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Lunchbox Fried Rice

Rated as 3 out of 5 Stars
2 made it  |  0 reviews   |  1 photos
4

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

2 h 5 m servings 156
Original recipe yields 8 servings (4 cups of fried rice)

Directions

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  1. 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.
  2. 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.
  3. Remove rice from the refrigerator. Beat eggs together in a bowl.
  4. 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.
  5. Add cooled rice and remaining butter to the skillet. Stir until heated through, about 5 minutes more.

Footnotes

  • Cook's Note:
  • You can use any rice of your choice.

Nutrition Facts


Per Serving: 156 calories; 5.8 21.8 4.1 58 391 Full nutrition

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