Save to Pinterest 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 frozen veggie fried rice on a night when my fridge was nearly empty, and it became an instant favorite for both convenience and taste. The balance of veggies, rice, and savory sauce always brings back the comfort of quick family dinners after a hectic day.
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
Instructions
- Prep & Heat Oil:
- Heat 1 tablespoon of vegetable oil in a large non-stick skillet or wok over medium-high heat.
- Sauté Aromatics:
- Add minced garlic and sauté for 30 seconds until fragrant.
- Add Veggies:
- 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 the cold cooked rice to the skillet. Break up any clumps and mix everything together.
- Season & Stir:
- 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 & Serve:
- 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 to Pinterest My kids always ask for seconds and love helping sprinkle sesame seeds on top while we share stories from our day.
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 to Pinterest This recipe makes busy weeknights easier and delivers a nutritious, homemade meal in minutes.
Questions & Answers
- → Can I use fresh vegetables instead of frozen?
Yes, fresh vegetables work well; just chop them finely and adjust cooking time to ensure tenderness without overcooking.
- → What type of rice is best for this dish?
Day-old chilled white rice is ideal as it prevents clumping and yields a better texture when stir-fried.
- → How do I avoid soggy fried rice?
Using chilled rice and high heat while stirring quickly helps keep the grains separate and prevents sogginess.
- → Can I make this dish vegan?
Yes, simply omit the eggs and consider adding tofu or extra vegetables for protein and texture.
- → What can I substitute for soy sauce?
Low-sodium tamari or coconut aminos are good alternatives for a different but complementary flavor.
- → Is sesame oil necessary?
While not essential, toasted sesame oil adds a rich, nutty aroma that enhances the dish’s overall flavor.