Fried rice in 15 minutes! Cook Minute® Rice with chicken broth, stir-fry vegetables, soy sauce and egg. You'll feel good about serving your family this low- calorie, low-fat dish.

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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Heat oil in large skillet on medium heat. Add eggs; cook until set, stirring occasionally. Remove from skillet.

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  • Add broth, vegetables and soy sauce to skillet; bring to boil. Stir in rice; cover. Remove from heat. Let stand 5 minutes.

  • Stir in cooked eggs. Serve immediately.

Tips

Flavor In A Flash: Add sesame oil, five-spice powder or Sriracha sauce for an extra kick!

Nutrition Facts

382 calories; 8.9 g total fat; 142 mg cholesterol; 1534 mg sodium. 60.2 g carbohydrates; 14 g protein; Full Nutrition

Reviews (81)

Read More Reviews

Most helpful positive review

Rating: 5 stars
03/23/2009
I decided at the last minute to have fried rice with something my Daughter-in-law prepared. This was good and quick. Everyone liked it thought it was really good for being so quick. I didn't have the chicken broth so I used chicken boullion and it ended up a little salty but I can't blame that on the recipe. I actually "fried" it a little at the end by adding a little more oil this seemed to take away the "Minute Rice" texture and make it better. I'd definitely use this recipe again when I'm pinched for time. Read More
(51)

Most helpful critical review

Rating: 2 stars
11/23/2010
Not impressed in the least. It was nothing like stir fry rice. Read More
(10)
110 Ratings
  • 5 star values: 60
  • 4 star values: 31
  • 3 star values: 7
  • 2 star values: 11
  • 1 star values: 1
Rating: 5 stars
03/23/2009
I decided at the last minute to have fried rice with something my Daughter-in-law prepared. This was good and quick. Everyone liked it thought it was really good for being so quick. I didn't have the chicken broth so I used chicken boullion and it ended up a little salty but I can't blame that on the recipe. I actually "fried" it a little at the end by adding a little more oil this seemed to take away the "Minute Rice" texture and make it better. I'd definitely use this recipe again when I'm pinched for time. Read More
(51)
Rating: 5 stars
03/23/2009
I decided at the last minute to have fried rice with something my Daughter-in-law prepared. This was good and quick. Everyone liked it thought it was really good for being so quick. I didn't have the chicken broth so I used chicken boullion and it ended up a little salty but I can't blame that on the recipe. I actually "fried" it a little at the end by adding a little more oil this seemed to take away the "Minute Rice" texture and make it better. I'd definitely use this recipe again when I'm pinched for time. Read More
(51)
Rating: 5 stars
01/14/2008
I made this tonight and boyfriend and I both loved it. I made it exactly like it said but accidentally put the veggies in frozen. I just let them heat slowly until thawed and then brought it to a boil- no biggie. I will definitely make this often. It was delicious and so easy. Served with teriyaki chicken YUM. Read More
(32)
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Rating: 5 stars
12/22/2007
I was so surprised at how easy and great tasting this was. I had to modify the rice- I had chicken flavor steam in the bag rice; so i used a 1/2 cup of water along with the soy sauce and steamed the rice in the pan. I also added garlic powder and about 1/2 tsp ground ginger. Super good- nothing left- my kids who won't touch take out fried rice asked for seconds. Will use again and will add meat. Read More
(21)
Rating: 5 stars
11/05/2010
This is my default recipe for stir-fried rice. I've been making this for so long that it's about time I comment on it. I usually do not cook any vegetables in it though because I make chicken with broccoli when I serve this rice. I cook exactly as stated but at the end before I combine the egg I add 1-2 minced garlic cloves (depending on size) and 3-4 tablespoons of Land O' Lakes Light Butter. Once the butter melts throughout and egg is added make sure it's well mixed. Then I just cap it for a few minutes on low to heat back up. You can add some salt and pepper to taste as well but you shouldn't need any more salt with the soy. Let's just say it's the best stir-fried rice you'll ever eat!!!! Such a great foundation to complete my perfect stir-fried rice recipe! Hope this helps and you enjoy!! Read More
(20)
Rating: 5 stars
07/20/2009
I made the recipe exactly as written but left out the vegetables. It was delicious! Will certainly be cooking it again!!! Read More
(11)
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Rating: 5 stars
09/09/2009
Super easy. I only did one thing different. I added cooked pork loin that was left over. I did not take anything out of the pan. I just pused things to the side as needed. my family including picky children gobbled it down. I would add an extra egg next time. Read More
(11)
Rating: 2 stars
11/22/2010
Not impressed in the least. It was nothing like stir fry rice. Read More
(10)
Rating: 5 stars
04/27/2009
This was great i thought it might be a bit bland but it was perfect. I added a bit more oil at the end of cooking to help the minute rice texture as someone else advised thanks. Read More
(9)
Rating: 5 stars
12/28/2010
Very good and easy. I also added about half a cup of shelled edamame and some finely chopped carrots to the vegetables. I also added cubed chicken that I sauteed in some fresh ginger and garlic (at the same time you add the cooked egg to the mixture). After I mixed everything up at the end I sauteed the whole mixture briefly on med-high heat in about 1-2 T of butter that had been sauteed with some more fresh ginger. Delicious and tasted very fresh and healthy (although I'm sure it would have been healthier without the butter). Read More
(9)