Name: Ten-Minute Veggie Fried Rice
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Yield: 2
Ingredients: 2 cups cold cooked rice day-old preferred; 1 tbsp neutral oil; 1 large egg beaten; 1/2 cup frozen peas and carrots thawed slightly; 2 green onions sliced; 1 clove garlic minced; 1 1/2 tbsp soy sauce; 1 tsp toasted sesame oil; pinch white or black pepper; sesame seeds optional

01

Overview

Prep5 min

Cook10 min

Total15 min

Servings2

DifficultyEasy

02

Ingredients

2 cups cold cooked riceday-old preferred1 tbsp neutral oil1 large eggbeaten1/2 cup frozen peas and carrotsthawed slightly2 green onionssliced1 clove garlicminced1 1/2 tbsp soy sauce1 tsp toasted sesame oilpinch white or black pepper sesame seedsoptional

03

Equipment

Large skillet or wok
Spatula
Mixing bowl for egg

04

Method

01

Scramble the egg

Heat oil in a large pan over medium-high. Pour in the beaten egg, scramble quickly, and push to the side.

02

Stir the rice and veggies

Add garlic, peas and carrots, then cold rice. Break up clumps and stir-fry 3 to 4 minutes until hot and lightly toasted.

03

Season and serve

Add soy sauce, sesame oil, pepper, and most of the green onions. Toss well, taste, and finish with remaining onions and sesame seeds.

✦

Tips

NoteAurora prefers the garnish. I prefer the last bite.

NoteMake it once, then make it yours with tiny swaps.

NoteLeftovers are friends if you store them kindly.

✦

Nutrition

Caloriesvaries

NoteApproximate; depends on servings and toppings

✦

Storage

RefrigeratorStore covered and reheat gently when needed.

Best freshFlavor and texture are happiest the day you make it.

?

Frequently asked

Can I change it a little?+

Yes — keep the heart of the method and swap toppings or veggies as you like.

How do I store leftovers?+

Cool, cover, and refrigerate. Reheat gently when needed.

Is this hard?+

No — easy steps, soft kitchen energy.

Ten-Minute Veggie Fried Rice

Overview

Ingredients

Equipment