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–+ servings
Easy fried rice with vegetables and eggs.

Vegetable Fried Rice (With Cottage Cheese and Eggs)

Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Servings: 3 people
Author: Nico Pallotta

  • 2 packed cups (320 g) cooked rice
  • 3 eggs
  • ⅓ cup (80 g) cottage cheese
  • 1 tablespoon olive oil plus more as needed
  • ½ onion chopped
  • 2 cups (180 g) broccoli chopped small
  • 1 medium carrot diced small
  • 1 cup (150 g) frozen peas
  • 2 cloves garlic grated or pressed
  • 1 green onion thinly sliced
  • 2 tablespoons soy sauce low-sodium
  • ¼ teaspoon ground turmeric for color (trust me)
  • 2 pinches salt

  • Cook the eggs: Whisk 3 eggs, ⅓ cup cottage cheese, and a pinch of salt in a bowl. Heat 1 tablespoon olive oil in a large skillet over medium heat.
    Add the egg mixture and cook for 1 to 2 minutes, stirring often, until soft and creamy. Transfer to a plate.
    Step 1 Soft scrambled eggs cooking in a skillet until lightly set.
  • Cook the vegetables: In the same skillet, add another drizzle of olive oil.
    Cook ½ onion, 1 medium carrot, and 2 cups broccoli for about 5 minutes until slightly softened. Add 1 cup frozen peas and 2 cloves garlic and cook for 1 more minute. If the pan gets dry, add a splash of water.
    Step 2 Chopped onion, carrot, and broccoli sautéing in a hot skillet.
  • Fry the rice: Add 2 packed cups cooked rice and break up any clumps with a spoon.
    Stir in 2 tablespoons soy sauce, ¼ teaspoon ground turmeric, 2 pinches salt, and black pepper. Cook for 3 to 4 minutes, stirring occasionally, until the rice is hot.
    Step 3 Scrambled eggs folded into fried rice with sliced green onions.
  • Finish and serve: Add the cooked eggs and 1 green onion. Stir gently to combine. Taste and add more soy sauce or salt if needed. Serve hot.
    Step 4 Finished egg fried rice served warm with sesame seeds and a golden spoon.
Substitutions
  • Rice → Brown rice, jasmine rice, basmati rice, or quinoa.
  • Eggs → Liquid egg whites, JUST Egg, or crumbled tofu.
  • Cottage cheese → Low-fat Greek yogurt, Skyr, or dairy-free cottage cheese.
  • Olive oil → Avocado oil or another neutral cooking oil.
  • Onion → Shallots, leeks, or green onions.
  • Broccoli → Cauliflower, cabbage, zucchini, or bell peppers.
  • Carrot → Corn, diced sweet potato, or edamame.
  • Frozen peas → Shelled edamame or green beans.
  • Garlic → Garlic-infused olive oil, or omit.
  • Green onion → Chives or fresh cilantro.
  • Soy sauce → Tamari or coconut aminos.
  • Turmeric → Curry powder, or omit.
 
Dietary Variations
  • Vegan/Egg-free: Use 8 ounces extra-firm tofu or ¾ cup JUST Egg instead of the eggs and cottage cheese.
  • Dairy-free: Skip the cottage cheese and add 1 extra egg, or use dairy-free cottage cheese.
  • Gluten-free: Use tamari or certified gluten-free soy sauce.
  • High-protein: Add 2 eggs, ½ cup egg whites, edamame, chicken, shrimp, or a dollop of Greek yogurt.
  • High-fiber: Add extra vegetables, black beans, or use brown rice.
  • Lower-sugar: Use brown rice and avoid sweetened stir-fry sauces.
  • Nut-free: Naturally nut-free; just check packaged sauces.
 
Tips
  • Use cold rice: Day-old rice gives the best fried rice texture.
  • Keep the ratio: Too much cottage cheese can make the eggs watery.
  • Chop small: Small vegetables cook faster and mix in better.
  • Let it toast: Leave the rice undisturbed for a minute or two for extra flavor.
  • Use water if needed: A splash of water works better than extra oil.
  • Taste first: Soy sauce is salty, so adjust seasoning at the end.
  • Use what you have: Great for leftover veggies in the fridge.
  • Boost the protein: Add egg whites, edamame, chicken, tofu, or tempeh.
  • Finish fresh: Lime juice, green onions, or cilantro brighten the dish.
  • Store well: Keep leftovers in an airtight container in the fridge for up to 4 days.
 
🌱 Plant-Forward Recipe: 80% of the ingredients in this recipe come from plants.
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