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Microwave Fried Rice Recipe

Merrill Powers from Spearville, Kansas uses her microwave to fix this full-flavored side dish. Since most any leftover meat, poultry or seafood can be added to the rice, it's versatile as well.

This recipe is:

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Microwave Fried Rice Recipe

Prep/Total Time: 30 min.

Yield: 4 Servings

30 30

Ingredients

1 tablespoon canola oil
1/2 cup sliced green onions
1 medium carrot, shredded
1 garlic clove, minced
2 cups water
1 cup uncooked long grain rice
1 tablespoon beef or chicken bouillon granules
3/4 cup frozen peas, thawed
2 tablespoons soy sauce
1-1/4 cups chopped cooked ham, pork or shrimp, optional
2 eggs

Directions

In a 2-qt. microwave-safe dish, combine the oil, onions, carrot and garlic. Cover and microwave on high for 2-3 minutes or until vegetables are crisp-tender.
Stir in water, rice and bouillon. Cover and cook on high for 9-12 minutes or until rice is tender and liquid is absorbed, stirring once. Stir in peas, soy sauce and ham if desired. Cover and let stand for 5 minutes.
Meanwhile, in a small microwave-safe bowl, beat the eggs. Cover and heat on high for 1 to 1-1/2 minutes or until firm. Cut into small pieces; stir into rice mixture. Serve immediately. Yield: 4 servings.

Editor's Note: This recipe was tested in a 1,100-watt microwave.

Nutritional Facts 1 serving (1 cup) equals 278 calories, 7 g fat (1 g saturated fat), 106 mg cholesterol, 1,122 mg sodium, 44 g carbohydrate, 3 g fiber, 9 g protein.

Originally published as Microwave Fried Rice in Quick Cooking January/February 2003, p55