SHORTCUT FRIED RICE

You’re not going to believe a quick and easy this Shortcut Fried Rice goes from stove to table. It takes just minutes to make. This recipe will be your go-to fried rice recipe.

Why is my Shortcut Fried Rice so quick to make? I start with a frozen bag of vegetables. They are already washed, cut and prepped so I don’t have that time-consuming step. I chose a steam bag of corn, green beans, peas, and carrots. This bag cooks in less than 5 minutes in the microwave, as I prep the other ingredients.

First, I do not like the boil-in-bag rice for this recipe. Furthermore, I like long-grain rice that usually takes 20 minutes to cook. I always make extra rice when I’m making any rice dish like Rice Pudding and Shrimp and Vegetables Fried Rice, for easier meal prep on another night. Then I grab that leftover rice for this easy recipe!

You can double the recipe or add sauteed chicken, pork, or shrimp if you want a main dish meal with protein.

Shortcut Fried Rice

1. This is a great recipe to use leftover rice.
2. Use a medium or long grain rice.
3. You don’t need a wok, a skillet will work just fine. However, your pan needs to be blazing hot.
4. Use a large pan and don’t crowd the ingredients.

WHILE YOU’RE HERE, CHECK OUT THESE RECIPES

1. Tangy Chicken
2. Chicken and Shrimp Fajita Nachos
3. Slow Cooker Asian Glazed Chicken
4. Cheesy Chicken Rotini
5. Grilled Chicken Shawarma Skewers
6. Chicken Dip
7. Sweet Heat Chicken Kabobs
8. Chicken Fried Rice on a Blackstone Griddle
9. Crock Pot Crack Chicken

Please keep in mind that nutritional information is a rough estimate and can vary based on products used.

Shortcut Fried Rice

Shortcut Fried Rice is a quick and easy weeknight meal that's so much cheaper, tastier and healthier than take-out!

Author: Paula

5 from 8 votes

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Prep Time: 8 minutes minutes

Cook Time: 5 minutes minutes

Total Time: 13 minutes minutes

Servings: 4 servings

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Ingredients

• 3 tablespoon butter
• 2 large eggs whisked
• 10- ounces frozen mixed vegetables* I used Bird's Eye carrots, corn, peas, & green beans
• 3 cloves or 2 teaspoons minced garlic
• ¼ teaspoon salt and pepper to taste
• 4 cups cooked rice cold
• 2 green onions thinly sliced
• 3 to 4 tablespoons low sodium soy sauce
• 2 teaspoons oyster sauce optional
• ½ teaspoon sesame oil

Instructions

• Microwave vegetables according to packages directions.
• Heat 1/2 tablespoon of butter in a large skillet or wok over medium-high heat until melted.
• Add rice and stir until hot.
• Add additional 1 tablespoon butter and vegetables, stir.
• Add remaining 1 and 1/2 tablespoon butter, when melted add whisked egg. Stir until egg is cooked.
• Add green onions, soy sauce, and oyster sauce. Stir.
• Add the sesame oil, stir to combine. Remove from heat and serve.

Notes

*You can substitute 1/2 cup each of fresh corn, carrots, peas, and green beans. Add vegetables to melted butter and saute 5 minutes. Proceed with recipe as directed.Recipe from Paula @CallMePMc.com All images and content are copyright protected. Please do not use my images without prior permission that includes copying the ingredient list or entire recipe and posting in the comments on Pinterest for Facebook. If you want to share this recipe, please simply link back to this post for the recipe.

Nutrition

Calories: 374kcal | Carbohydrates: 56g | Protein: 11g | Fat: 12g | Saturated Fat: 6g | Cholesterol: 116mg | Sodium: 983mg | Potassium: 285mg | Fiber: 4g | Sugar: 1g | Vitamin A: 4056IU | Vitamin C: 8mg | Calcium: 57mg | Iron: 2mg

Nutritional information given is an automatic calculation and can vary based on the exact products you use and changes you make to the recipe. If these numbers are important to you, I recommend calculating them yourself.

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