Easy Fried Rice
This easy fried rice recipe is so versatile you can add just about any protein for a delicious, easy dinner. Perfect for those days when you have a lot of leftover chicken or pork in the refrigerator, but don’t know what to do with it. Simply add it to this fried rice recipe. Loaded with flavor and easy to make, your entire family will be coming back for more.
To keep things on the lighter side, I added a combination of rice and cauliflower pearls. The added veggie tastes so good in this recipe. What’s great, is that you can hardly even tell the cauliflower is in this dish. Perfect for moms who are trying to sneak some extra veggies into their families diets!
About this Fried Rice Recipe
Add chicken, shrimp, pork or tofu to this easy fried rice and you’re in for a delicious meal. Personally, I like to add a little sriracha and cilantro on top as garnish. However, you can skip that step if you do not like spice. This fried rice tastes great no matter what, and comes together in under 30 minutes.
You will need 2-3 cups of cooked rice for this recipe. That means you’ll need to cook about 1 cup of dry rice according to the package. It is best to chill the cooked rice for about 15 -20 minutes in the refrigerator before adding it to the pan. In my experience, cold rice browns better than hot rice. Alternatively, you can use Minute Rice cups as quick hack. You’ll need to microwave roughly 4 of the individual rice cups as a substitute for cooking rice in a pot. This rice does not need to be chilled.
When prepping the cauliflower, be sure to remove the stems and only use the florets on top. I like to use pre-cut cauliflower pearls that come in a bag. However, you can easily cut the florets from a whole head of cauliflower. You’ll want the florets to be about the size of a dime or slightly smaller. This way they will soften quickly in the pan and go undetected when mixed with the rice.
This easy fried rice recipe makes roughly four light dinner servings or two large dinner servings. Please see below for the nutritional information. The nutritional values do not reflect added protein like, chicken, tofu, or pork.
Store any leftovers in an airtight container in the refrigerator for three to four days. Reheat in the microwave until heated through. For another quick dinner recipe, try my chicken and broccoli stir fry.
Easy Fried Rice
- 1 tablespoon butter
- 1 tablespoon sesame oil
- 1 teaspoon garlic, minced
- 1 teaspoon ginger, minced
- ½ cup onion, diced small
- ¾ cup cauliflower, florets or pearls
- ½ cup frozen peas
- 2-3 cups cooked rice, see above for tips
- 1 tablespoon ponzu sauce
- 1.5-2 tablespoons low sodium soy sauce, depending on taste preferences
- 2-3 eggs, depending on size
- salt and pepper, to taste
- 2 tablespoons scallions, as garnish
- 1 non-stick saute pan
- 1 small pot for cooking the rice
- Add butter and sesame oil to a large saute pan over medium heat.
- Next, add garlic and ginger to the pan. Saute until lightly browned.
- Then, add diced onions and cauliflower pearls. Saute for 4-5 minutes.
- Once softened, add the cooked rice and frozen peas. Stir until well combined.
- Season with salt and pepper.
- Next, add the soy sauce and ponzu sauce. Stir well.
- In a separate bowl, whisk your eggs.
- Push all of the rice to one side of the pan, and gently pour in the whisked eggs.
- Once the eggs begin to set, gently stir them until they form a soft scramble.
- Once the eggs are cooked to your liking, fold them into the rice.
- Top with fresh cut scallions and serve immediately!