Recipe: Super Quick and Easy Fried Rice

I may be late to the party, but I am just now discovering how incredibly convenient frozen vegetables are. My default has always been fresh veggies, but, according to Michael Pollan in his book  In Defense of Food, “Freezing does not significantly diminish the nutritional value of produce” [like canning does] because the crops are picked and frozen at the peak of freshness. So in some cases – if you are comparing, let’s say, fresh blueberries flown in from another continent to local organic blueberries that you froze yourself at the height of the season – the frozen berries could possibly even be the better (i.e. more nutritious and certainly less-traveled) option out of those two choices.

So in an effort to save time I decided to try out a bag of frozen, pre-cut, mixed veggies to make a super quick and easy weeknight dinner. And let me tell you what – not having to wash, peel, and chop (and even select at the store) all the different fresh veggies in this meal was definitely a time saver – without sacrificing too much in the way of taste. When there are a lot of flavors going on, like this fried rice recipe, I find it harder to detect the difference between fresh and frozen. I will continue buying fresh veggies for simpler meals and side dishes, but it’s nice to know that frozen is a decent option when you are in a pinch!

Quick and Easy Fried Rice Recipe - 100 Days of Real Food


4.8 from 23 reviews
Super Quick and Easy Vegetable Fried Rice
Serves: 3-4
  • 1 cup dry brown rice, cooked according to package directions (for a quick dinner, it is highly recommended to make this in advance and store in fridge)
  • 1 tablespoon cooking oil (I used coconut oil)
  • ½ cup diced onion
  • 1 teaspoon minced fresh ginger
  • 2 cloves garlic, minced
  • 1 - 10 oz bag frozen mixed, chopped veggies (I opted for the pictured "Chinese-style" mix)
  • 2 eggs
  • Salt and (red or black) pepper, to taste
  • ¼ cup soy sauce (reduced sodium organic recommended)
  • ½ teaspoon toasted sesame oil
  1. In a large saute pan or wok, heat the oil over medium-high heat.
  2. Add the onion and ginger to the pan and cook while stirring for 1½ to 2 minutes. Stir in the garlic and cook for another 30 seconds.
  3. Pour the frozen veggies into the pan (straight out of the bag - no need to defrost!) and cook while stirring for another 3 to 4 minutes.
  4. Using a spatula push the veggie mixture to one side of the wok. Drop in the 2 raw eggs on the other side and let them cook for 1 to 2 minutes before stirring the entire mixture together. Season with salt and (red or black) pepper to taste.
  5. Once the eggs are fully cooked add the soy sauce, sesame oil, and rice to wok. Mix together thoroughly, serve warm, and enjoy!
We recommend organic ingredients when feasible.

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  • Comments

    1. Erin |

      If I froze this, would I cook it all, let it cool before freezing, and just thaw when ready for use, reheat in the skillet? With a little one on the way I am trying to plan our meals to freeze to lessen the chance of ordering out. Thanks so much, and I have made this often, so healthy and yummy!

      • Assistant to 100 Days (Amy) |

        Hi Erin. Yes, to all of that. :) You can also reheat it in the microwave. Congrats on the baby! ~Amy

    2. Allison Robertson |

      When the eggs are added do they get scrambled?

      • Amy Taylor (comment moderator) |

        Hi Allison. It is in step 4: Using a spatula push the veggie mixture to one side of the wok. Drop in the 2 raw eggs on the other side and let them cook for 1 to 2 minutes before stirring the entire mixture together. I do scramble mine. ~Amy

    3. Allison |

      Thanks! I’m going to give it a try!

    4. Rachel |

      This sounds great! We are not big fans of sesame oil. Is there something we could use instead or do you think it would alter the flavor too much?

      • Amy Taylor (comment moderator) |

        Hi Rachel. You could try peanut oil.

    5. |

      Yes,this is the ultimate fast-food! I have bags of frozen veggies to combine with eggs (or tofu) and quinoa, rather than rice, for a quick meal. Also, Braggs liquid amino tastes like soy sauce but has nutritional benefits. You can really make it to suit most anyone’s preferences.

    6. Meredith |

      Thank you! I have been waiting on someone to come up with an easy fried recipe that uses brown rice! I can’t wait to try it.

    7. Elva |

      I make this with quinoa. I sometimes add leftover chicken to it as well. It’s a true crowd pleaser in my home.

    8. Chrissy |

      Had this tonight with the Asian short ribs. Perfect!!

    9. Stacy |

      One of my fave recipes! I double it, add tons of frozen veggies, and freeze leftovers for lunches. So easy and a tasty meal!

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