Name: Roasted Vegetable Fried Rice with Egg
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4
Ingredients: 4 cups cooked day-old white rice (chilled); 2 ears fresh corn (kernels cut off); 2 medium bell peppers (any color, diced); 1 large onion (diced); 4 large eggs; 3 tablespoons vegetable oil (divided); 3 tablespoons soy sauce (or to taste); 3 cloves garlic (minced); 1 teaspoon sugar (optional, for balance); Salt and black pepper (to taste); 2 green onions (sliced, for garnish, optional but cheap)

Description

Day-old rice is stir-fried with roasted late-summer vegetables like corn, peppers, and onions then finished with scrambled eggs for protein and richness. High-heat wok technique creates crispy rice edges while bold soy-based seasoning unifies the flavors. Simple roasting beforehand concentrates sweetness from humble ingredients. Approximately 30 minutes.

Cultural Background

Fried rice originated in China during the Sui Dynasty as a practical way to repurpose leftover rice, with the high-heat stir-fry technique rooted in Cantonese wok cooking traditions that emphasize quick cooking to preserve texture and flavor. This dish draws from those East Asian roots while incorporating roasting, a method used across many cultures to enhance vegetable sweetness without added cost. Over time, fried rice has become a global staple adapted with local ingredients in homes and restaurants worldwide.

Recipe Info

PREP TIME: 15 minutes
COOK TIME: 25 minutes
TOTAL TIME: 40 minutes
SERVINGS: 4
DIFFICULTY: Easy

Ingredients

4 cups cooked day-old white rice (chilled)
2 ears fresh corn (kernels cut off)
2 medium bell peppers (any color, diced)
1 large onion (diced)
4 large eggs
3 tablespoons vegetable oil (divided)
3 tablespoons soy sauce (or to taste)
3 cloves garlic (minced)
1 teaspoon sugar (optional, for balance)
Salt and black pepper (to taste)
2 green onions (sliced, for garnish, optional but cheap)

Instructions

Preheat oven to 425°F. Toss corn kernels, diced bell peppers, and diced onion with 1 tablespoon oil, salt, and pepper on a baking sheet. Roast for 15-20 minutes until vegetables are tender and lightly caramelized with some charred edges, stirring once halfway.
While vegetables roast, heat a large wok or skillet over high heat until very hot and smoking. Add 1 tablespoon oil, then scramble the 4 eggs until just set, breaking into small pieces; remove eggs to a plate.
Add remaining 1 tablespoon oil to the hot wok, then add minced garlic and stir for 10-15 seconds until fragrant but not burned.
Add the chilled day-old rice to the wok in an even layer; let it sit undisturbed for 1-2 minutes to develop crispy edges, then stir-fry vigorously for 3-4 minutes until rice is heated through and some grains are golden and crisp.
Stir in the roasted vegetables, soy sauce, and sugar if using; toss everything together over high heat for 2 minutes to combine and heat evenly.
Return the scrambled eggs to the wok, mix gently, and cook for another 1 minute until everything is hot and well integrated; taste and adjust seasoning with more soy sauce or salt if needed.
Remove from heat, garnish with sliced green onions if desired, and serve immediately.

Tips

- Use day-old refrigerated rice straight from the fridge for the best crispy texture; fresh rice will steam instead of fry.
- Ensure the wok or pan is ripping hot before adding rice to achieve restaurant-style crispy bits without sogginess.
- Swap in any cheap seasonal veggies like cabbage or carrots if corn or peppers are unavailable; frozen corn works well too.

Nutrition

Calories: 380
Protein: 13g
Carbs: 55g
Fat: 12g