Frozen Vegetable Fried Rice Recipes

VEGGIE FRIED RICE RECIPE BY TASTY

Veggie Fried Rice Recipe by Tasty image

Here's what you need: oil, carrot, garlic, onion, bell pepper, broccoli floret, pea, corn, eggs, white rice, soy sauce, sesame oil, pepper

Provided by Claire Nolan

Categories Dinner

Yield 4 servings

Number Of Ingredients 13

Ingredients

2 teaspoons oil
½ cup carrot, diced
1 tablespoon garlic, minced
½ cup onion, diced
½ cup bell pepper, diced
½ cup broccoli floret
½ cup pea
⅓ cup corn
3 eggs, beaten
3 cups white rice, cooked
2 tablespoons soy sauce
1 tablespoon sesame oil
pepper, to taste

Steps:

In a wok or deep skillet, heat up the oil over high heat and cook carrots, onions, and garlic until onions are translucent.
Add bell peppers and broccoli and cook an additional 3-4 minutes. Push all of the cooked vegetables to the side of the pan.
Beat the eggs and pour into the cleared half of the pan. Scramble the eggs and mix with the rest of the vegetables.
Add peas, corn, rice, soy sauce, sesame oil, and pepper. Mix well and let the rice cook until slightly crispy.
Enjoy!

Nutrition Facts : Calories 385 calories, Carbohydrate 57 grams, Fat 11 grams, Fiber 3 grams, Protein 13 grams, Sugar 4 grams

VEGETABLE FRIED RICE

Vegetable Fried Rice image

This dish combines the nutty flavor of brown rice with the fresh taste of bell peppers, baby peas, and other vegetables.

Provided by dakota kelly

Categories Main Dish Recipes Rice Fried Rice Recipes

Time 55m

Yield 4

Number Of Ingredients 12

Ingredients

3 cups water
1 ½ cups quick-cooking brown rice
2 tablespoons peanut oil
1 small yellow onion, chopped
1 small green bell pepper, chopped
1 teaspoon minced garlic
¼ teaspoon red pepper flakes
3 green onions, thinly sliced
3 tablespoons soy sauce
1 cup frozen petite peas
2 teaspoons sesame oil
¼ cup roasted peanuts

Steps:

In a saucepan bring water to a boil. Stir in rice. Reduce heat, cover and simmer for 20 minutes.
Meanwhile, heat peanut oil in a large skillet or wok over medium heat. Add onions, bell pepper, garlic and pepper flakes, to taste. Cook 3 minutes, stirring occasionally.
Increase heat to medium-high and stir in cooked rice, green onions and soy sauce. Stir-fry for 1 minute. Add peas and cook 1 minute more. Remove from heat. Add sesame oil and mix well. Garnish with peanuts, if desired.

Nutrition Facts : Calories 299.1 calories, Carbohydrate 36.7 g, Fat 14.7 g, Fiber 4.9 g, Protein 8.5 g, SaturatedFat 2.2 g, Sodium 731.3 mg, Sugar 4.5 g

ALL VEGGIE FRIED RICE

All Veggie Fried Rice image

Provided by Ree Drummond : Food Network

Categories main-dish

Time 15m

Yield 4 servings

Number Of Ingredients 15

Ingredients

1/4 cup low-sodium soy sauce
1 tablespoon brown sugar
1 tablespoon grated ginger
1 tablespoon chili paste
2 cloves garlic, grated
2 tablespoons olive oil
2 tablespoons butter
4 large eggs, lightly beaten
1 cup frozen edamame
2 cups frozen corn and pepper mix
2 cups bagged riced cauliflower
2 cups bagged riced sweet potatoes
2 scallions, green parts sliced thin
1/4 cup fresh cilantro leaves
1 tablespoon sesame seeds

Steps:

Place a large skillet over medium-high heat.
In a small mason jar, add the soy, sugar, ginger, chili paste and garlic. Secure the lid and shake to combine. Set aside.
Add 1 tablespoon of the olive oil and 1 tablespoon of the butter to the skillet. When the oil is hot and the butter has melted, add the eggs and cook, stirring, until scrambled, 2 to 3 minutes. Remove to a plate.
Add the remaining butter and oil to the skillet. Add the edamame, then the corn and peppers. Cook, stirring occasionally, until heated through and lightly colored, 2 to 3 minutes. Add the riced cauliflower and sweet potatoes, stirring to combine. Cook until the cauliflower is just heated through, about 2 minutes.
Give the sauce one last shake and add to the skillet. Return the eggs to the skillet and cook, stirring, for an additional minute. Garnish with the scallions, cilantro and sesame seeds.

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