My Kind of Magic
Let’s talk about magic. Kitchen magic. It turns leftovers into a feast. This recipe is my favorite trick. It uses frozen veggies and old rice. I still laugh at that. Fancy dinner from the freezer!
Why does this matter? It teaches us to use what we have. Nothing goes to waste. That feels good. It also makes a busy night easy. You deserve an easy win. What’s your favorite “kitchen magic” trick? I’d love to hear it.
The Sauce Secret
The soul of this dish is the sauce. You mix it in a little bowl first. Soy sauce, a drip of honey, a dash of sriracha. Doesn’t that smell amazing? The sesame oil is the key. It makes everything taste just right.
Fun fact: Sesame oil isn’t for cooking over high heat. You add it at the end. That keeps its wonderful, nutty flavor. My grandson taught me that. Now I always listen. Why does this matter? A good sauce ties every flavor together. It makes simple things special.
A Little Story About Eggs
I used to scramble my eggs separately. It made more dishes to wash. One day, I was in a hurry. I cooked them right on the griddle next to the veggies. It was a happy accident.
Now I always do it that way. The eggs get a nice, crispy edge. They cook in just a minute. Then you chop them up with your spatula. So easy. Do you like your fried rice with egg, or without?
The Crispy Bits are the Best
Here is the big lesson. Let the rice sit for a minute. Listen. You might hear a little sizzle. That’s the good sound. That’s the crispy bits forming.
But don’t walk away! You must stir it, then let it sit again. It’s a little dance. You want some crunch, but no burning. This step gives the “fried” in fried rice. It’s worth the patience. Trust me.
Make It Your Own
This is your canvas. Use any frozen veggies you like. Peas and carrots? Perfect. A stir-fry blend? Wonderful. Leftover chicken or tofu? Toss it in. The recipe is just a friendly guide.
That’s the joy of cooking. You get to decide. What would you add to make it perfect for you? Tell me your idea. I might just try it next time I make my own.
Ingredients:
| Ingredient | Amount | Notes |
|---|---|---|
| Frozen mixed vegetables | 12 ounce bag | |
| Frozen petite broccoli | 12 ounce bag | |
| Leftover rice | 4 cups | |
| Eggs | 4 | |
| Oil | 2 tablespoons | |
| Reduced sodium soy sauce | ½ cup | |
| Sesame oil | 1 teaspoon | |
| Honey | 1 teaspoon | |
| Sriracha | 1 teaspoon | |
| Garlic powder | ½ teaspoon | |
| Water | ½ cup |
My Easy Fried Rice, Straight From the Freezer
Hello, dear! Let’s make a simple, cozy dinner. This recipe is my little secret for busy nights. It uses frozen veggies and leftover rice. Doesn’t that sound clever? I always keep bags of mixed veggies in my freezer. They are such a lifesaver. My grandson calls this my “magic rice.” I still laugh at that.
First, get your big pan or griddle nice and warm. Mix your sauce in a little bowl. Just whisk it all together. That honey and sriracha make it special. Now, let’s start cooking. Follow these steps with me.
- Step 1: Add a little oil to your hot pan. Toss in all those frozen veggies. They will sizzle! Let them cook for a few minutes. Stir them around once or twice. You’ll see them get brighter in color. (My hard-learned tip: Don’t thaw the veggies first! They go in frozen. It keeps them from getting mushy.)
- Step 2: Push the veggies to one side. Add more oil to the empty spot. Crack your eggs right there. Let them cook like little sunny pancakes. Then flip them over! I love watching the eggs puff up. Can you guess why we cook the eggs separately first? Share below!
- Step 3: Now, add your leftover rice right on top of the veggies. Drizzle on the last bit of oil. Use your spatulas to mix it all together. Let it sit for a minute. This helps the rice get a tiny bit crispy. It makes all the difference.
- Step 4: Chop up your cooked eggs into bite-sized pieces. Mix them into the rice. Then, pour your lovely sauce over everything. Stir it all very well. Let it cook for a few more minutes. Keep stirring so nothing burns. You’ll know it’s done when the sauce is all absorbed. Doesn’t that smell amazing?
Cook Time: 15–20 minutes
Total Time: 20–25 minutes
Yield: 4 servings
Category: Dinner, Quick Meal
Three Fun Twists to Try
This recipe is like a blank canvas. You can change it so easily! Here are three ideas I love. The Protein Boost: Add leftover chopped chicken or shrimp with the rice. The Breakfast Swap: Use frozen diced potatoes instead of rice. It’s like a hash! The Sweet & Tangy: Use teriyaki sauce instead of the soy sauce mix. Which one would you try first? Comment below!
How to Serve Your Masterpiece
I like to scoop this rice into a big bowl. Sometimes I add extra green onions on top. A few extra drops of sriracha look pretty, too. It’s a full meal by itself. But it’s also nice with a simple cucumber salad on the side. For a drink, a cold glass of milk is perfect for kids. Grown-ups might like a light, crisp lager beer. Which would you choose tonight?
Your Fried Rice, Ready When You Are
Let’s talk about keeping your fried rice happy. Cool it completely before it goes in the fridge. This keeps it from getting soggy. I store mine in a big glass container with a lid.
It will keep for about four days. To reheat, just warm a little oil in a pan. Add a single portion and stir until hot. The freezer is great for batch cooking.
Portion it into meal-sized bags. Squeeze out the air and freeze flat. I once forgot a bag for months. It was still a perfect quick dinner!
This matters because a ready meal saves a busy day. It turns “what’s for dinner?” into an easy answer. Have you ever tried storing it this way? Share below!
Simple Fixes for Fried Rice Fumbles
First, soggy rice. Always use cold, leftover rice. Fresh rice steams and gets mushy. I remember when I learned this the hard way!
Second, bland flavor. Taste your sauce before adding it. You can add a splash more soy sauce. Or a tiny bit more honey for balance.
Third, burnt bits. Keep everything moving on the grill. Let it sit for just a minute to get crispy. Then stir and flip it well.
Fixing these builds your cooking confidence. It also makes your food taste so much better. Which of these problems have you run into before?
Your Fried Rice Questions, Answered
Q: Can I make this gluten-free? A: Yes! Use tamari or coconut aminos instead of soy sauce.
Q: Can I make the sauce ahead? A: Absolutely. Mix it up to three days early. Just shake it well before using.
Q: I don’t have sriracha. A: That’s fine. Use a pinch of red pepper flakes. Or just leave it out.
Q: Can I double the recipe? A: You can! Just use a bigger pan. Cook in batches if your pan is small.
Q: Any optional add-ins? A: Diced cooked chicken or shrimp are lovely. Fun fact: Adding pineapple makes it Hawaiian-style! Which tip will you try first?
From My Kitchen to Yours
I hope you love this easy, cozy meal. It is a hug in a bowl on a busy night. I make it for my grandkids all the time.
I would be so thrilled to see your creation. Share a photo of your finished dish with me. Have you tried this recipe? Tag us on Pinterest!
Happy cooking!
—Anna Whitmore.
Easy Frozen Veggie Fried Rice – The Schmidty Wife: Easy Frozen Veggie Fried Rice Recipe
Description
Whip up this easy frozen veggie fried rice for a quick, healthy meal! Ready in 20 minutes, perfect for busy weeknights.
Ingredients
Instructions
- Preheat your flattop grill or griddle to medium-high heat.
- In a small bowl add the reduced sodium soy sauce, sesame oil, honey, sriracha, garlic powder, and water. Whisk together until everything is incorporated into the sauce.
- Add ½ a tablespoon of oil to the flattop grill and spread out. Add the frozen veggies and broccoli onto of the oil. Cook about 3 minutes stirring the veggies occasionally.
- Add ½ tablespoon of the oil off to the side of the cooking veggies and spread the oil out. Add the eggs to the oiled spot. Let the eggs cook about 1 minute before flipping them over.
- While the eggs are cooking add the rice overtop the veggies. Drizzle on the remaining oil. Use spatulas to mix the rice and veggies together. Let the rice mixture cook for 1 to 2 minutes.
- Once the eggs have been flipped let them cook on the other side for 30 to 60 seconds before using the spatula to cut into bite sized pieces. Once the eggs are cut into smaller portions mix them with the rest of the rice and veggie mixture.
- Pour the sauce overtop the whole rice mixture. Use the spatulas to mix everything together well. Let this cook 3 to 5 minutes tossing everything every minute or so. You want to let it cook in place long enough to get some parts of the rice crispy but don’t leave the mixture too long without moving it around and flipping it as it might get burnt. Once the mixture has absorbed all the sauce and you are happy with the crispiness of the fried rice you can transfer the rice off the flattop grill and into a bowl for serving.
Notes
- Nutrition Information per Serving: Calories: 460, Total Fat: 14g (Saturated Fat: 2g, Trans Fat: 0g, Unsaturated Fat: 11g), Cholesterol: 186mg, Sodium: 1320mg, Carbohydrates: 66g (Fiber: 7g, Sugar: 6g), Protein: 18g.
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