Freezer-Friendly Vegetable Fried Rice
Freezer-friendly vegetable fried rice made with fluffy cold rice, mixed vegetables, garlic, and light soy seasoning. A make-ahead fried rice recipe that reheats well for quick meals.
Equipment
- Large Skillet or Wok
- Spatula
- Knife and cutting board
- Baking Sheet
Ingredients
Vegetable Fried Rice
- 3 cups cooked long-grain white rice cold, day-old preferred
- 2 tbsp neutral oil
- 3 cloves garlic minced
- 1 1/2 cups mixed vegetables peas, carrots, corn, green beans, or bell peppers
- 2 green onions thinly sliced
- 1 1/2 tbsp soy sauce
- 1 tsp toasted sesame oil
- salt to taste
- black pepper to taste
Instructions
- Break up cold rice so the grains are loose. Prepare vegetables by thawing and patting dry if frozen or chopping evenly if fresh.
- Heat oil in a large skillet over medium-high heat. Add vegetables and cook 3 to 4 minutes until just tender and moisture evaporates.
- Lower heat slightly. Add garlic and stir constantly for about 30 seconds until fragrant.
- Add rice, spread into an even layer, let sit briefly, then toss and fry until heated through and lightly toasted.
- Drizzle soy sauce around the edges of the pan and toss gently. Add sesame oil and black pepper.
- Spread cooked fried rice on a baking sheet in a thin layer and cool completely before freezing.
- Transfer cooled rice to freezer-safe containers, seal tightly, label, and freeze.
Notes
Cooling the rice completely before freezing prevents ice crystals and preserves texture. Reheat in a skillet for best results.