FROZEN VEGETABLE FRIED RICE

5 from 3 votes

There couldn't be an easier dish to make for dinner than this Frozen Veggie Fried Rice. It's simple, yet delicious and a breeze to put together. A great way to use up leftover rice while clearing out the freezer, this one is worth putting on your menu this week!

Prep Time10

Cook Time10

Total Time20

Course: Dinner

Cuisine: Asian

Servings:

Author: Lexi

Ingredients

2 teaspoons oil divided
2 eggs whisked together
2 green onions sliced, green and white parts
3 cloves garlic sliced
1 ” piece fresh ginger optional
2-1/2 cups frozen mixed veggie peas, carrots, cauflower, peppers, broccoli, etc, slightly defrosted (see notes)
3 cups leftover cold rice
¼ cup soy sauce/coconut aminos
1 tablespoon rice vinegar
1 teaspoon honey
1 teaspoon toasted sesame oil
Salt and pepper to taste

Instructions

Heat 1 teaspoon oil in large heavy skillet over medium high. Once hot, add eggs and cook a scramble until just set. Remove from pan, and set aside. Wipe pan clean if needed.
Add remaining oil and, add green onions, garlic and ginger. Cook until fragrant, about 1 minute. Add in slightly thawed frozen veggies and cook until tender, about 5 minutes.
If pan is dry add a bit more oil, and then crumble in leftover rice, breaking up any clumps with your fingers before adding. Cook until warmed through, about 3 minutes. Add back in scrambled eggs along with the coconut aminos, rice vinegar, honey and sesame oil and stir it all together. Taste and add in salt and pepper as desired.
Serve immediately with the reserved green parts of the scallions and any additional desired garnishes such as srirachi or sesame seeds.

Notes

We recommend quickly running the frozen veggies under lukewarm water for about 30 seconds before using. You don't want them to be fully frozen, but you also don't want them to be completely defrosted. Cooking them while partially defrosted allows them to cook together in this dish until they're fully cooked through, but still vibrant and crisp!

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