Save to Pinterest A quick and flavorful fried rice featuring frozen mixed vegetables, fluffy eggs, and savory soy sauce is perfect for a healthy, satisfying meal in minutes.
I first made this fried rice on a busy weeknight when I needed something hearty but didn&t want to spend much time in the kitchen. It became an instant favorite—the flavor payoff is incredible given how simple it is.
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 & Sauté:
- Heat 1 tablespoon vegetable oil in a large non-stick skillet or wok over medium-high heat. 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.
- Eggs:
- Push vegetables to one side of the pan. Add remaining 1 tablespoon oil to the empty side, then crack in eggs. Scramble gently until just set.
- Add Rice:
- Add the cold cooked rice. Break up any clumps and mix everything together.
- Season:
- Drizzle soy sauce and sesame oil over the rice. Season with black pepper. Stir-fry for 2–3 minutes until rice is hot and coated.
- Finish & Serve:
- Add sliced green onions if desired. Stir to combine. Taste and adjust seasoning, serve hot with sesame seeds and extra green onions.
Save to Pinterest This veggie fried rice is one of those meals everyone in my family loves—even picky eaters. It is always a crowd-pleaser and makes great leftovers for lunch the next day.
Required Tools
Large non-stick skillet or wok, spatula, knife and cutting board, measuring spoons and cups.
Allergen Information
Contains egg and soy from soy sauce. If gluten-sensitive, check your soy sauce label or swap for tamari.
Nutritional Information (per serving)
Calories: 340, Total Fat: 11 g, Carbohydrates: 48 g, Protein: 10 g.
Save to Pinterest Give this fried rice a try the next time you're short on time but still want something tasty and filling. You'll be surprised at how satisfying and versatile this simple meal can be.
Recipe FAQs
- → Can I use fresh vegetables instead of frozen?
Yes, fresh vegetables work well. Adjust cooking time to properly soften them without overcooking.
- → How do I prevent the rice from sticking together?
Using day-old, chilled rice helps prevent clumping. Break up any clumps before cooking and stir-fry thoroughly.
- → What alternatives to soy sauce can I use?
Low-sodium soy sauce, tamari, or coconut aminos are great alternatives for different dietary needs.
- → Can I add protein to the dish?
Yes, diced tofu, cooked chicken, or shrimp are excellent additions to increase protein content.
- → Is there a way to make it spicier?
Adding chili sauce, crushed red pepper, or fresh chili slices can provide a desirable spicy kick.
- → What oil is best for stir-frying?
Vegetable oil or neutral oils with high smoke points are recommended. Sesame oil adds flavor but should be used in small amounts.
