Name: Easiest Fried Rice with Frozen Vegetables Recipe
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Yield: 4
Cuisine: Chinese
Ingredients: ½ lb protein of choice (chicken, shrimp, pork, tofu, deli meat, or leftover cooked protein), diced into bite-sized pieces; 2–3 tablespoons cooking oil or fat of choice, divided; 1 cup frozen mixed vegetables (any blend works); 1 teaspoon minced garlic; 2 eggs; 2 cups cooked rice (cold, leftover rice works best); 2 tablespoons soy sauce or tamari (optional); Salt and pepper, to taste

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This is my "I barely have ingredients" fried rice recipe - and honestly, it's one I make all the time. If you have leftover rice, frozen vegetables, eggs, and maybe some chicken, you're already halfway there.

This is not a traditional or restaurant-style fried rice. It's a quick, no-thinking, clean-out-the-fridge version that still tastes really good and comes together in about 15 minutes.

👉 If you're looking for a more classic Chinese-style chicken fried rice with deeper flavor, check out my Chicken Fried Rice recipe here. This one is all about speed and simplicity.

Why This Is the Easiest Fried Rice Ever

Uses leftover rice (the best rice for fried rice)
Frozen vegetables = no chopping
Eggs + chicken add protein, but both are flexible
One pan, minimal prep, minimal cleanup

How to cook Easiest Fried Rice with Frozen Vegetables (Step by Step)

Before you start, gather your ingredients. This recipe is very flexible - if you're missing something, you can usually skip it or swap it.

½ lb protein, such as boneless, skinless chicken (thigh or breast), diced into ½-inch pieces
2-3 tablespoons cooking oil or fat of choice, divided
1 cup frozen mixed vegetables (any blend works)
1 teaspoon minced garlic
2 eggs
2 cups cooked rice (cold, leftover rice works best)
2 tablespoons soy sauce or tamari (optional)
2 slices deli meat, cut into ½-inch pieces (optional)
Salt and pepper, to taste

Heat about one tablespoon of oil in a large wok or skillet over medium-high heat. Add the diced chicken and cook for about 5 minutes, stirring occasionally, until cooked through and lightly golden. Remove the chicken from the pan and set it aside, leaving the oil and juices in the skillet.

Add the frozen vegetables to the same pan. If the skillet looks dry, add oil. Cover and cook for about 2 minutes, just until the vegetables begin to soften.

Push the vegetables to one side of the pan and add another small drizzle of oil to the empty side. Crack the eggs directly into the pan and scramble them with a spatula until just set.

Add the cooked chicken back into the pan along with the rice, soy sauce or tamari (if using), deli meat (if using), and a bit more oil if needed. Season with salt and pepper to taste and stir everything together. Cook for another 2-3 minutes, stirring frequently, until the rice is heated through and evenly mixed.

Remove from heat and serve immediately. This fried rice is best enjoyed hot and fresh from the pan.

Storage & Reheating

Storage (made with freshly cooked rice):
If you made this fried rice using freshly cooked rice, let the dish cool completely, then store it in an airtight container in the refrigerator for up to 3-4 days.

Storage (made with day-old rice):
If you started with leftover, previously refrigerated rice, it's best to eat the fried rice within 2-3 days for food safety.

Freezing:
Fried rice can be frozen for up to 2 months. Let it cool completely, then store in portioned, freezer-safe containers or bags. Thaw overnight in the refrigerator before reheating.

Reheating:

Stovetop (best): Reheat in a skillet over medium heat with a small splash of oil or water, stirring until hot throughout.
Microwave: Reheat in a microwave-safe bowl in 30-second intervals, stirring in between. Cover loosely and add a splash of water to keep the rice from drying out.

FAQ

Can I use freshly cooked rice instead of day-old rice?
Yes, but fried rice works best with day-old, refrigerated rice because it's drier and less likely to turn mushy. If using fresh rice, spread it out on a baking sheet and refrigerate for 30-60 minutes to remove excess moisture before cooking.

Do I have to use chicken?
No. You can skip the chicken and add more vegetables, or substitute shrimp, tofu, pork, or deli meat.

Do I need soy sauce?
Not necessarily. Soy sauce adds flavor, but you can season simply with salt and pepper, or use tamari if you're gluten-free.

Is this good for meal prep?
Yes! This recipe is great for quick lunches. Just be mindful of storage times depending on whether you used fresh or day-old rice.

Easiest Fried Rice with Frozen Vegetables Recipe

Yield: 4 servings

Prep Time: 5 minutes

Cook Time: 10 minutes

Total Time: 15 minutes

This is the easiest fried rice you can make using leftover rice and frozen vegetables. It’s a quick, flexible skillet meal that comes together in about 15 minutes - perfect for busy nights when you don’t want to overthink dinner.

Ingredients

½ lb protein of choice (chicken, shrimp, pork, tofu, deli meat, or leftover cooked protein), diced into bite-sized pieces
2–3 tablespoons cooking oil or fat of choice, divided
1 cup frozen mixed vegetables (any blend works)
1 teaspoon minced garlic
2 eggs
2 cups cooked rice (cold, leftover rice works best)
2 tablespoons soy sauce or tamari (optional)
Salt and pepper, to taste

Instructions

Heat 1 tablespoon oil in a large wok or skillet over medium-high heat. Add the chicken and cook for about 5 minutes, stirring occasionally, until cooked through and lightly golden. Remove the chicken from the pan and set aside, leaving any oil in the pan.
Add frozen vegetables to the same pan. If the pan looks dry, add another ½–1 tablespoon oil. Cover and cook for 2 minutes, until vegetables begin to soften.
Push vegetables to one side of the pan. Add a small drizzle of oil to the empty side, crack in the eggs, and scramble until just set.
Add the cooked chicken back to the pan along with the rice, soy sauce or tamari (if using), deli meat (if using), and additional oil only if needed. Season with salt and pepper.
Stir everything together and cook for 2–3 minutes, until the rice is heated through and evenly mixed. Remove from heat and serve hot.

Notes

Day-old rice vs fresh rice: Fried rice works best with day-old, refrigerated rice because it’s drier. If using freshly cooked rice, spread it out and refrigerate for 30–60 minutes before cooking.
Start with 2 tablespoons oil and add more only if the pan looks dry.
This recipe is very flexible - no chicken? Add more veggies. No soy sauce? Season with salt and pepper.

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Nutrition Information:

Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 442Total Fat: 4gSaturated Fat: 1gUnsaturated Fat: 2gCholesterol: 102mgSodium: 529mgCarbohydrates: 48gFiber: 5gSugar: 2gProtein: 53g

The nutrition information for this recipe is an approximate total per serving. Please double check the nutrition information for your exact ingredients and brands for more precise nutrition information.

More Tasty Fried Rice Recipes

Love fried rice? Here are a few more easy and delicious fried rice recipes to try, whether you're using leftovers or cooking from scratch:

Leftover Fried Rice (Use What You Have!)
A flexible, clean-out-the-fridge fried rice recipe where you can use any protein and vegetables you have on hand.

Egg Fried Rice
Simple, classic, and comforting. Rice stir fried with eggs, garlic, mixed vegetables, and savory seasoning - ready in minutes.

Chicken Fried Rice
A more classic Chinese-style fried rice made with chicken, eggs, vegetables, and deeper seasoning. Great when you want something a little more traditional.

Bacon Fried Rice
Smoky, savory, and full of flavor. Crispy bacon combined with eggs, vegetables, and rice makes this an easy crowd-pleaser.

Easiest Fried Rice with Frozen Vegetables (15-Minute Meal)

Why This Is the Easiest Fried Rice Ever

How to cook Easiest Fried Rice with Frozen Vegetables (Step by Step)

Storage & Reheating

FAQ