Egg and Vegetable Fried rice

Welcome to a slightly Japanese infused fried rice recipe! This dish is very simple and easy to make. All the ingredients used aresimple and are readily available at your home. This is mainly suitable as a dish for dinner.


  1. 8 cloves garlic minced
  2. 2 large onions chopped
  3. 1 cup cut and boiled carrots
  4. 1 cup cut and boiled cabbage
  5. 1 cup cut and boiled potatoes
  6. 3 eggs
  7. 4 cups steamed rice
  8. 2 cups vegetable stock
  9. 3 tablespoons cornflour
  10. 2 tablespoons butter/olive oil
  11. 2 tablespoons soy sauce
  12. 2 teaspoons salt and pepper each (you can add more if you need)


  1. Heat the butter in a large pan for 3 minutes in medium heat. Add in the garlic and onion. Cook for about 3 minutes until the onion turns transparent.

  2. In a separate bowl, dissolve the cornflour in the vegetable stock. Make sure there are no lumps left behind. Add it to the pan.

  3. Add all the boiled vegetables and mix through.

  4. Once the mixture begins to thicken, add in all the eggs (the eggs should be mixed before putting it into the pan)

  5. Leave the eggs for about 2 minutes and start stirring and mixing until the eggs are scrambled and gets incorporated into the rest of the mixture. Add some salt and pepper.

  6. Add some soya sauce and mix well.

  7. Finally add the steamed rice into the egg mixture and give it a good stir and mix. You can garnish with some chopped spring onions and sliced green cucumber.

  8. Serve hot. Enjoy your meal!

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