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Easy Flavor-Packed One-Dollar Fried Rice Recipe with Frozen Vegetables

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A quick, budget-friendly fried rice recipe using frozen vegetables and leftover rice, packed with flavor and perfect for busy weeknights.

Ingredients

Scale
  • 2 cups cooked white rice (preferably day-old)
  • 1 cup frozen mixed vegetables (peas, carrots, corn, green beans or any mix)
  • 2 tablespoons vegetable oil (canola or sunflower)
  • 2 tablespoons soy sauce (low-sodium preferred)
  • 2 garlic cloves, minced
  • 2 green onions, sliced thin (separate whites and greens)
  • 2 eggs, beaten (optional)
  • 1 teaspoon toasted sesame oil
  • Salt and black pepper to taste

Instructions

  1. Mince the garlic finely, slice the green onions thinly (separating whites and greens), and beat the eggs in a small bowl. Thaw the frozen vegetables slightly by leaving them out for 5 minutes or microwaving on low just until softened but not mushy.
  2. Heat 1 tablespoon of vegetable oil over medium-high heat in a large non-stick skillet or wok. Pour in the beaten eggs, swirling gently to make soft curds. Stir occasionally until just set but still moist, then transfer eggs to a plate and set aside.
  3. Add the remaining tablespoon of oil to the pan. Toss in the minced garlic and green onion whites, stirring for about 30 seconds until fragrant but not browned.
  4. Stir in the thawed frozen vegetables. Cook for 3-4 minutes, stirring often until heated through and retaining a slight crunch.
  5. Add the cooked rice, breaking up any clumps with your spatula. Stir-fry the mixture for 4-5 minutes, allowing the rice to heat evenly and develop a slight golden crust in spots. If rice seems sticky, sprinkle a tiny bit of water and stir.
  6. Pour soy sauce evenly over the rice, stirring continuously to coat all grains. Add salt and pepper as needed. Taste and adjust seasoning.
  7. Fold the cooked eggs back into the pan, breaking them into bite-sized pieces. Sprinkle the green onion tops for fresh flavor and color.
  8. Drizzle toasted sesame oil over the fried rice and give everything a final stir to combine. Remove from heat and serve.

Notes

Use day-old rice for best texture to avoid mushiness. Thaw frozen vegetables before cooking to prevent sogginess. Control heat carefully to avoid burning garlic. Add soy sauce gradually and taste often to avoid over-salting. Eggs are optional and can be substituted with tofu for vegan option. Leftovers store well in fridge up to 3 days; reheat gently with a splash of water or broth.

Nutrition

Keywords: fried rice, easy fried rice, budget recipe, frozen vegetables, quick dinner, leftover rice, one-dollar meal

Find it online: https://hungermind.com/easy-flavor-packed-one-dollar-fried-rice-recipe-with-frozen-vegetables/