Easy Fried Rice-perfect for using up leftovers or just make it because you love Fried Rice!
I’m not a big Chinese food eater. First off, it’s hard to know what something is on the menu.
Let me tell you, my first encounter with Lobster sauce was also my last, yuck! Not what I thought it would be at all. Chow Mein, Lo Mein, Moo Goo Gain Pan. I don’t have a clue what these are and after the Lobster Sauce incident, I’m not willing to find out.
Even basics, like Chicken with Snow Peas or Pepper Steak with Mushrooms can get you. Not all Chinese restaurants make food the same. Trust me on this one.
The one thing they all offer, rice.
Fried Rice. Yeah, they have the steamed version too, and I have one child that would rather have the white rice than the fried but back to the subject at hand, they all offer Fried Rice. With Pork, with Chicken, with shrimp. You know what? It’s hard for Chinese restaurants to change up fried rice. You can be pretty sure what you’re gonna get if you order it. Maybe an extra pea or carrot in there but no big surprises (like Lobster sauce being all slimy.)
So Fried Rice is always a must when going Chinese.
Fried Rice is also a great way to use up left overs at home. And it’s so easy to make!
Ingredients
- 1 cup uncooked white rice
- 2 cups chicken broth
- 3/4 cup frozen vegetable medley (carrots, peas, corn)
- 1/2 cup to 1 cup meat (pork, chicken, shrimp, beef)
- 1/4 cup butter plus a pat
- 1 teaspoon garlic powder
- soy sauce
- salt & pepper
- 2 eggs
Instructions
- Cook Rice. Bring chicken broth to a boil in a medium sauce pan. Add in rice and frozen vegetables. Turn heat to low, cover and cook for 20 minutes. Remove from heat, gently toss with a fork to loosen. let rice cool completely.
- Combine 1/4 cup butter and garlic powder to make a garlic butter.
- Preheat large frying pan over medium-high heat. Place garlic butter in pan and let melt, add rice. Gently toss rice to coat. Add in meat and toss again. Add soy sauce and salt and pepper to taste.
- Push rice to one side of pan.
- If needed add a pat of butter on the empty side of pan, once melted, crack eggs and start frying on buttered side of pan. Break yolks and stir eggs a bit to scramble.
- Once eggs are fully cooked, toss into rice mixture.
- Serve immediately.
Notes
You can make this recipe using plain rice, the chicken broth does enhance the flavor in my opinion. Make sure rice is fully cooled before frying.
recipe source ChocolateChocolateandmore.com
Want some more Easy recipes?
My previous attempts at fried rice, always seem lacking something. I have never used a garlic butter, so definitely trying your way the next time I carve fried rice 🙂 Thanks for sharing!
You must have know I’ve been craving fried rice! I never order it when we eat Chinese, but I love the idea of making it at home! Looks good Joan!
There are so many reasons I’m laughing right now: First, you and Mr. Picky Eater certainly agree about Chinese food – and Top Girl loves white sticky rice instead of fried too – but me? I love fried rice and I never even considered making it until now…………I’m pinning this so I can make it for lunch to take to work!
I love Fried Rice!! I’ve pinned this recipe to try soon!
Mmmm, love fried rice!
Fried rice is pretty easy, but I do have a couple of suggestions for you to try. First have the rice cold when you start, and secondly instead of butter use sesame oil. Have the pan really hot when you add the veggies and rice. At the very end shake some soy sauce all over it and stir well. This will give you a better fried rice. If you are using meat or shrimp cook it in the oil before adding the rice.
Thanks for the tips Michelle.
Yummy! I added shrimp at the last minute, then serve with Chinese hot mustard. So tasty!!