If you have a soft spot for quick, comforting meals that burst with flavor and texture, then this Frozen Veggie Fried Rice Recipe is going to win your heart immediately. It’s a vibrant, colorful dish that combines the convenience of frozen vegetables with the satisfying bite of leftover rice, all brought to life with a perfectly balanced sauce and fluffy scrambled eggs. Whether you’re whipping up a weeknight dinner or craving a speedy lunch, this recipe offers a delightful way to enjoy a homemade fried rice that feels both fresh and nourishing.
Ingredients You’ll Need
This recipe is all about simplicity meeting deliciousness. Each ingredient plays a vital role— from the crisp-tender frozen veggies adding color and nutrients, to the eggs bringing richness, and the sauce tying everything together with a harmonious blend of sweet, savory, and spicy notes.
- 12 ounce bag frozen mixed vegetables: A convenient mix that ensures you get a colorful, crunchy variety with minimal prep.
- 12 ounce bag frozen petite broccoli: Adds a lovely bite and green vibrance that balances the dish.
- 4 cups leftover rice: Day-old rice works best to keep the grains separate and achieve that classic fried rice texture.
- 4 eggs: Provide fluffiness and protein, elevating the dish from side to satisfying meal.
- 2 tablespoons oil: Essential for stir-frying the ingredients without sticking and for crisping up the rice.
- ½ cup reduced sodium soy sauce: Adds depth and umami without overpowering the fresh vegetable flavors.
- 1 teaspoon sesame oil: Gives a fragrant, nutty aroma that complements the whole dish perfectly.
- 1 teaspoon honey: Balances the savoriness with a touch of sweet warmth.
- 1 teaspoon sriracha: Adds just the right amount of heat for a subtle kick.
- ½ teaspoon garlic powder: Enhances the savory flavor profile with gentle garlic notes.
- ½ cup water: Helps balance the sauce consistency and brings everything together during cooking.
How to Make Frozen Veggie Fried Rice Recipe
Step 1: Preheat your cooking surface
Begin by heating your flattop grill or griddle to medium-high. This ensures a hot, even surface so the veggies will cook quickly and the rice gets that desirable slight crisp.
Step 2: Whisk together the sauce
In a small bowl, combine reduced sodium soy sauce, sesame oil, honey, sriracha, garlic powder, and water. Whisk until the sauce is smooth and well integrated, giving the fried rice its irresistible sweet, spicy, and savory balance.
Step 3: Cook the vegetables
Add half a tablespoon of oil to the hot grill, spreading it evenly. Toss in the frozen mixed vegetables and petite broccoli, then cook for about 3 minutes, stirring occasionally so the veggies become tender but still maintain a bit of crunch and brightness.
Step 4: Cook the eggs
Push the vegetables to one side of the grill and add the remaining half tablespoon of oil on the cleared space. Crack in the eggs and let them cook undisturbed for about a minute before flipping to scramble lightly. This technique creates soft, fluffy eggs that blend beautifully with the rice.
Step 5: Add the rice and mix
While the eggs are cooking, spread the leftover rice evenly over the cooked vegetables. Drizzle on the remaining oil, then use spatulas to mix everything gently but thoroughly. Let the rice and veggie mixture cook for 1 to 2 minutes to start getting a bit of a toasted edge.
Step 6: Incorporate the eggs
Once the eggs have cooked on the second side for roughly 30 to 60 seconds, cut them into bite-sized pieces using your spatula. Fold these fluffy egg pieces into the rice and vegetable mixture for an even distribution of flavor and texture.
Step 7: Finish with the sauce and crisp the rice
Pour the prepared sauce over the entire rice mixture and stir to combine well. Allow the fried rice to cook for 3 to 5 minutes, tossing every minute to prevent burning. You’re aiming for some crispy bits of rice here—those are the highlights of a great frozen veggie fried rice recipe. Once the sauce is absorbed and you’ve achieved your desired crispness, transfer it to a serving bowl.
How to Serve Frozen Veggie Fried Rice Recipe
Garnishes
Adding garnishes can elevate the dish in both flavor and presentation. Try sprinkling chopped green onions, toasted sesame seeds, or a drizzle of extra sriracha for a bit more kick. Fresh cilantro leaves also add a delightful herbal brightness that pairs well with the savory rice.
Side Dishes
Frozen Veggie Fried Rice Recipe pairs wonderfully with Asian-inspired sides like steamed dumplings, spring rolls, or a simple miso soup. If you prefer something heartier, grilled chicken or teriyaki tofu complement the rice beautifully while keeping the meal balanced.
Creative Ways to Present
Want to impress? Serve the fried rice in hollowed-out bell peppers or pineapple halves for a fun twist. You can also pack it into lettuce cups for a fresh, low-carb option that’s perfect for sharing. Presentation doesn’t have to be complicated to feel special!
Make Ahead and Storage
Storing Leftovers
This fried rice keeps well in an airtight container in the refrigerator for up to 3 days. Let it cool completely before sealing to maintain texture and prevent sogginess. Leftovers make a fantastic quick lunch or side dish.
Freezing
You can freeze the leftovers in a freezer-safe container or bag for up to 2 months. To freeze, cool the fried rice thoroughly, portion it out, and seal tightly. When ready to use, thaw overnight in the refrigerator for best results.
Reheating
Reheat your frozen veggie fried rice recipe in a skillet over medium heat with a splash of water or oil to refresh the rice’s moisture and prevent sticking. Microwave reheating works well too, just cover the dish to trap steam and heat evenly.
FAQs
Can I use fresh vegetables instead of frozen?
Absolutely! Fresh veggies can work wonderfully, but using frozen vegetables is a great time-saver and surprisingly keeps the dish vibrant. If using fresh, just adjust cooking times so they become tender without overcooking.
What type of rice is best for this recipe?
Day-old leftover white or jasmine rice is ideal because it’s drier and keeps the fried rice from becoming mushy. Freshly cooked rice can be too moist, but if using fresh, spread it out to cool and dry a bit before cooking.
Is this recipe spicy?
The sriracha adds a gentle heat that you can easily adjust or omit depending on your spice preference. It’s meant to provide a subtle kick without overwhelming the other flavors.
Can I make this recipe vegan?
Yes! Simply skip the eggs or use a scrambled tofu alternative, and make sure to check your soy sauce and other condiments for any animal-derived ingredients.
What can I substitute for sesame oil?
If you don’t have sesame oil, you can use toasted walnut oil or omit it altogether. The sesame oil gives a distinctive nutty aroma but the dish will still taste delicious without it.
Final Thoughts
There’s something truly comforting about a well-made fried rice, and this Frozen Veggie Fried Rice Recipe hits all the right notes with ease. It’s quick, flavorful, and wonderfully versatile — making it a must-try for anyone seeking a tasty, no-fuss meal. Give it a go and watch it become a favorite you’ll want to make again and again!
Print
Frozen Veggie Fried Rice Recipe
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Total Time: 15 minutes
- Yield: 4 servings
- Category: Main Dish
- Method: Stovetop
- Cuisine: Asian
Description
This Frozen Veggie Fried Rice is a quick and flavorful meal perfect for using up leftover rice and frozen vegetables. Cooked on a flattop grill or griddle, it features a savory and slightly spicy sauce that brings the dish together with a nice balance of textures and a hint of crispiness from the rice.
Ingredients
Vegetables
- 12 ounce bag frozen mixed vegetables
- 12 ounce bag frozen petite broccoli
Other Ingredients
- 4 cups leftover rice
- 4 eggs
- 2 tablespoons oil (divided)
- ½ cup reduced sodium soy sauce
- 1 teaspoon sesame oil
- 1 teaspoon honey
- 1 teaspoon sriracha
- ½ teaspoon garlic powder
- ½ cup water
Instructions
- Preheat Grill: Preheat your flattop grill or griddle to medium-high heat to ensure a hot cooking surface for stir-frying the ingredients.
- Make Sauce: In a small bowl, whisk together the reduced sodium soy sauce, sesame oil, honey, sriracha, garlic powder, and water until fully incorporated and smooth.
- Cook Vegetables: Add ½ tablespoon of oil to the flattop grill and spread it evenly. Place the frozen mixed vegetables and petite broccoli on the hot oil. Cook for about 3 minutes, stirring occasionally, until vegetables start to thaw and soften.
- Cook Eggs: Push the vegetables to the side and add the remaining ½ tablespoon of oil to that empty space. Crack the eggs into the oiled spot and let cook undisturbed for about 1 minute before flipping to cook the other side.
- Add Rice: While the eggs cook, add the leftover rice over top of the vegetables and drizzle with remaining oil. Use spatulas to mix rice and vegetables thoroughly. Let the mixture cook undisturbed for 1 to 2 minutes allowing it to warm through.
- Combine Eggs: After flipping the eggs, cook for another 30 to 60 seconds. Then, cut the eggs into bite-sized pieces using a spatula and mix them into the rice and vegetable mixture.
- Add Sauce and Finish Cooking: Pour the prepared sauce over the entire rice mixture. Stir well to combine all ingredients. Continue cooking for 3 to 5 minutes, tossing every minute to let the rice absorb the sauce and develop some crispiness without burning. When desired crispiness is reached, transfer the fried rice to a serving bowl.
Notes
- Use leftover rice that is at least a day old for best texture.
- If you don’t have a flattop grill or griddle, a large skillet or wok can be substituted.
- Adjust sriracha quantity to control spiciness.
- Allow rice to sit without stirring briefly to get crispy bits.
- Veer from using freshly cooked rice as it tends to be too moist and clumps.
