Quick fried rice to make with leftover rice and whatever veggies are on hand - perfect for the lunchbox!

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Recipe Summary

prep:
15 mins
cook:
35 mins
additional:
1 hr 15 mins
total:
2 hrs 5 mins
Servings:
8
Yield:
4 cups of fried rice
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Bring water to a boil in a saucepan and mix in soy sauce. Add rice and stir until the water returns to a rapid boil, about 5 minutes. Cover and reduce heat to very low. Cook until rice can be fluffed with a fork, 20 to 25 minutes.

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  • Remove rice from heat and mix in 1 tablespoon butter to prevent rice from sticking to the pan. Let rice cool about 15 minutes, then transfer to a container and refrigerate at least 1 hour.

  • Remove rice from the refrigerator. Beat eggs together in a bowl.

  • Heat 1 tablespoon butter in a skillet over high heat. Add eggs and cook about 1 minute. Add carrots, mushrooms, and onion and cook until soft, 5 to 7 minutes. Season with salt and pepper.

  • Add cooled rice and remaining butter to the skillet. Stir until heated through, about 5 minutes more.

Cook's Note:

You can use any rice of your choice.

Nutrition Facts

156 calories; protein 4.1g; carbohydrates 21.8g; fat 5.8g; cholesterol 57.9mg; sodium 390.7mg. Full Nutrition
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Reviews

1 Ratings
  • 5 star values: 0
  • 4 star values: 0
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0
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