7 Minute Classic Fried Rice
Heat oil in a large pan over medium-high heat. Add eggs and quickly soft scramble; remove from pan.
Wipe out pan and add broth, vegetables and soy sauce. Bring to a boil.
Stir in rice and return to a boil. Cover and remove from heat. Let stand 5 minutes, or until all liquid is absorbed. Fold in reserved egg.
Serve topped with green onions and sesame seeds, if desired.
Fried Rice 101
Classic fried rice is a popular Asian dish that is typically made with cooked rice, vegetables, and meat or seafood cooked in oil. It is usually seasoned with soy sauce and/or other seasonings. Fried rice is a staple in many traditional Chinese, Korean, and Japanese dishes and is often served as a side dish or as a main dish. It is also a popular takeout item in many Asian restaurants.
Cold Rice is Good Rice!
Fried rice is usually made with leftover cold-cooked white rice, refrigerated for several hours or overnight. Cold rice is first stir-fried in oil, then vegetables, meat, or seafood are added and cooked until done. Seasonings such as soy sauce, garlic, ginger, and sesame oil are added to give the dish flavour. The fried rice is then served hot. It can also be made with different types of rice, such as long-grain white rice, jasmine rice, or brown rice. Try our Microwave Fried Rice Recipe.
Put the Wok to Work!
If your wok has been stuck in the kitchen cupboard gathering dust, what better excuse to make use of it! Woks are perfect for making sure your veggies and rice cook evenly in no time at all!
Takeout Level Food, Made at Home
With this recipe, you’ll never need takeout again! Why spend money ordering out when you can have this tasty fried rice dish ready in 12 minutes?
This recipe is perfect if you want to add spin to recipes. If you want to add more protein to this dish, try adding shrimp or shredded chicken. Alternatively, if you follow a vegetarian diet, try using vegetable broth instead of chicken broth. You can also make this recipe with Minute Rice® Instant Brown Rice if you want to add more whole grains.