Recipe: Super Quick and Easy Fried Rice

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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 21 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!

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115 comments to Recipe: Super Quick and Easy Fried Rice

  • Kellie

    You may also want to add in a tablespoon of rice vinegar to the soy sauce. I also add an egg or 2 once in a while :)

  • Jamie

    I made this tonight and added chicken, my whole family loved it! Thanks for another favorite!

  • Amanda

    My kids loved this! I omitted the ginger (because I didn’t have any and also because my kids tend to eschew spicy things) and added chicken. It was wonderful! In fact, my 8 year old has asked that she get the leftovers for the first day of school tomorrow!

  • Hannah

    This was SO easy to make, and SO tasty, not sure why I never thought of trying to make my own fried rice before! With a garden full of veggies, I made this with fresh veggies from the garden (zucchini, summer squash, green beans, broccoli, and carrots), and since I had made up your Whole chicken crock pot recipe a couple days before (and chicken stock), cooked my rice in homemade chicken stock, and added chicken pieces to it to make a complete meal. Yum!! Looking forward to a quicker/ easier version with frozen veggies during the winter too :)

  • 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!

  • 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

  • Allison

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

  • 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?

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