Fried Rice with Frozen Vegetables
A fast, flavorful fried rice loaded with frozen carrots, peas, and corn, plus garlic, ginger, and soy sauce for that classic takeout taste, ready in minutes.
Servings: 4
Calories: 282kcal
Equipment
- Wok or large skillet
- Spatula
- Prep bowls
Ingredients
- 3 cups cooked long grain white rice
- ½ cup frozen carrots
- ½ cup frozen peas
- ½ cup frozen corn
- 1 medium onion diced
- 2 garlic cloves minced
- 3 tablespoon soy sauce
- 1 tablespoon sesame oil
- 2 teaspoon grated ginger
- 2 eggs
Instructions
- Heat a wok or large skillet over high heat. Add onion, garlic, and ginger; stir-fry for about 1 minute until fragrant.
- Add frozen carrots, peas, and corn straight from the freezer. Stir-fry for 3–4 minutes, until heated through.
- Push veggies to one side of the pan. Pour beaten eggs into the empty space and cook until just set, then mix with the veggies.
- Add cold cooked rice and stir to combine, breaking up any clumps.
- Drizzle soy sauce and sesame oil around the edges so they sizzle, then toss everything together until evenly coated. Serve hot.
Notes
- Rice tip: Cold, day-old rice is key. Freshly cooked rice is too moist and will clump. In a hurry? Spread hot rice on a sheet pan and refrigerate for 30 minutes.
- Frozen vegetables: Go straight from the freezer into the pan. No thawing needed!
- High heat matters: A hot pan gives you better texture and prevents sogginess. Don't rush the preheat.
- Soy sauce tip: Drizzle it around the edges of the pan so it sizzles before mixing in. It adds a little extra flavor.
- Protein add-ins: Diced chicken, shrimp, ham, or tofu all work great. Add cooked protein when you add the rice.
- Garnish ideas: Sliced green onions, sesame seeds, or a drizzle of sriracha.
- Storage: Keeps in the fridge for up to 4 days. Reheat in a skillet with a splash of water for best results.
Nutrition
Calories: 282kcal | Carbohydrates: 47g | Protein: 10g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 2g | Trans Fat: 0.01g | Cholesterol: 82mg | Sodium: 804mg | Potassium: 285mg | Fiber: 3g | Sugar: 3g | Vitamin A: 1921IU | Vitamin C: 13mg | Calcium: 46mg | Iron: 2mg
