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Ginger Scallion Veggie Fried Rice

Molly Yeh
Molly Yeh
The veggie drawer doesn’t have to be where fresh food goes to die. We’ve all tossed the last bell pepper, the loose onions, the stalk of celery, but this hack will change everything. From now on, start freezing those veggies to have on hand for a quick fried rice. Bonus: Freeze cooked rice so you always have the perfect base.

Servings

4
  • From Freezer to Table: Ginger Scallion Veggie Fried Rice – A vibrant bowl of Ginger Scallion Veggie Fried Rice topped with a perfectly fried egg, surrounded by Ziploc® bags filled with frozen vegetables. The recipe, featured in Ziploc®’s new cookbook, encourages freezing food scraps for easy, delicious meals.
  • Freezing Fresh Vegetables with Ziploc® – Molly Yeh holds up a Ziploc® bag filled with freshly chopped veggies, reinforcing the idea that freezing ingredients extends their usability for quick, delicious meals like Ginger Scallion Veggie Fried Rice.
  • From Freezer to Table: Ginger Scallion Veggie Fried Rice – A vibrant bowl of Ginger Scallion Veggie Fried Rice topped with a perfectly fried egg, surrounded by Ziploc® bags filled with frozen vegetables. The recipe, featured in Ziploc®’s new cookbook, encourages freezing food scraps for easy, delicious meals.
  • Freezing Fresh Vegetables with Ziploc® – Molly Yeh holds up a Ziploc® bag filled with freshly chopped veggies, reinforcing the idea that freezing ingredients extends their usability for quick, delicious meals like Ginger Scallion Veggie Fried Rice.
Ingredients
2 tablespoons neutral oil, such as avocado or vegetable, plus more as needed
6 cups chopped frozen vegetables (such as broccoli, bell peppers, green beans, carrots, onion, celery, etc.)
4 chopped scallions, whites and greens separated
4 teaspoons grated ginger
2 teaspoons finely chopped garlic
kosher salt
4 cups fresh or frozen white or brown rice
2 teaspoons sesame oil
1 tablespoon soy sauce
Directions
For serving:
1.
4 fried eggs
2.
Kewpie* mayo, optional
3.
Sriracha, chili crisp or your favorite hot sauce
4.
Furikake
Freezing directions:
1.
Whenever you find a vegetable on its last leg or are only using a portion of what you bought, chop up the rest, place them in a gallon-sized Ziploc® Brand Freezer Bag, and preserve them in the freezer until you're ready to use them.
Cooking directions:
1.
In a large (preferably nonstick) skillet, heat the neutral oil over medium high. Add the vegetables, and cook, stirring only once or twice, until heated through and slightly golden brown, 5-6 minutes. If the pan looks dry, add another drizzle of oil.
2.
Add the scallion whites, ginger, garlic, and a couple of pinches of salt. Cook until softened and fragrant, about 2 minutes more.
3.
Add the rice, sesame oil, and soy sauce, and toss to combine. Spread everything out in an even layer and cook, undisturbed, for about 3-5 minutes, until the bottom gets a little crispy. Scrape up the bottom and give it a few tosses. Taste and adjust seasoning as desired.
4.

Serve in bowls topped with a fried egg, kewpie (if using), hot sauce, furikake, and the reserved scallion greens.

*Kewpie is brandmark owned by Kewpie Corporation

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