Budget Veggie Fried Rice That Stretches for Days
A big, flexible batch of veggie-packed fried rice made from pantry staples and freezer vegetables. It’s cheap, fast, and designed to reheat beautifully for lunches all week—or stash in the freezer for later.
This is the kind of meal that turns “not much in the fridge” into a full week of food. Using day-old rice plus frozen veggies keeps costs low and flavor high. Make a double batch if you’ve got the freezer space—future you will be very grateful.
Total Time
25 min
Prep Time
10 min
Cook Time
15 min
Servings
6
Ingredients
Base
- •4 cups cooked rice, cold (day-old preferred; about 1 1/3 cups uncooked rice cooked and cooled)
- •2 Tbsp cooking oil (neutral oil like canola/vegetable, or use a mix with a little toasted sesame oil if you have it)
Vegetables & Aromatics
- •3 cups frozen mixed vegetables (peas/carrots/corn blend works great)
- •1 small onion, diced (about 1 cup)
- •3 cloves garlic, minced
- •2 green onions, sliced (optional but nice)
Eggs (optional but filling)
- •2 large eggs
Sauce
- •3 Tbsp soy sauce (or tamari)
- •1 Tbsp water
- •1 tsp sugar (optional, balances the salt)
- •1/2 tsp toasted sesame oil (optional)
- •1/4 tsp black pepper
Instructions
- 1
Make sure your rice is cold. If it’s clumpy, break it apart with clean hands or a fork so it fries instead of steaming.
- 2
Stir together the sauce: soy sauce, water, sugar (if using), sesame oil (if using), and black pepper. Set aside.
- 3
Heat a large skillet or wok over medium-high. Add 1 Tbsp oil. Add the diced onion and cook 2–3 minutes, until softened. Add garlic and cook 30 seconds.
- 4
Add the frozen mixed vegetables. Cook 3–5 minutes, stirring often, until hot and any excess moisture cooks off.
- 5
Push the veggies to one side of the pan. Add the remaining 1 Tbsp oil to the empty side, then crack in the eggs. Scramble until just set, then mix them into the vegetables.
- 6
Add the cold rice to the pan. Stir and press it into the hot surface for a minute at a time to help it crisp slightly, stirring until the rice is heated through (about 4–6 minutes).
- 7
Pour the sauce over the rice and toss until evenly coated. Taste and adjust with a splash more soy sauce if needed.
- 8
Finish with sliced green onions (if using). Serve hot, or cool and portion for meal prep.
Nutrition Facts
Per serving
* Percent Daily Values are based on a 2,000 calorie diet.
Nutrition calculated automatically from ingredients.