This budget fried rice with frozen vegetables is quick, cheap, and perfect for using up leftover rice. It’s packed with flavour, made with simple ingredients, and ready in under 20 minutes, making it ideal for busy nights when you need something fast and filling.
What is budget fried rice with frozen vegetables?
This budget fried rice is a quick stir fry made with cooked rice, frozen vegetables, egg, and a simple soy-based sauce. It’s designed to use low-cost ingredients while still delivering a satisfying, takeaway-style meal at home.
Using day-old rice gives the best texture, helping the grains stay separate and slightly crisp in the pan.
Why you’ll love this budget fried rice
- Uses cheap, easy to find ingredients
- Great for using up leftover rice
- Ready in under 20 minutes
- Better than takeaway and costs less
- Easy to customise with what you have
Ingredients for budget fried rice
- Cooked rice – Day-old rice works best as it’s drier and fries better. Fresh rice can turn soft.
- Frozen vegetables – A cheap mix like peas, carrots, and corn adds colour and texture with no prep.
- Eggs – Adds protein and helps make the dish more filling.
- Soy sauce – Brings salt and that classic fried rice flavour.
- Chicken stock powder – Adds depth and boosts flavour without extra ingredients.
- Garlic – Adds depth and aroma. Fresh is best.
- Oil – Needed for frying and helps everything cook evenly. Use a neutral oil.
How to make budget fried rice
- Heat oil in a large pan or wok over medium to high heat. Add the garlic and cook for 30 seconds until fragrant.
- Add the frozen vegetables and cook for 2 to 3 minutes until heated through.
- Push everything to one side of the pan. Crack in the eggs and scramble until just set.
- Add the cooked rice, soy sauce, and chicken stock powder. Toss well to combine and break up any clumps.
- Cook for another 2 to 3 minutes, stirring occasionally, until the rice is hot and slightly crisp.
- Taste and adjust with extra soy sauce if needed, then serve.
Tips
- Use cold rice. Fresh rice turns soft and clumpy. Day-old rice fries better.
- Break up the rice before adding. This helps it heat evenly and stops clumps.
- Cook on high heat. This gives better flavour and a slight crisp on the rice.
- Don’t overcrowd the pan. Cook in batches if needed so it fries, not steams.
- Add soy sauce around the pan edge. It cooks off slightly and improves flavour.
- Taste before adding extra salt. The soy sauce and stock powder are already salty.
Storage
FRIDGE: Store in an airtight container for up to 3 days.
REHEAT: Reheat in a pan over medium heat with a splash of water or oil. Stir until hot.
FREEZER: Freeze for up to 1 month. Thaw overnight in the fridge, then reheat in a pan for best texture.
Quick, cheap, and full of flavour. If you make this, leave a comment and tell me what you added to yours.
More budget recipes
- 4 Ingredient Garlic Butter Pasta
- 3 Ingredient Potato & Onion Fritta
- 5 Ingredient Chickpea Curry
- Creamy Tuna Pasta Bake
Budget Fried Rice with Frozen Vegetables
A quick, low cost fried rice made with simple ingredients. Perfect for using leftover rice and ready in under 20 minutes.
Ingredients
- 2 cloves garlic, minced
- 2 cups frozen mixed vegetables
- 2 eggs
- 3-4 cups cooked rice, chilled (preferably day-old)
- 2 tablespoons soy sauce
- 1 ½ teaspoons chicken stock powder
you will also need
- Neutral oil, for cooking
- White pepper, to taste
to garnish (optional)
- Sliced spring onions
Instructions
- Heat 2 tablespoons of neutral oil in a large pan or wok over medium to high heat. Add the garlic and cook for about 30 seconds until fragrant.
- Add the frozen vegetables and cook for 2 to 3 minutes, stirring often, until heated through and any excess moisture has cooked off.
- Push everything to one side of the pan. Crack in the eggs and scramble until just set, then mix them through the vegetables.
- Add the cooked rice, breaking up any clumps with your spoon. Pour over the soy sauce and sprinkle in the chicken stock powder, then toss well to coat everything evenly.
- Cook for another 4-5 minutes, stirring often, until the rice is hot. Taste and adjust with white pepper and extra soy sauce if needed, then serve.
Notes
- Measurements: This recipe uses Australian cups and tablespoons. 1 teaspoon = 5 ml, 1 tablespoon = 20 ml and 1 cup = 250 ml.
- Use cold rice: Gives the best texture and stops clumping.
- Cook on high heat: Helps the rice fry properly, not steam.
- Adjust seasoning: Soy sauce and stock powder add salt, so taste first.
- Add extra protein: Stir through leftover cooked chicken, ham, or prawns to make it more filling.
- Boost flavour: Add sliced spring onions, chilli, or a drizzle of sesame oil at the end.
- No frozen veggies: Use any chopped vegetables you have in the fridge. Just keep them small and roughly the same size so they cook evenly.
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