You’re not going to believe a quickly and easily 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.
I do not like the boil-in-bag rice for this recipe. I like a 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
- This is a great recipe to use leftover rice.
- Use a medium or long grain rice.
- You don’t need a wok, a skillet will work just fine. However, your pan needs to be blazing hot.
- Use a large pan and don’t crowd the ingredients.
- 3 tablespoon butter
- 2 eggs, whisked
- 10-ounce bag frozen mixed vegetables* (I used Bird's Eye carrots, corn, peas, & green beans)
cloves,or 2 teaspoons minced garlic
- ¼ teaspoon salt and ground black pepper
- 4 cups cooked rice, cold
- 2 green onions, thinly sliced
- 3 to 4 tablespoons soy sauce
- 2 teaspoon oyster sauce (optional)
- ½ teaspoon toasted sesame oil
- Microwave vegetables according to packages directions.
- Heat ½ 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 ½ 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.
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.
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