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Easy Egg Fried Rice with Frozen Vegetables

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A quick and easy egg fried rice recipe using leftover rice, scrambled eggs, and frozen mixed vegetables, ready in just 15 minutes. Perfect for busy nights and a comforting, flavorful meal.

Ingredients

Scale
  • 3 cups cooked white rice (day-old preferred)
  • 1 cup frozen mixed vegetables (peas, corn, carrots, green beans)
  • 2 large eggs, lightly beaten
  • 2 stalks green onions, thinly sliced
  • 2 tablespoons soy sauce (low-sodium preferred)
  • 1 teaspoon sesame oil
  • 2 tablespoons vegetable oil (canola or light olive oil substitute)
  • 1 clove garlic, minced (optional)
  • Salt and pepper to taste

Instructions

  1. If using freshly cooked rice, spread it out on a plate or tray to cool and dry for at least 20 minutes. If using leftover rice, break up any clumps gently with your hands or a fork.
  2. In a bowl, whisk 2 large eggs with a pinch of salt and pepper until just combined. Set aside.
  3. Heat a large non-stick skillet or wok over medium-high heat. Add 2 tablespoons of vegetable oil and swirl to coat. Once shimmering, add the minced garlic and sauté for 30 seconds until fragrant but not browned.
  4. Pour the beaten eggs into the hot pan. Let them sit undisturbed for about 20 seconds until edges start to set, then gently scramble with your spatula. Cook until fluffy but still moist, about 1 minute. Transfer eggs to a plate and set aside.
  5. In the same pan, add the frozen mixed vegetables. Stir constantly for 2-3 minutes until warmed through but still bright and slightly crisp.
  6. Add the rice to the pan with veggies. Stir well to combine. Press down gently with your spatula and let it sit for 30 seconds to get a slight crisp on the bottom. Repeat a couple of times for texture.
  7. Drizzle 2 tablespoons of soy sauce evenly over the rice. Toss and stir to distribute the flavor. Add salt and pepper to taste, but be cautious as soy sauce adds saltiness.
  8. Add the scrambled eggs back into the pan. Mix well to combine everything evenly.
  9. Turn off the heat, drizzle 1 teaspoon of sesame oil, and toss in the sliced green onions. Give one last stir.
  10. Serve immediately while hot.

Notes

Use day-old rice for best texture. If using fresh rice, cool and dry it before frying. Cook eggs separately to keep them fluffy. Toss frozen vegetables straight from the bag to retain crunch. Adjust soy sauce and salt gradually to avoid over-salting. High heat and constant stirring help prevent sticking and burning.

Nutrition

Keywords: egg fried rice, frozen vegetables, quick dinner, easy recipe, leftover rice, 15-minute meal, comfort food, stir-fry

Find it online: https://twinkletaste.com/easy-egg-fried-rice-with-frozen-vegetables-recipe-in-15-minutes/