Quick Frozen Carrot Stir-Fry with Rice: A 30-Minute Family Dinner

Perfect for busy weeknights, this 4-serving stir-fry transforms frozen diced carrots into a flavorful meal

Key Highlights:

• Ready in 30 minutes using frozen diced carrots
• Simple one-pan cooking method perfect for beginners
• Customizable with your choice of protein
• Budget-friendly dinner that serves 4

Why You’ll Love This Recipe

Looking for a quick dinner solution using frozen carrots? This stir-fry recipe turns simple frozen diced carrots into a satisfying meal. Perfect for those nights when fresh produce isn’t an option, this dish comes together quickly and delivers great results every time.

Equipment Needed

• Large non-stick pan or wok
• Sharp knife
• Measuring cups and spoons
• Rice cooker or medium pot
• Wooden spoon or spatula
• Cutting board

Ingredients

Main Components:

• 4 cups frozen diced carrots
• 2 cups rice
• 1 pound protein of choice (chicken, tofu, or shrimp)
• 1 medium onion, diced
• 3 cloves garlic, minced

Sauce:

• 1/4 cup soy sauce
• 2 tablespoons oil (vegetable or sesame)
• 1 tablespoon cornstarch
• 1 teaspoon ginger, minced
• 1/2 teaspoon black pepper

Optional Garnishes:

• Green onions
• Sesame seeds
• Fresh herbs

Step-by-Step Instructions

Initial Setup (5 minutes)

1. Clear your counter space and set up a clean working area
2. Take out all equipment listed above
3. Remove frozen carrots from freezer and place on counter
4. Set out all ingredients so they’re easily accessible
5. Place cutting board and knife in your workspace
6. Have a small bowl ready for sauce mixing
7. Keep paper towels nearby for clean-up

Ingredient Preparation (10 minutes)

Rice Preparation:

1. Measure 2 cups rice into a measuring cup
2. Place rice in a fine-mesh strainer
3. Rinse under cold water, gently stirring with your fingers until water runs clear (about 1-2 minutes)
4. If using rice cooker:

• Add rinsed rice to rice cooker bowl
• Add water according to rice cooker markings
• Press start button

1. If using pot on stove:

• Add rinsed rice to pot
• Add 4 cups cold water
• Place pot on stove (don’t turn on yet)

Sauce Mixing:

1. Find a small bowl for sauce
2. Measure and add each sauce ingredient in this order:

• Pour 1/4 cup soy sauce (measure twice to ensure accuracy)
• Add 2 tablespoons oil
• Add 1 tablespoon cornstarch
• Add 1 teaspoon minced ginger
• Add 1/2 teaspoon black pepper

1. Whisk with a fork until cornstarch is fully dissolved (no white lumps)

Protein Preparation:

1. If using chicken:

• Cut into 1-inch cubes
• Pat dry with paper towels

1. If using tofu:

• Drain and pat very dry with paper towels
• Cut into 1-inch cubes

1. If using shrimp:

• Remove shells if needed
• Pat dry with paper towels

Vegetable Preparation:

1. Peeling and cutting onion:

• Cut off both ends
• Cut in half from top to bottom
• Peel off skin
• Place flat side down
• Cut into thin slices, then across for dice

1. Preparing garlic:

• Separate 3 cloves from bulb
• Crush each clove with flat side of knife
• Remove papery skin
• Finely chop into tiny pieces

Cooking Process (20 minutes)

Starting the Rice (if using stovetop):

1. Place pot of rice on burner
2. Turn heat to high
3. Watch carefully until water begins to boil
4. Once boiling:

• Reduce heat to lowest setting
• Cover pot with tight-fitting lid
• Set timer for 18 minutes
• Do not lift lid while cooking

Cooking the Protein:

1. Place your pan on stove
2. Turn heat to medium-high
3. Add 1 tablespoon oil
4. Wait 30 seconds for oil to heat (it should look shimmery)
5. Add protein carefully:

• For chicken: Cook 5-7 minutes, stirring occasionally, until no pink remains
• For tofu: Cook 4-5 minutes per side until golden brown
• For shrimp: Cook 2-3 minutes per side until pink

1. Remove protein to a clean plate

Cooking the Vegetables:

1. In the same pan (no need to clean):
2. Add frozen carrots directly from package
3. Spread them out evenly in pan
4. Let cook 2 minutes without stirring
5. Stir and cook another 3-5 minutes until tender
6. Add diced onion
7. Cook 3 minutes, stirring occasionally
8. Add minced garlic
9. Stir constantly for 1 minute

Final Steps:

1. Return protein to pan
2. Stir sauce mixture one more time
3. Pour sauce slowly around edge of pan
4. Stir everything together gently
5. Cook 2-3 minutes until sauce bubbles and thickens
6. Turn off heat
7. Let sit 2 minutes before serving

Plating the Dish:

1. Fluff rice with a fork
2. Divide rice among 4 plates
3. Top each plate with stir-fry mixture
4. Add optional garnishes if desired:

• Sprinkle with sesame seeds
• Add chopped green onions
• Top with fresh herbs

Troubleshooting

• Soggy carrots? Cook at higher heat and avoid overcrowding the pan
• Sauce too thick? Add water 1 tablespoon at a time
• Sauce too thin? Mix 1 teaspoon cornstarch with water and add to pan

Variations & Substitutions

• Swap rice for noodles or quinoa
• Add other frozen vegetables like peas or corn
• Use different sauces: teriyaki, sweet chili, or black bean
• Make it vegetarian by using only vegetables

Storage & Reheating

• Store in airtight container for up to 3 days
• Reheat in microwave 2-3 minutes, stirring halfway
• Can be frozen for up to 1 month
• For best results, store rice separately

Safety Notes & Tips

• Always check internal temperature of protein:
• Chicken: 165°F (74°C)
• Seafood: 145°F (63°C)
• Keep frozen carrots frozen until cooking
• Clean all surfaces that contact raw protein
• Use caution with hot oil and pans

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Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Servings: 4