Pin A quick and flavorful fried rice featuring frozen mixed vegetables, fluffy eggs, and savory soy sauce, perfect for a healthy, satisfying meal in minutes.
This meal has become my go-to when I need something fast and tasty, especially after long workdays. Kids love customizing their bowl with extra veggies or toppings.
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
- Heat Oil:
- Heat 1 tablespoon of vegetable oil in a large non-stick skillet or wok over medium-high heat.
- Add Aromatics:
- Add minced garlic and sauté for 30 seconds until fragrant.
- Stir-Fry Veggies:
- Add frozen mixed vegetables to the pan. Stir-fry for 3 minutes until heated through.
- Scramble Eggs:
- Push vegetables to one side of the pan. Add remaining oil to the empty side, then crack in the eggs. Scramble eggs gently, cooking until just set.
- Add Rice:
- Add the cold cooked rice to the skillet. Break up clumps and mix everything together.
- Season:
- Drizzle soy sauce and sesame oil over the rice. Season with black pepper. Stir-fry for 2 minutes, ensuring rice is hot and coated in sauce.
- Finish:
- 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.
Pin This recipe is a family favorite on lazy Saturdays and makes a great option when we have leftovers. Gathering everyone around the table for build-your-own rice bowls always sparks fun conversation.
Required Tools
Large non-stick skillet or wok, spatula, knife and cutting board, measuring spoons and cups
Allergen Information
Contains egg and soy from soy sauce. If gluten is a concern, check soy sauce ingredients or substitute with gluten-free soy sauce or tamari.
Nutritional Information
Each serving contains approximately: Calories: 340, Total Fat: 11 g, Carbohydrates: 48 g, Protein: 10 g
Pin Enjoy your homemade veggie fried rice fresh out of the pan. It's a simple yet nourishing dish the whole family will appreciate.
Recipe FAQ
- → Can leftover rice be used for this dish?
Yes, using day-old chilled rice helps prevent clumping and yields better texture when stir-fried.
- → What vegetables work best in this stir-fry?
Frozen mixed vegetables like peas, carrots, corn, and green beans provide a colorful, balanced texture.
- → How should the eggs be prepared?
Crack eggs into the pan and scramble gently until just set, then incorporate with vegetables and rice.
- → Can I adjust the soy sauce amount?
Absolutely; adjust soy sauce to taste and use low sodium variants if preferred for a milder flavor.
- → What cooking tools are essential?
A large non-stick skillet or wok works best for quick stir-frying and even heat distribution.
- → Are there ways to add protein?
Diced tofu or cooked chicken can be added for extra protein without altering the main flavors.