Featured comment
This recipe is fantastic! I had never made fried rice before this recipe and every time it turns out wonderfully! The whole family loves it! Thank you! Thank you! Thank you!
Joan Smothers
Is fried rice the best or is fried rice the best? Yes to both.
Especially this 10 minute veggie fried rice, BECAUSE I LOVE QUICK AND EASY. This weeknight beauty is loaded with your veggies of choice *squeal* and made extra super nummy with a nice drizzle of rich sesame oil, a splash of saltiness from the soy sauce, gently scrambled soft + clingy eggs that stick in and around the rice like something from a dream, and handfuls of fresh herbs like chives and parsley and cilantro and basil – oh yes I did.
This is one of those special recipes that has me compulsively stealing just ten more bites out of the leftover containers while I’m packing them up to put away in the fridge. Like one bite here because that container is just a little too full, and just onnne more bite on the way to the fridge to make sure the lid will fit, and then pop the corner on the container for just one more little taste once it’s actually in the fridge, and then I better have a few more bites to even out all the containers because we have to be fair…
Pretend like you know what I’m talking about.
I did something a little different for this recipe and decided to literally time myself, like, with a timer, to see how long it would take me to make this recipe. I was extremely hangry on this particular day and I could-not-would-not-absolutely-should-not be taking more than 10 minutes to get some really delicious food into the system. Danger for everyone involved.
So I started the timer. I poured the sesame oil in the pan, added the garlic and ginger and became completely entranced by their smells. 30 seconds lost to food smell coma. I snapped out of it, turned the heat down, cracked the eggs into the pan for a gentle go-round, and opened the package of rice. Let me repeat that for you: PACKAGE OF RICE. The first time I made this, I used leftover rice from the night before, which is perfect for fried rice because you can kind of crumble it and fry it up without it getting all sticky in the pan, right?
But what’s a girl to do when she already ate all her leftover rice? I decided to give it a try with packaged pre-cooked rice. Before you slap my wrist, just think about this: this package has got exactly what you’re looking for when it comes to fried rice which is that rice crumble-ability. The package I bought had cooked brown rice (healthy bonus points!) from Seeds of Change (like I use in these lettuce wraps and these vegetarian “meatballs”) and it saved me major time and helped us avert a hangry dinnertime crisis. Tell me that’s not a win. <– Don’t, actually. Because it was a total win.
Eggs in, rice in, frozen veggies in, and a handful of herbs tossed up with everything at the end. And our final time on this one was 9:42.58. But remember, 30 seconds completely lost to food smell coma, so factor that in when you’re timing yourself.
Alright now. How about one last non-fried-rice hoorah celebratory thing before we call it the weekend?
As of today, I have written 600 posts for this blog.
I logged into WordPress this morning and BOOM. That number just was sitting right there waiting for me. Like 6 x 100. Six zero zero. So that’s 600 times that I’ve written things on the internet before I was actually awake – always a good idea, right? – typed stories in half-sleep mode at midnight, scrambled through a draft during my lunch hour, snuggled up on the couch with my laptop which is not a real thing BTW, stared blankly at the keyboard in food trance, pushed my limits for typing speed (Dear Keyboarding Teacher from high school, I made it!), shared things that made you wonder about my sanity and rightfully so, and exposed my undying love for food all to virtually experience life together on this here corner of the internet. I mean, seriously. So, so fun.
One thing real quick: a hugely huge thank you for reading any and all of my 600 posts each with 2000 words and — gahhhhh no. Forget about the part where I talk too much and just think of the good times. The ones where I actually made sense, wrote something kewl slash fun in the name of trying to make friends online, and *fingers crossed* won your heart with delish food.
Thank you for letting me do this thing 600 times and counting. It’s really a privilege that you let me get all chatty about food up on your screens every week. XO
Want more delicious rice recipes? Look no further!
Print
The Best 10 Minute Veggie Fried Rice
- Total Time: 10 minutes
- Yield: 5 – one heaping cup full per serving) 1x
Description
This is the best 10 Minute Veggie Fried Rice! Made with brown rice, frozen corn and peas, creamy eggs, fresh herbs, garlic, and ginger.
Ingredients
- 2 tablespoons sesame oil, divided
- 2 cloves garlic, minced
- 1 1-inch piece fresh ginger, grated*
- 3 eggs
- 4 cups brown rice (cooked, cooled, and separated)**
- 1 cup frozen corn
- 1–2 cups frozen peas
- 1/2 tablespoon rice vinegar
- 2–3 tablespoons soy sauce
- fresh chives, fresh basil, baby spinach, any other add ins you want!
Instructions
- Heat one tablespoon oil in a large pan over medium heat. Add the garlic cloves and ginger and stir fry for one minute. Crack the eggs directly into the pan and gently push them around in the pan until barely cooked, 1-2 minutes.
- Add the rice and stir fry for a few minutes, adding the other tablespoon of oil and turning the heat up to get it sizzlin. The eggs should sort of incorporate and stick to the rice. NUM.
- Add the frozen corn, peas, rice vinegar, and soy sauce and stir fry for another 1-2 minutes. Remove from heat, stir in any additional add-ins (basil is a must! SO good) and serve!
Notes
*For ginger, I used Garden Gourmet fresh ginger paste.
**I’ve used both leftover rice from the night before AND the prepackaged cooked brown rice from Seeds of Change. While normally I wouldn’t like the prepackaged, precooked stuff, it actually worked wonders for this because it separates super easily, just the way you want for fried rice.
- Prep Time: 5 mins
- Cook Time: 5 mins
- Category: Dinner
- Cuisine: Asian-Inspired
Nutrition Facts
- Daily value: 13% Total Fat 9.9g
- Daily value: 37% Cholesterol 111.6mg
- Daily value: 11% Sodium 250.9mg
- Daily value: 15% Total Carbohydrate 40.4g
- Daily value: 15% Dietary Fiber 4.1g
- Sugars 3.6g
- Daily value: 19% Protein 9.6g
- Daily value: 9% Vitamin A 78.2µg
- Daily value: 8% Vitamin C 7.2mg
- Daily value: 10% Iron 1.8mg
- Daily value: 10% Potassium 453.7mg
- Daily value: 17% Phosphorus 212mg
Keywords: fried rice, veggie fried rice, asian fried rice recipe
What is 11 inches of ginger? That’s almost a foot of ginger. Is this a typo? Could you share how much to use in grams or tablespoons or something?
Hi Carly! That’s actually one 1-inch piece of ginger!
The recipe caught my attention first, then your fun, up-lifting writing hooked me! I’m guessin’ you’re a Southern foodie (like me) or at least Midwestern… anyway, Bless You, Sweetheart! Congrats on reachin’ 600!!! Thx for making my favorite dish healthier (for all of us)!!
Look so yummy. Thanks for the recipe.
I think you should try the fried rice, okra and meat will be delicious. I used to do it
My daughters love fried rice. I have been looking for ways to make it more healthy for them. I am glad to find your recipe. I just wish it turns out as good as yours.
I never knew veg fried rice could ever be so tasty that I’d be addicted to it I tried this a few days back and I cannot get over the fact how amazing is it to cook and eat at any point of the day
Yummiliscious!!! I pinned this recipe to my diet sheet and topped the dish with baked chicken slices to make it extra tastier and protein-filled! Lindsay can you please share any side dishes having corn tortillas as one of the ingredients?
Hi, Alekhya! Not necessarily side dishes, but any of our taco recipes can be made with corn tortillas. Here are some of our favorite tacos to make!
So quick and so yummy!!!!
I don’t understand what you mean by stir fry when you say add garlic ginger and stir fry is that the rice
I’M GOING TO COOK THIS FOR DINNER TONIGHT…TWO QUESTIONS: 1. WHAT DOES “SEPARATED” MEAN FOR THE RICE IN THE INGREDIENT LIST? 2. I HAVE SOME LEFTOVER ROASTED VEGGIES – CAN I USE THEM IN THIS DISH? THEY WERE JUST ROASTED IN CANOLA OIL WITH SALT AND PEPPER.
Love this food website .
This dish was INCREDIBLE. The only thing wrong with it is, we didn’t make enough! I made a few changes to make it a vegan dish for me and my hubby; omit the eggs and added some shredded carrot, water chestnuts, and a can of green chilies.
This recipe is now a staple our kitchen. thank you!!
I made this at the weekend to pack for lunches and it was SO easy, really tasty and reheats really well. Thank you!
This looks good, but I have to ask two questions… 1) You don’t beat the eggs berofe cooking them (meaning that the yolk is still intact)? 2) I don’t have sesame oil and I really don’t want to buy a bottle that I might not use completely. What would be a good substitute?
Hi Suvi! The eggs kind of get scrambled in the pan, so you can break the yolks while you’re pushing them around. For the sesame oil, you could just use regular oil, but it won’t have nearly the same taste.
This is quick, easy, tastes great and I almost always have the ingredients on hand. Last time, I added cilantro, chives and scallions. Basil is wonderful when I have it. I did not have regular sesame oil so I used canola oil and added a bit of toasted sesame oil after cooking.
What timeframe would you eat five portions of this recipe by? 2-3 days?
Depends on how many portions you’ll eat per day/how many meals you’ll eat it for! If you’re just eating it once per day, we’d say 5 days. 🙂
So I grated an eleven inch piece of ginger into my stir fry, the whole time wondering to myself “this can’t be right”. It still turned out okay all said and done but you might want to put a comma there or something.
Excellent, fast, child approved, budget friendly recipe.
I have made it several times and both times I had children over who gave it a thumbs up and asked for it again. That is real success.
I like this method of putting the rice in the eggs while they are runny so it coats and makes the rice taste better. No clumps of eggs. The eggs thoroughly cook by the time you heat up the vegetables.
I have added left over diced ham and made it a one dish meal.
Thank you Lindsay for a wonderful quick easy dish!
Awesome, Kathy! Glad you’ve all enjoyed it!
Delicious! I made this dish last night along with some Thai pork meatballs. The fried rice was perfect. I loved the hint of ginger, and the fresh basil was a wonderful addition. I’ll definitely be making it again to go with other Asian-style entrees… Now I’m craving leftovers for breakfast!
800 words before you reach the recipe, only in America!
Nice recipe all the same though.
Yummy try out my raita recipe here it will be great side for this rice http://www.vslittleworld.com/2009/09/boondi-raita-yougurt-with-boondifried.html
Had a small amount of leftover brown rice so adjusted the amounts of ingredients. Used scallions and cilantro at the end. This was so easy and delicious. Will make this again and again. I keep fresh ginger in the freezer so it is always available.
I love hearing that! Thanks for the comment Pat!
i’ve never made fried rice and have been wanting to. as a vegetarian, i often have “fake meat” that mimics asian style (such as the mandarin orange chicken i made with it tonight) and thought fried rice would be a good accompaniment. i made this with a 16 month old wrapped around my leg and it still turned out well so THANK YOU!! i am excited to play with this recipe and appreciate that i could do it with boil-a-bag brown rice. it was so good without too many ingredients. baby liked it too. and so did the dogs as half of it ended up on the floor;)
Thanks for the comment – I’m so glad to hear that you liked it Lela!
My husband loves to cook and has always made dinner for the most part. He has started working longer hours and now I am being forced to fend for myself at dinner time. I have almost no cooking skills but I am learning. I loooove fried rice and when I saw this I knew I had to try it! I made it last night and it was sooo yummy and so easy! Thanks!
I tried this recipe. it didn’t work.
as a never-made-fried-rice person, i’m curious what went wrong… i made it and kinda winged it and it still turned out amazing.