This 15-minute fried rice recipe is your new weeknight hero. It’s incredibly fast, super versatile, and tastes way better than takeout. Get ready to transform leftover rice into a satisfying meal in minutes!
Key Ingredients & Substitutions
- Day-old cold rice: Essential for non-sticky fried rice. Freshly cooked rice is too moist.
- Eggs: Protein boost! Feel free to use egg whites for a lighter option.
- Soy sauce: Adds savory depth. Use low-sodium if preferred, or tamari for gluten-free.
- Vegetables: Use what you have! Frozen mixed vegetables work great, or fresh diced carrots, peas, and corn.
- Garlic & Ginger: Fresh is best for flavor, but garlic powder and ground ginger can be used in a pinch.
Ingredients
- 2 tablespoons cooking oil (vegetable, canola, or sesame)
- 2 large eggs, lightly beaten
- 1 cup mixed vegetables (frozen peas, carrots, corn, or fresh diced)
- 2 cloves garlic, minced
- 1 teaspoon fresh ginger, grated (optional)
- 3 cups cooked day-old cold rice
- 3 tablespoons soy sauce (or to taste)
- 1 teaspoon sesame oil (optional, for flavor)
- Pinch of black pepper
- Green onions, chopped (for garnish)
How Much Time Will You Need?
- Total Time: 15 minutes
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Servings: 2-3
- Tools Needed: Large skillet or wok, spatula
Step-by-Step Instructions
1. Prepare Your Eggs
Heat 1 tablespoon of cooking oil in a large skillet or wok over medium-high heat. Pour in the beaten eggs and scramble them until just set, about 1-2 minutes. Remove the cooked eggs and set them aside.
2. Sauté Vegetables
Add the remaining 1 tablespoon of cooking oil to the same skillet. Add your mixed vegetables, minced garlic, and grated ginger (if using). Stir-fry for 2-3 minutes until the vegetables are slightly tender and fragrant.
3. Add the Rice
Add the cold, day-old rice to the skillet with the vegetables. Break up any clumps with your spatula. Stir-fry for 3-4 minutes, tossing continuously, until the rice is heated through and a little toasted. This is key for good fried rice!
4. Finish the Fried Rice
Push the rice and vegetables to one side of the skillet. Add the cooked scrambled eggs back into the pan. Pour the soy sauce and sesame oil (if using) over the rice mixture. Stir everything together well, ensuring the sauce coats all the rice. Cook for another 1-2 minutes. Season with a pinch of black pepper.
5. Serve Immediately
Garnish your quick 15-minute fried rice with fresh chopped green onions. Serve hot and enjoy your delicious, homemade meal!
Storage Instructions
Store leftover fried rice in an airtight container in the refrigerator for up to 3-4 days. To reheat, simply microwave until heated through, or warm in a skillet on the stovetop with a splash of water or oil to prevent drying.
Frequently Asked Questions (FAQ)
- Can I use freshly cooked rice? No, for the best 15-minute fried rice, use day-old cold rice. Freshly cooked rice is too moist and will make your fried rice mushy.
- What kind of oil should I use? Vegetable oil, canola oil, or even a neutral oil like grapeseed are great for stir-frying. Sesame oil is usually added for flavor at the end.
- Can I add meat to this recipe? Absolutely! Cooked chicken, shrimp, or tofu can be added along with the vegetables or at the end.
- Is this fried rice recipe gluten-free? It can be if you use tamari instead of regular soy sauce.
- How do I prevent my fried rice from being sticky? The key is using cold, day-old rice and making sure your pan is hot enough when you add the rice to allow it to toast slightly. Don’t overcrowd the pan.
- Can I use other vegetables? Yes, feel free to experiment! Diced bell peppers, onions, or mushrooms are great additions to this easy fried rice.
