Trader Joes Dumpling Fried Rice (Printable Version)

A colorful stir-fry blending dumplings, rice, and veggies with a savory soy glaze.

# What You Need:

→ Dumplings

01 - 6 cooked dumplings, any variety, leftover preferred

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

# Steps:

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

# Expert Advice:

01 -
  • It transforms sad fridge leftovers into something that tastes intentional and delicious.
  • The whole thing comes together faster than ordering delivery, and you actually know what's in it.
  • Those crispy dumpling bits scattered through fluffy rice hit differently than just eating dumplings alone.
02 -
  • Cold rice is non-negotiable—warm rice will steam and stick together instead of creating those perfect separate grains that fry up with crispy edges, so always use leftovers from the fridge or spread fresh rice on a plate to cool it down first.
  • Don't skip cutting the dumplings into pieces because whole dumplings get in the way, but those smaller pieces distribute their flavor and chewiness throughout every bite.
03 -
  • Always prep all your ingredients before the pan gets hot because once the cooking starts, everything moves quickly and you don't want to be chopping garlic while something is already browning.
  • If your rice is warm or has moisture, spread it on a plate and let it cool in the fridge for at least 15 minutes before frying, because that step alone determines whether you get fluffy separated grains or a clumpy mass.
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