Frozen Veggie Fried Rice Lexi's Clean Kitchen Veggie fried rice

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Make sauce: In a small mixing bowl stir together soy sauce, oyster sauce, sesame oil and sriracha. Set aside. Cook eggs: Heat a 12-inch non-stick skillet over medium-low heat. Add 1 1/2 tsp oil add eggs and cook, folding constantly until eggs are just set. Break up eggs, transfer to a plate and set aside.

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Step 1: Cook the rice. Start by cooking the rice according to the package instructions. Once the rice is cooked, spread it out on a baking sheet to cool and dry out a bit. This will help prevent the fried rice from becoming mushy.

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3. Let The Rice Toast. Ok, so you've sautéed your veggie and meat ingredients until they're seared and slightly caramelized. Now it's time to add the rice. Here's where the most important.

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Heat olive oil in a large skillet or wok over medium high heat. Add shrimp, and cook, stirring occasionally, until pink, about 2-3 minutes; set aside. Add garlic and onion to the skillet, and cook, stirring often, until onions have become translucent, about 3-4 minutes. Stir in carrots, corn and peas.

Frozen Veggie Fried Rice Lexi's Clean Kitchen Veggie fried rice

Yes, you can use any type of rice for freezing, including white rice, brown rice, jasmine rice, basmati rice, or any other variety. 2. How long can I keep frozen rice in the freezer? Frozen rice can be kept in the freezer for up to 6 months. Make sure to store it in an airtight container or freezer-safe bag to prevent freezer burn.

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If that applies to you, you can make 30-Minute Fried Rice, a dish formulated by Mashed recipe developer Mikayla Marin. Frozen vegetables have dozens of applications, from soups to stews to stir fries.

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Fry until the onions start to become translucent and golden brown. Then add the minced garlic and fry for about 1 minute. Step Two: Add the frozen vegetables of choice and cook for about 4 to 5 minutes or until the vegetables have softened. Step Three: Add the cooked basmati rice. Break up any clumps of rice.

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In a large saute pan or wok, heat the oil over medium-high heat. Add the onion and ginger to the pan and cook while stirring for 1 1/2 to 2 minutes. Stir in the garlic and cook for another 30 seconds. Pour the frozen veggies into the pan (straight out of the bag - no need to defrost!) and cook while stirring for another 3 to 4 minutes.

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Use a microwave, stovetop, or air fryer to reheat. If using a microwave, sprinkle a little water over the rice to add moisture, and cover it loosely with a microwave-safe lid or wrap. This helps in restoring some of its original texture. Always ensure the rice is steaming hot throughout before consuming.

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Once hot, add eggs and cook a scramble until just set. Remove from pan, and set aside. Wipe pan clean if needed. Add remaining oil and, add green onions, garlic and ginger. Cook until fragrant, about 1 minute. Add in slightly thawed frozen veggies and cook until tender, about 5 minutes.

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Heat a tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Add the frozen fried rice to the pan and break it up with a spatula. Cook the fried rice for a few minutes, stirring occasionally, until it loosens up and starts to sizzle. If desired, create a well in the center of the pan and crack in a couple of eggs.

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Once your pan is hot, add the frozen fried rice directly from the pack. Spread it evenly across the surface of the pan with your spatula or wooden spoon. It's essential not to overcrowd the pan to ensure even cooking. Step 3: Cook on Medium Heat. Cook the frozen fried rice on medium heat, stirring occasionally to prevent sticking.

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Turn your skillet to medium high heat and pour sesame oil into the bottom of your skillet and add the onion, peas and carrots. Fry this until they are tender. Slide the veggies to the side. Pour the beaten eggs onto the other side. Use a spatula to scramble the eggs. Mix them together with the veggies. Add the rice.

Frozen Veggie Fried Rice Lexi's Clean Kitchen

Heat wok / deep frying pan on high, Beat the eggs. Add 1/2 Tablespoon of oil and swirl it around to coat the wok. When the oil is almost smoking, add the beaten eggs and swirl them around to coat the wok in a thin layer. Once the egg looks slightly drier, scramble it with a spatula. Remove from wok, and keep aside.

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INSTRUCTIONS: Heat the oil in a large skillet over medium-high heat. Once hot, add the bell peppers, sprinkle with salt and pepper, and increase the heat to high. Cook the peppers, stirring occasionally, until they begin to brown, approximately 10 minutes. Add the chilled cooked rice to the skillet, breaking up any lumps with your hands as you go.

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In a small bowl, beat the eggs and ⅛ teaspoon of the salt until well combined. Heat 2 teaspoons of the vegetable oil in a flat-bottomed wok or large nonstick skillet over medium-high heat until the oil is hot and shimmering. Add the eggs and cook, stirring frequently, until just scrambled, 30 to 60 seconds.