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Fried rice with carrots, peas, and green onions in a bowl.
Ming

Budget Veggie Fried Rice

A quick, easy, and budget-friendly fried rice loaded with colorful vegetables and savory flavor, ready in 20 minutes using simple pantry staples.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 4
Course: Main Course, Side Dish
Cuisine: Asian-Inspired
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

  • 2 tbsp vegetable oil
  • 3 cups cooked rice (preferably day-old)
  • 2 eggs, lightly beaten
  • 2 cups mixed vegetables (peas, carrots, corn, bell pepper)
  • 3 green onions, sliced
  • 2 tbsp soy sauce (low sodium)
  • tbsp sesame oil
  • Salt and pepper, to taste

Equipment

  • 1 Wok or large skillet
  • 1 Cutting board + knife
  • 1 Spatula

Method
 

  1. Scramble eggs. Heat 1 tsp oil in wok over medium-high heat. Add eggs, scramble quickly, then remove and set aside.
  2. Cook vegetables. Add remaining oil, toss in mixed vegetables, and stir-fry for 3–4 minutes until tender.
  3. Add rice. Stir in cooked rice, breaking up clumps. Cook for 3–4 minutes until heated through.
  4. Season. Add soy sauce, sesame oil, salt, and pepper. Toss well.
  5. Finish. Stir in scrambled eggs and green onions. Serve hot.

Notes

  • Use leftover rice for best texture.
  • Add tofu, chicken, or shrimp for extra protein.
  • Great way to use up fridge veggies.
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