Easiest Fried Rice Using Uncooked Rice Recipes

CLASSIC FRIED RICE

Steps:

• Homemade takeout has never been easier than with this Classic Fried Rice recipe. Using Minute® Instant White Rice, Asian-style vegetables, soy sauce and eggs and topped with sesame seeds and green onion, it's a fast, quick dinner that's sure to hit the spot! Step 1
• Heat oil in a large skillet over medium-high heat. Add eggs and quickly soft scramble; remove from skillet. Step 2
• Wipe out skillet and add broth, vegetables and soy sauce. Bring to a boil. Step 3
• Stir in rice and return to a boil. Cover and remove from heat. Let stand 5 minutes, or until all liquid is absorbed. Step 4
• Fold in reserved egg. Serve topped with green onions and sesame seeds, if desired. Recipe Tips Reduce the sodium in this recipe by using low-sodium soy sauce and chicken broth. For softer rice, increase the amount of broth to 1 1/4 cups. Try substituting sesame oil for the vegetable oil for added flavor. Just be careful not to overheat the sesame oil, as it can burn more easily than vegetable oil.

EASIEST FRIED RICE (USING UNCOOKED RICE)

Steps:

• Cook the eggs in a pan with a quick spray of olive oil. I break the yolks and run a knife through them and cook until just set then cut into small strips.
• Fry rice until browned, add stock and cook until moisture is absorbed and rice is tender.
• Add shallots, then egg and bacon pieces, cooked prawns and heat through.
• Add lemon juice (if using prawns) and soy sauce to taste.

FRIED RICE RESTAURANT STYLE

Steps:

• In a saucepan, combine rice and water. Bring to a boil. Reduce heat, cover, and simmer for 20 minutes.
• In a small saucepan, boil carrots in water about 3 to 5 minutes. Drop peas into boiling water, and drain.
• Heat wok over high heat. Pour in oil, then stir in carrots and peas; cook about 30 seconds. Crack in eggs, stirring quickly to scramble eggs with vegetables. Stir in cooked rice. Shake in soy sauce, and toss rice to coat. Drizzle with sesame oil, and toss again.

(VERY) SIMPLE FRIED RICE

Steps:

• Whip eggs until they are frothy. Scramble, then set aside.
• Steam carrots until slightly soft (about 5 minutes). If using frozen peas & corn, run under hot water to thaw.
• Break up any clumps in the rice. Over medium-high heat, heat oil in a large pan or wok. Add rice and stir for about 1 minute, until heated through. Reduce heat to medium.
• Add soy sauce, garlic, salt & pepper. Stir-fry for 1 minute.
• Add onions, peas, corn, carrots and eggs. Stir-fry for 1 minute, until heated through.