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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!
Hannah says
This was SO easy to make, and SO tasty, not sure why I never thought of trying to make my own fried rice before! With a garden full of veggies, I made this with fresh veggies from the garden (zucchini, summer squash, green beans, broccoli, and carrots), and since I had made up your Whole chicken crock pot recipe a couple days before (and chicken stock), cooked my rice in homemade chicken stock, and added chicken pieces to it to make a complete meal. Yum!! Looking forward to a quicker/ easier version with frozen veggies during the winter too :)
Amanda says
My kids loved this! I omitted the ginger (because I didn't have any and also because my kids tend to eschew spicy things) and added chicken. It was wonderful! In fact, my 8 year old has asked that she get the leftovers for the first day of school tomorrow!
Jamie says
I made this tonight and added chicken, my whole family loved it! Thanks for another favorite!
Kellie says
You may also want to add in a tablespoon of rice vinegar to the soy sauce. I also add an egg or 2 once in a while :)
kim says
has anyone worked out the nutritional info for this? if so, please share! :)
Annette says
I have been keeping various bags of frozen veggies on hand for a while now. Use them in fried rice dishes, very quick soups, add ins for salads and casseroles. They are great in a pinch when you need to bulk up leftovers.
Toni D says
Could I use tofu instead of eggs? Special dietary needs here! :)
Assistant to 100 Days (Amy) says
Hi Tony. Of course. Look for organic. :)
Alisha says
Great recipe! Made this for dinner tonight and everyone loved it! My husband never goes for brown rice, but he really liked it like this.
Bella says
I just had to tell you this was terrific! Easy and delish. Makes eating healthy so simple. Thanks a million.
Shanon says
We add a handful of chicken, or pork and call it dinner;) So good.
Linda says
Made this tonight first time and is so good! First time I have made fried rice from scratch that tasted so good!
Kristen says
Made this tonight with dinner- delicious!
Anissa says
This was so easy AND tasty! I used Trader Joe's precooked brown rice as a shortcut. I even made a yum yum sauce to accompany it. This is a new family favorite.
Aimee says
Very yummy, I made it tonight. I added chicken. Big hit! My Costco sells a 5 lb. bag of organic non-GMO frozen mixed veggies so I always have frozen veggies on hand.
amala says
I wish you will tell us how much money in total you spend on food in a month, everything included.
is it mentioned anywhere? I knew you started this blog with a limited budget for the first 100 days.
Assistant to 100 Days (Amy) says
Hi Amala. Check out100 Days on a budget. It was a second challenge Lisa took on after her original 100 Days: https://www.100daysofrealfood.com/100-days-on-a-budget/. ~Amy
home remedy for heartburn says
I love it when folks get together and share thoughts. Great site, stick
with it!
what are fibroids says
Hello would you mind sharing which blog platform you're working with?
I'm going to start my own blog soon but I'm having a difficult
time choosing between BlogEngine/Wordpress/B2evolution and Drupal.
The reason I ask is because your design and style seems different then most blogs and I'm looking for something unique.
P.S Apologies for being off-topic but I had to
ask!
Assistant to 100 Days (Amy) says
Hi there. Lisa uses WordPress. You can find more info if you visit http://problogschool.com/. :) ~Amy
easy healthy electric skillet recipes says
Having read this I believed it was really informative.
I appreciate you finding the time and energy to put this information together.
I once again find myself spending a lot of time both reading and commenting.
But so what, it was still worthwhile!
Jamie Dunson says
I totally bombed this recipe but I did it from the meal plans Lisa made up. I added the egg in all that juice. I was forced to dump most of it. Yuck
Ashleigh Kendall says
Hello! I have a question regarding soy sauce. I really like it, however, anything with a "soy" label frightens me...ha! I have heard that Bragg's liquid aminos is a healthy soy sauce alternative, but my husband strongly disagrees. What are your thoughts on this product? Either way I feel it's better than what's available where we live...we are one of the few semi-crunchy families. Thank you for your input.
Assistant to 100 Days (Amy) says
Hi Ashleigh. Braggs is also a soy product. Nothing but soy and water. It is also certified non-GMO and gluten free which gives it a leg up in my book. :) ~Amy
Natalia says
I made this recipe with regular Cascadian Farms frozen veggies and it came out very good. Great alternative to full of GMO's and other harmful additives at Chinese restaurants.
Gina says
I don't often repeat recipes since I like variety, but I've made this 3 times! As a working mom of 3, this is awesome toward the end of the week when my homemade stash of food from the weekend runs low. I threw this together very quickly last night and didn't even saute the garic or ginger before hand. Ready in about 10 minutes (since I had leftover rice from antoher meal), and my 6 year old was actually humming while eating it!! YES! I now always keep a bag of frozen stir-fry veggies in the fridge for when I'm in a hurry.
Daphne says
This was the first recipe from this site that I've made and we loved it! I used the sugar-snap stir frying from Walmart. The kids didn't love it but said it was okay and ate it without complaining so that's a win in my book! My husband and I loved it though and I'll be making it again. I can't wait to try more of your recipes!
Londi Murray says
Thx- will check it out!
Londi Murray says
What kind of wok is best to buy? there seem to be many options?
Thanks!!
Assistant to 100 Days (Amy) says
Hi there Londi. This might help: http://www.eatingwell.com/healthy_cooking/kitchen_product_reviews/the_best_wok_and_how_to_season_a_wok. ~Amy
Mike says
I agree with Amy that the article she shared is a great one.
I thought I'd throw in a couple more comments about woks.
When you are choosing a wok, one of the first things to consider is the heat source where you'll be using it. Electric, gas or induction stoves have different requirements for selecting a wok. Generally gas stoves are best for wok cooking, but realistically the stove you have in your kitchen was not chosen based on how well it will function for your wok cooking!
Induction stoves require the wok to be in constant contact with the heat source so a flat-bottomed wok is preferred, since a round wok would barely touch any heat surface.
For gas stoves a round-bottomed wok is best, however you have the "discomfort" of having to use a wok ring to set your wok on while you cook. This can make the cooking a bit awkward.
Electric stoves can work with either flat or round-bottomed woks.
Electric woks, which do not require any stove are often looked down upon by wok "purists" however I think they have a place in many peoples' kitchens. They are easier to use than many other woks. However, you should be aware that electric woks often cannot reach high enough heat to stir-fry food, so they are best for other types of food preparation.
These are a couple other sources of information on selecting a wok: http://www.foodservicewarehouse.com/education/how-to-buy-a-wok/c27570.aspx
The Best Wok Buyers Guide (my site): http://www.bestwokbuyersguide.com
Hope this helps,
Mike
Heather says
3 out of 3 kids loved this! That never happens!!! And thank you for getting me to take out my wok which I was considering removing. Making it again tonight! Woohoo!!
Leighann says
Made this tonight with Trader Joe's Healthy 8 chopped fresh veggies. Absolutely delicious!! Love this website. Such great information and recipes. Thank you!
Cathy says
Cooking the rice in homemade chicken stock (from organic or pastured chx) increases the flavor and the nutritional value of the dish and makes it even better.
rachel hindle says
we serve up frozen veggies and we cannot tell the difference between them and their fresh cousins - thanks for the blog it's great with lots on it!
JESSICA JOHNSON says
I LOVE LOVE LOVE THIS WEBSITE! I DO HAVE A QUESTION... I MADE THE WHOLE WHEAT TORTILLAS AND WHAT IS THAT BEST WAY TO REHEAT THEM WHEN I TAKE THEM OUT OF THE FREEZER?
Assistant to 100 Days (Amy) says
Hi Jessica. I find it best to defrost what I need overnight in the fridge and then heat them up on a skillet. ~Amy
Lara says
What are your thoughts on arsenic and lead that is being found in rice (arsenic in rice from southern US and lead in rice from overseas). What rice brands do you recommend to avoid arsenic and lead?
Assistant to 100 Days (Amy) says
Hi Lara. I am going to have to research the lead aspect but we are avoiding brown rice from the southern US and swapping in other grains such as quinoa. These articles are helpful: http://articles.chicagotribune.com/2012-10-03/features/ct-food-1003-rice-arsenic-cooking-tips-20121003_1_inorganic-arsenic-rice-consumption-brown-rice and http://commonhealth.wbur.org/2012/10/arsenic-in-rice. ~Amy
NaturalSelfHeal says
Excellent simple recipe! I'm always up for a fried rice! I love mine with garlic, broccoli and tri-color bell peppers.
Jennifer says
Fried rice is always a favorite here. I usually make this once a week and using the leftovers we had the days before. You can practically put anything in fried rice :)
Mona Cameron-Ball says
I made this tonight and threw in leftover pork tenderloin, diced pineapple and leftover broccolini, all from another night's dinner. It was VERY good,and so easy! Will definitely make this again.
Alison says
Thanks! Dinner tomorrow - for sure. This is exactly the kind of recipe I am collecting for my 20 yr old to move out with. Trying to get the homecook ethic across before he leaves!
Debbie says
Just thought I would share a cooking tip: ginger freezes really well. Just peel it first and then it is super easy to always have on hand and much easier to mince/grate too!
V says
Delicious! I just made some and added chicken and edamame. Yum!
Chrissy says
Thought it was a quick and easy recipe. Could do without ginger and sesame oil if you don't have those items in your pantry.
Amy says
Although my family has always loved it, I thought I hated fried rice. What I guess I hated was the overly salty, too-much-soy of restaurant prepared versions. I made this recipe, using just a small amount of low sodium soy and found it to be wonderful. I added whatever fresh veggies I had in the fridge and it was delicious.
Eva says
Love making fried rice! I think it tastes much better with brown rice vs. white. I keep cooked organic chicken breast in my freezer. I like to add it to the rice. Often times I add shrimps as well. Possibilities are endless when it comes to the vegetables you can add. Will be trying your version next.