Name: Frozen Veggie Fried Rice
Prep time: 5 min
Cook time: 10 min
Total time: 5 min
Yield: 4
Cuisine: Asian
Ingredients: 12 ounce bag frozen mixed vegetables; 12 ounce bag frozen petite broccoli; 4 cups leftover rice; 4 eggs; 2 tablespoons oil; ½ cup reduced sodium soy sauce; 1 teaspoon sesame oil; 1 teaspoon honey; 1 teaspoon sriracha; ½ teaspoon garlic powder; ½ cup water

This Frozen Veggie Fried Rice is a quick and easy weeknight meal made with leftover rice, frozen veggies, and a simple homemade sauce. Perfect for nights when you don’t have a lot of time but want something delicious.

A large white bowl filled with frozen veggie fried rice drizzled with sriracha.

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Easy Fried Rice with Frozen Veggies

Ingredients

Frozen Mixed Vegetables – A classic bag works best, it usually has corn, carrots, peas, and green beans. You can also use other veggie mixes, often time in grocery stores they will have a frozen stir-fry blend or Asian blend that you can use as well.
Frozen Petite Broccoli – I find when making veggie fried rice I want some extra veggies, not just the classic frozen mix so adding a bag of frozen broccoli really does the trick. I call for the recipe to use petite broccoli, this is just simply broccoli where the florets are cut smaller into bite size pieces. If you can’t find frozen broccoli labeled petite just simply use regular frozen broccoli.
Leftover Rice – The key to the best fried rice is to use rice that has been in the fridge for a while. When planning this meal it is best to make the rice the night before or the morning of and keep it stored in the fridge, you want the rice to dry out some. If you are making the rice closer to cooking time try to get the rice to cool down as much as possible before using it for fried rice, I recommend laying the rice out on a sheet pan to let it cool.
Eggs – A classic addition to any fried rice.
Oil – I recommend using your favorite cooking oil that isn’t olive oil. Olive oil tends to be a bit heavy for fried rice instead try using coconut oil, avocado oil, or canola oil.
Reduced Sodium Soy Sauce – Using reduced sodium versus regular soy sauce keeps this dish from tasting too salty. If you are used to using regular soy sauce by all means go ahead and use it. You can also sub out soy sauce for more gluten friendly options like coconut aminos.
Sesame Oil – This is purely for flavoring and not cooking, this sesame will help give the sauce a nice flavor.
Honey – To round out the flavor of the sauce, just a little honey goes a long way.
Sriracha – This does not make the fried rice spicy, it helps give it flavor and it balances out the honey. Even my youngest son who doesn’t like anything spicy likes this.
Garlic Powder – For flavor, I chose to use garlic powder instead of minced garlic so not shopping or cutting board would be needed, but if you prefer that fresh garlic then by all means use the fresh garlic.

Instructions

Preheat your flattop grill or griddle to medium-high heat.

In a small bowl add the reduced sodium soy sauce, sesame oil, honey, sriracha, garlic powder, and water. Whisk together until everything is incorporated into the sauce.

Add ½ a tablespoon of oil to the flattop grill and spread out. Add the frozen veggies and broccoli onto of the oil. Cook about 3 minutes stirring the veggies occasionally.

Add ½ tablespoon of the oil off to the side of the cooking veggies and spread the oil out. Add the eggs to the oiled spot. Let the eggs cook 2 to 3 minutes before flipping them over.

While the eggs are cooking add the rice overtop the veggies. Drizzle on the remaining oil. Use spatulas to mix the rice and veggies together. Let the rice mixture cook for 1 to 2 minutes.

Once the eggs have been flipped let them cook on the other side for 1 to 2 minutes before using the spatula to cut into bite sized pieces. Once the eggs are cut into smaller portions mix them with the rest of the rice and veggie mixture.

Pour the sauce overtop the whole rice mixture. Use the spatulas to mix everything together well. Let this cook 5 to 8 minutes tossing everything every minute or so. You want to let it cook in place long enough to get some parts of the rice crispy but don’t leave the mixture too long without moving it around and flipping it as it might get burnt. Once the mixture has absorbed all the sauce and you are happy with the crispiness of the fried rice you can transfer the rice off the flattop grill and into a bowl for serving.

tips, tricks and questions

Can I use fresh instead of frozen veggies?

Yes! Just make sure you chop them up into bite sized pieces. Fresh veggies will also need longer to cook before the next step because they don’t release as much water.

Can I cook this in a regular skillet or wok?

Yes but note this makes quite a bit of fried rice so depending on the size of the skillet or wok the whole dish might take a bite longer to cook. Over crowding a pan might make the fried rice a little mushy.

Can I add a protein to the fried rice?

Absolutely cooked chicken, shrimp, pork, or tofu all make excellent additions. Just add them when you are adding the rice.

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Yield: serves 4