Frozen Veggie Fried Rice (Printable Version)

A fast, tasty dish blending frozen vegetables, eggs, and soy sauce for a satisfying meal.

# 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 & Sauces

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

→ Garnish (optional)

10 - Sesame seeds
11 - Extra sliced green onions

# How To Make:

01 - Heat 1 tablespoon vegetable oil in a large non-stick skillet or wok over medium-high heat.
02 - Add minced garlic and sauté for 30 seconds until fragrant.
03 - Add frozen mixed vegetables and stir-fry for 3 to 4 minutes until heated through.
04 - Push vegetables to one side, add remaining 1 tablespoon oil to the empty side, then crack in eggs and scramble gently until just set.
05 - Add chilled cooked rice, break up clumps, and mix evenly with vegetables and eggs.
06 - Drizzle soy sauce and toasted sesame oil over rice; season with black pepper. Stir-fry 2 to 3 minutes until heated throughout and sauce is evenly distributed.
07 - Incorporate sliced green onions if using, and stir to combine.
08 - Adjust seasoning to taste. Serve hot, garnished with sesame seeds and additional green onions as desired.

# Expert Tips:

01 -
  • Quick and easy to prepare
  • Uses pantry staples and frozen veggies for convenience
02 -
  • Leftover rice works best for fried rice because it's less sticky and fries up perfectly.
  • Check soy sauce ingredients for wheat if gluten-free is needed; tamari is a great substitute.
03 -
  • Use cold, day-old rice for ideal texture.
  • Let veggies thaw a few minutes for even cooking.
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