Frozen Veggie Fried Rice (Printable)

A quick, flavorful dish of mixed frozen vegetables, eggs, and soy sauce, ready in under 20 minutes.

# What You Need:

→ Rice

01 - 2 cups cooked and chilled white rice (preferably day-old)

→ Vegetables

02 - 1 1/2 cups frozen mixed vegetables (peas, carrots, corn, green beans)

→ Eggs

03 - 2 large eggs

→ Aromatics

04 - 2 tablespoons vegetable oil
05 - 2 cloves garlic, minced
06 - 2 green onions, sliced (optional)

→ Seasonings and Sauces

07 - 3 tablespoons soy sauce (low sodium preferred)
08 - 1 teaspoon toasted sesame oil
09 - 1/4 teaspoon black pepper

→ Garnish

10 - Sesame seeds (optional)
11 - Extra sliced green onions (optional)

# Directions:

01 - Heat 1 tablespoon of vegetable oil in a large non-stick skillet or wok over medium-high heat. Add minced garlic and cook for 30 seconds until fragrant.
02 - Add frozen mixed vegetables to the skillet and stir-fry for 3 to 4 minutes until heated through.
03 - Push vegetables to one side of the pan, add remaining 1 tablespoon vegetable oil to the empty side, then add eggs. Scramble gently until just set.
04 - Add chilled cooked rice to the skillet, breaking up any clumps. Mix rice with vegetables and eggs.
05 - Drizzle soy sauce and toasted sesame oil evenly over the mixture. Season with black pepper and stir-fry for 2 to 3 minutes until hot and well coated.
06 - Add sliced green onions if using, and stir to combine evenly.
07 - Adjust seasoning if needed. Serve warm, garnished with sesame seeds and extra green onions if desired.

# Expert Advice:

01 -
  • Fast and easy to prepare with minimal prep
  • Delicious way to use leftovers and frozen veggies
02 -
  • Using day-old rice gives the fried rice the best texture and prevents mushiness
  • You can use gluten-free soy sauce or tamari to make this dish gluten-free
03 -
  • For extra protein, add diced tofu or cooked chicken after the vegetables
  • Use brown rice instead of white for a hearty, whole-grain version
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