Kitchen notes · a little help before you start
10-Minute Vegetable Fried Rice
10-Minute Vegetable Fried Rice is made with cooked/leftover rice, toasted sesame oil, and garlic cloves.
- Prep
- 2 min
- Cook
- 8 min
- Total
- 10 min
- Original yield
- Serves 4
- Ingredients
- 7 listed
Make it part of your week
Recipe categories & planning details
- Meal type
- Main course · Sides
- Cuisine
- Asian
- Preparation & total time
- Prep: 15 minutes or less · Total: 30 minutes or less
A few quick notes
1. Start with cooked rice
Use cooked rice as listed; keep that amount distinct from a dry-rice measurement.
2. Prepare the finishing addition
Have the final topping or garnish ready for its specified step.
3. Prepare the pan
Follow the pan-heating step before adding its ingredients.
Get to know the ingredients
toasted sesame oil (or coconut oil)
In the method: Heat the oil and garlic in a large skillet or wok over medium-high heat, stirring until fragrant, about 30 seconds.
garlic cloves (minced)
In the method: Heat the oil and garlic in a large skillet or wok over medium-high heat, stirring until fragrant, about 30 seconds.
cooked/leftover rice, (chilled or quinoa/grain of choice)
In the method: Add rice and veggies and cook until starting to soften and coated in flavoring, about 2 minutes.
Let’s make it
Choose your servings, then check things off as you go.
Original recipe: Serves 4. Original quantities shown.
Check ingredients as you prepare them. These checks stay on this page.
Ingredient note
Source: 1 tablespoon toasted sesame oil (or coconut oil)Ingredient note
Source: 1 - 2 garlic cloves (minced); upper source range endpoint used for shopping.Ingredient note
Source: 4 cups cooked/leftover rice, (chilled or quinoa/grain of choice)Ingredient note
Source: 1 (16oz) bag organic frozen veggies (I like to do a blend of carrots, corn and peas, but you can choose!)Ingredient note
Source: 2 large organic eggsIngredient note
Source: 2 - 3 tablespoons gluten-free soy sauce; upper source range endpoint used for shopping.Ingredient note
Source: ½ teaspoon ground ginger
How to make it
0 of 4 steps completeMake room for 10-Minute Vegetable Fried Rice
Review ingredients in your pantry before anything is added. Meal plans use your household size; grocery-only additions use the servings selected above.
The last little job
Finish as directed
Serve immediately and enjoy!
A few questions you might have
What should I prepare first?
Set out the skillet. Start with this step: Heat the oil and garlic in a large skillet or wok over medium-high heat, stirring until fragrant, about 30 seconds.
Which preparation step should I plan for?
Use cooked rice as listed; keep that amount distinct from a dry-rice measurement.
What check should I look for as it cooks?
Scramble with a fork until cooked through.
How do I plan the ingredient amounts?
This version serves 4. Use the ingredient amounts listed for that yield. If you change the number of portions, check equipment and the full method as well as the shopping quantities.
Storage & reheating safety
For cooked, perishable leftovers, refrigerate within 2 hours (1 hour above 90°F), using shallow containers for prompt cooling. Keep the refrigerator at 40°F or below, use refrigerated leftovers within 3–4 days, and reheat hot leftovers to 165°F, checked with a food thermometer. Follow any shorter package limit.
These are general safety limits, not a tested storage or freezing recommendation for this particular dish. USDA leftovers guidance · Safe cooking temperatures
Recipe source: simplyquinoa.com. Ingredient names and quantities may be adapted for the pantry.
Preparation notes follow the recipe shown here.