Total Time
Prep 5 mins
Cook 8 mins

This is great sidedish to have when you serving an asian entree. This recipe makes 2 3 serving packages which is perfect for my family. Proportion the recipe to best suit your needs.

Ingredients Nutrition


  1. --- Freezing Day ---.
  2. In a large bowl, combine the peas and carrots, rice, onion and parsley flakes.
  3. Mix well.
  4. Pour into 2 quart size freezer bags.
  5. Seal, lable and freeze.
  6. --- Serving Day ---.
  7. Thaw bag of rice mixture overnight in fridge or run warm water over bag.
  8. Heat 2 Tsp oil in a large skillet.
  9. Dump rice mixture into the skillet.
  10. Cook and stir over medium heat, breaking up any chunks of rice, until hot, about 5 minutes.
  11. Push rice mixture to the side of the skillet.
  12. Add 1 tsp oil to the empty side of the skillet and add the eggs.
  13. Cook and stir until eggs are thickened but still moist.
  14. Mix rice in with egg breaking up egg into bite size pieces.
  15. Turn off heat.
  16. Stir in soy sauce and pepper.


Most Helpful

Great reccipe and instructions! I added broccoli to mine and would not do it again next time...the broccoli got funky for some reason. You can have a delicious dinner on the table very quickly. Thanks for posting!

Mrs. DeVelopment December 19, 2008

This recipe was so handy, perfect for a quick weeknight meal. It was so easy for my husband to grab this out of the freezer and wok right up with eggs and soy sauce. Only change was omitting the bell pepper.

Simply Sarah November 25, 2008

I can't believe no one has rated this before now. Thank you so much for posting this recipe! We love eating a lot of Asian food at our house, and I love being able to pull out a bag of already chopped veggies and already cooked rice to make an easy side dish. My picky picky DD6 finally decided she liked peas when she ate this and didn't even notice the orange bell peppers I put in, but decided they tasted good when I told her they were in there (they look just like carrots). I was surprised that the carrots didn't taste raw with no pre-cooking, but this recipe works wonderfully. I did cut the number of eggs in half, though. I also love the fact that I can toss in whatever leftover cooked meat I have and make "House Special Fried Rice" like they do at restaurants. :) Thansk again for posting! I think I will ALWAYS have a bag of this in the freezer!

CraftScout April 21, 2008

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