Photo: Ryan Benyl; Styling: Stephana Bottom
Prep Time
5 Mins
Cook Time
10 Mins
Yield
Serves 4

Use frozen vegetables to make this asian-inspired fried rice in under 20 minutes!

How to Make It

Step 1

In a bowl, combine soy sauce and sugar. Heat 2 Tbsp. vegetable oil in a large nonstick skillet over medium-high heat. Add eggs and cook, stirring, until just set. Transfer to a bowl; wipe out skillet.

Step 2

Heat remaining 2 Tbsp. oil in same skillet. Saute garlic and ginger for 30 seconds. Add rice and salt; stir-fry until starting to crisp, 3 to 4 minutes. Add soy sauce mixture, scallions and vegetables; stir-fry until hot, about 5 minutes. Return egg to skillet; stir-fry until combined. Drizzle with sesame oil and serve.

Fresh Start for Spring

Also appeared in: All You, July, 2009

Ratings & Reviews

AMChrobak's Review

carolinablonde
June 10, 2014
N/A

ted939's Review

ZanneJo
February 25, 2013
I doubled the sauce, as some previous comments suggested, and I substituted Braggs aminos for the soy sauce (yummier/healthier) - and it was great! I also added mushrooms, green peppers, sesame seeds & Quorn - that was real good, too. Loved the ginger, and next time I'm doing more of it!

TheMomChef's Review

slickola54
October 05, 2012
I thoroughly enjoyed this dish. I did make the mistake of using hot rice since I didn't have any already made. It doesn't change the flavor, but does keep the rice from being sticky. Next time I'll know better. I also would double the sauce next time and leave out the salt (extra soy means you don't need it). This is a very good, solid dish. You can read my full review at: http://bit.ly/QKMInb

slickola54's Review

AMChrobak
August 24, 2012
I fixed this for dinner and my grandson and his 2 friends finished it off in no time . I was lucky to get any of it . I have made other rice and vegetables recipes and they were hardly touched. This will be a keeper !!!!!

ZanneJo's Review

TraceyH
December 08, 2010
Very easy, very tasty everyday meal. Doubled the sauce, used 4 eggs, added cooked chicken. Used warm rice, & was still delicious. Used frozen veggies on hand. Will make again!

carolinablonde's Review

ted939
February 17, 2010
I made a few changes (no ginger on hand), used what veggies I had (peas, broccoli) and added shrimp. I thought it was excellent! The secret is the cold rice! It takes a while but well worth it. Looking forward to leftovers!

TraceyH's Review

TheMomChef
September 23, 2009
I used Jasmine rice and made the mistake of cooking 5 cups so needless to say I ended up with TONS of rice! In addition to the stir fry mix (I used one from Trader Joe's), I added shitake mushrooms and zucchini. I also doubled the soy sauce mixture. I saw this recipe in my sister-in-laws ALL YOU magazine and thought it sounded like a yummy and easy weekday meal. Luckily I was able to find it online. I thought it was an outstanding recipe and will definitely make it again (soon- considering the amount of rice I have to eat up!). This would be excellent with chicken or shrimp added.