Quick Egg and Veggie Stir-Fry

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

A 15-minute meal using frozen vegetables and pantry eggs, perfect for busy weeknights. This asian-inspired quick meals (vegetarian) ready in about 20 minutes pairs frozen mixed vegetables, large eggs, soy sauce for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 300 calories and feeds 2, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

★ 3.6 (13 ratings) Prep: 10 min Cook: 10 min Serves 2 Asian cuisine 300 cal/serving
Plan a meal with the AI → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

Instructions

  1. Step 1: Heat a large non-stick skillet over medium-high heat. Add 1 tbsp sesame oil and 2 minced garlic cloves, cooking for 30 seconds until fragrant.
  2. Step 2: Add 1.5 cups frozen mixed vegetables to the skillet and stir-fry for 4 minutes until thawed and crisp-tender.
  3. Step 3: Push vegetables to one side of the skillet, crack 3 large eggs into the empty space, and cook for 2 minutes until whites are set but yolks are still runny.
  4. Step 4: Whisk 2 tbsp soy sauce in a small bowl, then pour over eggs and vegetables. Scramble everything together for 1 minute until evenly coated.
  5. Step 5: Stir in 2 cups cooked rice and cook for 2 minutes until heated through, adding a splash of water if too dry. Serve immediately.

Equipment for this recipe

Top-rated tools to make this recipe successfully.

More Knives & cutting boards → Shop all kitchen tools →

Frequently asked questions

How long does Quick Egg and Veggie Stir-Fry take to make?

Total time is about 20 minutes (10 min prep + 10 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Quick Egg and Veggie Stir-Fry?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep frozen mixed vegetables from drying out.

Can I substitute ingredients in Quick Egg and Veggie Stir-Fry?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Quick Egg and Veggie Stir-Fry for a different number of people?

The recipe is written for 2 servings. Multiply each ingredient by (your serving target / 2). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

Is Quick Egg and Veggie Stir-Fry vegetarian?

Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

What others are saying

Related recipes