Name: Simple, Quick 10-Minute Vegetable Fried Rice Recipe
Prep time: 5 min
Cook time: 5 min
Total time: 10 min
Ingredients: 2 cups leftover cooked rice ((long grain or short grain)); 1 cup mixed frozen vegetables ((carrots, peas, corn)); 2 tablespoons high heat cooking oil ((divided, avocado oil preferred)); 1 unit egg; 1 unit shallot ((minced)); 1-2 cloves garlic ((finely minced)); 2 tablespoons soy sauce ((or to taste)); 1/2 teaspoon Asian sesame oil; to taste freshly ground black pepper; 1 stalk green onion ((finely chopped))

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Fried rice is one of those comforting dishes that never goes out of style. Whether you’re looking for a quick weeknight dinner, a side dish, or even a way to use up leftover rice, this Simple, Quick 10-Minute Vegetable Fried Rice Recipe is here to save the day! With just a handful of ingredients and a mere ten minutes of your time, you’ll have a delicious and satisfying meal that’s customizable and bursting with flavor.

This recipe is perfect for busy weekdays when you want something quick yet nourishing. Plus, it’s an excellent way to sneak in some vegetables without anyone noticing. Let’s dive into what makes this dish so special!

What Makes This Recipe Special

What sets this Simple, Quick 10-Minute Vegetable Fried Rice Recipe apart is its incredible simplicity and speed. With only 10 minutes from start to finish, you can whip up a delicious meal using leftover rice and frozen veggies. The flavor comes together beautifully with the addition of shallots, garlic, and a splash of soy sauce, while the egg adds protein and richness. It’s a versatile dish that can easily be adapted to include your favorite vegetables or proteins, making it a fantastic option for any meal!

Shopping List

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

Gear Checklist

Large skillet or wok – for frying the rice.
Spatula – to stir and toss the ingredients.
Measuring spoons – for accurate ingredient amounts.
Knife and cutting board – for chopping shallots and green onions.

Step-by-Step: Simple, Quick 10-Minute Vegetable Fried Rice Recipe

Step 1: Heat the Oil

In a large skillet or wok, heat 1 tablespoon of the avocado oil over medium-high heat. Make sure the oil is hot enough before adding the next ingredients.

Step 2: Sauté the Aromatics

Add the minced shallot and garlic to the hot oil. Sauté for about 30 seconds, or until they become fragrant and the shallots are translucent. Be careful not to burn the garlic!

Step 3: Add the Vegetables

Toss in the mixed frozen vegetables. Stir-fry for about 2-3 minutes until they are heated through and tender.

Step 4: Push to the Side

Using your spatula, push the vegetable mixture to one side of the skillet, creating space on the other side of the pan.

Step 5: Scramble the Egg

Add the remaining tablespoon of avocado oil to the empty side of the skillet. Crack the egg into the oil and scramble it until fully cooked. Mix it into the veggie mixture once done.

Step 6: Add the Rice

Add the leftover cooked rice to the skillet. Use your spatula to break up any clumps and stir everything together.

Step 7: Season the Rice

Pour in the soy sauce and sesame oil. Sprinkle with freshly ground black pepper to taste. Stir-fry everything together for another 2-3 minutes until the rice is heated through and well-coated with the sauce.

Step 8: Garnish and Serve

Remove from heat and stir in the chopped green onion. Your Simple, Quick 10-Minute Vegetable Fried Rice Recipe is ready to serve! Enjoy it hot as a main dish or a side.

Variations by Season

Spring: Add fresh asparagus and snap peas for a vibrant touch.
Summer: Incorporate zucchini and bell peppers for a sweet crunch.
Fall: Mix in sautéed mushrooms and pumpkin for a heartier flavor.
Winter: Use frozen broccoli and add some cubed tofu for extra protein.

Errors to Dodge

Using cold rice: Make sure your rice is at room temperature or slightly warmed to ensure even frying.
Overcrowding the pan: If you have too much rice or vegetables, they will steam instead of fry. Work in batches if necessary.
Not using high heat: A hot skillet is essential for achieving that classic fried rice texture.
Skipping the seasoning: Don’t forget the soy sauce and sesame oil; they are key to flavor!

Save It for Later

If you have leftovers, this fried rice keeps well in the refrigerator for up to 3 days. Just store it in an airtight container. To reheat, simply add a splash of water to the skillet and stir-fry over medium heat until warmed through. You can also microwave it for quick reheating, though it may not have the same texture.

Ask & Learn

Can I use fresh vegetables instead of frozen?

Absolutely! Just make sure to sauté fresh vegetables a little longer to ensure they are tender before adding the rice.

What type of rice is best for fried rice?

Both long grain and short grain rice work well, but day-old rice is ideal because it’s drier and less sticky, making it easier to fry.

Can I add protein to this dish?

Yes! Feel free to add cooked chicken, shrimp, or tofu for extra protein. Just make sure to heat it through before serving.

Is there a gluten-free option for this recipe?

Definitely! You can replace soy sauce with tamari, which is gluten-free, or use coconut aminos for a soy-free alternative.

Serve with These

That’s a Wrap

Now you have all the tools necessary to create a delicious and satisfying dish in just ten minutes! This Simple, Quick 10-Minute Vegetable Fried Rice Recipe is perfect for using up leftovers, and it’s so versatile that you can adapt it to whatever you have on hand. Whether you enjoy it as a main dish or a side, it’s sure to become a staple in your kitchen.

So, the next time you find yourself with leftover rice, remember this recipe! It’s quick, easy, and oh-so-delicious. Happy cooking!