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I may be late to the party, but I am just now discovering how incredibly convenient frozen vegetables are. My default has always been fresh veggies, but, according to Michael Pollan in his book In Defense of Food, “Freezing does not significantly diminish the nutritional value of produce” [like canning does] because the crops are picked and frozen at the peak of freshness. This easy fried rice recipe makes good use of a frozen veggie blend for a super convenient family meal!
Easy Fried Rice Recipe
So in some cases - if you are comparing, let's say, fresh blueberries flown in from another continent to local organic blueberries that you froze yourself at the height of the season - the frozen berries could possibly even be the better (i.e. more nutritious and certainly less-traveled) option out of those two choices.
Making a Fried Rice Recipe With Frozen Veggies
So in an effort to save time I decided to try out a bag of frozen, pre-cut, mixed veggies to make a super quick and easy weeknight dinner. And let me tell you what - not having to wash, peel, and chop (and even select at the store) all the different fresh veggies in this meal was definitely a time saver - without sacrificing too much in the way of taste.
Can you Freeze Fried Rice?
One of the things that makes this recipe so family-friendly in terms of meal planning is just how easy it is to freeze the leftovers! To freeze fried rice: cool it in the freezer by spreading it on a baking pan over plastic wrap or baking paper. Leave for 2 hours. Next, separate it into freezer safe bags or containers. Since our recipe uses egg in this fried rice, it's recommended to only freeze the cooked rice for about a month before you plan on using it!
I will continue buying fresh veggies for simpler meals and side dishes, but it's nice to know that frozen is a decent option when you are in a pinch!
Super Quick and Easy Vegetable Fried Rice
Ingredients
- 1 cup brown rice (cooked according to package directions (for a quick dinner, it is highly recommended to make this in advance and store in fridge))
- 1 tablespoon olive oil (or coconut oil)
- ½ cup onion (diced)
- 1 teaspoon ginger (fresh, minced)
- 2 cloves garlic (minced)
- 1 - 10-oz bag frozen veggies (mixed and chopped (I opted for the "Chinese-style" mix))
- 2 eggs
- salt (to taste)
- pepper (to taste (red or black))
- ¼ cup soy sauce (reduced sodium organic recommended)
- ½ teaspoon toasted sesame oil
Instructions
- In a large saute pan or wok, heat the oil over medium-high heat.
- Add the onion and ginger to the pan and cook while stirring for 1 ½ to 2 minutes. Stir in the garlic and cook for another 30 seconds.
- Pour the frozen veggies into the pan (straight out of the bag - no need to defrost!) and cook while stirring for another 3 to 4 minutes.
- Using a spatula push the veggie mixture to one side of the wok. Drop in the 2 raw eggs on the other side and let them cook for 1 to 2 minutes before stirring the entire mixture together. Season with salt and (red or black) pepper to taste.
- Once the eggs are fully cooked add the soy sauce, sesame oil, and rice to wok. Mix together thoroughly, serve warm, and enjoy!
Pam Barton says
This recipe has been in my to cook binder for a few years now. I finally made it tonight. Very easy, looks great and even my meat eating husband enjoyed it. I do feel that a flavor is missing but I can't figure out what it is. Has anyone suggested flavor add ins?
Hilary Stephens says
I've been looking for the rice you recommend and can't find it anywhere! Amazon always says its sold out. Is there a different brand you're using now?
This is what I'm looking for: Lundberg Family Farms Short Grain Rice, Brown, 32 Ounce
Kelley Dawkins says
Lately, we've made fried rice with the leftover rice from Chinese takeout or delivery. It's two nights if easy meals... even if one of them isn't real food :p.
Megan Hartten says
I had to run errands with my girls after work/daycare pick up so we got home pretty late. Everyone was hungry and I was tempted to call and order a pizza but I remembered I had all the ingredients for fried rice! I was able to literally make this in under 15 minutes, and am so glad I was able to make something wholesome, resist the easy way out, and saved some money. Thanks for the great recipe!
Kristina says
What kind of wok do you own?
Lindsay Untherbergus says
I made this and it was great! Next time I think I'll double the veggies :)
Christina says
Are you supposed to scramble the eggs in a bowl before adding? Or just crack and add? thanks!
Amy Taylor (comment moderator) says
I don't but you can if you prefer.
Marcie says
What's your take on minute rice? It's parboiled whole grain brown rice with out any other ingredients. Is it still nutritious? It's fast and easy when I haven't planned ahead. Thanks!
Amy Taylor (comment moderator) says
Hi there. This might help: http://www.livestrong.com/article/274189-parboiled-rice-vs-brown-rice-nutrition-health-benefits/.
Marcie says
Wow! Thanks for this info! I never would have thought that minute rice could be so good for you! It's fast & nutritious, win, win!
Jennifer says
If adding chicken to this, do you suggest cooking it in a different pan and then throwing it in the wok, or cooking the chicken in the wok for a bit and then adding the other ingredients? Thanks!
Amy Taylor (comment moderator) says
Yes, I would cook the chicken first and then add the other ingredients.
Eleanor says
Best friend rice I've ever had. Made it Friday night, and making it again tonight! Family is obsessed.
I didn't have onion on Friday so I used extra ginger & onion powder. Tonight I have extra onion and only powdered ginger. We'll see how it goes!!
Melissa says
I love this recipe- easy and delicious!
Nicole Newfield says
I have been wondering if it is safe to cook with olive or sesame oil on medium high heat, or if it is best to stick to medium due to the smoke point? Thoughts?
Amy Taylor (comment moderator) says
Hi Nicole. This smoke point chart might be helpful: http://www.clovegarden.com/ingred/oilchart.html.
Jamella says
This is very tasty and easy to make.
Deb says
LOVE, LOVE, LOVE this recipe! Easy to make and tastes great left over.
Mike says
I made this tonight and it was SO good! I added some broccoli too. I will definitely make this again – thanks for sharing!
Michelle says
If I have pre-cooked brown rice (trader joe's has a GREAT frozen brown rice in microwaveable bags), how much rice would I use? I assume the 1 cup in your recipe is pre-cooked measurement?
Amy Taylor (comment moderator) says
Hello Michelle. One cup of uncooked rice equals about 3 cups cooked rice. The rice has to be cooked before adding it to the stir fry.
Stacy says
One of my fave recipes! I double it, add tons of frozen veggies, and freeze leftovers for lunches. So easy and a tasty meal!
Chrissy says
Had this tonight with the Asian short ribs. Perfect!!
Elva says
I make this with quinoa. I sometimes add leftover chicken to it as well. It's a true crowd pleaser in my home.
Meredith says
Thank you! I have been waiting on someone to come up with an easy fried recipe that uses brown rice! I can't wait to try it.
Paula says
Yes,this is the ultimate fast-food! I have bags of frozen veggies to combine with eggs (or tofu) and quinoa, rather than rice, for a quick meal. Also, Braggs liquid amino tastes like soy sauce but has nutritional benefits. You can really make it to suit most anyone's preferences.
Rachel says
This sounds great! We are not big fans of sesame oil. Is there something we could use instead or do you think it would alter the flavor too much?
Amy Taylor (comment moderator) says
Hi Rachel. You could try peanut oil.
Mary says
Just leave it out. It'll change the flavor some but if you don't like sesame oil, it would change it for the better for you! :) Substituting peanut oil doesn't really make sense to me since there's only 1/2 teaspoon of it and peanut oil (even the unrefined toasted kind, which isn't easy to find) has relatively little flavor compared to toasted sesame oil which will kick you right in the tastebuds. I happen to like that, though.
Allison says
Thanks! I'm going to give it a try!
Allison Robertson says
When the eggs are added do they get scrambled?
Amy Taylor (comment moderator) says
Hi Allison. It is in step 4: Using a spatula push the veggie mixture to one side of the wok. Drop in the 2 raw eggs on the other side and let them cook for 1 to 2 minutes before stirring the entire mixture together. I do scramble mine. ~Amy
Erin says
If I froze this, would I cook it all, let it cool before freezing, and just thaw when ready for use, reheat in the skillet? With a little one on the way I am trying to plan our meals to freeze to lessen the chance of ordering out. Thanks so much, and I have made this often, so healthy and yummy!
Assistant to 100 Days (Amy) says
Hi Erin. Yes, to all of that. :) You can also reheat it in the microwave. Congrats on the baby! ~Amy