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Easy Beginner Fried Rice Recipe with Frozen Vegetables for Perfect Quick Meals

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A quick and easy fried rice recipe using frozen vegetables and leftover rice, perfect for beginners and busy weeknights. This dish is flavorful, forgiving, and ready in about 20 minutes.

Ingredients

Scale
  • 3 cups cooked white rice (about 720 grams), ideally day-old
  • 1 cup frozen mixed vegetables (150 grams), such as peas, carrots, corn, and green beans
  • 2 large eggs, lightly beaten
  • 2 cloves garlic, minced
  • 2 stalks green onions, sliced thinly
  • 3 tablespoons soy sauce (low sodium recommended)
  • 1 teaspoon toasted sesame oil
  • 2 tablespoons vegetable oil (neutral oil like canola or sunflower)
  • Salt and freshly ground black pepper to taste

Instructions

  1. Prepare your ingredients: Make sure your rice is cold and separated into grains. Thaw frozen vegetables slightly by leaving them out for 5 minutes or running under cold water, then drain well. Beat the eggs in a bowl and set aside. Slice green onions and mince garlic.
  2. Heat the pan: Place your skillet or wok over medium-high heat and add 1 tablespoon of vegetable oil. Let it get hot but not smoking.
  3. Cook the eggs: Pour the beaten eggs into the pan and swirl to create a thin layer. Let it cook undisturbed for about 30 seconds until just set. Scramble gently, then transfer eggs to a bowl and set aside.
  4. Sauté garlic and veggies: Add the remaining 1 tablespoon of oil to the pan. Toss in minced garlic, stirring quickly for 20 seconds until fragrant but not burnt. Add the frozen vegetables and stir-fry for 3-4 minutes until heated through and slightly crunchy.
  5. Add the rice: Increase heat to high and add the cold rice. Spread it out in the pan to coat with oil and start to crisp slightly. Stir frequently for about 5 minutes, breaking up clumps and toasting the rice.
  6. Season the rice: Pour soy sauce over the rice and stir well. Add scrambled eggs back into the pan along with sliced green onions. Drizzle sesame oil on top and season with salt and pepper to taste.
  7. Final stir and serve: Stir everything together for 1-2 minutes until flavors meld and rice is hot. Remove from heat and serve immediately.

Notes

Use day-old rice for best texture; freshly cooked rice should be chilled on a baking sheet for 30 minutes before cooking. Avoid overcrowding the pan to prevent steaming. Use low sodium soy sauce to control saltiness. For vegan version, omit eggs and use tofu scramble; use tamari for gluten-free option.

Nutrition

Keywords: fried rice, beginner recipe, frozen vegetables, quick meals, easy dinner, leftover rice, one-pan dish, weeknight meal

Find it online: https://snappyspoon.com/easy-beginner-fried-rice-recipe-with-frozen-vegetables-for-perfect-quick-meals/