Trader Joes Dumpling Fried Rice (Print Version)

Vibrant stir-fry featuring leftover dumplings, fluffy rice, and colorful vegetables in savory soy sauce.

# What You'll Need:

→ Dumplings

01 - 6 cooked dumplings, any variety, cut into bite-sized pieces

→ Rice

02 - 2 cups cooked jasmine or long-grain rice, chilled

→ Vegetables

03 - 1/2 cup frozen mixed vegetables (peas, carrots, corn, green beans)
04 - 2 green onions, sliced
05 - 1/2 cup shredded cabbage, optional

→ Sauce and Seasoning

06 - 2 tablespoons low-sodium soy sauce
07 - 1 teaspoon toasted sesame oil
08 - 1/2 teaspoon freshly ground black pepper
09 - 1 clove garlic, minced
10 - 1 teaspoon grated fresh ginger, optional

→ Garnish

11 - 1 tablespoon fresh cilantro, chopped, optional
12 - 1 teaspoon toasted sesame seeds, optional

# Steps to Follow:

01 - Cut cooked dumplings into bite-sized pieces and set aside.
02 - Heat a large nonstick skillet or wok over medium-high heat. Add sesame oil.
03 - Add minced garlic and ginger if using, sauté for 30 seconds until fragrant.
04 - Add frozen mixed vegetables and cabbage if using. Stir-fry for 2 to 3 minutes until just tender.
05 - Add chopped dumplings and chilled rice to the wok. Stir well to combine and break up any clumps.
06 - Drizzle soy sauce and sprinkle black pepper over the mixture. Stir-fry for 3 to 4 minutes until heated through and edges become slightly crispy.
07 - Stir in sliced green onions and remove from heat.
08 - Transfer to serving bowls and garnish with cilantro and sesame seeds if desired. Serve immediately.

# Additional Tips::

01 -
  • It tastes way more impressive than the time it actually takes, which means you can impress yourself on a weeknight without the stress.
  • You probably have these ingredients hanging around already, so there's zero guilt about using up those dumplings before they get freezer burn.
  • The whole thing comes together in under twenty minutes, which beats literally any takeout app right now.
02 -
  • Don't skip chilling your rice first—room temperature rice will steam instead of getting crispy, and that changes the entire texture and eating experience.
  • If your pan isn't hot enough, everything steams instead of stir-fries, so listen for that sizzle when ingredients hit the pan, and don't be afraid to crank the heat higher than feels normal.
  • Taste before serving because soy sauce brands vary wildly in saltiness, and you might want a splash more sesame oil or a crack of black pepper.
03 -
  • Keep your ingredients prepped and sitting near the stove before you start cooking, because once the pan is hot everything moves fast and you don't want to be chopping garlic mid-stir-fry.
  • If you want this to taste restaurant-quality, use a wok instead of a regular skillet—the shape means heat distributes better and you get more of those crispy edges everyone's chasing.
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