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.
About this 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.
When prepping the rice, I used Minute Rice cups. Three minute rice cups makes 12 ounces of cooked rice. If you decide to make tradiotnal rice, you will need about 1.5-2 cups cooked rice. 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.
This easy fried rice recipe makes 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 more quick dinner recipes try my chicken and broccoli stir fry or my crispy tofu with green beans and balsamic soy sauce. Both are great recipes any night of the week.
Easy Fried Rice
- 2 tablespoons butter
- 1 tablespoon toasted sesame oil
- 1 teaspoon garlic, minced
- 1 teaspoon ginger, minced
- 1 + ¼ cup onion, diced
- 1 cup cauliflower, florets
- 12 ounces cooked rice, 3 cups minute rice, about 1.5-2 cups cooked
- 1 cup frozen peas
- 1 tablespoon ponzu
- 2 tablespoons soy sauce
- 2-3 eggs, depending on size
- salt and pepper
- 2 tablespoons scallions
- saute pan
- Add butter and sesame oil to a large saute pan over medium heat.
- Next, add garlic and ginger to the butter and oil, and let it begin to lightly brown.
- Then, you’ll add the diced onions, and cauliflower pearls and let them begin to sweat.
- Once they are soft and slightly translucent, you’ll add the cooked rice and frozen peas. Stir until well combined.
- Season with salt and pepper.
- Next, you’ll add the soy sauce and ponzu sauce. Stir well.
- In a separate bowl, whisk your eggs until they are well beaten.
- 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!