Frozen Vegetable Fried Rice

Level up mealtime with my frozen vegetable fried rice. It’s ready in minutes, packed with veggies, and higher in protein!

Love vegetable fried rice? Skip takeout and enjoy a healthier, homemade alternative that’s both quick and nutritious! My frozen vegetable fried rice is packed with nutrients and ready in minutes. With a few simple short cuts, like using a bag of frozen vegetables, this easy recipe has become a weeknight classic.

I am OBSESSED with fried rice. I don’t know why, but it’s one of those dishes that I crave constantly. I’ll gladly dig into a bowl of just fried rice, but I fully acknowledge that it’s not the most macro-friendly choice. Typical restaurant fried rice dishes tend to have lots of oil, and if we’re lucky, a few pieces of carrot or peas.

Why You’ll Love My Homemade Fried Rice With Frozen Vegetables

• Great macros: I could eat fried rice every single day. I don’t, because it doesn’t always fit in to my macros, but I happily COULD. My homemade version tastes great, packs in a TON of vegetables, and is easy to fit in my macros. Unlike restaurant fried rice, where you’ll be lucky to see a few lonely bits of veg, my homemade vegetable fried rice has equal parts vegetables and rice. I also add in edamame and scrambled eggs for a vegetarian protein boost.
• Flexible recipe: This healthy fried rice recipe is also very customizable. I always stock up on bags of frozen vegetables when I see they’re on sale, and you can use just about any mix in this recipe.
• Easy to make: You just need some leftover rice, an egg or two, a few seasoning, and a bag of frozen veggies, and voila – you have frozen vegetable fried rice.

Vegetable Fried Rice Ingredients

• Rice: We are using 2 cups of cold, leftover rice. It’s important that the rice be chilled, otherwise the texture of your rice will be too mushy/soft. The best rice to use is day old rice, but if you need to make the recipe same day, I recommend making the rice first and letting it chill in the fridge for a few hours before you fry it. I used a jasmine rice but any long grain white rice will work well!
• Frozen Vegetables: To keep this veggie fried rice super easy, we’ll be using 2 cups of your favorite frozen vegetables. I chose an “Asian” blend but really anything will work. I’ve made my vegetable fried rice with frozen mixed veggies, frozen peas & carrots, and even a frozen mirepoix mix. Use your favorite vegetable mix!
• Edamame: Optional, but I love adding some frozen edamame to help boost the protein content
• Neutral oil
• Sesame oil: This is optional but I think it adds such a delicious flavor to the rice
• Whole eggs: I love scrambling in some eggs to add protein. Leave out for a vegan fried rice.
• Soy sauce

How to Make Vegetable Fried Rice With Egg (in Photos)

Add your frozen vegetables and edamame to your hot pan. Cover, and steam for about 5-7 minutes, stirring occasionally.

Next, push the vegetables to one side of the pan, and then add your neutral oil + cold, cooked rice. Mix together and stir fry until well combined.

Add in your soy sauce + sesame oil and stir to combine.

Meanwhile, in a small bowl, whisk 2 eggs, along with a pinch of salt. Push the rice mixture to the side, and add your egg. Scramble your egg until cooked through, and then mix together. Taste vegetable fried rice and add salt and pepper to taste.

What to Serve Along Side

If you’d like to keep your meal vegetarian, I recommend serving this fried rice with a quick tofu stir fry.

This fried rice is also perfect to serve alongside your favorite Asian dishes. I recommend this easy Mongolian pork, Manchurian meatballs, or my hot and spicy shrimp.