant! She simply sautés the veggies until just tender, seasons with soy sauce, adds the rice and cracks the eggs directly over the rice and veggies in the pan. She then sprinkles a generous amount of black pepper, and stirs it all together. In just a few minutes, every grain of rice is coated in silky, flavorful egg and ready to eat.
Simple Ingredients, Big Flavors
The magic of this fried rice lies in its few, wholesome ingredients. Leftover rice is the hero here. It gives the dish a satisfying texture while making it an ideal zero waste recipe. Eggs elevate the humble leftover rice into a highly nutritious meal. No carbs, no sugar, high in protein, containing all nine essential amino acids, and rich in iodine and choline, eggs are a true superfood.
Beyond nutrition, eggs coat each rice kernel beautifully, giving the fried rice a creamy, satisfying texture. Paired with crisp, fresh veggies like green onions, green peppers, edamame and broccoli (mom usually does peas, and green cabbage) that lend color, crunch, and natural sweetness, this simple combination becomes a powerhouse of flavor and nutrition.
And the soy sauce and black pepper? Minimal ingredients, maximum impact, elevating the dish, creating rich, layered flavors without any fuss.
Serving and Variations
I usually enjoy this fried rice as a crunch-time wholesome one-bowl lunch, working from home. It also pairs perfectly with Indian-Chinese mains like Chili Paneer or Chicken Manchurian for a heartier meal.
Over the years, I’ve tried versions with green beans, mushrooms, shrimp, or thinly sliced chicken, depending on what’s in my fridge. However you spin it, it comes together in just 10 minutes, including chopping the vegetables. It’s fast, easy, and satisfying and perfect for busy weekdays or weeknight dinners!
Why You’ll Love It
My Mumma’s Egg Fried Rice is simple, quick, wholesome, and endlessly versatile. In just 10 minutes, including chopping veggies, you get a dish that’s comforting, flavorful, and packed with nutrition. Its definitely one of my all-time favorite fried rice recipes.
Its charm lies in its speed and flavor, making it perfect for a busy weekday lunch or a cozy dinner at home.Whether you’re craving a quick lunch or a taste of childhood nostalgia, this dish never disappoints.
Simple, 10-minute fried rice with leftover rice, eggs, veggies and seasoned with soy sauce and black pepper.
Ingredients
UnitsScale
1–2 tbsp neutral cooking oil
2 medium green onions, thinly sliced, divided
1 small green or red bell pepper, thinly sliced (optional)
1cupbroccoli florets (see Variations)
1/4cup of frozen edamame or green peas, thawed
salt, to taste
1 tbsp soy sauce
1 1/2 cups cooked basmati rice or any long grain rice, like Jasmine rice (preferably a day old)
2 egg
1 tsp fine ground black pepper
4–5 cilantro sprigs, finely chopped, for garnish
Instructions
In a nonstick frying or sauté pan, heat oil over medium high heat and sauté the half of the green onions, peppers, and any other vegetables you are using.
Season with salt and sauté for a couple of minutes till they soften up.
Pour the soy sauce over the veggies. Within a few seconds, the soy sauce will start boiling up.
Add the rice to the pan and give it a good stir.
Crack the eggs directly over the rice and veggies and give it a quick stir.
Season with salt and fine ground black pepper.
Continuing stir-frying, making sure the egg coats the rice and the veggies and also cooks without sticking to the bottom of the pan.
Take the pan off the heat and serve hot.
Garnish with the remaining half of the green onions and the chopped cilantro.
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Recipe FAQ’s and Notes
Cold rice works best
Use leftover rice or chilled rice for the perfect non-sticky texture.
Eggs cook quickly
Crack them directly into the pan (my mom’s trick!) for the best flavor and coating.
Adjust seasoning last
Soy sauce, salt, and pepper can vary depending on your rice and veggies, so taste before serving.
Recipe Variations
Veggie-loaded: use any other veggies like shredded carrots or green cabbage, sliced green beans, mushrooms, etc. and bean sprouts for extra crunch.
Spicy kick: Toss in chili flakes, chopped green chilies, or a splash of sriracha.
Protein boost: Stir in diced chicken, shrimp, or tofu along with the eggs.
Hi I’m Vasanti
…and I ❤️ cooking ‘n clicking! Welcome to Signature Concoctions — where the modern table meets Indian roots. I share recipes that celebrate the vibrant flavors of my Indian heritage, reimagined for everyday life in a modern kitchen.
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