The pros: Quick, easy, fast, microwaveable. Trader Joe's Vegetable Fried Rice has a different assortment of veggies than standard fried rice. I've never had edamame in fried rice before.
The cons: Â Low protein. Most fried rice contains at least some scrambled egg, while this had none. This would be a good side dish but would need something added to become the main dish.
So you are in the mood for Chinese but don't want to call for delivery or don't wish to leave your house. This is good, but a not great solution to that problem. In about five minutes you'll have fried rice. However, if you are hoping for authentic Chinese-style fried rice you'll have to look elsewhere.
The rice was cooked through and tender without being mushy. It had some flavor of soy, but perhaps you'll want to add a touch more to ramp up the flavor here. The veggies too were cooked through and kept their texture. However, as a blend, this is a bit out there. There was edamame, peas, carrots, corn, with a minimal amount of leeks thrown in.
This one was just ok with me. I honestly preferred the Trader Joe’s Chicken Fried Rice over this (and yes, even though it contained almost no chicken). It was good with a very different blend of veggies, but sometimes if you crave the stuff from the Chinese restaurant, you'll want to stick with Trader Joe's Chicken fried rice, but I honestly liked Trader Joe's Japanese Style Fried Rice the best of all the fried rice available, although the Chimichurri Rice is very well done too if you like cilantro.
The bag in the freezer section will set you back $2.69 and this is what you get:
The nutritional information and the ingredient list:
How to prepare:
The contents of this bag in a bowl ready to go into the microwave:
After 4 minutes in the microwave:
What did I think about this? It wasn't a bad dish, I just didn't love the veggie combination. I was truly looking for a bag of fried rice that would remind me of my favorite thing to get at the Chinese food restaurant. If you would enjoy edamame, corn, carrots, peas, onions, and peppers in your fried rice you'll like this. I was looking for a more traditional take. So I won't be buying this again. Do I think you should avoid this? No, just keep in mind the flavors you like and the veggie combinations you and your family will eat and go from there.
Want to see more items I’ve reviewed from Trader Joe’s? Click on Thoughts & Reviews of Trader Joe’s for a searchable list.
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poweredbymangos says
I tried one similar to this, also from Traders, that has seaweed and tofu in it. it's pretty good. Although, like you mentioned with the one with the chicken, the tofu is almost non-existent...teeny tiny pieces.
Gail says
I use this with left chicken, steak or pork and saute scallions in sesame oil then scramble 3 eggs in - toss in this mix, stir fry till cooked and then top with soy or whatever hot sauce you want - makes a great quick dinner with leftover protein. Never tried the chicken one but I might try that soon.
becomebetty says
Hey Gail! Thanks for stopping by and sharing your recipe. I would be curious to hear what you think. I found that the chicken fried rice wasnt much different from the vegetable fried rice. Mine did not have much in the way of chicken.
Jackie says
You've inspired me: I plan to chunk some cooked chicken breast, mix with garlic, sesame oil, soy, a bit of ginger (and/or hoisin) and mix with the TJ's frozen veg stir fry rice and put all on a sheet plan and warm up. Chicken is cooked, so temp will not need to be too high. Perhaps 375 degrees for 30-40 min.? Crossing fingers 🙂
becomebetty says
How did it turn out? BTW thanks for sharing!
Mary says
We've always used the TJ's veg fried rice as a canvas. We're not fond of the dicey chicken found in the chicken fried rice or the overall flavor profile in that bag.
We use a big Ninja non-stick fry pan.
First, we prepare the eggs then set aside but it's okay to scramble them in at the end but we like the big curds we get from frying the eggs in hot oil. Typically use 5 or more large eggs, with a smidge of Dixie kosher salt per egg and fry quickly in hot oil, pushing in at the sides. Once there is little/few wet areas remaining - slide eggs into a bowl or plate and let it wait out and finish cooking. Wipe out the pan with a paper towel.
3-15 green onions - sliced on the diagonal
2 cubes each of the TJ's frozen ginger & garlic cubes (or more)
Saute above in sufficient oil, stirring as needed without burning
Add any fresh raw vegetable if you want (zucchini strips without the mush/seed insides). Thinly sliced green cabbage - about 1 cup or to your liking.
Saute until softened.
Add more oil if necessary before adding the rice package to the hot pan and stir as for the method of stir fry. Occasionally, press down and let sit if you like a crispy bottom. Taking care stir again when it's crispy.
This is also a good time to add any other already Cooked vegetable you may have - we like broccoli and lots of it.
Once you think everything is heated up, sprinkle about 1-2 tbs of soy sauce and stir in. Then add a much smaller amount of roasted sesame oil.
Time to add the already cooked eggs, breaking them up as you like. Or, time to scramble in your raw eggs.
Takes longer than plopping the bag in a pan - but it provides flavor and sustenance and for the two of us, a second meal (this was breakfast today).
We also like the Japanese fried rice - but I only put that in 1/3 to 1/2 cup next to my protein in my lunch pyrex/anchor container.
Sorry for the long description. I'm not a cookbook writer but had to share leveling up this frozen food from TJ.
becomebetty says
Thanks so much for sharing!