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Frozen Veggie Fried Rice Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.4 from 65 reviews
  • Author: Chef
  • Prep Time: 5 minutes
  • Cook Time: 15 minutes
  • Total Time: 20 minutes
  • Yield: 4 servings
  • Category: Main Dish
  • Method: Stovetop
  • Cuisine: Asian
  • Diet: Low Salt

Description

A quick and easy Frozen Veggie Fried Rice recipe that transforms frozen mixed vegetables and broccoli into a flavorful, crispy fried rice dish, perfect for using leftover rice and ready in under 30 minutes. This savory meal features a tangy homemade sauce and fluffy scrambled eggs, cooked on a flattop grill or griddle for a restaurant-style finish.

Ingredients

Vegetables

  • 12 ounce bag frozen mixed vegetables
  • 12 ounce bag frozen petite broccoli

Main Ingredients

  • 4 cups leftover rice
  • 4 eggs

Oils and Sauces

  • 2 tablespoons oil (divided)
  • ½ cup reduced sodium soy sauce
  • 1 teaspoon sesame oil
  • 1 teaspoon honey
  • 1 teaspoon sriracha

Spices and Others

  • ½ teaspoon garlic powder
  • ½ cup water

Instructions

  1. Preheat Grill: Preheat your flattop grill or griddle to medium-high heat to ensure even cooking and to get a nice sear on the fried rice.
  2. Prepare Sauce: In a small bowl, whisk together the reduced sodium soy sauce, sesame oil, honey, sriracha, garlic powder, and water until well combined to create a balanced and flavorful sauce.
  3. Cook Vegetables: Add ½ tablespoon of oil to the grill and spread it out evenly. Add the frozen mixed vegetables and frozen petite broccoli on top of the oil and cook for about 3 minutes, stirring occasionally to prevent sticking and to allow the veggies to thaw and warm through.
  4. Cook Eggs: Move the cooked vegetables to the side, add the remaining ½ tablespoon of oil to the cleared spot on the grill and spread it. Crack the 4 eggs into the oiled area and let them cook for about 1 minute without stirring, then flip the eggs to cook the other side for 30 to 60 seconds.
  5. Add Rice: While the eggs cook, add the 4 cups of leftover rice on top of the vegetables. Drizzle the remaining oil over the rice and use spatulas to thoroughly mix the rice and vegetables together. Let the rice cook undisturbed for 1 to 2 minutes to develop a crispy texture.
  6. Combine Eggs and Rice: After flipping, cut the cooked eggs into bite-sized pieces with a spatula and mix them into the rice and vegetable mixture evenly.
  7. Finish with Sauce: Pour the prepared sauce over the entire rice mixture. Stir well using spatulas to incorporate all ingredients. Allow the mixture to cook for 3 to 5 minutes, tossing and scraping every minute to develop crispy bits on the rice without burning. Once the sauce is absorbed and desired crispiness is achieved, transfer the fried rice to a serving bowl.

Notes

  • Use leftover rice that has been chilled for best texture and to prevent clumping.
  • Adjust sriracha quantity for preferred spice level or omit for mild flavor.
  • For a vegetarian version, omit eggs or substitute with scrambled tofu.
  • Frozen vegetables do not need thawing before cooking; cooking directly maintains texture.
  • Use a nonstick griddle or well-seasoned flattop for easier stir-frying.

Find it online: https://emilysplate.com/frozen-veggie-fried-rice-recipe/