Print

Easy Flavor-Packed Fried Rice Recipe with Frozen Vegetables That Impresses Every Time

easy flavor-packed fried rice - featured image
Print Recipe

A quick and easy fried rice recipe using frozen vegetables and day-old rice, packed with savory flavors and perfect for busy weeknights or potlucks.

Ingredients

Scale
  • 4 cups cooked white rice (about 800g), preferably day-old
  • 1 ½ cups frozen mixed vegetables (225g) – peas, carrots, corn, green beans
  • 2 large eggs, lightly beaten
  • 3 stalks green onions, thinly sliced
  • 3 cloves garlic, minced
  • 3 tablespoons soy sauce (low sodium preferred)
  • 1 tablespoon toasted sesame oil
  • 2 tablespoons vegetable oil (canola or grapeseed)
  • ¼ teaspoon ground black pepper
  • 1 teaspoon fresh ginger, grated (optional)
  • Chili flakes or sriracha to taste (optional)

Instructions

  1. Thaw frozen vegetables slightly by leaving them out for 10 minutes or microwaving on low power for 30 seconds. Slice green onions and mince garlic. Grate ginger if using.
  2. Heat a large nonstick skillet or wok over medium-high heat. Add vegetable oil and swirl to coat the bottom evenly until hot.
  3. Pour in beaten eggs and let sit undisturbed for 30 seconds. Gently scramble until just set but still soft. Transfer eggs to a plate and set aside.
  4. Add garlic (and ginger if using) to the pan and stir quickly until fragrant, about 30 seconds. Avoid burning the garlic.
  5. Add frozen vegetables and stir-fry for 3 to 4 minutes until heated through and slightly tender but still crisp.
  6. Add day-old rice to the pan in batches if needed. Break up clumps and spread rice out. Stir-fry until rice is hot and slightly browned on edges, about 5 minutes.
  7. Pour in soy sauce and sesame oil while stirring constantly to coat evenly. Add black pepper and chili flakes or sriracha if desired. Taste and adjust seasoning.
  8. Return cooked eggs to the pan and toss gently to combine. Stir in green onions last for fresh flavor.
  9. Serve immediately while hot and fragrant.

Notes

Use day-old rice for best texture to avoid sogginess. Keep heat high but controlled to prevent steaming. Add soy sauce gradually to avoid over-salting. Scramble eggs separately to keep them fluffy. Avoid overcrowding the pan by frying in batches if needed.

Nutrition

Keywords: fried rice, easy fried rice, frozen vegetables, quick dinner, weeknight meal, stir-fry, comfort food, soy sauce, sesame oil

Find it online: https://tessierecipes.com/easy-flavor-packed-fried-rice-recipe-with-frozen-vegetables-that-impresses-every-time/