Save A quick and flavorful fried rice featuring frozen mixed vegetables, fluffy eggs, and savory soy sauce—perfect for a healthy, satisfying meal in minutes.
I first made this fried rice on a hectic weekday and was amazed at how the frozen veggies transformed into a delicious dinner with very little effort.
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Ingredients
- Rice: 2 cups cooked and chilled white rice (preferably day-old)
- Vegetables: 1 ½ cups frozen mixed vegetables (e.g. peas, carrots, corn, green beans)
- Eggs: 2 large eggs
- Aromatics: 2 tablespoons vegetable oil, 2 cloves garlic minced, 2 green onions sliced (optional)
- Seasonings & Sauces: 3 tablespoons soy sauce (use low sodium if preferred), 1 teaspoon toasted sesame oil, ¼ teaspoon black pepper
- Garnish (optional): Sesame seeds, extra sliced green onions
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Instructions
- Prep pan:
- Heat 1 tablespoon of vegetable oil in a large non-stick skillet or wok over medium-high heat.
- Sauté aromatics:
- Add minced garlic and sauté for 30 seconds until fragrant.
- Cook vegetables:
- Add frozen mixed vegetables to the pan. Stir-fry for 3 – 4 minutes until heated through.
- Scramble eggs:
- Push vegetables to one side of the pan. Add remaining 1 tablespoon oil to the empty side, then crack in the eggs. Scramble eggs gently, cooking until just set.
- Add rice:
- Add the cold cooked rice to the skillet. Break up any clumps and mix everything together.
- Season rice:
- Drizzle soy sauce and sesame oil evenly over the rice. Season with black pepper. Stir-fry for 2 – 3 minutes, ensuring the rice is hot and well-coated in sauce.
- Add green onions:
- Add sliced green onions, if using, and stir to combine.
- Finish & serve:
- Taste and adjust seasoning if needed. Serve hot, garnished with sesame seeds and extra green onions if desired.
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Making this fried rice has become a favorite way for our family to clean out the fridge and create something colorful everyone enjoys together.
Required Tools
Large non-stick skillet or wok, spatula, knife and cutting board, measuring spoons and cups
Allergen Information
Contains egg and soy. If gluten is a concern, select tamari or a gluten-free soy sauce.
Nutritional Information
Per serving: Calories 340, Total Fat 11g, Carbohydrates 48g, Protein 10g
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Save This fried rice comes together quickly and is always a hit. Enjoy every bite and feel free to customize it with your favorite mix-ins.
Recipe FAQ
- → Can I use fresh vegetables instead of frozen?
Yes, fresh vegetables can be used; just chop them small and stir-fry until tender-crisp to maintain texture.
- → Is it necessary to use day-old rice?
Day-old rice is preferred as it is drier and less sticky, yielding better separation and texture when stir-fried.
- → How can I make this dish spicier?
Add chili sauce, crushed red pepper flakes, or chopped fresh chilies during cooking for a spicy kick.
- → What oil works best for stir-frying?
Vegetable oil is ideal for high-heat stir-frying; sesame oil added at the end imparts rich aroma and flavor.
- → Can I substitute eggs with tofu?
Tofu cubes or crumbles can replace eggs for a plant-based protein option while maintaining texture.
