10-Minute After-Practice Fried Rice

Ingredients

Use the list for 10-minute after-practice fried rice when you need serves 4 and a manageable 10 minutes to finish (plus earlier prep) cook.

• 4 cups cooked white rice, cold from the fridge
• 3 large eggs, beaten
• 1 1/2 cups frozen peas and carrots
• 3 green onions, sliced
• 2 cloves garlic, minced
• 3 tablespoons soy sauce
• 1 tablespoon toasted sesame oil
• 2 tablespoons neutral oil

How to Make It

Let the method for 10-minute after-practice fried rice protect texture first, because soggy food rarely gets a second chance.

• Heat 1 tablespoon oil in a large skillet or wok over medium-high, pour in the eggs, scramble until just set, then move them to a plate.
• Add the remaining 1 tablespoon oil, then the garlic and frozen peas and carrots; stir-fry 2 minutes until the vegetables are hot.
• Add the cold rice and press it flat, letting it sit 1 minute to crisp before tossing; stir-fry 3 minutes.
• Pour the soy sauce around the edge of the pan, add the sesame oil, then fold the eggs and green onions back in and toss until everything is steaming hot.

Do the Slow Part Early

Fried rice only works with cold rice, so cook it ahead and chill it. Day-old rice fries up loose instead of mushy.

• Cook the rice the night before and refrigerate it uncovered for 20 minutes, then cover
• Beat the eggs and slice the green onions in the morning
• Measure the soy sauce and sesame oil into one small cup before practice

Store and Reheat

Cool leftovers fast in a shallow container and reheat with a splash of water so the grains loosen instead of drying out.

• Microwave a portion 2 to 3 minutes, stirring once halfway
• Add a teaspoon of water before reheating so the rice steams
• Keeps 3 days in the fridge in a sealed container
• Serve with: steamed edamame, orange slices

Parent Tip

If your rice is fresh and warm, spread it on a sheet pan and freeze it for 10 minutes to firm up.