Frozen Vegetable Stir-Fry

4.86 from 7 votes

Making a stir-fry with frozen veggies is a quick and easy way to get dinner on the table. This recipe takes advantage of the convenience of frozen vegetables.

Prep Time5

Cook Time10

Total Time15

Course: Main Dishes

Cuisine: Asian

Servings:

Author: Paige Adams

Ingredients

1/4 cup low-sodium soy sauce
1 tablespoon sesame oil
2 tablespoons rice vinegar
1/4 teaspoon red pepper flakes
Pinch of kosher salt
Pinch of black pepper
2 tablespoons vegetable oil
3 cups assorted frozen vegetables
2 scallions, thinly sliced, white and green parts separated
2 garlic cloves, minced
1 tablespoon minced ginger
2 cups cooked white or brown rice

Instructions

In a small bowl, whisk together the soy sauce, sesame oil, rice vinegar, red pepper flakes, salt and pepper.
Heat 1 tablespoon vegetable oil in a large skillet or wok over high heat. Once the oil is hot and shimmering, sauté the vegetables. Start with the cauliflower and broccoli florets. After 2 minutes, add the rest of the veggies and continue cooking until they are just tender, about 3-4 minutes. Transfer the vegetables to paper towel-lined plate.
Sauté the white parts of the scallions, garlic and ginger until fragrant, about 30 seconds.
Stir in the rice. Then pour in the stir-fry sauce letting it bubble and simmer. Continue stirring until the rice has absorbed most of the liquid, about 3 minutes.
Fold in the vegetables and the green parts of the scallions.

Notes

Use day-old cooked rice for the recipe.

If you need the recipe to be gluten free, use tamari or coconut aminos instead of soy sauce.

You can add tofu, chicken or shrimp. Sauté it first and set it aside. Then wipe out the skillet and continue with cooking the vegetables and the rest of the steps. Then stir it back into the rice with the veggies.

Let leftovers cool to room temperature. Then you can keep them in an airtight container in the refrigerator up to 4 days. Reheat them in the microwave or eat them cold. Do not freeze leftovers.

Nutrition