10-Min Veggie Fried Rice with Eggs
Cooked rice, frozen veggies, and scrambled eggs tossed in a hot skillet with soy sauce—done in minutes. Serve with fries and dipping sauce on the side for a complete plate.
- Total time
- 10 min
- Servings
- 2
- Calories
- 320
- Protein
- 9g
Ingredients
- 2 cups cooked rice
- 1.5 cups frozen mixed vegetables
- 2 large egg
- 2 tbsp soy sauce
Instructions
- 1
Heat 1 tbsp oil in a large skillet over high heat until shimmering, about 1 minute.
- 2
Add frozen vegetables and cook without stirring for 2 minutes until edges start to caramelize.
- 3
Push vegetables to the side, crack eggs into the pan, and scramble with a spatula until cooked through, ~2 minutes.
- 4
Add cooked rice and break up any clumps while tossing with eggs and vegetables for 1 minute.
- 5
Drizzle soy sauce over everything and toss until evenly coated, about 30 seconds.
- 6
Serve hot alongside french fries and shredded cabbage with dipping sauces on the side.
Tools you’ll need
- large skillet or wok (12-inch)
- spatula
- cutting board (for plating sides)
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