10-Minute Vegetable Fried Rice
This 10-minute vegetable fried rice is the ultimate quick meal or side dish! Easy, flavorful, and perfect for busy weeknights.
Servings: 4 servings
Calories: 351kcal
Ingredients
- 1 tablespoon toasted sesame oil or coconut oil
- 1 - 2 garlic cloves minced
- 4 cups cooked/leftover rice, chilled (or quinoa/grain of choice)
- 1 (16oz) bag organic frozen veggies (I like to do a blend of carrots, corn and peas, but you can choose!)
- 2 large organic eggs
- 2 - 3 tablespoons gluten-free soy sauce
- ½ teaspoon ground ginger
Instructions
- Heat the oil and garlic in a large skillet or wok over medium-high heat, stirring until fragrant, about 30 seconds.
- Add rice and veggies and cook until starting to soften and coated in flavoring, about 2 minutes. Push this mixture to the side of the pan and crack both eggs directly into the hot skillet. Scramble with a fork until cooked through. Stir into the rice and veggie mixture.
- Pour soy sauce over the pan, sprinkle with ginger, and toss to combine, cooking for another minute or two until nice and hot. Taste and adjust seasonings accordingly.
- Serve immediately and enjoy!
Nutrition
Calories: 351kcal | Carbohydrates: 61g | Protein: 12g | Fat: 7g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 2g | Trans Fat: 0.01g | Cholesterol: 93mg | Sodium: 379mg | Potassium: 365mg | Fiber: 5g | Sugar: 0.2g | Vitamin A: 5893IU | Vitamin C: 12mg | Calcium: 62mg | Iron: 2mg