An easy fried rice recipe using Minute Rice for that “eat in” Chinese meal. Done in 10-minutes with these easy step by step photo instructions.
Editor’s Note: Originally Published May 14, 2012. Updated with expanded discussion and options along with updated photos.
I admit to “cheating” sometimes. This recipe is an example. By using Minute Rice, you can have a tasty freshly made Chinese side dish at home.
We like fried rice with Chinese dishes. White minute rice is OK but not quite what we want. We have tried package mixes. The results have been tasteless mush. Except for the one package which was moldy already. No second chance for that brand.
I started with the premise of using Minute Rice. Why? It is as a side dish for a prepared meal. A 30-minute dish just would not do.
My Rating
This is great, almost a 5. Make a little change here or there if you want. Fry a little pork here or add some sesame oil there if you want. Or just use it as it stands.
Pro Tips: Recipe Notes for Easy Fried Rice in 10 Minutes
I used a recipe on Food.com as a model. With a few changes, I had what I wanted.
The Rice
I’m using Minute Rice which is a brand of instant rice that has been precooked and dehydrated so that it cooks more rapidly.
Normally with Minute Rice, the ratio of water to rice is 1:1. The model recipe was 3:4 making dryer rice which was just what I wanted.
Modifications and Options
I used chicken broth not water for the liquid, and I skipped some additional water at the end of the model recipe.
I also saw no need for 3 tablespoons of butter and cut it to 1.
This is just a basic recipe. I added some frozen veggies as an option in the recipe but many other things can be added for your taste or to make it a more complete meal.
How to Reheat Fried Rice
A microwave is my usual reheating method. A splash of water and a short time covered to prevent drying in the microwave.
You can also re-heat rice in a skillet by stir frying it to rewarm completely.
Great Main Chinese Dishes
Also Check Out How to Cook Rice in the Oven
Simple everyday ingredients.
In a saucepan, bring the chicken broth to a boil. If using frozen veggies, add now and bring back to boil. Add the Minute Rice, remove from heat and cover for 5 minutes.
Chop a small onion while heating 1 tablespoon butter over medium-high heat in a large nonstick pan. Add the egg and break it up to scramble it and add the onion right away also. Cook until the egg is done and onion clearing. About 3 minutes.
Add the rice to the egg/onion along with soy sauce.
“Fry” for 3-4 minutes over medium-high heat.
Done in 10 minutes.
Do you want more recipes from 101 Cooking for Two? Sign up for the newsletter and get all posts delivered straight to your inbox!
Easy Fried Rice in 10-Minutes
Ingredients
- 1 cup chicken broth
- 1 1/3 cup Minute Rice
- 1 egg
- 1 tablespoon butter
- 1 onion - small diced
- 3 tablespoons soy sauce
- 1 cup frozen peas and carrots - optional
Instructions
- In a saucepan, bring 1 cup of chicken broth to a boil. If using frozen veggies, add now and bring back to boil. Add 1 1/3 cup Minute Rice, remove from heat and cover for 5 minutes.
- Chop a small onion while heating 1 tablespoon butter over medium-high heat in a large nonstick pan. Add the egg and break it up to scramble it and add the onion right away also. Cook until the egg is done and onion clearing. About 3 minutes.
- Add the rice to the egg/onion along with 3 tablespoon soy sauce.
- "Fry” for 3-4 minutes over medium-high heat.
Recipe Notes
Pro Tips:
- If your veggies are frozen, add to the broth when boiling, then bring back to boil and add the rice.
- If the veggies are thawed, they can be added to the frying pan when the cooked rice is added.
- Do not use raw veggies since they will not have time to cook.
- Good refrigerated for 3-4 days and can be frozen in an airtight container for several months.
- A microwave is my usual reheating method. A splash of water and a short time covered to prevent drying in the microwave.
Have a question or something not clear? Ask in the comments.
Do you want more recipes from 101 Cooking for Two? Sign up for the newsletter and get all posts delivered straight to your inbox!
Nutrition is for one serving. Number of servings is stated above and is my estimate of normal serving size for this recipe.
All nutritional information are estimates and may vary from your actual results. This is home cooking, and there are many variables. To taste ingredients such as salt will be my estimate of the average used.
If you like this recipe or find it useful, the pleasure of a nice 4 or 5 rating would be greatly appreciated.
Originally Published May 14, 2012
Nicole S
December 19, 2018 at 4:57 pmTried this tonight- thanks for sharing!!!
DrDan
December 19, 2018 at 7:08 pmHi Nicole,
Welcome to the blog. Thanks for the note and Happy Holidays.
Dan
Ann M.
December 15, 2018 at 4:16 pmHi,
.
Just came across your recipe for fried rice.
It sounded like a dish my family would enjoy, however, my husband is on a very restricted sodium diet so 3tbs. of soy sauce is out of the question.
I know soy sauce is part of fried rice, but what can I use as a substitute. Probably nothing that would taste like real fried rice, I know. Thanks..
DrDan
December 15, 2018 at 4:59 pmHi Ann,
Welcome to the blog.
Suggestions to decrease the sodium
1) Use salt free chicken broth
2) unsalted butter
3) low sodium soy sauce and decrease the amount to 2 tablespoons.
Those changes will decrease the sodium by over half and not much change in taste.
Dan
Rachel
July 23, 2018 at 8:48 pmThis was super easy and quick. I’ve never seen your site before tonight but will definitely be utilizing it in the future. Hubby is allergic to onions, ( I love onions) so I opted for diced up sweet peppers and minced garlic. I love how tweakable this recipe is, gonna try adding diced up bacon next time! Thanks so much for the starter ideas. Love throwing stuff together from whatever is left in my cupboards!
DrDan
July 24, 2018 at 12:09 pmHi Rachel,
As you have seen, the core of the recipe is the minute rice, chicken broth and soy sauce. The rest is mix and match what you want.
Thanks for the note.
Dan
Kellie Jo Gillett
April 2, 2018 at 10:11 pmI’ve made this a few times and even my son that HATES rice, loves this. I’ve changed it up each time to make it my own. Beef with carrots is delicious and so is chicken with sugar snap Peas! Yummy.
DrDan
April 5, 2018 at 10:12 pmHi Kellie Jo,
Sorry for the late reply. I love adding some flavor to the rice. Plain white rice is just too boring.
Thanks for the note.
Dan
Jim
March 19, 2018 at 8:17 pmI added a bit of garlic powder (about 1/2 teaspoon per serving) for a more Japanese flavor. Great recipe though.
Theresa Muhvich-Bertuleit
January 18, 2018 at 6:15 pmI made this tonight and it was amazing with the pork roast
Gretchen
January 1, 2018 at 11:14 pmAmazing quick and easy base recipe for a 1st timer making Fried Rice. Loved that I was able to change the serving size. Since I opted for the frozen peas and carrots, prior to adding the eggs I sauteed the onion with an 8 oz. bag of frozen peas and carrots and added a teaspoon of fresh minced garlic. Then added diced ham to the veggies before scrambling the eggs in. Got double thumbs up by the family. Thank you for sharing this recipe!
DrDan
January 2, 2018 at 7:38 pmHi Gretchen,
It is an easy recipe and it cries for modifications like you noted. A recipe is always “just guidelines” to start creating what you want out of it. I hope you inspire others.
Thanks so much for your note.
Dan
Lauren
October 10, 2017 at 11:07 amGreat recipe! I used leftover brown rice and added some frozen peas and carrots. Kids loved it. Thanks!
Gina
August 20, 2017 at 9:05 pmYummy. I added leftover diced pork and a handful of frozen peas to the melting butter. Very good, quick, I ate both helpings.
Brad
July 26, 2017 at 7:01 pmSubstitute the soy sauce with oyster sauce for a less salty and sweeter flavor. Or use half soy and half oyster to add a sweet flavor kick to the soy sauce.
DrDan
July 29, 2017 at 9:39 amThanks for the suggestions.
Dan
Beth
March 22, 2017 at 8:06 pmThis is easy and tastes good. I added some shredded carrot and peas in with the onion and sautéed three minutes, made a well then added the egg and scrambled. Once the egg was cooked a bit, I stirred all together. Voila!
Alonah
February 13, 2017 at 7:23 pmIt tastes really good!
Autum Clevenger
January 24, 2017 at 12:35 amI’m pregnant and I was craving fried rice.. I’m not disappointed!! This is really good and simple, which is exactly what I was looking for. Thank you for this recipe! I added peas and corn for a little bit of extra veggies and started the onion while the chicken broth was still boiling, since I like mine cooked a little more.. it’s great and I have leftovers for tomorrow :)
Eric
September 3, 2016 at 10:36 pmI googled “quick fried rice” needing to get a dinner together in a hurry and knew I was in luck when something from this site popped up. I made a couple changes, garlic for onion since I didn’t have onion and I threw in some frozen peas. I also fried some chicken in peanut oil with some tumeric to move it from ‘side’ to ‘dinner.’ The recipie worked great, pretty much as good as fried rice from regularly cooked (and refridgerated overnight) rice and it doesn’t require leftovers. Will definitely be playing with this for a little while.
DrDan
September 4, 2016 at 9:30 amAll recipes are just guidelines. This is a great one to play with.
Thanks for the note
Dan
dede
March 13, 2016 at 7:42 pmhem, i looked very nice n yummi, thanks
DrDan
February 21, 2014 at 8:01 pmThanks for the note. I think it is very tasty for an easy side
DrDan
Alicia Clinton
February 20, 2014 at 9:44 pmThank you so much, this has been a wonderful addition to our monthly rotation to sausage, asian vegetables and instant brown rice. We, of course, must nearly double the recipe to feed a family, but it’s great. Try the reduced sodium soy sauce plus we sort of fry our onions too. Thanks again!
Melissa McKinney
September 18, 2013 at 8:43 amThis is a great and easy recipe and turned out great! I also added chicken and cooked frozen veggies