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Instant Fried Rice Recipe

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Instant rice and a seasoning pack cut prep time for this fast, fuss-free and delicious fried-rice recipe from Amy Corlew-Sherlock of Lapeer, Michigan. Peas and onion add nutrition!

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Instant Fried Rice Recipe

Prep/Total Time: 20 min.

Yield: 4 Servings

5 15 20

Ingredients

1 envelope fried rice seasoning
2 tablespoons water
2 green onions, chopped
2 tablespoons canola oil
1 egg, lightly beaten
3 cups cold cooked instant rice
1/2 cup peas

Directions

In a small bowl, combine seasoning mix and water; set aside. In a large skillet or wok, stir-fry onions in oil for 2-3 minutes. Add egg; stir until scrambled.
Add rice and peas; stir-fry until heated through. Stir in seasoning mixture; stir-fry 3-4 minutes longer or until heated through. Yield: 4 servings.

Originally published as Fried Rice in Simple & Delicious September/October 2006, p19

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Reviews for Instant Fried Rice

Instant Fried Rice

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(1-6) of 6 reviews

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Reviewed on Apr. 12, 2013 by courtrenee

This was ok... We felt it lacked pizazz.

Reviewed on Mar. 24, 2011 by valanddansmith

This was good and everyone ate it right up... One of my daughters did complain that the rice smelled funny... I'm thinking maybe it was the ginger or another Asian spice in the fried rice seasoning packet? Anyway, the rice was a nice side to the egg drop soup and the sweet and sour popcorn chicken that we made - which were submitted by the same person. Overall - a great meal!!!

Reviewed on Feb. 01, 2011 by jess91787

The cold rice was bizarre and made the rice kind of cool even after cooking it for quite a while. Next time I make it I'll have the rice hot.

Reviewed on Oct. 18, 2010 by thin4life

Will not make this again, did not like the fried rice seasoning packet. Will look for something from scratch.

Reviewed on Jan. 03, 2010 by hotpattie

I added peas and carrots, tasted great will definately make it again!!

Reviewed on Mar. 21, 2009 by mapanda

I made this recipe yesterday for my 10 year old granddaughter and myself. It was very good, and she liked it too. It is a recipe I will probably make again, with possibly adding other ingredients.

Mapanda