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10-minute Vegetable Fried Rice

This is one of our favorite fallbacks that is easy, delicious AND healthy. Being Asians, we usually always have some leftover rice in the fridge somewhere and random bits of vegetables. What do we do with that? Make fried rice! Leftover rice is highly recommended for fried rice because it is less sticky and drier to fry with. We also like using a non-stick pan or wok so that we can minimize the amount of oil we are frying with. If you don’t have these vegetables in your fridge, feel free to substitute with zucchini or cauliflower or even those frozen packs of mixed veggies! For those who are vegan, leave out the eggs and use tofu instead as your protein. 


  • 2 cups of sugar snap peas
  • 2 florets of broccoli (chopped into smaller pieces)
  • 3 eggs (optional)
  • 1 clove of garlic (minced)
  • 3 tbsp of sesame oil
  • 1½ cups of rice (cooked leftover rice)
  • ¼ cup of Mild or Gluten-Free K-Mama Sauce


  1. Add a ¼ cup of water to a small pot over medium heat. Then, add broccoli florets, cover, and steam until soft. 
  2. Meanwhile, scramble 3 eggs with 2 tablespoons of water in a small bowl.
  3. Add 1 tablespoon of sesame oil to a frying pan or skillet over medium heat.
  4. Add eggs, stirring constantly to scramble.
  5. Remove eggs to a side plate.
  6. Add 2 tablespoons of sesame oil, broccoli, snap peas and garlic to the frying pan.
  7. Sauté for 3 minutes, or until cooked thoroughly.
  8. Add 1½ cups of leftover rice to the pan and sauté for 2 minutes or until warmed through.
  9. Add scrambled eggs back in along with K-Mama sauce.
  10. Toss to combine. Enjoy!

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