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 love how this fried rice lets me whip up a filling dinner using whatever frozen veggies I have on hand. It's always a hit when I'm craving something savory but want minimal prep.
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 skillet:
- 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 vegetables:
- Stir in frozen mixed vegetables. Stir-fry for 3 – 4 minutes until heated through.
- Scramble the eggs:
- Push vegetables to one side. Add remaining oil, crack in eggs and gently scramble until just set.
- Add rice:
- Add cold cooked rice. Break up clumps and mix with veggies and eggs.
- Season and stir-fry:
- Drizzle soy sauce and sesame oil over rice. Season with black pepper. Stir-fry for 2 – 3 minutes until hot and coated.
- Finish and serve:
- Add green onions, if using. Taste and adjust seasoning. Serve hot with sesame seeds and extra green onions.
Save 
Save My kids always ask for seconds when I make this fried rice and even help sprinkle the sesame seeds on top!
Required Tools
Large non-stick skillet or wok, spatula, knife and cutting board, measuring spoons and cups
Allergen Information
Contains egg and soy. Use gluten-free soy sauce if wheat is a concern.
Nutritional Information
Calories: 340, Total Fat: 11 g, Carbohydrates: 48 g, Protein: 10 g per serving
Save 
Save This fried rice makes cleanup easy and tastes even better the next day. Sprinkle with plenty of green onions for a fresh touch.
Recipe FAQ
- → Can I use fresh vegetables instead of frozen?
Fresh vegetables can be used, but adjust cooking time to ensure they're tender without overcooking.
- → What type of rice works best for this dish?
Day-old cooked rice is ideal as it’s drier and prevents clumping during stir-frying.
- → How do I prevent eggs from sticking to the pan?
Use a non-stick skillet and sufficient oil, cooking eggs on medium heat while gently stirring.
- → Can I add protein alternatives?
Diced tofu or cooked chicken can be added for extra protein and texture variety.
- → How can I make the dish spicier?
Incorporate chili sauce, crushed red pepper, or your preferred hot spices during cooking.
- → Is there a gluten-free option for soy sauce?
Yes, tamari or gluten-free soy sauce can be used to accommodate dietary restrictions.