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If there’s one dish that feels like a little kitchen miracle, it’s fried rice.
This hearty veggie version is my favorite way to turn leftover rice and a handful of frozen garden veggies into something colorful, cozy, and unbelievably satisfying.
The frozen peas, carrots, peppers, and leafy greens all pop with flavor, and the whole dish comes together in the time it takes to set the table.
It’s a simple, feel-good meal that reminds me that garden goodness can be quick and comforting, too!

📌 Why You’ll Love This Recipe

• Comes together in just 20 minutes
• Uses common freezer staples
• Vegetarian and easily made vegan or gluten-free
• Great for meal prep and leftover rice
• Packed with colorful veggies and flavor!

📌 Quick Reference Section

• Prep Time: 5 minutes
• Cook Time: 15 minutes
• Total Time: 20 minutes
• Servings: 4
• Dietary Info: Vegetarian, Gluten-Free Option

Key Ingredients at a Glance:
🍚 Cold, cooked rice
🥕 Frozen peas and carrots
🌶️ Frozen bell peppers
🌱 Frozen spinach or kale
🧄 Fresh garlic
🥚 Optional eggs for protein

Ingredients

• 3 cups cooked, cold rice (white or brown)
• 2 tablespoons oil (vegetable, sesame, or avocado oil)
• 3 cloves garlic, minced
• 1 cup frozen peas and carrots, thawed
• 1/2 cup frozen bell peppers, thawed and diced
• 1/2 cup frozen spinach or kale, thawed and squeezed dry
• 2 eggs, lightly beaten (optional)
• 3 tablespoons soy sauce or tamari (for gluten-free)
• 1 tablespoon rice vinegar
• 1 teaspoon sesame oil (optional)
• Salt and pepper, to taste
• Green onions, sliced, for garnish (optional)

Substitutions & Ingredient Notes:

• Leave out the eggs for a vegan version.
• Add frozen edamame or corn for extra color and protein.
• A splash of sriracha or chili oil adds a spicy kick!

Step-by-Step Cooking Instructions

1. Prep Your Ingredients

• Make sure your rice is cold — day-old rice works best for fried rice!
• Thaw and pat dry your frozen veggies to avoid extra moisture.

2. Cook the Veggies

• Heat 1 tablespoon of oil in a large skillet or wok over medium-high heat.
• Add the garlic and sauté for about 30 seconds, just until fragrant.
• Toss in the peas, carrots, bell peppers, and spinach. Stir-fry for 3–4 minutes until heated through and vibrant.

3. Add the Rice

• Push the veggies to the side of the pan.
• Add another tablespoon of oil and the cold rice.
• Break up any clumps and stir everything together, letting the rice toast slightly for the best texture.

4. Scramble the Eggs (Optional)

• If using eggs, push the rice and veggies aside again and pour the eggs into the empty space.
• Scramble gently, then stir into the rest of the rice mixture once set.

5. Flavor It Up

• Stir in the soy sauce, rice vinegar, and sesame oil.
• Toss everything together until evenly coated and heated through.
• Season with salt and pepper to taste.

Serving & Pairing Ideas

• Garnish with sliced green onions and sesame seeds.
• Add a drizzle of chili oil or sriracha for extra heat.
• Serve with grilled tofu, shrimp, or chicken for a bigger meal.

Storage & Make-Ahead Tips

• Storage: Keep leftovers in an airtight container in the fridge for up to 4 days.
• Reheating: Reheat in a skillet with a splash of water or extra soy sauce to refresh.
• Freezing: Fried rice freezes beautifully — portion into freezer bags for easy meals later!

Final Thoughts

This Hearty Veggie Fried Rice is a reminder that a little garden magic can live in your freezer and come back to life in minutes. 🌱🍚
If you whip up this quick fried rice, don’t forget to leave a comment or tag me on social media — I love seeing your beautiful, colorful plates!

🌸 Hungry for more fast garden-inspired dinners?
Try these next:

• Garden Veggie Stir-Fry with Ginger Garlic Sauce
• Rustic Vegetable Soup