Making fried rice only takes 10 minutes, and with these basic rules, you’ll create tasty, light and aromatic fried rice every time. I’ll teach you the simple guidelines, and explain why these methods work.

• Using leftover, cold rice is key 
• Tip: What if I don’t have leftover rice to use?
• Why you don’t constantly toss your fried rice like a typical stir-fry
• Using frozen mixed vegetables makes this a super-simple dish

Reverse Meal Plan Opportunity!

This recipe’s flexibility makes it a perfect fit for your Reverse Meal Planning strategy!

With Reverse Meal Planning, the idea is to flip the script. Instead of beginning with a recipe and then shopping for ingredients, the goal is to use what’s already in your kitchen. It’s a smart way to save money and significantly reduce food waste!

So, in this instance, you’ve got the chance to use whatever you already have on hand. Maybe there are some fresh or leftover herbs or veggies in your fridge and there’s bound to be some sauce sitting in your pantry. The sky’s the limit when it comes to mixing and matching ingredients!

Buddha Bowls Too?

This recipe is also great for making a Buddha Bowl! 

Buddha Bowl recipes help you to reinvent boring leftovers and use every last bit of veggies in the drawer with a simple formula to build a meal, using:

• A crunchy topping
• Yummy sauce
• Lean protein
• Lots of veggies
• + grains or greens!

Because everything you need is accounted for, it’s easy to integrate the ingredients from this recipe to make your own easy and healthy meal bowl.

How to prevent soggy, goopy, heavy fried rice

The best fried rice is light, fluffy and aromatic, and in order to achieve this, you’ll need to start with leftover rice that’s been previously refrigerated. 

Why? The leftover rice has had a chance to dry out a bit in the refrigerator. This makes perfect fried rice, as we are adding liquid (soy sauce) and vegetables. 

If we used hot, freshly steamed, wet rice into the wok, you’ll end up with a goopy mess. Plus, the rice will be mushy and clumpy.

What if I don’t have leftover rice, but I still really, really want fried rice?

While day-old (or several day-old rice) is best, you can still make delicious fried rice with fresh rice, made the same day. Here are some tips for how to achieve this:

• Cook the rice as early as possible in the day 
• Use 25% LESS water in your pot
• After cooking the rice, spread it out on a large baking sheet to cool and allow the steam (moisture) to escape
• Once the rice is room temperature, place the entire baking sheet in the freezer, uncovered. The freezer will further dry out the rice, and keep the grains separate.
• NOTE: Do not place hot rice in the freezer, it will bring down the temperature of your freezer and may impact the rest of your frozen food in the freezer, especially meats.

Leave it alone! Stir-frying action only happens at the very end of cooking

When you picture stir-frying, most people think of a constant tossing, flipping, stirring action. This is only applicable for Chinese restaurants where the stovetop is powered by a very strong flame. At home, our stovetops are not high powered, which means our cooking technique is very different. 

Constant tossing when making fried rice breaks the delicate rice grains (which in turn, makes the rice goopy and mushy), and prevents the ingredients from cooking properly. 

Instead, I recommend you let your wok or pan heat up until very hot, then add your ingredients and let it sit to get hot and cook properly. 

Why use frozen vegetables?

Because it’s easy! I always stash a bag of frozen mixed vegetables (peas, carrots and corn) in the freezer just for making fried rice. No need to defrost the veggies. Just use them frozen. The vegetables are so small that they’ll cook perfectly in minutes.

But wait, you’ve taught us NOT to cook the garlic first!

Yes, that’s true for most stir-fry dishes, but for fried rice, it’s ok. That’s because the rice is cold, and there’s a lot of rice to absorb the heat in the pan. Cooking your aromatics first (in this case, we have shallots and garlic) is perfectly fine, because you’ll immediately add in the cold rice right after. 

Can I use any type of rice like basmati or sushi rice? 

Yes! This recipe is all about loving your leftovers! Any type of leftover rice will do.

Ingredients for this Simple, Quick 10-Minute Vegetable Fried Rice Recipe

2 cups leftover, cooked rice (long grain or short grain)

1 cup mixed frozen vegetables (carrots, peas, corn)

2 tablespoons high heat cooking oil (I prefer avocado oil), divided

1 egg

1 shallot, minced

1-2 cloves garlic, finely minced

2 tablespoons soy sauce (or to taste)

1/2 teaspoon Asian sesame oil

Freshly ground black pepper

1 stalk green onion, finely chopped

How to Make This Simple, Quick 10-Minute Vegetable Fried Rice Recipe

1. Use damp hands to break up the clumps of the leftover rice. The damp hands will prevent the rice from sticking to your hands. Remove the frozen vegetables from the freezer and set aside.
2. Heat a wok or a 12” saute pan with high sides on medium-high heat, until very hot. Swirl in just 1 tablespoon of cooking oil. Add in the egg, and scramble to cook. Remove the scrambled egg to a clean plate and set aside. 
3. Return the pan to the stove, and turn the heat to medium. When hot, swirl in the remainder of the cooking oil. Add in the shallot and the garlic and cook until fragrant, about 15 seconds. 
4. Immediately add in the rice. Turn the heat to high and toss the shallot and garlic infused oil to coat the rice. Use your spatula to spread the rice all over the cooking surface. Let cook, undisturbed, for 2 minutes. Give it a good flip, spread out the rice again, and let cook for an additional 2 minutes. 
5. Add in the frozen vegetables and the scrambled egg. Drizzle in the soy sauce and the sesame oil. Toss very well to break up the egg and disperse all the ingredients evenly. Spread the rice out over the surface of the pan. Cook for an additional 1-2 minutes, until the rice is heated through and the vegetables are perfectly cooked. Give it a taste, and adjust seasoning with freshly ground black pepper and additional soy sauce if needed.
6. Add in the green onions, toss again, and serve.

Simple, Quick 10-Minute Vegetable Fried Rice Recipe

This delicious and easy-to-make dish is a vegetarian twist on the classic fried rice. Packed with colorful vegetables like carrots, peas, and bell peppers, it's stir-fried to perfection with fragrant garlic and ginger. Tossed with fluffy rice and seasoned with soy sauce, this flavorful vegetarian fried rice is a quick and satisfying meal option for any occasion.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 15 minutes mins

Total Time 25 minutes mins

Course buddhabowl, lunch, Main Course, signature buddha bowl

Servings 4

Calories 320 kcal

Ingredients

  

1x2x3x

Simple, Quick 10-Minute Vegetable Fried Rice Recipe

• 2 cups leftover cooked rice (long grain or short grain)
• 1 cup mixed frozen vegetables carrots, peas, corn
• 2 tbsps high heat cooking oil I prefer avocado oil, divided
• 1 egg
• 1 shallot minced
• 1-2 cloves garlic finely minced
• 2 tbsps soy sauce or to taste
• 1/2 tsp Asian sesame oil
• black pepper Freshly ground
• 1 stalk green onion finely chopped

Instructions

 

• Use damp hands to break up the clumps of the leftover rice. The damp hands will prevent the rice from sticking to your hands. Remove the frozen vegetables from the freezer and set aside.
• Heat a wok or a 12” saute pan with high sides on medium-high heat, until very hot. Swirl in just 1 tablespoon of cooking oil. Add in the egg, and scramble to cook. Remove the scrambled egg to a clean plate and set aside.
• Return the pan to the stove, and turn the heat to medium. When hot, swirl in the remainder of the cooking oil. Add in the shallot and the garlic and cook until fragrant, about 15 seconds.
• Immediately add in the rice. Turn the heat to high and toss the shallot and garlic infused oil to coat the rice. Use your spatula to spread the rice all over the cooking surface. Let cook, undisturbed, for 2 minutes. Give it a good flip, spread out the rice again, and let cook for an additional 2 minutes.
• Add in the frozen vegetables and the scrambled egg. Drizzle in the soy sauce and the sesame oil. Toss very well to break up the egg and disperse all the ingredients evenly. Spread the rice out over the surface of the pan. Cook for an additional 1-2 minutes, until the rice is heated through and the vegetables are perfectly cooked. Give it a taste, and adjust seasoning with freshly ground black pepper and additional soy sauce if needed.
• Add in the green onions, toss again, and serve.

Notes

The nutrition facts provided are estimated and may vary based on the specific ingredients and quantities used.

Nutrition

Calories: 320kcalCarbohydrates: 56gProtein: 7gFat: 7gSaturated Fat: 1gSodium: 600mgPotassium: 240mgFiber: 3gSugar: 2gVitamin A: 420IUVitamin C: 9.3mgCalcium: 40mgIron: 1mg

Keyword fried rice, fried rice recipe, veggie fried rice

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