Healthy Fried Rice with Frozen Vegetables (20 Minutes!)

Healthy fried rice with frozen vegetables in a wok with scrambled eggs and green onions.

5 from 22 votes

Healthy Fried Rice with Frozen Vegetables (20 Minutes!)

This fried rice with frozen veggies is a quick weeknight dinner that beats takeout. One pan, 20 minutes, and simple ingredients you probably already have.

Prep Time5

Cook Time15

Total Time20

Course: Main Course / Entrée

Cuisine: Asian-American

Servings:

Calories: 403kcal

Author: Claudia Ciorteanu

Ingredients

Main Ingredients:

2 cups 10 oz/(280g) frozen mixed vegetables (peas, carrots, corn, or your choice)
3 large eggs
3 cups (450g) cooked white or brown rice, chilled
1 medium yellow onion diced (or 1 cup/150g frozen diced onions)
2 tablespoons low-sodium soy sauce or tamari
2 tablespoons sesame oil
1 tablespoon oyster sauce optional, for extra umami
2 cloves garlic minced
2 green onions scallions, sliced for garnish
Salt and black pepper to taste

Optional Add-Ins:

1 teaspoon fresh ginger minced
1 cup cooked chicken shrimp, or tofu for extra protein
Red pepper flakes for heat
1 teaspoon rice vinegar for brightness

Instructions

Prep Ingredients: Beat eggs in a bowl. Dice onion, measure frozen vegetables, and break up cold rice so there are no clumps. Mix soy sauce and oyster sauce together in a small bowl. If using freshly cooked rice, spread it on a baking sheet and bake at 350°F for 5 minutes to evaporate surface moisture, or freeze for 10-15 minutes until cooled.
Cook Aromatics & Vegetables: Heat sesame oil in a wok or large pan over medium-high heat. Add onion and garlic, cook for 1-2 minutes until soft. Add ginger if using. Add frozen vegetables straight to the pan. Cook on high heat for 3-4 minutes, stirring often, until tender and any moisture cooks off.
1 medium yellow onion, 2 tablespoons sesame oil, 2 cloves garlic, 1 teaspoon fresh ginger, 2 cups 10 oz/(280g) frozen mixed vegetables (peas, carrots, corn, or your choice)
Add Eggs: Push vegetables to one side of the pan. Pour beaten eggs into the empty space and scramble until just cooked through, then mix with the vegetables.
3 large eggs
Add Rice: Add cold rice, breaking it up and mixing well with the vegetables and eggs. Let it sit against the pan now and then for crispy bits. Cook for 2-3 minutes until hot.
3 cups (450g) cooked white or brown rice, chilled
Add Sauce: Pour the mixed soy sauce and oyster sauce over the rice, stirring well until everything is evenly coated.
2 tablespoons low-sodium soy sauce or tamari, 1 tablespoon oyster sauce
Season & Serve: Season with salt and pepper. Give a final toss, remove from heat, top with green onions, and serve hot.
2 green onions, Salt and black pepper to taste

Video

Notes

Use day-old cold rice for the best texture. Frozen vegetables do not need to be thawed before cooking. High heat is essential for achieving that restaurant-style crispy rice. Store leftovers in an airtight container in the refrigerator for up to 4 days or freeze for up to 2 months.

Nutrition