Basic directions to creating your own frozen stirfry veggie and rice packets, perfect for a quick weeknight meal.
6
Servings
7
Ingredients
9
Comments
Ingredients
- 2 cups Broccoli Cuts, Frozen
- 2 cups Cauliflower Florets, Frozen
- 1 ⅓ cups slice Carrot
- 2 cups slice Bell Pepper, Red
- 2 ¼ cups slice Onion
- 2 cups Snow Pea
- 2 cups cook White Rice, Long-Grain
Containers
Supplies
Cooking Instructions
Freeze For Later Cooking Day Directions
Stovetop
These directions help you cook or prepare this meal PRIOR to being frozen for serving later (see Serving Day Directions when you are ready to prepare it to eat).
Why would I want to freeze this?
- Bring a large pot of salted water to a boil.
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Make From Frozen Serving Day Directions
Stovetop
These directions help you cook or reheat this meal AFTER it's been frozen for when you are ready to eat it.
- Thaw: In fridge
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Make It Now Cooking Directions
Stove Cook
These directions are for cooking this recipe to serve immediately and NOT to freeze for later.
- Bring a large pot of salted water to a boil.
- Blanch the broccoli, cauliflower, and carrots for 2 minutes, and the pepper, onion, and peas for 1 minute.
- Remove vegetables from water with a large slotted spoon and spread out on a tray or baking sheet to cool.
- Once vegetables are completely cool and well drained, toss together gently with your hands.
- Prepare your favorite stir-fry dish adding veggies and rice at appropriate cooking times according to your recipe.
Nutrition Facts
- Servings Per Recipe
- 6 Servings
- Serving Size
- about 1.5 cups veggies & 1/3 cup rice Amount Per Serving
- Calories
- 186
- Total Fat
- 1g
- Saturated Fat
- 0g
- Trans Fat
- 0g
- Cholesterol
- 0mg
- Sodium
- 40mg
- Total Carbohydrates
- 38g
- Fiber
- 4g
- Sugar
- 6g
- Protein
- 5g
- WW Freestyle
- 4
9 Comments
Join the discussionSo going to do this. My Foodsaver will be perfect for this!
will be doing this… do you have (im sure i read an email from you once) a stirfry sauce to freeze as well… cant find it by searching stirfry, but it wasnt long ago? 🙂
This might be a silly question…what does blanch mean?
Blanching is a quick way to cook the veggies while preserving their crunch and taste.
This is so simple! Why hadn’t I ever thought of this? I’m sure we will make stir-fry a lot more when I don’t have to take the time to prepare the veggies the night of – that is what takes the most time!
Just finished making mine. I added mushroom (which is in your pix, but not in the list) and did them for one minute also. Yummy! Now next summer I will do some of this while things are fresh from my garden!
Mmm I would like the sauce recipe as well! Freeze that ahead and I am set – I do my rice in a steamer and won’t freeze that ahead…
hmm. thinking with a new paleo mindset.. can I sub cauliflower rice with this?
That would be up to you, I have never tried it that way but please let us know how it works.