Fried Rice Made With Frozen Peas and Carrots
Frozen peas and carrots makes it easy to make this fried rice any time of the year – just add the vegetables straight from the freezer to your skillet when you get to that step. I still recommend chopping an onion and a little garlic and ginger and adding that as well; it really adds to the flavor of the fried rice!
Use Frozen Rice!
Using frozen peas and carrots is a no-brainer for this recipe, but you can also use frozen rice if you have it! You’ll just need to thaw the rice before adding it to the skillet—not steaming hot, but thawed just enough so the grains can separate. You can also use leftover cooked rice or fresh rice. If you are using fresh rice, spread it out on a baking sheet before frying and make sure it is completely cool. This ensures the grains separate and the rice won’t clump together.
Tips for Cooking Fried Rice
There are two keys for great fried rice:
How to Store and Freeze Fried Rice
Fried rice will keep in the fridge for up to a week. Frozen fried rice will keep in the freezer for three months. Reheat fried rice in the microwave with a splash of water so the rice rehydrates.
The Dad Add: Chili Sesame Oil
This fun little condiment is really good on fried rice. Stir together toasted sesame oil, chili oil, red pepper flakes, and sesame seeds. Then, if you have the time, very gently heat this combination over low heat to open the flavor. Drizzle it lightly on any stir-fry or fried rice dish!
The Kid Report Card
If you round up from 50%, then 100% of my kids ate this dinner! I’m joking, of course. My older kid absolutely loved this fried rice, even if he insisted on finishing his coloring while he ate it. He does have a thing against cooked carrots right now which I haven’t quite figured out. He piled those up separately, but in general ate a good portion of the fried rice. My three year old danced in the background while we ate dinner and legend has it that she hasn’t eaten a full meal to this day.
More Fried Rice Recipes
Easy Vegetable Fried Rice Shrimp Fried Rice Chicken Fried Rice Ginger Pineapple Fried Rice Salmon Fried Rice
2 tablespoons sesame oil 1 teaspoon chili oil 1/4 teaspoon red pepper flakes 1 pinch sesame seeds
If using frozen rice, thaw the rice just enough so the grains can be separated. Pour the eggs into the well. Let sit for a minute until they begin to cook, then stir just the eggs until they are 90% cooked. Once they are mostly cooked, stir the rice and eggs together to combine, then immediately stir in the cooked pork, vegetables, and soy sauce. Toss or stir to combine well. Garnish with scallions and Chili Sesame Oil if using. Serve immediately. LEFTOVERS! Leftovers will keep in the fridge for 5-7 days and can be reheated in the microwave on high heat until steaming hot. I recommend adding a tablespoon of water to each serving when you microwave it to rehydrate the rice a bit. Once the pork fried rice is cool, you can scoop it into freezer-safe storage bags and store for up to three months.
