FRIED RICE – Rice and vegetables fried with garlic, onions and soy sauce. It’s really quick to assemble and wonderfully versatile.
Fried Rice is a delicious side dish with beautifully balanced flavors. The garlic and onion perfectly enhance the rice and vegetables, rather than overpower. I love to serve it along with potstickers or egg rolls.
I have found that it’s easier to make the rice earlier in the day and let it cool a bit. Cooled rice is easier to work with and break apart before frying. The vegetables could also be prepped ahead of time to make meal time assembly really fast.
White rice is listed in the ingredients, however brown rice would work equally well for this dish. Although, white rice would be the better choice if you’re in a hurry. It cooks up quicker than brown rice, which has a bran layer that takes longer to cook through.
Fried Rice keeps well in an air tight container in the refrigerator for 3 to 4 days. To reheat, add the rice and a little bit of water to a microwave safe bowl. Cover with a damp paper towel and heat. The rice we absorb the water and warm up fluffy rather than hard or crunchy.
Here’s what you need to make Fried Rice…
- Butter
- Red onion
- Green onion
- Garlic
- Carrots
- Mushrooms
- Coleslaw mix
- White rice
- Soy sauce
- Celery salt
- Dehydrated onion
- Pepper
- Salt
- Sugar
- Garlic powder
Fried Rice
FRIED RICE - Rice and vegetables fried with garlic, onions and soy sauce. It's really quick to assemble and wonderfully versatile.
Ingredients
- 3 tablespoons butter
- 1/4 cup red onion, minced
- 2 tablespoons green onion, chopped
- 1 1/2 teaspoons garlic, minced
- 1/4 cup carrots, diced
- 1/2 cup mushrooms, diced
- 8 ounces coleslaw mix
- 4 cups cooked white rice
- 4 tablespoons soy sauce
- 1/4 teaspoon celery salt
- 1/2 teaspoon dehydrated onion
- 1/4 teaspoon pepper
- 1/2 teaspoon salt
- 1/2 teaspoon sugar
- 1/2 teaspoon garlic powder
Instructions
- Melt the butter in a large stock pot heated to medium heat.
- Add the red onions, green onions, garlic, carrots, mushrooms, and coleslaw mix.
- Saute until the carrots are tender, stiring frequently.
- Add the cooked rice, soy sauce and seasonings.
- Stir until well blended.
- Serve immediately.
Nutrition Information:
Yield: 6 Serving Size: 1Amount Per Serving: Calories: 268Total Fat: 11gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 18mgSodium: 947mgCarbohydrates: 38gFiber: 2gSugar: 5gProtein: 5g
Nutritional information is provided as a courtesy and is only an estimate.
Don’t miss out on new recipes:
More Rice Recipes
Mexican Rice
Rice steamed in tomato sauce, garlic and onions then topped off with fresh cilantro. It will perfectly compliment your favorite Mexican food dish.
Garlic Rice
This flavorful rice is quick and simple to make and is sure to dress up your favorite main dish.
Cheesy Green Chili Rice Casserole
Rice, Monterey Jack cheese, and a green chili sour cream layer up in this delicious and versatile side dish.
Fried Rice
Rice and vegetables fried with garlic, onions and soy sauce. It's really quick to assemble and wonderfully versatile.
Coconut Rice
This quick and simple steamed rice has a fresh, savory flavor with just a touch of sweet. It's a delicious and versatile side dish.
Recipe source: adapted from Our Best Bites
Leave a Reply