Easy 15-minute restaurant-style fried rice recipe loaded with eggs and vegetables, starts with frozen rice. So much better than take-out! Make some for dinner tonight and see for yourself!
Start with Frozen Rice
I have read many tips and tricks for making this. 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. Those tactics seemed to work OK, but that too required more pre-planning than I muster on some days.
How many of you actually plan out your dinner for tomorrow today? Ya, me neither unless it’s a holiday or something.
One day I spied some frozen long-grain white rice with vegetables in the freezer section of my mega-mart. I just knew I had to try it. It was perfect! Now, I keep a healthy supply of frozen rice quick weeknight dinners.
You can add more vegetables or meat if you want, or buy just plain frozen 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.
Personally, I add any mushrooms I might have left, fresh beans sprouts, and even fresh green beans. It’s a great way to clear out those odd bits of produce you have hanging around.
I prefer to cook my eggs first. Scramble some eggs in a bowl, add them into the pan like I would an omelet, allow it cook slowly to avoid browning and then flipping for a minute or so, just until the eggs are set. I set the eggs aside until they are cool enough to handle and then cut the eggs into small pieces to be added at the end.
But if you prefer, feel free to add your eggs last. Just push the rice to the sides of your pan and put the eggs into the middle and cook them just like you would cook scrambled eggs.
Use a Super Hot Pan
The real secret is to have a screaming hot pan or wok before adding the rice. I do not recommend cast iron. It will stick and require more scrubbing than I care to put onto my cast iron skillet. I have tried it in my cast iron skillet, but clearly, mine is not as seasoned as I thought because it sticks, every single time.
An electric skillet works well too. It won’t get as hot but it’s still delicious.
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15-Minute Chinese Fried Rice
- 4 1/2 tablespoons cooking oil divided
- 6 large Eggs beaten
- 1 large Onion diced
- 3 tablespoon Soy Sauce divided, more if desired
- 1 1/2 teaspoons Toasted 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 the 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 the egg is mostly set around the edges of the pan, carefully flip the eggs. Turn off the heat and let egg finish cooking in the residual heat.
- Transfer eggs to a cutting board and allow to cool. Cut into small strips once cooled and set aside.
- In the same skillet, add 1 1/2 tablespoons of additional 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 cook until rice and eggs are heated through. Turn off heat. Add sliced green onions, reserving a few for garnish.