Fried Rice with Frozen Vegetables Recipe
User Reviews
5.0
3 reviews
Excellent
-
Prep Time
5 mins
-
Cook Time
5 mins
-
Total Time
15 mins
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Servings
3 servings
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Calories
451 kcal
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Course
Main Course
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Cuisine
Asian
Fried Rice with Frozen Vegetables Recipe
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Use frozen veggies to make this last minute fried rice. You can make this meal in a wok or large skillet, either will work!
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Ingredients
To cook Rice (only if you don't have leftover cooked rice)
- 2½ cup water
- 1 cup rice white, uncooked
- ½ Teaspoons salt
Cooked Leftover Rice
- 3½ cup rice white, cooked and strained
Stir Fry Sauce
- 2½ Tablespoon soy sauce
- 2 Tablespoon ketchup or Sriracha Hot Sauce
- 1-2 Teaspoon vinegar
- 1 Teaspoon sugar
To assemble Fried Rice
- 2 Tablespoon oil
- 3 cups Mix of Frozen Vegetables *See Notes
- 1 Tablespoon Ginger + Garlic grated or paste
Instructions
To cook Rice if you don't have Leftover cooked Rice
- Rinse your rice well in water to get rid of excess starch and dirt. Strain.
- Add water to the rice in a pan with salt and bring to a boil.
- Cook your rice for about 8 minutes, or until it's almost done, on a medium heat setting. It should be to the bite. The rice should not be soft and mushy.
- Strain rice, fluff it and keep at the side.
Prepare Stir-Fry Sauce
- In a small bowl, combine soy sauce, ketchup (or sriracha), vinegar and sugar to a smooth stir-fry sauce.
To assemble the Fried Rice
- Heat oil in a wok or large skillet and directly add the vegetables in. Don't wait for the oil to get too hot to add the veggies, or else the frozen or thawed veggies will splutter.
- Keep on a medium heat setting and briefly stir cook veggies on all sides for a minute or two.
- Stir in ginger and garlic. Stir cook everything.
- Fluff the rice a bit again and add the rice over the veggies, and quickly pour the previously prepared homemade stir-fry sauce over the rice.
- Keep on a higher heat setting. Stir cook and mix the rice with two spatulas so that it all gets to cook through and fry for a few minutes.
- When it looks done, take the pan from the heat and serve up your fried rice.
Equipments used:
Notes
- The cooking of the rice was not included in the total time because I recommend using leftover cooked rice.
- Boiling, or cooking rice in the rice cooker, takes about 8 minutes.
- See post for ingredient recommendations.
- Use a mix of frozen veggies of your choice. I used corn, peas, cauliflower, and carrots. You can add broccoli too and snap peas.
- You can also use my 3 ingredient stir-fry sauce instead of the sauce ingredients in this recipe. Switch the sauce ingredients with 5 ½ tablespoon of my 3 ingredient stir-fry sauce.
Nutrition Information
Show Details
Calories
451kcal
(23%)
Carbohydrates
79g
(26%)
Protein
12g
(24%)
Fat
11g
(17%)
Saturated Fat
1g
(5%)
Polyunsaturated Fat
3g
Monounsaturated Fat
6g
Trans Fat
0.04g
Sodium
735mg
(31%)
Potassium
532mg
(15%)
Fiber
8g
(32%)
Sugar
4g
(8%)
Vitamin A
9293IU
(186%)
Vitamin C
19mg
(21%)
Calcium
74mg
(7%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 3servings
Amount Per Serving
Calories 451 kcal
% Daily Value*
| Calories | 451kcal | 23% |
| Carbohydrates | 79g | 26% |
| Protein | 12g | 24% |
| Fat | 11g | 17% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 6g | 30% |
| Trans Fat | 0.04g | 2% |
| Sodium | 735mg | 31% |
| Potassium | 532mg | 11% |
| Fiber | 8g | 32% |
| Sugar | 4g | 8% |
| Vitamin A | 9293IU | 186% |
| Vitamin C | 19mg | 21% |
| Calcium | 74mg | 7% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
3 reviews
Excellent
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