Fried Rice With Frozen Vegetables Recipe

Green Cutlery
White Scribbled Underline

This Fried Rice With Frozen Vegetables is a fast dinner that requires no vegetable prep. Great for using up day-old cooked rice in the fridge. Open the frozen vegetables and make this recipe quickly. Follow the steps to make restaurant-quality fried rice with a smokey flavour!  


Health benefits

Scribbled Arrow


Fried Rice With Frozen Vegetables Recipe

– 1 Tablespoon Oil  – 2 Eggs Beaten – 1 Tablespoon Garlic Minced – 2 Cups Mixed Frozen Vegetable – 2 Cups Cooked Rice Cooled – 1/2 teaspoon Soy Sauce – 1 teaspoon Salt To Taste – 1/4 teaspoon White Pepper – 2 Tablespoons Green Onion

High-heat wok or deep fryer Beat eggs. Swirl 1/2 tablespoon of oil to coat the wok.  

Step 1

Scribbled Underline

When the oil is practically burning, add the beaten eggs and swirl to coat the pan thinly.  

Step 2

Scribbled Underline

Scramble the egg with a spatula when it looks drier. Remove from wok and reserve.  

Step 3

Scribbled Underline

Clean the wok and add the remaining 1/2 tablespoon oil. Add optional garlic and heat for 10 seconds.  

Step 4

Scribbled Underline

Spread the frozen vegetables to avoid crowding the wok. Stir cook till dry and slightly browned. 

Step 5

Scribbled Underline

Break up any lumps in the cooked rice. Stir fried rice till oily. Add scrambled eggs and mix.  

Step 6

Scribbled Underline

Use 1/2 tsp soy sauce. Sprinkle salt and pepper. Stir fry 1 minute, add spring onions (optional), and serve hot.  

Step 7

Scribbled Underline


Calories: 454kcal | Carbohydrates: 71g | Protein: 16g | Fat: 13g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 6g | Trans Fat: 0.04g | Cholesterol: 164mg | Sodium: 1397mg | Potassium: 522mg | Fiber: 8g | Sugar: 0.3g | Vitamin A: 9480IU | Vitamin C: 20mg | Calcium: 95mg | Iron: 3mg

White Scribbled Underline

Chicken Ramen Stir Fry Recipe 

Scribbled Underline 2

Also see