You can make authentic fried rice that rivals anything found in a cardboard takeout container with only a few ingredients. While we often like to cook with fresh vegetables, frozen peas and carrots mix is perfectly sized for an excellent quick and easy fried rice. With this recipe, the only thing missing is the chopsticks, and maybe a fortune cookie!

Vegetable Fried Rice
Prep time
Cook time
Total time
Recipe type: Sides
Makes: 6 Side Dish portions
  • 2 cups water
  • ¼ teaspoon salt
  • 1 cup long-grain white rice, rinsed
  • 2 tablespoons sesame oil
  • ½ cup diced yellow onion
  • 1 ½ cups frozen peas and carrots
  • 1 large egg, beaten
  • 3 tablespoons soy sauce
  • ⅓ cup sliced green onions
  1. In a medium sauce pot, bring the water and salt to a boil. Add the rice, cover, and reduce heat to low. Let simmer for 15–20 minutes, just until all the water has been absorbed. Remove from heat, and let cool for 5 minutes before fluffing with a fork.
  2. Heat the sesame oil in a large skillet or wok over medium-high heat. Add the onion to the skillet, and sauté for 1 minute.
  3. Add the cooked rice and frozen vegetables to the skillet, and toss with the oil and onions. Sauté for 2 minutes, stirring constantly.
  4. Create a hole in the center of the rice to pour the beaten egg, allowing it to reach the surface of the skillet. Let cook for 1 minute before breaking up the cooked egg and stirring it into the rice.
  5. Add the soy sauce and sliced green onions to the skillet, and sauté, stirring constantly, for another 2 minutes before serving.
Perfect Portion Vegetable Fried Rice

HELPFUL TIP: For even more flavor, add ¼ teaspoon of Chinese five-spice powder (sold in either the spice aisle or the Asian food section) to the hot oil when you add the onion in step 2.
Serving size: ⅓ cup Calories: 100