Is fried rice the best or is fried rice the best? Yes to both.
Especially this 10 minute veggie fried rice, BECAUSE I ❤ 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 (a cool organic food brand that I trust!) 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
- 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
- ½ tablespoon rice vinegar
- 2-3 tablespoons soy sauce
- fresh chives, fresh basil, baby spinach, any other add ins you want!
- 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!
**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.