Veggie Fried Rice

Veggie fried rice turns leftover rice into dinner in 20 minutes. Cold rice is stir-fried with scrambled eggs, garlic, frozen vegetables and soy sauce until it’s hot and lightly toasted.

It may be the best low-cost dinner there is. Leftover rice, a few eggs and a bag of frozen vegetables are all it takes, and nothing goes to waste.

Use it as a main dish, or as a side with chicken or pork. It’s one of our cheap dinners for a family of 4.

Ingredients and Swaps

• Rice: Cooked and chilled, ideally a day old. White, brown or jasmine.
• Eggs: Scrambled first, then stirred back in.
• Vegetables: Frozen peas, carrots and corn. Any small-cut vegetables work, fresh or frozen.
• Soy sauce and sesame oil: Low-sodium soy sauce for seasoning and a little sesame oil for flavor at the end.
• Green onions: For freshness.

Tips for Fried Rice That Isn’t Soggy

• Use cold rice. Warm, fresh rice turns mushy. No leftovers? Spread freshly cooked rice on a sheet pan and refrigerate for 30 minutes.
• Use a big pan and high heat. The rice should sizzle.
• Break up the clumps. Crumble the rice with your hands before it goes in.
• Let it sit. Leave the rice alone for 30 seconds at a time so it toasts.
• Add the soy sauce around the edge. It hits the hot pan first and picks up flavor.

Prices are from Walmart’s and ALDI’s websites for stores in Columbus, Ohio, checked in October 2026. Ohio’s grocery prices are within about 1% of the national average, so you may pay more or less depending on where you live, and prices change often. Here’s how we price our recipes.

Cost: Ingredients – $2.59 from Walmart, $2.62 from ALDI · Per Serving – $0.65

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Veggie Fried Rice

Leftover rice stir-fried with scrambled eggs, frozen veggies, garlic, and soy sauce. Faster than takeout, budget-friendly, and endlessly customizable.

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Prep Time 5 minutes mins

Cook Time 15 minutes mins

Total Time 20 minutes mins

Servings: 4 servings

Course: Main Course

Cuisine: Asian

Ingredients Method Notes

Ingredients

  

• 2 tablespoons vegetable oil divided
• 3 large eggs beaten
• 3 cloves garlic minced
• 2 cups frozen mixed vegetables peas, carrots, corn
• 4 cups cooked white rice preferably day-old and chilled
• 3 tablespoons low-sodium soy sauce
• 1 teaspoon sesame oil
• 3 green onions sliced
• Salt and white or black pepper to taste

Method

 

1. Heat 1 tablespoon oil in a large skillet or wok over medium-high heat. Add the eggs and scramble until just set. Transfer to a plate.
2. Add the remaining oil. Add the garlic and frozen vegetables and cook for 3–4 minutes, until heated through.
3. Add the rice, breaking up any clumps. Spread it out and let it sit for 1–2 minutes to crisp slightly, then stir. Repeat for about 5 minutes.
4. Drizzle in the soy sauce and sesame oil and toss to coat.
5. Stir in the scrambled eggs and most of the green onions. Season with salt and pepper.
6. Garnish with the remaining green onions and serve hot.

Notes

• No leftover rice? Spread freshly cooked rice on a sheet pan and refrigerate for 30 minutes.
• Add diced cooked chicken, shrimp, or tofu for more protein.
• A drizzle of sriracha adds heat.
• Brown rice or cauliflower rice also work.

Add-Ins

Diced cooked chicken, shrimp, ham or tofu for protein. See Ham Fried Rice for a version with leftover ham. Serve with Honey Soy Chicken Stir-Fry or top with an Easy Fried Egg.

Storage and Reheating

• Cool quickly and refrigerate for up to 4 days.
• Reheat in a hot skillet with a splash of oil, or in the microwave until steaming.
• Freeze for up to 2 months.

Fried Rice Questions

Can I use brown rice or cauliflower rice?

Yes. Brown rice works the same way. Cauliflower rice needs less time and no chilling.

What oil is best?

A neutral oil like vegetable or canola for cooking, with sesame oil added at the end for flavor.