Recipes R Simple

Lunch Box Fried Rice – Vegetable and Egg Fried Rice – Quick and Easy


lunch box fried rice

Lunch Box Fried Rice – Vegetable and Egg Fried Rice – Quick and Easy

  I have been making this fried rice for over 8 years now. It always satisfies. My husband takes a packed lunch to work whenever possible. This fried rice is a regular for us. And  he still loves it after all these years. I make another version with Chicken, which is his favorite.  It’s very similar just adding chicken. Post that later. If you like fried rice and want to make it for your lunch box try this recipe. It’s super quick. (Thank goodness for frozen vegetables). Just cook the rice the day ahead. I cook the rice in a very small sauce pan so that once cooled down a bit – I can just put in the the fridge to cook the next morning. Remember rice cooked the night before is always best for fried rice. Scroll down for the Video. Let me know how you like it!

Lunch Box Fried Rice – Vegetable and Egg Fried Rice – Quick and Easy

Recipe Type: Rice / Easy
Author: Recipes ‘R’ Simple
Prep time: 12
Cook time: 10 
Total time: 22
Serves: 1

Ingredients:  This makes fried rice for one person. Simply double the recipe as needed

  • ½ cup long grain rice / basmati rice
  • 1 ¼ cups water
  • 3 Tbsp oil (sunflower) – divided
  • 2 eggs
  • ¾ cup frozen mixed vegetables (see note)
  • 2½ Tbsp Red Pepper (Capsicum), diced
  • 3 Spring onion Bulbs (White portions), sliced
  • Salt and pepper to taste
  • a dash of your favorite soy sauce or seasoning sauce (light)
  • Spring Onion Greens, sliced for garnish

frozen vegetables ingredients for lunch box fried rice


  • Cook the basmati rice / long grain rice the night before. Rinse well to remove all starch. Drain.
  • Add the rice to a small saucepan (one that can be stored in the fridge).
  • Add the specified amount of water.
  • Place on the small burner of your stove and bring to a boil. (A larger burner would cause the water to boil too rapidly, and the rice would not be cooked as effectively).
  • As soon as the water boils, cover and reduce heat to a very low flame.
  • Cook covered for 12 minutes.
  • The rice should be dryish. Make sure its ready by uncovering and increasing the heat. If you hear a crackling noise – it means theres no more water left on the bottom. Do not stir the rice. Allow to cool a bit covered.
  • Place in the fridge to chill overnight.
  • In the morning, dice your red bell pepper and slice the white portions of your spring onion / scallions.
  • Beat 2 eggs with ¹⁄8 tsp salt and ¼ tsp black pepper powder.
  • Fluff up the chilled rice gently with a fork to separate the grains.
  • Heat half the oil in a (nicely seasoned) wok and heat on HIGH flame.
  • When the wok is nice and hot, (almost smoking) – Add the bell pepper / capsicum and spring onion bulbs.
  • Toss quickly to soften the ingredients. you should get a nice whiff of the bell peppers and no browning should occur.
  • Add the fluffed up rice and toss for about a minute till the rice is nicely coated with the scented oil
  • Add salt to taste and the frozen vegetables. Toss till the vegetables are mixed through.
  • Remove this rice back into the pan used for cooking the rice initially.
  • Wipe the wok clean is needed. Add the remaining oil.
  • Heat up the wok again and add the whisked egg.
  • Allow to set briefly without stirring. Then scramble quickly. The egg should cook quickly but remain moist and not dried out.
  • Add the rice a little at a time from the pan while constantly tossing the eggs into the rice. This method of adding the rice a a steady stream instead of all at once, helps the rice to get toasted more evenly and enhances the aroma of the fried rice.
  • One all the rice is tossed will with the egg, taste to check for salt and add just a little bit of light soy sauce  for flavor.
  •  Remove the fried rice to your Lunch Box or Plate.
  • Finally add sliced spring onions greens and a dash of pepper on top.
  • (If packing your lunch box, the black pepper and spring onion should be added on top of the rice in the middle only. This way it can be mixed through just prior to eating. (Reheated if possible). This keeps the herb from wilting and the flavors remain fresh.)
  • Add a little chilli sauce on the side if desired.

Lunch Box Fried Rice – Vegetable and Egg Fried Rice – Quick and Easy

Try it and let us know – Lunch Box Fried Rice – Vegetable and Egg Fried Rice – Quick and Easy .

  • Using frozen vegetables makes this fried rice super easy. No need to defrost the frozen vegetables. Add the frozen veggies straight to the HOT fried rice and it gets thawed in the process. The element of water from the ice also ensures the fried rice never tastes dry. Take out the frozen vegetables from the freezer only when you need to add them.
  • Red capsicum is preferred over Green Capsicum for this particular recipe. It goes particularly well with the frozen vegetables.
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