"Need a new go-to side dish for busy weeknights? Fried rice is always a great staple, and this easy recipe makes it easy to whip up in just 10 minutes!"
And the best part?
I used Minute Rice to do it!
Now, don’t get me wrong. We have a very nice rice cooker sitting on our counter that does a wonderful job of cooking rice. But as nice as it is, it still takes 20 minutes to cook a cup of rice, and you know what? Sometimes that’s simply too long, especially when I’m trying to orchestrate the rest of our dinner.
And honestly, I think what it boils down to is that I’ve been thoroughly spoiled by years (and years and years) of the convenience of instant rice. And really, why should there be a lot of fuss over such a low-key side dish? I know there’s some difference in the quality, but when it’s at the end of the day and I need dinner ASAP, I’m just so happy to be eating rice that I don’t even notice.
I appreciate all rice because it all tastes amazing.
All that being said, if you’d rather use a higher quality rice, this recipe could easily be made with it – it’ll just take a bit longer than 20 minutes. The measurements and the ingredients would be the same. And from there, it’s all a matter of what you have the taste or the time for.
But as for me?
I’m perfect content to have this low-key side dish to any meal.
This recipe was originally published on October 29th, 2014. It received a TLC update with new photos on January 24, 2017.
If you like this recipe, be sure to check out these Chinese-inspired eats!
10 Minute Fried Rice
- 1 cup water
- 1 cup Minute Rice
- 2 tbsp soy sauce
- 1 tbsp vegetable oil
- 1 cup vegetables fresh or frozen, type of your choice
- 1 large egg
- 1 tbsp garlic minced
- 1 pinch salt to taste
- 1 pinch black pepper to taste
Bring water and soy sauce to a boil in a small sauce pan. When water bubbles, pour in uncooked rice and let stand, covered, for 5 minutes (per package directions).
While rice finishes, heat vegetable oil in a small frying pan over medium heat. Add garlic, vegetables, and salt and pepper to taste. Sauté for 3-5 minutes or until garlic begins to turn golden brown.
Crack egg directly in frying pan and scramble with vegetables and garlic. When egg is cooked (roughly 2-3 minutes), pour the finished rice in the frying pan.
Stir rice with egg, vegetables, and garlic until any excess water from the rice evaporates, about 2-3 minutes.