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
Scale
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.
