Fried Rice

Makes 6 servings; 1 cup each serving

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  • 1 tablespoon oil, divided
  • 12 ounces frozen peas and carrots (or other frozen vegetables)
  • ¼ teaspoon garlic powder
  • ¼ teaspoon ground ginger
  • 3½ cups cold cooked rice
  • 4 eggs
  • 2 Tablespoons low sodium soy sauce
  • ½ teaspoon sesame oil (optional)



  1. Wash your hands well with soap and warm water for at least 20 seconds.
  2. Heat 2 teaspoons oil in a large skillet over medium-high heat.
  3. Add frozen vegetables to skillet and season with garlic powder and ground ginger. Cook stirring occasionally until vegetables soften, about 5 minutes. Longer for larger vegetables.
  4. Add rice to skillet and stir to mix ingredients. Let mix sit in skillet for 2 to 3 minutes so that rice begins to brown, stir and let sit for another 2 to 3 minutes. Use a spatula to push vegetable and rice mixture to the edge of the skillet so that there is an empty circle in the middle.
  5. Add remaining teaspoon of oil to empty circle in the middle of the skillet and add 4 slightly beaten eggs. Let sit for 1 to 2 minutes until eggs begin to cook through, then stir eggs into the mixture.
  6. Add soy sauce and stir.
  7. Refrigerate leftovers within 2 hours.

This material was funded by USDA’s Supplemental Nutrition Assistance Program – SNAP. This institution is an equal opportunity provider.