Frozen Veggie Fried Rice (Print Version)

Delicious fried rice featuring frozen veggies, eggs, and soy sauce ready in 20 minutes.

# Components:

→ Rice

01 - 2 cups cooked and chilled white rice (preferably day-old)

→ Vegetables

02 - 1 ½ cups frozen mixed vegetables (peas, carrots, corn, green beans)

→ Eggs

03 - 2 large eggs

→ Aromatics

04 - 2 tablespoons vegetable oil
05 - 2 cloves garlic, minced
06 - 2 green onions, sliced (optional)

→ Seasonings & Sauces

07 - 3 tablespoons soy sauce (low sodium preferred)
08 - 1 teaspoon toasted sesame oil
09 - ¼ teaspoon black pepper

→ Garnish (optional)

10 - Sesame seeds
11 - Extra sliced green onions

# Preparation Steps:

01 - Warm 1 tablespoon vegetable oil in a large non-stick skillet or wok over medium-high heat.
02 - Add minced garlic and cook for 30 seconds until fragrant.
03 - Add frozen mixed vegetables and stir-fry for 3 to 4 minutes until heated through.
04 - Push vegetables aside, add remaining oil to empty side, crack in eggs, and scramble gently until just set.
05 - Add chilled cooked rice, breaking up clumps and mixing thoroughly with vegetables and eggs.
06 - Drizzle soy sauce and sesame oil over the rice, season with black pepper, and stir-fry for 2 to 3 minutes until hot and evenly coated.
07 - Stir in sliced green onions if desired.
08 - Taste and adjust seasoning if necessary. Serve hot, garnished with sesame seeds and extra green onions as preferred.

# Expert Advice:

01 -
  • Ready in just 20 minutes for busy weeknights
  • Flexible: swap veggies or add protein for variety
02 -
  • Day-old rice gives fried rice the best texture&mdot;freshly cooked rice can be too soft.
  • This dish contains eggs and soy, and using gluten-free soy sauce or tamari makes it suitable for gluten-sensitive diets.
03 -
  • Use brown rice for a whole-grain version without changing cooking method.
  • Add a splash of chili sauce for some heat&mdot;or top with diced tofu for extra protein.
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