Stir-Fried Frozen Vegetables with Rice
A vibrant, one-pan meal featuring thawed frozen vegetables and rice, seasoned with ginger and soy sauce for a quick, budget-friendly dinner. This asian ready in about 15 minutes pairs frozen mixed vegetables, cooked white rice, soy sauce for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 calories and feeds 2, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 2 cups frozen mixed vegetables
- 1 cup cooked white rice
- 2 tbsp soy sauce
- 1 tbsp rice vinegar
- 1 tsp sesame oil
- 1/2 tsp, grated fresh ginger
- 1 clove, minced garlic
- 1 tbsp vegetable oil
- 1/4 cup, chopped green onions
Instructions
- Step 1: Heat 1 tbsp vegetable oil in a large skillet over medium-high heat. Add 1 minced garlic clove and 1/2 tsp grated fresh ginger, stir-frying for 30 seconds until fragrant.
- Step 2: Add 2 cups frozen mixed vegetables to the skillet and stir-fry for 5 minutes until they begin to thaw and soften.
- Step 3: Add 1 cup cooked rice, 2 tbsp soy sauce, 1 tbsp rice vinegar, and 1 tsp sesame oil. Toss well to combine and heat through for 2-3 minutes.
- Step 4: Garnish with 1/4 cup chopped green onions and serve immediately.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Stir-Fried Frozen Vegetables with Rice take to make?
Total time is about 15 minutes (5 min prep + 10 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Stir-Fried Frozen Vegetables with Rice?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep frozen mixed vegetables from drying out.
Can I substitute ingredients in Stir-Fried Frozen Vegetables with Rice?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Stir-Fried Frozen Vegetables with Rice for a different number of people?
The recipe is written for 2 servings. Multiply each ingredient by (your serving target / 2). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Stir-Fried Frozen Vegetables with Rice?
Asian asian like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
What others are saying
- ★★★★★
A great recipe for busy days. The flavors were spot on and it took less than 15 minutes.
- ★★★★★
This was a quick and tasty weeknight dinner! My kids loved the veggies mixed with rice.
- ★★★★★
Easy and healthy. The frozen veggies came out perfectly crisp, and the rice was fluffy.
