Frozen Veggie Fried Rice (Printable)

Quick, tasty rice with mixed veggies, eggs, and soy sauce, ready in minutes.

# What you'll need:

→ Rice

01 - 2 cups cooked and 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

# Method:

01 - Warm 1 tablespoon vegetable oil in a large non-stick skillet or wok over medium-high heat. Add minced garlic and sauté for 30 seconds until aromatic.
02 - Add frozen mixed vegetables to the skillet. Stir-fry for 3 to 4 minutes until heated through.
03 - Push vegetables to one side. Pour in remaining 1 tablespoon vegetable oil on the empty side and crack in eggs. Gently scramble until just set.
04 - Add cold cooked rice, breaking up clumps. Stir to combine all ingredients evenly.
05 - Drizzle soy sauce and toasted sesame oil over the rice mixture. Sprinkle black pepper. Stir-fry for 2 to 3 minutes until rice is hot and coated.
06 - Fold in sliced green onions if using. Adjust seasoning to taste. Serve hot garnished with sesame seeds and extra green onions as desired.

# Expert Advice:

01 -
  • Ready in 20 minutes for busy weeknights
  • Uses basic pantry and freezer staples for flexibility
02 -
  • Leftover rice produces a better fried rice texture as it is less sticky.
  • You can easily swap in any frozen vegetables you prefer for variety.
03 -
  • Use day-old rice for perfect texture.
  • Customize with tofu, chicken, or chili sauce to taste.
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