Egg Fried Rice with Frozen Vegetables

Name: Egg Fried Rice with Frozen Vegetables
Prep time: 5 min
Cook time: 12 min
Total time: 17 min
Yield: 4 servings
Cuisine: Chinese
Ingredients: 2 tablespoons (30 ml) vegetable oil; 3 whole large eggs, beaten; to taste salt and black pepper; 3 cups (480 g) cooked long-grain white or jasmine rice, chilled, broken into individual grains; 1½ cups (225 g) frozen mixed vegetables (peas, carrots, corn, green beans); 2 tablespoons (30 ml) soy sauce; 1 tablespoon (15 ml) sesame oil; 3 whole scallions (green onions), thinly sliced; 1 whole garlic clove, minced (optional); ½ teaspoon (2½ g) fresh ginger, minced (optional)

From the MyKitchenBank Kitchen

A quick and satisfying stir-fried rice dish made with fluffy cooked rice, scrambled eggs, and a colorful mix of frozen vegetables. Finished with soy sauce, sesame oil, and fresh scallions, this one-pan meal comes together in under 20 minutes and is perfect for using leftover rice.

Prep: 5 min
Cook: 12 min
Total: 17 min
Makes: About 4 cups (serves 4 as a main dish or 6 as a side)

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Steps

Before you start

Use cold cooked rice (preferably day-old, which separates better than warm rice)
Crack eggs into a small bowl and beat lightly
Measure soy sauce and sesame oil before you start cooking

1
Scramble the eggs
- Heat 1 tablespoon (15 ml) of the vegetable oil in a 14-inch (36 cm) wok or large skillet over medium-high heat until shimmering, about 1 minute.
- Pour in the beaten eggs and stir constantly with a wooden spoon, breaking them into small pieces.
- Cook for 2–3 minutes until the eggs are fully cooked through but still slightly soft.
- Transfer to a plate and set aside.
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Ready when: Eggs are fully opaque with no liquid remaining
Tip: Don't overwork the eggs; larger, soft curds are more appealing than tiny crumbles.
2
Add aromatics and vegetables
- Add the remaining 1 tablespoon (15 ml) of oil to the same wok and increase heat to high.
- If using garlic and ginger, add them now and stir-fry for about 30 seconds until fragrant.
- Add the frozen mixed vegetables and stir-fry for 2–3 minutes, breaking up any clumps, until they begin to thaw and warm through.
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Ready when: Vegetables are heated through and beginning to soften slightly
Tip: Keep the heat high and use a metal spatula to move vegetables constantly so they heat evenly without sticking.
3
Add the rice
- Add the cold, separated cooked rice to the wok.
- Using your spatula, break up any clusters and stir constantly for 2–3 minutes, ensuring the rice is evenly heated and any grains clumping together are separated.
- You'll hear a slight scraping sound as the rice moves across the hot wok.
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Ready when: All rice grains are separated, heated through, and moving freely in the wok
Tip: Cold or day-old rice separates best; warm, freshly cooked rice tends to clump. If clumping occurs, press and scrape gently with the spatula—don't mash.
4
Season and finish
- Pour the soy sauce evenly over the rice and stir constantly for 1 minute to coat all grains.
- Add the cooked eggs back to the wok along with the sesame oil and a pinch of salt and black pepper.
- Toss everything together over high heat for 30 seconds to 1 minute until well combined and fragrant.
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Ready when: All components are evenly mixed, fragrant, and heated through
Tip: Don't oversalt; soy sauce adds significant saltiness. Taste before adding extra salt.
5
Serve
- Transfer the fried rice to a serving bowl or divide among individual plates.
- Scatter the sliced scallions over the top and serve immediately while hot.
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Tip: If not serving immediately, cover with foil; fried rice gradually stiffens as it cools.

Good to know

Tips

Always use cold, separated cooked rice for the best texture; warm rice sticks together and creates clumpy fried rice instead of fluffy individual grains.
Keep your wok or pan very hot throughout cooking to maintain the characteristic slightly crispy edges and prevent the dish from becoming mushy.
Fried rice is forgiving—add diced ham, shrimp, or white fish (cooked before adding), or stir in cashews or peanuts for variety.
For extra umami depth, add a teaspoon of fish sauce or white miso paste mixed with a little water along with the soy sauce.

Make ahead

Cooked rice can be made up to 2 days ahead and stored in the refrigerator, covered. The colder it is, the better it separates during stir-frying.

Storage & reheating

Leftovers keep in an airtight container in the refrigerator for up to 3 days. Reheat gently in a wok or skillet over medium heat with a splash of water or soy sauce, stirring frequently, for 3–4 minutes until warmed through. Do not freeze, as the texture of the rice becomes mushy upon thawing.

Substitutions

cooked long-grain white or jasmine rice, chilled → Cooked brown rice or short-grain white rice. Brown rice will take slightly longer to heat through (add 1–2 minutes). Short-grain rice may clump more easily, so separate it very carefully.
frozen mixed vegetables (peas, carrots, corn, green beans) → Fresh diced bell pepper, peas, carrots, and corn (about 1.5 cups total). Add fresh vegetables to the hot oil after the aromatics and cook for 3–4 minutes until just tender before adding the rice, since they won't have a head start from being frozen.
soy sauce → Tamari or coconut aminos. Use the same amount. Tamari is gluten-free soy sauce; coconut aminos has a slightly sweeter, milder flavor.
sesame oil → Peanut oil or vegetable oil. Sesame oil adds a distinctive nutty flavor, but neutral oils work if you prefer a less pronounced taste or have an allergy.