Cheater fried rice is my take on Chinese fried rice. I have seen hundreds, if not thousands, of recipes online for fried rice. I have read many tips and tricks for the “perfect” fried rice. If memory serves me correctly and it might not, I am getting a touch older every day, they all start with cold leftover rice.
I can never seem to remember to make rice the day before. I have used boil-in-the-bag rice before on days when I could remember to at least cook it early enough in a day to refrigerate it for 6 hours or so first. That tactics seemed to work OK, but that too required more pre-planning than I care for some days.
Then, one day I was looking for creamed spinach. I’m picky about which brand I like. I stumbled over frozen rice. I just knew I had to try to turn that into fried rice. You know what, it was actually pretty good. Now, I keep a healthy supply of frozen rice with vegetables and plain white or brown frozen rice.
You can add more vegetables or meat if you want, or buy just plain rice and keep it vegetable free for picky eaters. You can also adjust the amount of soy sauce and molasses you put in to suit your own taste.Print
Cheater Fried Rice
A quick stir fried rice dish using frozen rice and vegetable mix.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 6 Servings
- Category: Main Dish
- Method: Stir Fried
- Cuisine: Asian
- 4 1/2 tablespoons olive oil, divided
- 6 large Eggs, beaten
- 1 large Onion, diced
- 3 tablespoon Soy Sauce, divided, more if desired
- 1 1/2 teaspoons Sesame Oil
- 1 can Water Chestnuts, diced
- 1/2 teaspoon ground White Pepper
- 2 Tablespoons Molasses, not black strap
- 2 10 ounce bags Frozen Long Grain White Rice with Vegetables
- 1 10 ounce bag Frozen Long Grain White Rice or Whole Grain Brown Rice
- 1 bunch Green Onions, sliced thin
- Add 3 tablespoons of olive oil to a large skillet. Heat over medium high heat until oil starts to shimmer.
- Carefully pour eggs into skillet and swirl pan to cover the cover the bottom with eggs. Let cook until the center starts to set. Reduce heat to low.
- When egg is mostly set around the edges of the pan, carefully flip the eggs. Turn off the heat and let egg finish cooking in residual heat.
- Transfer eggs to a cutting board and allow to cool. Cut into small strips once cooled and set aside.
- In same skillet, add 1 1/2 tablespoons of addition olive oil and 1 teaspoon of sesame oil. Set heat to medium high. Add onions and cook until onions just begin to sizzle. Add the diced chestnuts, 2 tablespoons of soy sauce, and 1/8 teaspoon of white pepper. Stir to combine then turn off heat and allow to set for a minimum of 5 minutes. You want the onions to soften slightly, but not overcook.
- Turn the heat to medium-high, closer to high. Add rice and stir frequently. Add 2 tablespoons soy sauce. 2 tablespoons of molasses and sliced eggs. Stir and cooked until rice and eggs are heated through. Turn off heat. Add sliced green onions, reserving a few for garnish.
- Serving Size: 1 cup
- Calories: 337
- Sugar: 7.2 g
- Sodium: 538 mg
- Fat: 16.9 g
- Saturated Fat: 3.2 g
- Carbohydrates: 37.5 g
- Fiber: 2.6 g
- Protein: 10.3 g
- Cholesterol: 538 mg
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