Frozen Vegetables Stir Fry

Frozen vegetables stir fry recipe with brown rice, pine nuts and Japanese style ginger carrot sauce. Quick and tasty gluten free dinner!

  • Author:
  • Prep Time: 5 minutes
  • Cook Time: 20 minutes
  • Total Time: 25 minutes
  • Yield: 6 servings 1x


  • 1 cup brown rice, uncooked
  • 1 cup pine nuts
  • 2.5 lbs frozen vegetables ( stir fry or Prince Edward medley)
  • 2 tbsp coconut or sesame oil
  • 1 large garlic clove, grated
  • 1 inch piece ginger, grated
  • 34 tbsp soy sauce (I used Bragg’s liquid aminos)
  • Carrot Ginger Sauce


  1. Cook rice as per package instructions.
  2. In the meanwhile, preheat non-stick ceramic wok on low heat and add pine nuts. Toast for a few minutes or until fragrant, stirring occasionally. Transfer to a small bowl and set aside.
  3. Return wok to medium heat and frozen vegetables. Cover and cook for 12-15 minutes or until defrosted, stirring occasionally.
  4. Add cooked brown rice, oil, garlic, ginger and soy sauce and increase heat to high. Stir and cook uncovered for 3-4 minutes, stirring every minute. Add pine nuts and stir. Serve hot with Carrot Ginger Sauce.

Store: Refrigerate in an airtight container for up to 3 days.

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