Best 3 Fried Rice Dinner Recipes

EASY FRIED RICE

Easy Fried Rice image

This easy fried rice recipe really captures the flavor of fried rice served in restaurants. Use leftover chicken for a satisfying meal that's easy to put together. -Lori Schweer, Mapleton, Minnesota

Provided by Taste of Home

Categories Lunch

Time 30m

Yield 4 servings.

Number Of Ingredients 13

Ingredients

2 large eggs, beaten
1/4 teaspoon salt
3 tablespoons vegetable oil, divided
4 cups cooked rice
1-1/2 cups frozen stir-fry vegetable blend
1/2 cup sliced green onions
1 garlic clove, minced
1 cup diced cooked chicken
3 tablespoons soy sauce
1 tablespoon chicken broth
1/2 teaspoon pepper
1/4 teaspoon ground ginger
4 bacon strips, cooked and crumbled

Steps:

Combine eggs and salt. In a large skillet or wok over medium heat, scramble eggs in 1 teaspoon oil, breaking into small pieces. Remove from skillet and set aside. , Add remaining 2 tablespoons plus 2 teaspoons oil to skillet. Stir-fry rice over medium-high heat for 5 minutes. Add vegetables, onions and garlic; stir-fry for 5 minutes. Add chicken; stir-fry until heated through, 3-5 minutes. Combine soy sauce, broth, pepper and ginger. Add to rice; stir to coat. Add bacon and eggs; heat through.

Nutrition Facts : Calories 476 calories, Fat 19g fat (4g saturated fat), Cholesterol 133mg cholesterol, Sodium 1077mg sodium, Carbohydrate 51g carbohydrate (2g sugars, Fiber 2g fiber), Protein 23g protein.

STIR-FRIED RICE

Stir-Fried Rice image

Fried rice in 15 minutes! Cook Minute® Rice with chicken broth, stir-fry vegetables, soy sauce and egg. You'll feel good about serving your family this low- calorie, low-fat dish.

Provided by Minute Rice

Categories Trusted Brands: Recipes and Tips Minute® Rice

Time 10m

Yield 4

Number Of Ingredients 6

Ingredients

1 tablespoon oil
3 eggs, lightly beaten
1 (14.5 ounce) can chicken broth
1 (16 ounce) package frozen stir-fry vegetables, thawed
2 tablespoons soy sauce
2 cups Minute® White Rice, uncooked

Steps:

Heat oil in large skillet on medium heat. Add eggs; cook until set, stirring occasionally. Remove from skillet.
Add broth, vegetables and soy sauce to skillet; bring to boil. Stir in rice; cover. Remove from heat. Let stand 5 minutes.
Stir in cooked eggs. Serve immediately.

Nutrition Facts : Calories 381.7 calories, Carbohydrate 60.2 g, Cholesterol 142.2 mg, Fat 8.9 g, Fiber 0.8 g, Protein 14 g, SaturatedFat 2 g, Sodium 1534.4 mg, Sugar 4.8 g

FRIED RICE DINNER

Fried Rice Dinner image

This is my adaptation of a recipe that appeared in Woman's Day magazine in 1986. It is my favourite way to use up leftover roast turkey but can be used with what ever meat you happen to have on hand. The original recipe suggested lunch meat and ham or sausage should also work. My family enjoys this and like many other fried rice recipes it can be adapted or tweaked in many ways to suit your own personal taste or whatever you have on hand. If you like your foods spicy, sprinkle in some dried crushed chilis while preparing the veggies or rice. I add the soy sauce the way the original recipe called for but you could leave it out and allow folks to season it to their own tastes at the table. You could use prepackaged coleslaw veggies to speed up preparation for this. Other crisp veggies such as broccoli, pepper strips, bok choy, and peas (in pods or not) could be added. Use your imagination! Just make sure that you have between 4 and 5 cups of veggies if you want to have your 4 serving yield.

Provided by teapotter

Categories One Dish Meal

Time 40m

Yield 4 serving(s)

Number Of Ingredients 13

Ingredients

3 tablespoons vegetable oil
3 cups shredded cabbage, packed
1 1/4 cups coarsely shredded carrots
1 large onion, halved lengthwise, thinly sliced
1 tablespoon minced gingerroot (to taste) (optional)
1 garlic clove (slivered or minced, to taste)
3 cups cooked white rice, approximately
2 large eggs, beaten with
2 teaspoons water
1 1/2 cups cooked pork or 1 1/2 cups cooked beef
1/3 cup soy sauce
1/8 teaspoon black pepper, to taste
1/2 cup sliced green onion

Steps:

Heat about 1 tbsp of the oil in a large skillet (non-stick works best).
Add cabbage, carrot, onion, ginger and garlic and stir fry about 5 to 7 minutes or until tender crisp.
Transfer to a bowl to keep warm.
Heat remaining 2 tbsp oil in the same skillet and add the rice and meat slivers, cook stirring constantly about 2 to 5 minutes or until hot.
Reduce heat to medium and push the rice out to the edge of the pan to make a large well.
Pour in the eggs.
Cook 2 or 3 minutes without stirring until almost set.
With a spoon or other utensil, break the eggs into small pieces and mix into the rice.
Return the vegetables to the pan, season with black pepper and add the soy sauce.
Toss about 1 or 2 minutes to heat through.
Sprinkle the green onions over the top and serve.
Makes 4 generous servings.

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