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.
My go-to for busy weeknights, this fried rice is a staple in my kitchen. I love how the frozen vegetables save prep time, and the eggs add richness for a comforting bowl every time.
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
- Prepare the Pan:
- 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.
- Add Vegetables:
- Add frozen mixed vegetables to the pan. Stir-fry for 3
4 minutes until heated through. - Scramble 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.
- Combine Rice:
- Add the cold cooked rice to the skillet. Break up any clumps and mix everything together.
- Season:
- 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. - Add Onion & 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 My kids always ask for seconds when I make this recipe. Sharing it together makes dinner feel cozy and effortless, even on our busiest days.
Serving Suggestions
Pair this fried rice with steamed dumplings or a simple cucumber salad for an extra satisfying meal.
Storage Tips
Store leftovers in an airtight container in the fridge for up to two days. Reheat in a skillet for best texture.
Variations
Add diced tofu or cooked chicken for extra protein. Swap brown rice for a whole-grain boost, or spice things up with chili sauce.
Save This fried rice will become your shortcut solution for quick, nourishing dinners. Enjoy every bite and mix in your favorite add-ins.
Recipe Questions & Answers
- → Can I use fresh vegetables instead of frozen?
Yes, fresh vegetables can be used; just adjust stir-frying time slightly to ensure they cook through without losing their crispness.
- → What type of rice works best for this dish?
Day-old cooked white rice is ideal as it’s drier, preventing clumping and ensuring a better fried rice texture.
- → How do I prevent eggs from overcooking?
Gently scramble the eggs over medium heat and remove from heat as soon as they set to keep them fluffy and tender.
- → Can this dish be made gluten-free?
Yes, by using gluten-free tamari or soy sauce alternatives, you can avoid gluten while maintaining flavor.
- → What are good protein additions to enhance this dish?
Diced tofu, cooked chicken, or shrimp can be added for extra protein and texture variety.