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.
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.
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.
Easy Fried Rice in 10-Minutes
- 1 cup chicken broth
- 1 ⅓ cup Minute Rice
- 1 egg
- 1 tablespoon butter
- 1 onion - small diced
- 3 tablespoons soy sauce
- 1 cup frozen peas and carrots - optional
- 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 ⅓ 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.
- 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.
ADJUST THE RECIPE SIZE:You may adjust the number of servings in this recipe card under servings. This does the math for the ingredients for you. BUT it does NOT adjust the text of the instructions. So you need to do that yourself.
Nutrition is generally 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.
Originally Published May 14, 2012