An easy fried rice recipe using Minute Rice for that “eat in” Chinese meal. A quick, use what you have on hand, recipe.
I admit to “cheating” sometimes. A food blogger is supposed to cook, but normally I’m gone for 11 hours or more every day. We occasionally use prepared meals, and one of our favorites is General Tao’s chicken from Sam’s. Try it; it is really good for no work.
But we like fried rice. 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. So I used a recipe on Food.com as a model. I changed out the water for chicken broth for some taste and had what I wanted.
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.
Notes: Normally with Minute Rice, the ratio of water to rice is 1:1. The model recipe was 3:4 making a dryer rice which was just what I wanted. I used chicken broth not water for the liquid, and I skipped some additional water at the end. I also saw no need for 3 tablespoons of butter and cut it to 1.
Simple ingredients.
In a saucepan, bring 1 cup of chicken broth to a boil. Add 1 1/3 cup Minute Rice, remove from heat and cover for 5 minutes.
Chop a small onion while heating 1 T 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 T soy sauce.
“Fry” for 3-4 minutes over medium-high heat.
Serve. Done in 10 minutes.
- 1 cup chicken broth
- 1 1/3 cup Minute Rice
- 1 egg
- 1 tablespoon butter
- 1 onion small diced
- 3 tablespoons soy sauce
- peas and carrots optional
- In a saucepan, bring 1 cup of chicken broth to a boil. Add 1 1/3 cup Minute Rice, remove from heat and cover for 5 minutes.
- Chop a small onion while heating 1 T 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 T soy sauce.
- Fry” for 3-4 minutes over medium-high heat.
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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. Rating is done by clicking on the stars above.
Last Updated
September 13, 2016
Nicole S
Tried this tonight- thanks for sharing!!!
DrDan
Hi Nicole,
Welcome to the blog. Thanks for the note and Happy Holidays.
Dan
Ann M.
Hi,
.
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
Hi 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
This 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
Hi 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
I’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
Hi 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
I added a bit of garlic powder (about 1/2 teaspoon per serving) for a more Japanese flavor. Great recipe though.
Theresa Muhvich-Bertuleit
I made this tonight and it was amazing with the pork roast
Gretchen
Amazing 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
Hi 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
Great recipe! I used leftover brown rice and added some frozen peas and carrots. Kids loved it. Thanks!
Gina
Yummy. I added leftover diced pork and a handful of frozen peas to the melting butter. Very good, quick, I ate both helpings.
Brad
Substitute 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
Thanks for the suggestions.
Dan
Beth
This 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
It tastes really good!
Autum Clevenger
I’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
I 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
All recipes are just guidelines. This is a great one to play with.
Thanks for the note
Dan
dede
hem, i looked very nice n yummi, thanks
DrDan
Thanks for the note. I think it is very tasty for an easy side
DrDan
Alicia Clinton
Thank 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
This is a great and easy recipe and turned out great! I also added chicken and cooked frozen veggies