‘The Pioneer Woman’: Ree Drummond’s Veggie Fried Rice Is the Perfect Healthy Recipe

Ree Drummond makes a delicious fried rice recipe with veggies from her freezer. The Pioneer Woman star’s dish comes together quickly with a “super simple” sauce that elevates the flavors.

The Pioneer Woman Ree Drummond smiles standing a kitchen counter wearing a printed purple shirt on the set of 'Today'
Ree Drummond | Tyler Essary/NBC/NBCU Photo Bank

How to make Ree Drummond’s veggie fried recipe recipe

Drummond demonstrated how to make her simple vegetable fried rice recipe on an episode of The Pioneer Woman.

“This is a very exciting freezer meal — all vegetable fried rice,” she said. “It is a celebration of freezer veggies and you are not going to believe what it winds up looking like when it’s done.”

While a nonstick skillet preheated with butter, Drummond made a “super simple” sauce for the fried rice. She added soy sauce, Thai chili paste, grated ginger, brown sugar, and grated garlic in a mason jar and shook it up. “I love this mixture of flavors and sweetness,” she said.

Drummond added, “This recipe is going to make you want to invest in a larger freezer. It really is so exciting that you can whip up a veggie fried rice from these ingredients.”

The Food Network host scrambled eggs first. “Because I’m using riced vegetables instead of regular rice, I’m going to get the scrambled egg done ahead of time,” she explained.

“To make scrambled eggs, I’ve just got plenty of butter in here so the eggs are just gonna kind of slowly scramble and it takes no time at all if you preheat the pan,” Drummond added.

The rest of the fried rice recipe came together quickly

Drummond shared her love for the freezer over the years, explaining how she leaned on it when her kids were growing up. “So I still love freezer recipes, even though it’s not so much about bulk storage and bulk cooking now, it’s still just so handy,” she explained.

The Pioneer Woman star removed the eggs and added more butter to the pan, then added frozen edamame and frozen corn with peppers. “So, for the first stage, I’m just gonna cook these veggies until they’re totally thawed and starting to heat up,” she noted.

Next Drummond made the “rice.”

“I’m not actually using rice. I’m using riced vegetables, starting with cauliflower, which is such an amazing substitute for rice,” she explained. “I love all the cauliflower substitutes, like cauliflower gnocchi, cauliflower pizza crust, cauliflower rice.”

She added frozen riced sweet potatoes and scraped the bottom of the pan while heating the ingredients over high heat.

Drummond finished the fried rice with the sauce

To finish the dish, Drummond added the sauce to the pan and stirred everything to coat the vegetables. Then she added the eggs at the end, breaking them up a bit.

“Fried rice is so great because you can make this veggie fried rice as a side dish for grilled chicken or grilled fish, your favorite protein,” she said. “Or this can be the meal in itself. Because of the scrambled egg, it’s got the protein in there.”

Drummond served the rice in a bowl, garnished with scallions and sesame seeds.

The full recipe is available on the Food Network website.

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