Ingredients

• 3 cups cooked rice, preferably cold — $1.20
• 2 cups frozen mixed vegetables — $1.20
• 1 small onion, diced — $0.80
• 2 tablespoons soy sauce — $0.30
• 1 tablespoon oil — $0.20
• 2 cloves garlic, minced — $0.20
• 1/2 teaspoon ginger, optional — $0.10
• 1/4 teaspoon black pepper — $0.05
• Optional: green onion or sesame seeds — $0.40

Estimated ingredient total: $4.05 to $4.45
Displayed planning estimate: $6.80

Detailed Instructions

1. Make sure the rice is cooked and cooled. Cold leftover rice works best because it stays less sticky.
2. Dice the onion and mince the garlic.
3. Heat the oil in a large skillet or wok over medium-high heat.
4. Add the onion and cook for 2 to 3 minutes until it starts to soften.
5. Add the garlic and ginger if using, and cook for 30 seconds.
6. Add the frozen mixed vegetables and cook for 3 to 4 minutes until heated through.
7. Break up the rice with your hands or a spoon if it is clumped together.
8. Add the rice to the pan and stir well.
9. Pour in the soy sauce and add the black pepper.
10. Cook for 3 to 4 more minutes, stirring often, until the rice is hot and lightly fried.
11. Taste and add more soy sauce if needed.
12. Top with optional green onion or sesame seeds and serve.

Helpful Notes

• Day-old rice gives the best texture.
• Add tofu or edamame later if you want a higher-protein version.
• This is one of the easiest meals for using freezer staples.

Price Note