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.
The first time I made this fried rice was when I had leftover rice in the fridge and little time to spare. It quickly became a go-to for busy evenings because everyone loved the flavors and comforting texture.
Ingredients
- Rice: 2 cups cooked and chilled white rice (preferably day-old)
- Vegetables: 1 1/2 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, 1/4 teaspoon black pepper
- Garnish (optional): Sesame seeds, extra sliced green onions
Instructions
- Heat Oil & Sauté Garlic:
- Heat 1 tablespoon vegetable oil in a large non-stick skillet or wok over medium-high heat. Add minced garlic and cook for 30 seconds until fragrant.
- Cook Vegetables:
- Add frozen mixed vegetables and stir-fry for 3 minutes until heated through.
- Scramble Eggs:
- Push vegetables to one side. Add remaining oil, crack in eggs on the empty side, and gently scramble until just set.
- Add Rice:
- Add cold cooked rice to the skillet. Break up clumps and mix with vegetables and eggs.
- Season & Stir-Fry:
- Drizzle soy sauce and sesame oil over rice. Add black pepper. Stir-fry for 2 minutes, mixing well.
- Finish & Serve:
- Add sliced green onions if using. Stir to combine and adjust seasoning to taste. Serve hot, garnished as desired.
Save This dish is always a hit with my family when we gather for a quick lunch or a casual dinner. The simplicity and taste win everyone over, and it is fun letting everyone add their favorite garnishes.
Required Tools
Large non-stick skillet or wok, spatula, knife and cutting board, measuring spoons/cups
Allergen Information
Contains: Egg, Soy (from soy sauce). Check soy sauce for wheat if gluten is a concern, 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 Serve immediately for the best flavor and texture. Leftovers can be enjoyed cold or reheated for a fast meal the next day.
Recipe FAQs
- → Can I use fresh vegetables instead of frozen?
Yes, fresh vegetables like peas, carrots, corn, and green beans work well. Adjust cooking time slightly to ensure they are tender but crisp.
- → What type of rice is best for this dish?
Day-old cooked white rice is ideal as it is drier and prevents clumping during stir-frying. Brown rice can be used for a whole-grain option.
- → How do I prevent the eggs from overcooking?
Cook eggs gently over medium heat, stirring frequently until just set, then immediately mix with the rice to avoid toughness.
- → Can I add protein to make it more filling?
Yes, diced tofu or cooked chicken can be added along with the vegetables or towards the end of cooking for extra protein.
- → What alternatives exist for soy sauce?
You can use low sodium soy sauce, tamari for gluten-free needs, or coconut aminos as a milder alternative.
- → How do I add a spicy kick to this dish?
Incorporate a dash of chili sauce or crushed red pepper flakes during the stir-fry stage for added heat.