Publisher Photo
Publisher Photo
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.
MAKES:
4 servings
TOTAL TIME:
Prep/Total Time: 30 min.
MAKES:
4 servings
TOTAL TIME:
Prep/Total Time: 30 min.

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

Nutritional Facts

1 cup: 278 calories, 7g fat (1g saturated fat), 106mg cholesterol, 1122mg sodium, 44g carbohydrate (4g sugars, 3g fiber), 9g protein.

  • 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
  1. 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.
  2. 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.
  3. 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.
Originally published as Microwave Fried Rice in Quick Cooking January/February 2003, p55

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