Frozen Veggie Fried Rice (Printable Version)

A quick stir-fry blending chilled rice, mixed veggies, eggs, and soy sauce for a tasty meal.

# What You’ll Need:

→ Rice

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

→ Vegetables

02 - 1 ½ 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 & Sauces

07 - 3 tablespoons soy sauce (low sodium preferred)
08 - 1 teaspoon toasted sesame oil
09 - ¼ teaspoon black pepper

→ Garnish (optional)

10 - Sesame seeds
11 - Extra sliced green onions

# Step-by-Step Guide:

01 - Warm 1 tablespoon vegetable oil in a large non-stick skillet or wok over medium-high heat.
02 - Add minced garlic and cook for 30 seconds until fragrant.
03 - Add frozen mixed vegetables and stir-fry for 3 to 4 minutes until heated through.
04 - Push vegetables aside, add remaining 1 tablespoon oil to empty side, crack in eggs, and scramble gently until just set.
05 - Add chilled rice, break up clumps, and mix thoroughly with vegetables and eggs.
06 - Drizzle soy sauce and toasted sesame oil evenly over mixture, season with black pepper, and stir-fry for 2 to 3 minutes until hot and well coated.
07 - Incorporate sliced green onions if using, stirring to combine.
08 - Taste, adjust seasoning as desired, and serve hot garnished with sesame seeds and additional green onions if preferred.

# Additional Tips::

01 -
  • Comes together in just minutes for busy weeknights
  • Uses convenient frozen veggies and leftover rice for minimal prep
02 -
  • Day-old rice yields the best fried rice texture because it's less sticky
  • You can use gluten-free soy sauce if wheat is a concern
03 -
  • Use leftover rice for best texture and avoid mushy fried rice
  • Add a dash of chili sauce or crushed red pepper if you want extra heat
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