Fried Rice
4
Servings
7
Ingredients
6
Comments
Fried rice is one of the quick dishes I love to make, especially when we have leftovers. It's easy to mix up the flavors by changing the vegetables, and easily moves from a side dish to a meal by adding cooked meat.
4
Servings
7
Ingredients
6
Comments
Ingredients
- 1 tablespoon Olive Oil
- 2 cups cook White Rice, Long-Grain
- 2 cups Mixed Vegetables, Frozen
- 1 teaspoon Garlic Powder
- 2 individual Egg
- ¾ cups Soy Sauce
- 1 teaspoon Black Pepper
Containers
Supplies
Cooking Instructions
Freeze For Later Cooking Day Directions
Stovetop
These directions help you cook or prepare this meal PRIOR to being frozen for serving later (see Serving Day Directions when you are ready to prepare it to eat).
Why would I want to freeze this?
- Pour olive oil in a skillet set to med-high heat.
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Make From Frozen Serving Day Directions
Stovetop
These directions help you cook or reheat this meal AFTER it's been frozen for when you are ready to eat it.
- Thaw: In fridge
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Make It Now Cooking Directions
Stove Cook
These directions are for cooking this recipe to serve immediately and NOT to freeze for later.
- Pour olive oil in a skillet set to med-high heat.
- Add rice and quickly begin stirring with a spatula.
- When heated through, (3-5 min.) add veggies and garlic powder.
- Continue to stir until heated, another few minutes.
- With a spatula, push the rice mixture to one side of the skillet.
- Crack the eggs and begin stirring with the spatula until almost set.
- Mix in with the rest of the rice mixture.
- Add soy sauce and pepper.
Nutrition Facts
- Servings Per Recipe
- 4 Servings
- Serving Size
- about 1 cup Amount Per Serving
- Calories
- 334
- Total Fat
- 7g
- Saturated Fat
- 2g
- Trans Fat
- 0g
- Cholesterol
- 113mg
- Sodium
- 2414mg
- Total Carbohydrates
- 53g
- Fiber
- 1g
- Sugar
- 0g
- Protein
- 13g
- WW Freestyle
- 7
6 Comments
Join the discussionWe love fried rice here. My most recent addition to fried rice has been shrimp. Even my picky eaters enjoyed it.
I made this yesterday. A few to many veggies for the family but the flavor is great! Will serve this up to my veggie loving friends at the BBQ this weekend!
The key to good fried rice is to let the rice get cold. That way it doesn’t soak up as much of the soy sauce and become gummy. I usually make extra rice when I’m cooking and keep it in the freezer so that it’s ready for the next rice dish. It’s also good with some sweet chili sauce for extra zing.
We love fried rice. Recently I have been making mine with quinoa instead. It is just as good and give us extra protein!
The best fried rice is made from day old rice, so I will make a sticky rice dish with extra rice just so I’ll have fried rice the next day. I also add a few drops of fish sauce (or Worcestershire). LOVE fried rice!
I made this last night and everyone loved it (and I have one extremely picky eater in the house). I added shrimp and I think next time I will add 4 cups of veggies since we had about 2 cups of it left for lunch today and all the veggies were gone 🙂 Thanks so much for this recipe!