Chinese-inspired
Freezer Dumpling Vegetable Fried Rice
A freezer-friendly fried rice with browned dumplings, vegetables, egg, scallions, sesame, and chili crisp for fast restaurant-style comfort.
I keep this in the freezer-meal lane because it turns a bag of dumplings and frozen vegetables into something that feels cooked, not assembled.
Browning the dumplings first gives the rice real texture.
Cold rice is the other key.
It fries instead of clumping, and the vegetables can go straight from frozen as long as the pan is hot enough to drive off moisture.
Chili crisp at the end makes the whole dish taste more finished.
I use enough soy sauce to season the rice, then let scallions, sesame, and vinegar brighten the bowl.
For another recipe in this seed collection, try Bok Choy Cabbage Dumpling Soup or Miso Brown Butter Dumpling Cabbage Skillet.
Directions
- Heat 1 tablespoon neutral oil in a large skillet or wok over medium-high heat.
- Brown dumplings on one side for 4 minutes, then add 1/4 cup water and cover for 4 minutes.
- Uncover and cook until the water evaporates. Transfer dumplings to a plate.
- Add carrots, peas, and edamame to the pan and cook for 3 minutes.
- Push vegetables to one side, add eggs, and scramble until just set.
- Add rice and soy sauce, breaking up clumps until the rice is hot and lightly glossy.
- Fold in dumplings, scallions, sesame oil, and chili crisp.
Nutrition
Nutrition Information
Estimated per serving: 520 calories, 22 g protein, 72 g carbohydrates, 17 g fat.
Variations
Recipe Variations
- Use cauliflower rice for part of the rice.
- Add shredded cabbage with the frozen vegetables.
- Swap chili crisp for sriracha or ginger-scallion sauce.
Notes
- Day-old rice works best because it has less surface moisture.
- Do not crowd the dumplings or they will steam instead of brown.
- Use low-sodium soy sauce if your dumplings are salty.
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