Veggie Fried Rice illustration Veggie Fried Rice

Fast, flexible, fridge-friendly
👨‍👩‍👧 Serves 4
⏱ 15 mins
💷 ~£2.35
🎚 Easy

You'll Need

  • 300g cooked rice, ideally cold/day-old (or 2 microwave rice pouches)
  • 3 eggs
  • 200g frozen mixed veg
  • 1 garlic clove, crushed
  • Thumb of fresh ginger, grated (or ¼ tsp ground ginger)
  • 2 tbsp soy sauce
  • Splash of sesame oil (optional)
  • White or black pepper

Optional Extras

PeasSweetcornHamPrawnsSpring onion

Make It Your Own

Use whatever veg you have — this is a great fridge-clearout meal.

Serve With

Prawn crackers (optional) or extra steamed veg

Let's Cook

  1. Scramble the eggs in a large pan or wok, then set aside.
  2. Fry the frozen veg with the garlic and ginger for a few minutes.
  3. Add the rice and soy sauce, stir-frying until hot through — cold rice fries much better than fresh and won't go mushy.
  4. Stir the egg back in, finish with a splash of sesame oil and a pinch of pepper, and serve.
🎯 Family Challenge: Can you find 5 different vegetables in your fried rice?

Little Helpers

3–5: Help stir.
6–9: Measure the rice.
10+: Help with the hot pan, supervised.

Top Tips

💙 A brilliant way to use up small amounts of leftover veg.💰 One of the cheapest meals here — mostly store-cupboard staples.♻️ Great way to use leftover cooked rice (cool and refrigerate quickly, use within a day).

Healthy Highlights

  • Protein from eggs
  • Packed with vegetables
  • Low in added fat