10-Minute Fried Rice

10-Minute Fried Rice

4.3 of 5 (44)
member ratings
Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 217.0
  • Total Fat: 7.0 g
  • Cholesterol: 186.0 mg
  • Sodium: 330.6 mg
  • Total Carbs: 27.6 g
  • Dietary Fiber: 2.9 g
  • Protein: 9.8 g

View full nutritional breakdown of 10-Minute Fried Rice calories by ingredient


Forget takeout and TV dinners. This meal is ready in just 10 minutes. Forget takeout and TV dinners. This meal is ready in just 10 minutes.
Number of Servings: 4


    1 (10-ounce) package frozen stir-fry vegetables
    4 large eggs
    1 tablespoon light soy sauce
    1 teaspoon toasted sesame oil
    1 teaspoon sriracha (Thai chili sauce), optional
    2 cups prepared brown rice
    4 green onions, greens and whites sliced
    3 cloves garlic, minced, or 1 tablespoon jarred garlic


Make it a Chinese frittata: Pour the egg mixture evenly over the veggies and rice and allow to cook until halfway set. Transfer to the oven and broil until the eggs are no longer soft and the top of the frittata is brown. Cut into four wedges and serve immediately.


Prepare the frozen vegetables according to package directions, then drain any excess water.
While the vegetables are cooking, lightly beat the eggs, soy sauce, and sesame oil together in a medium bowl.
Place a large nonstick skillet over medium-high heat. Coat with nonstick spray, then add the rice, green onions, garlic, and cooked vegetables. Cook for about three minutes, until the garlic is fragrant and the vegetables are starting to brown.
Gently pour the egg mixture into the pan and cook, stirring constantly, until the eggs are set.
Serve immediately, with sriracha if desired.

About 1 1/2 cups per portion.

Member Ratings For This Recipe

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    40 of 43 people found this review helpful
    Re comments about advertising/sponsored recipes. This site is free for us. Thank you, Spark Guy! But it is NOT free for him. It costs to run this site, and paid advertising keeps it free for us. Absolutely -- substitute ingredients if you wish. I will try this recipe; it sounds good! - 1/31/13

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    17 of 26 people found this review helpful
    I would have to make it without the processed brown rice. It takes 20min in my rice cooker to make but better than eating all the chemicals. - 1/31/13

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    Very Good
    9 of 10 people found this review helpful
    I used Vietnamese chili sauce and left out the sesame oil because I didn't have any....and it was still good. I like that it's quick and easy, and can even be made with leftover rice and veggies. - 5/16/13

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    6 of 17 people found this review helpful
    Never mind. I found it and it is great :) - 1/17/13

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    5 of 5 people found this review helpful
    Will probably make it with regular brown rice next time but this is very good as is for a quick and ezsy meal. - 2/1/13