Easiest Fried Rice with Frozen Vegetables Recipe

Ingredients

• 227 g (½ lb)protein of choice (chicken, prawns, pork, tofu, deli meat or leftover cooked protein), diced into bite-sized pieces
• 30–45 ml (2–3 tablespoons), dividedcooking oil or fat of choice
• 150 g (1 cup)frozen mixed vegetables (any blend)
• 3 g (1 teaspoon)minced garlic
• 2eggs
• 320 g (2 cups)cooked rice, cold leftover rice works best
• 30 ml (2 tablespoons), optionalsoy sauce or tamari
• to tastesalt and pepper

Instructions

1. 1

   Cook the protein

   Heat 15 ml (1 tablespoon) of oil in a large wok or frying pan over medium-high heat. Add the chicken and cook for about 5 minutes, stirring now and then, until cooked through and lightly golden. Lift it out and set it aside, leaving any oil in the pan.

2. 2

   Soften the vegetables

   Add the frozen vegetables to the same pan. If the pan looks dry, pour in another 7.5–15 ml (½–1 tablespoon) of oil. Cover and cook for 2 minutes, until the vegetables begin to soften.

3. 3

   Scramble the eggs

   Move the vegetables to one side of the pan. Add a small drizzle of oil to the clear side, crack in the eggs and scramble them until just set.

4. 4

   Add rice and seasoning

   Return the cooked chicken to the pan with the rice, soy sauce or tamari if using, deli meat if using, and more oil only if needed. Season with salt and pepper.

5. 5

   Heat and serve

   Stir everything together and cook for 2–3 minutes, until the rice is hot throughout and evenly combined. Take the pan off the heat and serve hot.

What is fried rice?

Fried rice is a Chinese dish in which cooked rice is quickly stir-fried with other ingredients, often including vegetables, eggs and a source of protein. It is also a practical way to use rice that has already been cooked.

This version keeps things simple with frozen mixed vegetables and a flexible choice of protein. Cold leftover rice helps the grains stay distinct as they heat in the pan.

Nutrition and macros by portion

The nutrition label shows one serving as written: 442 calories, 53g protein, 48g carbs, 4g fat.

The rice and vegetables provide most of the carbohydrates, while the protein choice and eggs contribute protein. Oil and egg contribute fat, with the amount of fat also depending on the protein and how much oil you use. For a more balanced plate, serve the rice with extra non-starchy vegetables.

Choose your protein

Protein choice: The ingredient list allows chicken, prawns, pork, tofu, deli meat or cooked leftovers, diced into bite-sized pieces. The method specifically describes cooking chicken first, then adding it back later.

Cooked leftovers: If your protein is already cooked, add it with the rice in step four rather than cooking it from raw at the start. Follow the recipe's timing for the vegetables and eggs.

Why cold rice works

Rice texture: Chilled leftover rice is less sticky and easier to stir through the other ingredients than freshly cooked, steamy rice. Break up any clumps before adding it to the pan.

Freshly cooked rice: If you do not have leftovers, spread the cooked rice out to let steam escape and cool it before frying. This helps keep the finished dish from turning claggy.

Cook in stages

Protein first: Cooking the chicken separately gives it a chance to brown before the vegetables and rice go in. Set it aside while the other ingredients cook, then return it to the pan as directed.

Eggs next: Push the vegetables aside and scramble the eggs in the cleared space until just set. Stirring them in at this point distributes soft pieces through the rice.

Watch the pan

Vegetables: Cover the pan for 2 minutes so the frozen vegetables begin to soften. Add a little oil if the pan looks dry, as the recipe directs.

Final heat: Stir-fry the combined ingredients for 2–3 minutes, until the rice is heated through. Keep stirring so the rice, vegetables, egg and protein mix evenly.

Serve it hot

Seasoning: Soy sauce or tamari is optional, and salt and pepper are added to taste. Taste the finished rice before adding more salt, especially if your sauce or protein is already salty.

On the side: Serve the rice as a complete skillet meal, or pair it with a simple cucumber salad or extra steamed vegetables. Add the side just before serving to keep the rice hot.

Recipe notes & tips

• Break up clumps of cold rice before adding it to the pan.
• Dice the protein into similar-sized pieces so it cooks evenly.
• Keep the vegetables in the pan only until they begin to soften before adding the eggs.
• Use a large wok or frying pan so the ingredients have room to stir together.
• Add extra oil only if the pan looks dry, as the method directs.

Variations

• Use tofu: Choose bite-sized tofu as the protein instead of meat.
• Try tamari: Use tamari in place of soy sauce if preferred.
• Change the vegetables: Pick any frozen mixed vegetable blend you have.
• Use cooked leftovers: Stir leftover cooked protein in with the rice.
• Skip the sauce: Leave out the optional soy sauce or tamari and season with salt and pepper.

Common mistakes to avoid

• Using clumpy rice: Break up the cold rice before it goes into the pan.
• Dry vegetables: Add another 7.5–15 ml (½–1 tablespoon) of oil if the pan looks dry.
• Overcooking the eggs: Scramble them only until just set before mixing everything together.
• Adding the chicken too early: Set it aside after cooking, then return it with the rice.
• Serving before the rice is hot: Stir-fry for the full 2–3 minutes, until heated through.

How to store

Refrigerate leftovers promptly in a covered container and use within 3–4 days. Reheat until steaming hot throughout in a pan or microwave, stirring partway through.

Frequently asked questions