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 when I had leftover rice and frozen vegetables, and it quickly became one of my favorite dinners to whip up when time is short but I still want something tasty.
Ingredients
- Rice: 2 cups cooked and chilled white rice (preferably day-old)
- Vegetables: 1 1/2 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, 1/4 teaspoon black pepper
- Garnish (optional): Sesame seeds, extra sliced green onions
Instructions
- Prepare skillet:
- Heat 1 tablespoon of vegetable oil in a large non-stick skillet or wok over medium-high heat.
- Sauté garlic:
- Add minced garlic and sauté for 30 seconds until fragrant.
- Stir-fry vegetables:
- Add frozen mixed vegetables to the pan. Stir-fry for 3–4 minutes until heated through.
- Cook 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 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.
- Finish:
- Add sliced green onions, if using, and stir to combine. Taste and adjust seasoning if needed. Serve hot, garnished with sesame seeds and extra green onions if desired.
Save Everyone in my family enjoys customizing their own bowl with extra green onions or a sprinkle of sesame seeds on top, making it a mealtime favorite that's simple and fun.
Required Tools
Large non-stick skillet or wok, spatula, knife and cutting board, measuring spoons/cups.
Allergen Information
Contains egg and soy. Check soy sauce label for wheat if avoiding gluten; use gluten-free soy sauce or tamari as needed.
Nutritional Information (per serving)
Calories: 340, Total Fat: 11 g, Carbohydrates: 48 g, Protein: 10 g
Save This recipe is the perfect way to turn simple ingredients from the freezer and pantry into a vibrant meal worth sharing.
Recipe FAQ
- → Can I use fresh vegetables instead of frozen?
Yes, fresh vegetables can be substituted; just chop them finely and stir-fry a bit longer until tender.
- → Is it necessary to use day-old rice?
Day-old rice works best to prevent clumping and achieve the ideal fried rice texture, but freshly cooked rice cooled to room temperature can be used.
- → How can I adjust the dish for more protein?
Adding diced tofu, cooked chicken, or shrimp boosts the protein content without altering the flavor balance.
- → What type of oil is best for stir-frying?
Vegetable oil or peanut oil works well for high-heat stir-frying, and toasted sesame oil adds a nutty aroma when drizzled at the end.
- → Can I make this dish spicier?
Yes, incorporate a dash of chili sauce or crushed red pepper flakes during stir-frying for added heat.
- → Any tips for preventing soggy fried rice?
Using chilled or day-old rice and cooking on medium-high heat while stirring quickly helps achieve a fluffy, non-soggy texture.