15-Minute Fried Rice
When you need dinner on the table fast this 15-Minute Fried Rice will deliver every time. It’s super easy AND delicious!Jump to Recipe
We love making fried rice for dinner. It has all the elements I need for dinner in one pan and its so fast!
What Is The Secret To Perfect Fried Rice?
Any kind of leftover rice works perfect for Fried Rice recipes. This is because the rice separates after it’s cooled making it easier to crisp and avoid mushiness. Although if you’re like me and don’t always have leftover rice hanging around in the refrigerator, Uncle Bens Ready Rice is perfect in a pinch! You don’t even need to heat it and it’s already seasoned so it’s a win win!
Use A Large Non-Stick Skillet Or Wok.
Another key to perfect fried rice is using a large non-stick skillet or wok. You want plenty of room for the ingredients to move around and fry up in the pan.
Make Sure The Pan Is Hot.
A hot pan ensures that golden flavor on the veggies and rice, otherwise you’ll end up steaming the ingredients more-or-less. The best part about fried rice are those crispy edges.
Go Light On The Sauce.
A little sauce goes a long way. Fried rice already has plenty of flavor from the seasonings, meat and veggies, you really don’t need a ton of sauce. To much and you’ll wind up with soggy rice. You want the fried rice to be light, crisp and fluffy.
For this fried rice recipe I just so happen to have 1 pork chop leftover from my Skillet pork chops and Veggies and instantly knew what I wanted to make. I had a few random veggies in my vegetable drawer, grabbed an egg and my large skillet, and ended up with some of the best fried rice I’ve ever made. It took me less than 15 minutes to make and my family loved it!
15-Minute Fried Rice
- 1 tbsp sesame oil
- 1 tsp olive oil
- 1/2 cup celery, chopped
- 1/2 cup asparagus, cut in small pieces
- 1/2 cup carrots, chopped
- 1 cup cabbage, chopped
- 8.8 ounce bag Uncle Bens rice pilaf with orzo pasta or 2 cups leftover cold rice- if using leftover rice see recipe notes below for seasonings
- 1 leftover pork chop or chicken breast chopped in small cubes, about 1 cup of meat
- 1 egg, whisked smooth
- 2 tbsp low sodium soy sauce
- 4 green onions sliced thin, divided
- toasted sesame seeds optional
- red pepper flakes optional
- Heat a large non-stick skillet or wok to medium-high heat and add oils, celery, asparagus, half the green onions and carrots. Sauté for 3-4 minutes then stir in cabbage. Cook 2 minutes.
- Add package of rice and cook until rice is toasted, about 5 minutes.
- Add cubed meat and stir to combine.
- Move veggies to the side of the pan leaving a hole in the center. Add egg and scramble until cooked through. Incorporate the rest of the ingredients with the scrambled egg and stir in soy sauce.
- Top rice with additional green onion, toasted sesame seeds and red pepper flakes.
A few of my favorite kitchen essentials used for this recipe.