Save to Pinterest A quick and flavorful fried rice featuring frozen mixed vegetables, fluffy eggs, and savory soy sauce, this dish is perfect for a healthy, satisfying meal in minutes.
This recipe became my go-to on busy weeknights when I wanted something warm and nutritious without a lot of prep. The combination of veggies and eggs always hits the spot for me.
Ingredients
- Rice: 2 cups cooked and chilled white rice (preferably day-old)
- Vegetables: 1 ½ 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 (use low sodium if preferred), 1 teaspoon toasted sesame oil, ¼ teaspoon black pepper
- Garnish (optional): Sesame seeds, extra sliced green onions
Instructions
- Prepare skillet and aromatics:
- Heat 1 tablespoon oil in a large non-stick skillet over medium-high. Add garlic, sauté for 30 seconds until fragrant.
- Cook frozen vegetables:
- Add frozen mixed vegetables and stir-fry for 3–4 minutes until heated through.
- Scramble eggs:
- Push vegetables to one side of the pan. Add remaining oil, then crack in eggs and gently scramble until just set.
- Add rice and seasonings:
- Add cold cooked rice, break up clumps, and mix everything together. Add soy sauce and sesame oil, season with pepper. Stir-fry for 2–3 minutes.
- Finish and garnish:
- Add green onions if desired, stir to combine. Taste and adjust seasoning. Serve hot with sesame seeds and extra green onions.
Save to Pinterest This fried rice is a hit at family dinners, and everyone enjoys customizing their bowl with extra toppings or spice.
Required Tools
Large non-stick skillet or wok, spatula, knife and cutting board, measuring spoons/cups
Allergen Information
Contains egg and soy from soy sauce. Check soy sauce ingredients if gluten is a concern and substitute with gluten-free soy sauce or tamari.
Nutritional Information
Per serving: Calories 340, Total Fat 11 g, Carbohydrates 48 g, Protein 10 g
Save to Pinterest Serve immediately for the freshest taste. This dish is just as delicious reheated the next day.
Common Recipe Questions
- → Can I use fresh vegetables instead of frozen?
Yes, fresh vegetables can be used but may require a slightly longer cooking time to soften properly.
- → What type of rice works best for this dish?
Day-old cooked white rice is ideal as it helps prevent clumping and achieves a better fried texture.
- → How can I make this dish vegan?
Omit the eggs and consider adding tofu or plant-based protein for a vegan-friendly version.
- → Is there a good substitute for soy sauce?
Tamari or coconut aminos can be used as gluten-free alternatives to soy sauce while maintaining savory flavor.
- → What cooking tools are needed?
A large non-stick skillet or wok and a spatula are essential to ensure even cooking and easy stirring.
- → Can I add extra protein to this dish?
Yes, diced tofu, cooked chicken, or shrimp can be added during cooking for additional protein.