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vegetable fried rice with frozen vegetables in a white bowl on a white timber surface, topped with sliced spring onions.

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.
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Prep Time:5 minutes
Cook Time:15 minutes
Total Time:20 minutes
Course: Dinner
Cuisine: Asian Inspired
Keyword: budget fried rice, cheap dinner recipe, easy fried rice, fried rice frozen vegetables
Servings: 2 to 3
Author: Kate Brodhurst

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

  1. Measurements: This recipe uses Australian cups and tablespoons. 1 teaspoon = 5 ml, 1 tablespoon = 20 ml and 1 cup = 250 ml.
  2. Use cold rice: Gives the best texture and stops clumping.
  3. Cook on high heat: Helps the rice fry properly, not steam.
  4. Adjust seasoning: Soy sauce and stock powder add salt, so taste first.
  5. Add extra protein: Stir through leftover cooked chicken, ham, or prawns to make it more filling.
  6. Boost flavour: Add sliced spring onions, chilli, or a drizzle of sesame oil at the end.
  7. 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.