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Easy Fried Rice with Frozen Vegetables

Easy fried rice with frozen vegetables is a dish that is perfect for the whole family. Enjoy it for a quick and easy weeknight dinner.

Prep Time
5 mins
Cook Time
5 mins
Total Time
25 mins
Servings: 4 serves
Calories: 210 kcal
Course: Side Dish , Main Course
Cuisine: American

Ingredients

  • 2 tablespoons cooking oil e.g. vegetable oil
  • 90 grams (3.17 ounces) small brown onion finely chopped
  • 1 teaspoon minced garlic 
  • 130 grams (4.59 ounces) mixed frozen vegetables of your choice e.g. broccoli, corn, string beans, cut into small pieces
  • 3 cups (360 grams, 12.70 ounces) day old cooked basmati rice
  • ½ cup (40 grams, 1.41 ounces) green (spring) onions finely chopped
  • 1 tablespoon soy sauce
  • salt and pepper to taste

Instructions

    Cup of Yum
  1. Heat cooking oil in a wok or deep frying pan over high heat. Once hot, add the finely chopped brown onion. Fry until the onions start to become translucent and golden brown. Then add the minced garlic and fry for about 1 minute.
  2. Add the frozen vegetables of choice and cook for about 4 to 5 minutes or until the vegetables have softened.
  3. Add the cooked basmati rice. Break up any clumps of rice. Stir fry the rice for 3 to 4 minutes.
  4. Next, add the green onions and soy sauce. Toss through and cook for a further 3 to 4 minutes.
  5. Season with salt and pepper to taste, stir fry for a further 2 to 3 minutes. Turn off heat and then serve.

Nutrition Information

Serving 1 serve Calories 210kcal (11%) Carbohydrates 33g (11%) Protein 4g (8%) Fat 7g (11%) Saturated Fat 1g (5%) Polyunsaturated Fat 1g Monounsaturated Fat 6g Sodium 237mg (10%) Potassium 160mg (5%) Fiber 2g (8%) Sugar 2g (4%)

Nutrition Facts

Serving: 4serves

Amount Per Serving

Calories 210

% Daily Value*

Serving 1 serve
Calories 210kcal 11%
Carbohydrates 33g 11%
Protein 4g 8%
Fat 7g 11%
Saturated Fat 1g 5%
Polyunsaturated Fat 1g 6%
Monounsaturated Fat 6g 30%
Sodium 237mg 10%
Potassium 160mg 3%
Fiber 2g 8%
Sugar 2g 4%

* Percent Daily Values are based on a 2,000 calorie diet.