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Home » Recipes

Super Quick and Easy Fried Rice Recipe

fried rice with green beans, carrots, and other veggies in a wok.

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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. This easy fried rice recipe makes good use of a frozen veggie blend for a super convenient family meal!

Easy Fried Rice Recipe

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.

Making a Fried Rice Recipe With Frozen Veggies

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.

Can you Freeze Fried Rice?

One of the things that makes this recipe so family-friendly in terms of meal planning is just how easy it is to freeze the leftovers! To freeze fried rice: cool it in the freezer by spreading it on a baking pan over plastic wrap or baking paper. Leave for 2 hours. Next, separate it into freezer safe bags or containers. Since our recipe uses egg in this fried rice, it's recommended to only freeze the cooked rice for about a month before you plan on using it!

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!

fried rice in a wok on 100 days of real food

Super Quick and Easy Vegetable Fried Rice

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. Have dinner on the table in 15 minutes with this super quick and easy meal!
28 Reviews / 4.9 Average
Prep Time: 5 minutes mins
Cook Time: 10 minutes mins
Total Time: 15 minutes mins
Course: Dinner
Cuisine: Chinese
Method: Freezer Friendly
Diet: Dairy Free, Peanut/Tree Nut-Free, Vegetarian
Print Recipe
Servings: 4 people
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Ingredients
  

  • 1 cup 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 olive oil (or coconut oil)
  • ½ cup onion (diced)
  • 1 teaspoon ginger (fresh, minced)
  • 2 cloves garlic (minced)
  • 1 - 10-oz bag frozen veggies (mixed and chopped (I opted for the "Chinese-style" mix))
  • 2 eggs
  • salt (to taste)
  • pepper (to taste (red or black))
  • ¼ cup soy sauce (reduced sodium organic recommended)
  • ½ teaspoon toasted sesame oil

Instructions
 

  • In a large saute pan or wok, heat the oil over medium-high heat.
  • Add the onion and ginger to the pan and cook while stirring for 1 ½ to 2 minutes. Stir in the garlic and cook for another 30 seconds.
  • 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.
  • 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.
  • Once the eggs are fully cooked add the soy sauce, sesame oil, and rice to wok. Mix together thoroughly, serve warm, and enjoy!

Notes

We recommend organic ingredients when feasible.
Nutrition Facts
Nutrition Facts
Super Quick and Easy Vegetable Fried Rice
Amount Per Serving
Calories 254 Calories from Fat 63
% Daily Value*
Fat 7g11%
Saturated Fat 1g6%
Cholesterol 82mg27%
Sodium 844mg37%
Potassium 218mg6%
Carbohydrates 40g13%
Fiber 2g8%
Sugar 1g1%
Protein 8g16%
Vitamin A 120IU2%
Vitamin C 2mg2%
Calcium 38mg4%
Iron 1.6mg9%
* Percent Daily Values are based on a 2000 calorie diet.
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10.0K shares

About Lisa Leake

Lisa is a wife, mother, foodie, blogger, and #1 New York Times Best-selling author who is on a mission to cut out processed food.

Comments

  1. Pam Barton says

    October 09, 2020 at 7:48 pm

    This recipe has been in my to cook binder for a few years now. I finally made it tonight. Very easy, looks great and even my meat eating husband enjoyed it. I do feel that a flavor is missing but I can't figure out what it is. Has anyone suggested flavor add ins?

    Reply
  2. Hilary Stephens says

    July 28, 2020 at 11:38 am

    I've been looking for the rice you recommend and can't find it anywhere! Amazon always says its sold out. Is there a different brand you're using now?

    This is what I'm looking for: Lundberg Family Farms Short Grain Rice, Brown, 32 Ounce

    Reply
  3. Kelley Dawkins says

    April 02, 2020 at 10:52 am

    Lately, we've made fried rice with the leftover rice from Chinese takeout or delivery. It's two nights if easy meals... even if one of them isn't real food :p.

    Reply
  4. Megan Hartten says

    August 07, 2018 at 6:35 pm

    5 stars
    I had to run errands with my girls after work/daycare pick up so we got home pretty late. Everyone was hungry and I was tempted to call and order a pizza but I remembered I had all the ingredients for fried rice! I was able to literally make this in under 15 minutes, and am so glad I was able to make something wholesome, resist the easy way out, and saved some money. Thanks for the great recipe!

    Reply
  5. Kristina says

    July 12, 2018 at 7:11 pm

    What kind of wok do you own?

    Reply
  6. Lindsay Untherbergus says

    December 04, 2017 at 2:25 pm

    I made this and it was great! Next time I think I'll double the veggies :)

    Reply
  7. Christina says

    May 08, 2017 at 7:45 pm

    Are you supposed to scramble the eggs in a bowl before adding? Or just crack and add? thanks!

    Reply
    • Amy Taylor (comment moderator) says

      May 16, 2017 at 12:15 pm

      I don't but you can if you prefer.

      Reply
  8. Marcie says

    March 30, 2017 at 6:22 pm

    What's your take on minute rice? It's parboiled whole grain brown rice with out any other ingredients. Is it still nutritious? It's fast and easy when I haven't planned ahead. Thanks!

    Reply
    • Amy Taylor (comment moderator) says

      May 01, 2017 at 3:54 pm

      Hi there. This might help: http://www.livestrong.com/article/274189-parboiled-rice-vs-brown-rice-nutrition-health-benefits/.

      Reply
      • Marcie says

        May 01, 2017 at 11:21 pm

        Wow! Thanks for this info! I never would have thought that minute rice could be so good for you! It's fast & nutritious, win, win!

  9. Jennifer says

    February 07, 2017 at 8:20 am

    If adding chicken to this, do you suggest cooking it in a different pan and then throwing it in the wok, or cooking the chicken in the wok for a bit and then adding the other ingredients? Thanks!

    Reply
    • Amy Taylor (comment moderator) says

      February 22, 2017 at 12:40 pm

      Yes, I would cook the chicken first and then add the other ingredients.

      Reply
  10. Eleanor says

    November 13, 2016 at 8:04 pm

    5 stars
    Best friend rice I've ever had. Made it Friday night, and making it again tonight! Family is obsessed.

    I didn't have onion on Friday so I used extra ginger & onion powder. Tonight I have extra onion and only powdered ginger. We'll see how it goes!!

    Reply
  11. Melissa says

    June 27, 2016 at 1:11 am

    5 stars
    I love this recipe- easy and delicious!

    Reply
  12. Nicole Newfield says

    February 27, 2016 at 8:28 am

    I have been wondering if it is safe to cook with olive or sesame oil on medium high heat, or if it is best to stick to medium due to the smoke point? Thoughts?

    Reply
    • Amy Taylor (comment moderator) says

      March 09, 2016 at 10:53 am

      Hi Nicole. This smoke point chart might be helpful: http://www.clovegarden.com/ingred/oilchart.html.

      Reply
  13. Jamella says

    February 04, 2016 at 8:48 pm

    5 stars
    This is very tasty and easy to make.

    Reply
  14. Deb says

    January 07, 2016 at 9:38 am

    5 stars
    LOVE, LOVE, LOVE this recipe! Easy to make and tastes great left over.

    Reply
  15. Mike says

    June 18, 2015 at 10:29 am

    I made this tonight and it was SO good! I added some broccoli too. I will definitely make this again – thanks for sharing!

    Reply
  16. Michelle says

    June 11, 2015 at 10:43 am

    If I have pre-cooked brown rice (trader joe's has a GREAT frozen brown rice in microwaveable bags), how much rice would I use? I assume the 1 cup in your recipe is pre-cooked measurement?

    Reply
    • Amy Taylor (comment moderator) says

      June 15, 2015 at 9:51 am

      Hello Michelle. One cup of uncooked rice equals about 3 cups cooked rice. The rice has to be cooked before adding it to the stir fry.

      Reply
  17. Stacy says

    May 06, 2015 at 11:30 am

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

    Reply
  18. Chrissy says

    March 16, 2015 at 8:23 pm

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

    Reply
  19. Elva says

    March 05, 2015 at 7:16 am

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

    Reply
  20. Meredith says

    March 04, 2015 at 8:43 pm

    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.

    Reply
  21. Paula says

    March 04, 2015 at 6:14 pm

    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.

    Reply
  22. Rachel says

    January 16, 2015 at 4:37 pm

    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?

    Reply
    • Amy Taylor (comment moderator) says

      January 20, 2015 at 2:19 pm

      Hi Rachel. You could try peanut oil.

      Reply
    • Mary says

      June 06, 2015 at 3:38 am

      Just leave it out. It'll change the flavor some but if you don't like sesame oil, it would change it for the better for you! :) Substituting peanut oil doesn't really make sense to me since there's only 1/2 teaspoon of it and peanut oil (even the unrefined toasted kind, which isn't easy to find) has relatively little flavor compared to toasted sesame oil which will kick you right in the tastebuds. I happen to like that, though.

      Reply
  23. Allison says

    October 16, 2014 at 1:15 pm

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

    Reply
  24. Allison Robertson says

    October 13, 2014 at 8:30 am

    When the eggs are added do they get scrambled?

    Reply
    • Amy Taylor (comment moderator) says

      October 16, 2014 at 8:39 am

      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

      Reply
  25. Erin says

    September 13, 2014 at 10:28 pm

    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!

    Reply
    • Assistant to 100 Days (Amy) says

      September 16, 2014 at 5:47 pm

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

      Reply
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Meet Lisa! Lisa is a best-selling cookbook author, wife, mother, and passionate home cook. Lisa began blogging in 2010 and has created a community of millions of people who share her love of healthy living, real food ingredients, and family recipes.

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