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Easy Vegetable Fried Rice Family Dinner

Quick and easy vegetable fried rice made with day-old rice, frozen vegetables, and savory seasonings for a satisfying family dinner.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Asian, Chinese
Calories: 285
Ingredients Equipment Method Notes

Ingredients
  

  • 3 cups cooked white rice preferably day-old and cold
  • 2 tbsp vegetable oil
  • 1 cup frozen mixed vegetables peas, carrots, and corn
  • 2 large eggs lightly beaten
  • 3 cloves garlic minced
  • 1/4 cup soy sauce
  • 1 tbsp sesame oil
  • 2 green onions sliced
  • Salt and black pepper to taste

Equipment

  • Large skillet or wok
  • spatula
  • Small bowl for eggs

Method
 

  1. Heat 1 tablespoon vegetable oil in a large skillet or wok over medium-high heat.
  2. Pour beaten eggs into the skillet. Scramble until just cooked through, then remove eggs from pan and set aside.
  3. Add remaining tablespoon of oil to skillet. Add minced garlic and frozen mixed vegetables. Sauté for 2-3 minutes until vegetables are tender.
  4. Increase heat to high. Add cold cooked rice to the skillet. Use a spatula to break up any clumps and fry with vegetables for 3-4 minutes until rice begins to brown slightly.
  5. Pour soy sauce and sesame oil over the rice. Stir well to ensure every grain is evenly coated.
  6. Add scrambled eggs back into the pan. Toss in sliced green onions and stir everything together for another minute.
  7. Season with salt and black pepper to taste. Serve hot.

Notes

Storage: Store in airtight container in refrigerator for up to 3 days. Reheat in skillet over medium heat with a splash of water or oil, or microwave with damp paper towel covering. Substitutions: Use tamari for gluten-free option. Add diced tofu, shrimp, or leftover chicken for extra protein. Fresh vegetables like bell peppers, snap peas, or broccoli work in place of frozen. Brown rice, jasmine rice, or cauliflower rice can replace white rice. Pro Tip: Day-old rice is essential for best texture. If using fresh rice, spread on baking sheet and refrigerate 30 minutes to remove excess moisture. High heat is key to achieving proper fried rice texture with slightly crispy edges.