Fried Rice
You can add any kind of meat to this dish. I generally use leftover chicken or pork. Dice or shred about one cup of meat per 2 cups of rice.
You can add any kind of meat to this dish. I generally use leftover chicken or pork. Dice or shred about one cup of meat per 2 cups of rice.
- Carbohydrate 76.8995 g
- Cholesterol 0 mg
- Fat 2.11599999955 g
- Fiber 2.16374993562698 g
- Protein 7.45475 g
- Saturated Fat 0.383037499937864 g
- Serving Size 1 1 Serving (124g)
- Sodium 18.803124999991 mg
- Sugar 74.735750064373 g
- Trans Fat 0.173008749987814 g
- Calories 364 calories
Step-by-step
- Heat a skillet and add in the olive oil and sesame oil.
- Add cold rice (it is important the the rice be day old or it will get mushy) and stir quickly with a spatula.
- Push the rice to the sides and add in the beaten egg, scramble it around.
- Mix together with the rice, add the frozen peas and carrots, meat of choice (shredded or cut into a small dice), and the green onions and continue to fry until everything is heated through.
- Splash with 2 or 3 dashes of low-sodium soy sauce.
- If you feel it needs more oil, you can add more. Be careful not to add too much or it becomes too greasy.
My Go-To Fried Rice: A Busy Mom's Quick and Easy Recipe
As a busy mom of three, time is my most precious commodity. Dinner needs to be quick, easy, and preferably something the whole family will devour without complaint. That's where my trusty fried rice recipe comes in. It's incredibly versatile, adaptable to whatever protein I have on hand, and surprisingly delicious even when I'm feeling utterly exhausted at the end of a long day.
The beauty of this recipe lies in its simplicity and flexibility. I often use leftover cooked chicken or pork—anything to minimize prep time! One cup of diced or shredded meat per two cups of cold, cooked rice is the perfect ratio. Cold rice is crucial, by the way; it ensures that your fried rice doesn't turn into a soggy mess. I've learned that the hard way, believe me!
Beyond the protein, I keep it simple with frozen peas and carrots (because who has time for chopping vegetables when you're juggling work, kids, and everything else?), some sliced green onions for a fresh bite, and a few dashes of low-sodium soy sauce for that essential umami flavor. A drizzle of sesame oil adds a fragrant touch that elevates the dish beyond the ordinary. This simple dish is a staple in my home and I make it at least twice a week, because it allows me to use up leftovers and is always a hit with my family.
I often double the recipe, portioning it into individual containers for quick lunches or easy dinners throughout the week. It's perfect for meal prepping, and it tastes even better the next day! The leftovers are great for adding to a stir-fry or even as a filling for omelets! The possibilities are endless!
Honestly, this fried rice recipe is more than just a meal; it's a testament to efficient cooking and family-friendly fare. It’s a recipe born out of necessity, honed by years of juggling responsibilities, and perfected by the enthusiastic approval of my three little taste testers. This simple and versatile recipe can be adapted to suit any taste or dietary need, and is sure to become a family favorite.
This recipe is fantastic to make ahead of time for a quick weeknight dinner, but it's just as satisfying made fresh. The beauty of fried rice lies in its ability to be customized to your preferences. Feel free to experiment with different vegetables, proteins, or even add a sprinkle of red pepper flakes for a little kick. No matter how you make it, the end result is always a comforting and delicious meal.
So, the next time you're looking for a quick, easy, and incredibly satisfying meal, give my fried rice recipe a try. You won't be disappointed! It's the perfect weeknight dinner solution, a simple lunch, or a great addition to a more substantial meal. Trust me on this one – it’s a game-changer for busy families.
I hope you enjoy it as much as my family does! Let me know in the comments how yours turns out. And if you have any other quick and easy recipes you'd like to share, please do! I'm always on the lookout for new ways to feed my hungry crew.
