Veggie Fried Rice

Ingredients

• 4 cupscooked rice$2.40
• 1 packFrozen peas & carrots$2.50
• 3Eggs$1.80
• 3 tbspSoy sauce$0.60
• 2 tbspVegetable oil$0.21
• 1/4 tspSalt—
• Total for 4 servings$7.51

Most of the cost is frozen peas & carrots ($2.50) and cooked rice ($2.40). With oil, spices and staples already at home, the shop drops to about $4.30. Prices are estimated for the amount used, at average US grocery prices (November 2026).

Steps

1. Pat the thawed peas and carrots dry with paper towels. Whisk the eggs with the salt in a small bowl until thoroughly blended, and gently break apart any large clumps in the chilled rice using your fingers.
2. Heat 1 tablespoon of the vegetable oil in a wok or large skillet over medium-high heat until shimmering. Pour in the beaten eggs and scramble, stirring gently, for 1 to 2 minutes until soft curds form and they are just set, then transfer to a plate.
3. Add the remaining 1 tablespoon of vegetable oil to the pan over high heat. Add the peas and carrots and stir-fry for 2 to 3 minutes until tender and hot throughout.
4. Add the rice to the pan and stir-fry over high heat for 3 to 4 minutes, pressing and tossing constantly, until the grains are piping hot and lightly toasted. Drizzle the soy sauce around the outer edge of the pan and toss for 1 minute until evenly colored and fragrant.
5. Return the scrambled eggs to the pan, breaking them into bite-sized pieces with your spatula, and toss everything together over medium heat for 1 minute until heated through.
6. Divide the fried rice among four bowls and serve immediately.