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 after a busy day and was amazed how quickly it came together—plus, the frozen veggies delivered crunch and color with zero prep. Scrambling eggs right in the pan gives each bite extra heartiness.
Ingredients
- Rice: 2 cups cooked and chilled white rice (preferably day-old)
- Vegetables: 1 ½ cups frozen mixed vegetables (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 (low sodium optional), 1 teaspoon toasted sesame oil, ¼ teaspoon black pepper
- Garnish (optional): Sesame seeds, extra sliced green onions
Instructions
- Prep the Pan:
- Heat 1 tablespoon of vegetable oil in a large non-stick skillet or wok over medium-high heat.
- Sauté Garlic:
- Add minced garlic and stir for 30 seconds until fragrant.
- Cook Vegetables:
- Add frozen mixed vegetables. Stir-fry for 3 to 4 minutes until heated through.
- Scramble Eggs:
- Push veggies to one side. Add remaining 1 tablespoon oil to the empty side, crack in the eggs, and scramble gently until set.
- Add Rice:
- Add cold cooked rice, break up clumps, and mix everything together.
- Add Sauces & Seasonings:
- Drizzle soy sauce and sesame oil evenly. Season with black pepper. Stir-fry for 2 to 3 minutes, ensuring rice is hot and coated.
- Finish & Serve:
- Add sliced green onions, stir to combine, adjust seasoning, and serve hot with sesame seeds and extra green onions if desired.
Save This fried rice is a favorite after busy evenings—everyone enjoys the fun of customizing their own bowl with favorite toppings and a splash more soy sauce.
Required Tools
Large non-stick skillet or wok, spatula, knife and cutting board, measuring spoons and cups
Allergen Information
Contains egg and soy sauce. For gluten concerns, use gluten-free soy sauce or tamari.
Nutritional Information
Calories: 340, Total Fat: 11 g, Carbohydrates: 48 g, Protein: 10 g per serving
Save This fried rice makes a delicious meal in minutes—perfect for lunch or dinner when you need something quick and satisfying.
Recipe FAQ
- → Can I use fresh vegetables instead of frozen?
Yes, fresh vegetables can be used but cooking times may slightly increase to ensure they soften properly.
- → What type of rice works best for this dish?
Day-old chilled white rice is ideal as it prevents clumping and yields a better texture during stir-frying.
- → How do I prevent the eggs from overcooking?
Scramble the eggs gently over medium heat and remove them from the pan as soon as they're just set to retain softness.
- → Can I adjust the seasoning for dietary needs?
Absolutely, consider using low-sodium soy sauce or tamari for gluten-free options and reduce salt accordingly.
- → What can I add for extra protein?
Diced tofu or cooked chicken pieces can be incorporated during stir-frying to boost protein content.