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Easy Student Budget Stir-Fry with Veggies and Egg Fried Rice

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A quick, budget-friendly stir-fry with mixed vegetables and fluffy egg fried rice, perfect for students and busy weeknights.

Ingredients

Scale
  • 1 tablespoon vegetable oil (or any neutral oil you prefer)
  • 2 cloves garlic, minced
  • 1 small onion, thinly sliced
  • 2 cups mixed vegetables (fresh or frozen – bell peppers, carrots, broccoli, snap peas all work great)
  • 2 tablespoons soy sauce
  • 1 teaspoon sesame oil (optional)
  • 2 cups cooked rice, preferably day-old
  • 2 large eggs, beaten
  • 1 tablespoon vegetable oil
  • 1 tablespoon soy sauce
  • Salt and freshly ground black pepper, to taste
  • 2 green onions, chopped

Instructions

  1. Prep the Ingredients (10 minutes): Mince the garlic, slice the onion thinly, and chop your veggies into bite-sized pieces. If using fresh veggies like broccoli, blanch them briefly in boiling water for 1-2 minutes to soften slightly.
  2. Cook the Egg Fried Rice (10 minutes): Heat 1 tablespoon of vegetable oil in your skillet over medium-high heat. Pour in the beaten eggs and scramble gently until just set but still soft. Remove eggs from the pan and set aside.
  3. Add another tablespoon of oil to the pan and toss in your cold, cooked rice. Stir-fry for about 3-4 minutes, breaking up any clumps. Pour in 1 tablespoon soy sauce, stirring constantly to coat the rice evenly.
  4. Return the cooked eggs to the pan, mixing them into the rice along with chopped green onions. Season with salt and pepper to taste, then remove the rice from the pan and set aside.
  5. Make the Stir-Fry (10-12 minutes): In the same pan, heat 1 tablespoon vegetable oil over medium-high heat. Add minced garlic and sliced onion, stirring for about 1 minute until fragrant and translucent.
  6. Add your mixed vegetables and stir-fry for 5-7 minutes, or until veggies are tender-crisp.
  7. Pour in 2 tablespoons soy sauce and stir well to coat the veggies. For an extra flavor kick, drizzle 1 teaspoon sesame oil at the end and toss one last time.
  8. Combine and Serve: Plate the egg fried rice alongside or beneath the veggie stir-fry. Garnish with extra green onions or a sprinkle of sesame seeds if you have them on hand.

Notes

Use day-old rice for best fried rice texture. Avoid overcrowding the pan to keep vegetables crisp. Lower heat if garlic browns too quickly to prevent bitterness. Sesame oil adds a toasty aroma and flavor finish. Can swap soy sauce for tamari for gluten-free. Protein additions like tofu, chicken, or shrimp can be added by cooking them first.

Nutrition

Keywords: stir-fry, egg fried rice, budget meal, student recipe, quick dinner, easy stir-fry, vegetable stir-fry, soy sauce, sesame oil

Find it online: https://sizzlesprout.com/easy-student-budget-stir-fry-with-veggies-and-egg-fried-rice-recipe/