This Fried Rice With Frozen Vegetables has no vegetable prepping, making it a quick and easy meal in a hurry. It is a great way to use up day-old cooked rice in the fridge. Just pop open those frozen vegetables and whip this dish up in no time. Follow the step-by-step technique to achieve that restaurant quality fried rice with a great smokey flavor!
You may also love our Nasi Goreng Kampung for fried rice with a bit of chili. And some more Asian recipes here.
I almost always make this fried rice when I have leftover rice. Even if you don’t it is still possible to create this recipe. All that is needed really is a couple of eggs and some staple frozen vegetables. If you are feeling fancy, add bits of bacon for that extra smoky flavor, but I promise you this tastes amazing as it is.
There are many tips and tricks to make the perfect fried rice, even when you do not have a commercial-sized wok burner and an extra large wok. The fried rice using this recipe turns out perfectly dry, slightly crispy and just a little charred and smokey, giving that perfect wok-hei effect. Read on for how to create this restaurant-style fried rice.
Why you will love this Fried Rice With Frozen Vegetables
- Tastes just like a restaurant takeaway
- Quick and easy one-dish meal – it’s ready in 15 minutes.
- Packed with vegetables with some added proteins from eggs
- Cheap meal to feed a crowd
- Very versatile: Add your own vegetables, or throw in some cooked meats to up the protein.
- Great umami-flavored comfort food.
- Great for packing as lunch in an insulated lunch box.
- And for the fussy eaters – no onions to look for and be offended by!
INGREDIENT LIST
Oil: I have used Canola oil. Any neutral-smelling oil will do – eg peanut oil, vegetable oil, grapeseed oil, etc.
Garlic: I have minced the garlic to have more of its deep flavors in the rice. If you are a garlic lover, as I am, feel free to double the garlic in the recipe.
Eggs: Use 1 egg per serving. It won’t stick to your wok if you heat the oil to an almost smoking point. Beat the egg with a fork, pour it in the hot wok, swirl it for a second, scramble it quickly, and put it aside on a plate. Do not overcook this, as it will continue cooking later when added to the rice.
Frozen Vegetables: This is my easy shortcut to weeknight meals when I do not have the will to prep vegetables. I always keep this cheap mix in my freezer for this very reason. These have carrots, corn kernels, and peas which are just perfect for fried rice. If you like, add more frozen peas to the mix.
Soy Sauce: I have used light soy sauce. It tastes saltier than dark soy but does not give the rice a dark color.
Pepper: Use white pepper powder rather than black.
Salt: Use as required, depending on the kind and quantity of soy sauce you are using. Season your fried rice at the end to your liking.
Sesame Oil: Sesame oil has a nutty aroma and gives your food that quintessential Asian flavor. It just transforms the rice immediately! If it is toasted, it has a strong flavor. You just need to add a few drops at the end and let the flavors permeate through the rice.
How To Make Fried Rice With Frozen Vegetables
Heat the wok, and add some oil. Once the oil is almost smoking, add a beaten egg. Scramble quickly, and keep aside.
Add some more oil, and fry the garlic till it is light brown. Once the garlic is done, add the frozen vegetables and fry them till they are slightly crispy and light brown.
Add the cooked rice and keep stir-frying and breaking the lumps. Now add the soy sauce, sesame oil, white pepper, and salt as required. At this point taste as you go.
IMPORTANT!: Keep the heat high, and spread the rice around, so it gets dry, and smokey.
Add the scrambled egg back to the wok, and continue stir-frying, till everything is mixed well. Serve hot.
Optional: Garnish with green onion.
Some Useful Tips
Using stock or stock cubes / boullion cubes:
You can cook the rice in vegetable or chicken stock, for an even deeper flavor. Alternately, use some chicken or vegetable stock cubes or powder to the rice to intensify the flavor. Just 1/4 teaspoon per serving or 1/4th cube should do the trick.
Do not crowd the wok!
Since home-use woks and burners are much smaller than those found in commercial kitchens, it is a good idea to make only two servings at a time. This will help you spread the ingredients around and fry them on high heat – giving that much-needed slightly crispier texture and smokey flavor!
High Heat
Wait till your oil gets smokey before stir-frying. Keep the ingredients spread out, and keep frying over high heat. This is the best way to make fried rice such that it is not too oily but the rice doesn’t become inexorably stuck to the pan.
Mise En Place
This is a French term for having all your ingredients gathered, measured, cut and prepped, and ready to be cooked. Wok frying on high heat needs ingredients available to go in quickly. I organize my ingredients in the order in which they need to go. Oil, eggs (beaten in a bowl), minced garlic, veggies, rice, sesame oil, and seasoning. I also have a plate on the side to remove the fried egg to add back in later. This takes away the guesswork and keeps your ingredients from burning.
Color: If you like your fried rice slightly brown, you can also add a tablespoon of butter to your oil. As the milk solids in the butter turn brown with heat, it will give your rice a nuttier flavor and a deeper color.
Crispier Texture: If you like your rice to be a little crispier, let it brown slightly on the bottom, before turning it. This slightly crispy, golden brown is how you can make it taste like restaurant-style fried rice.
Rice To Water Ratio: I cooked my rice in an Instant Pot on rice cooker mode. I used 1 cup of rice with one cup of water. It made about 2 cups of cooked rice. It wasn’t too soggy and dried pretty quickly under the fan. Too much water can make your rice stick to the wok.
Variations Of Fried Rice
Chicken Fried Rice: Cut some chicken breasts or thigh fillets, stir-fry them separately, and add them to the rice.
Shrimp Fried Rice: Sauté deveined and raw shrimp till they turn pink and add to the rice.
Chinese Sausage Fried Rice: Add some Chinese sausage (Lap Cheong) for some wonderful smokey flavors.
Chilli Fried Rice: Toss your fried rice in some Chilli Oil, like Lao Gan Ma, for an instant chili kick.
Frequently Asked Questions About Fried Rice With Frozen Vegetables
You can still make this recipe with freshly cooked rice. Once your rice is cooked, spread it on large plates or trays in thin layers. Then dry out the rice by keeping it under the fan for 10-15 minutes. This will ensure it dries out on the surface while still staying a bit soft inside.
Yes, absolutely! Just replace the soy sauce with tamari or any gluten-free variety.
Just skip the egg and add crispy fried tofu instead if you like some protein.
In The Fridge: Up to 3 days.
You do not need to thaw vegetables before stir-frying. Frozen vegetables like peas, corn, and diced carrots are small enough to be quickly cooked in the high heat of your wok. However, you may need to thaw bigger cut vegetables like broccoli, etc before stir-frying.
The key here is to stir-fry only a cup of vegetables at a time and fry at very high heat. It also helps that the oil is almost smoking before you add the veggies. Spread them around, and do not crowd them. This prevets the vegetables from sweating and getting steamed and soggy. You need them to go slightly crispy and light golden brown.
Serve this with kung pao chicken, Chinese Beef And Broccoli, spring rolls, or some Mongolian Tofu.
For a vegan option, just skip the eggs. If you want a boost of protein, add some crispy pan-fried tofu to your fried rice.
Medium grain rice like Jasmine Rice is perfect for fried rice. It is not too sticky for wok frying.
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Quick Fried Rice With Frozen Vegetables
Equipment
- 1 Wok / Deep Pan
Ingredients
- 1 Tablespoon Oil See Note #1
- 2 Eggs Beaten
- 1 Tablespoon Garlic Minced, Optional
- 2 Cups Mixed Frozen Vegetables See Note #2
- 2 Cups Cooked Rice Cooled See Note #3
- 1/2 teaspoon Soy Sauce
- 1 teaspoon Salt To Taste
- 1/4 teaspoon White Pepper Optional
- 2 Tablespoons Green Onions (for Garnish) Optional
Instructions
- Heat wok / deep frying pan on high, Beat the eggs
- Add 1/2 Tablespoon of oil and swirl it around to coat the wok.
- When the oil is almost smoking, add the beaten eggs and swirl them around to coat the wok in a thin layer.
- Once the egg looks slightly drier, scramble it with a spatula. Remove from wok, and keep aside.
- Carefully wipe the wok clean, and pour the remaining 1/2 Tablespoon oil.
- Add garlic(optional) and cook for about 10 seconds.
- Add the frozen vegetables and spread them around so they do not crowd the bottom of the wok.
- Stir fry till they look slightly browned. and dry.
- Add the cooked rice, and break up the lumps if any.
- Stir fry the rice till well coated with oil.
- Add the scrambled eggs and mix well.
- Add 1/2 teaspoon of soy sauce. Season with salt and pepper.
- Stir fry for about 1 minute, garnish with spring onions (optional), and serve hot.
Notes
Nutrition
Disclaimer:
Nutritional Panel: Our nutritional values are calculated by Spooncular API. While we try our best to ensure these values are correct, please confirm these independently.
All information on our website is for general information only. Please consult your doctor if a diet, particular foods, or way of eating is suitable for you.
Delucious recipe. My family loves it- so easy