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.
I first made this recipe for a busy weeknight when we were short on groceries. Frozen veggies and eggs saved the day, and it quickly became our go-to meal for something quick but homemade.
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 (optional, sliced)
- 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
- Heat pan:
- Heat 1 tablespoon 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.
- Cook vegetables:
- Add frozen mixed vegetables. Stir-fry for 3–4 minutes until heated through.
- Cook eggs:
- Push vegetables to side. Add remaining 1 tablespoon oil, crack in eggs, gently scramble until just set.
- Add rice:
- Add chilled rice. Break up clumps, mix to combine.
- Season:
- Drizzle soy sauce and sesame oil over rice. Season with black pepper. Stir-fry for 2–3 minutes until rice is hot and well-coated.
- Finish and serve:
- Add sliced green onions if using, stir to combine, taste and adjust seasoning. Serve hot, garnished with sesame seeds and extra green onions.
Save This fried rice is a favorite in our house for busy evenings—everyone can customize their bowl with extra garnishes, and it's always a hit.
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. For gluten concerns, use gluten-free soy sauce or tamari.
Nutritional Information
Per serving: Calories 340, Total Fat 11 g, Carbohydrates 48 g, Protein 10 g
Save 
Enjoy this fried rice fresh from the skillet—it's ready in minutes and the leftovers are great for lunch!
Kitchen Guide
- → Can I use fresh vegetables instead of frozen?
Yes, fresh veggies like peas, carrots, and corn can be used; just adjust cooking times to ensure they soften properly.
- → Is day-old rice necessary for this dish?
Day-old rice is preferred because it is drier, preventing clumps and making it easier to stir-fry for a better texture.
- → How can I make this dish spicier?
Add a dash of chili sauce or crushed red pepper flakes during the stir-fry step to introduce heat.
- → What are good protein additions to this dish?
Diced tofu or cooked chicken can be added for extra protein and heartiness.
- → Can I substitute brown rice for white rice?
Yes, brown rice works well and provides a whole-grain alternative with a slightly chewier texture.