Quick and Easy Fried Rice
Quick and easy fried rice is perfect for busy weeknights and meets all of requirements for a fast, tasty meal that’s sure to satisfy the whole family! There’s minimal prep work, it’s a cinch to pull together, and over-the-top flavorful.
This recipe is sponsored by ZENS in partnership with Honest Cooking. As always, all opinions are my own.
SERVING FRIED RICE:
Not only is this fried rice quick and easy to make, but it’s also tasty, healthy and colorful! I think it looks so pretty served in my new ZENS porcelain rice bowls. ZENS carries beautiful, modern tea and coffeeware, home décor and other dining items. The design of their products combine minimalist design and traditional Asian elements.
I love the way these gorgeous bowls look authentic for serving this fried rice dish. Head over to the ZENS website for tons decor inspiration and great gift ideas too.
TIPS FOR QUICK AND EASY FRIED RICE:
My quick and easy fried rice version uses shrimp, but you could use chicken, stir-fried beef or tofu. This fried rice recipe moves very quick, so it’s best to have all of your ingredients out, measured, and ready to go.
I used quick-cooking microwavable brown rice that you can find in the freezer section of your grocery store.
Also, feel free to get creative with the ingredients – use peas instead of edamame, carrots instead of corn, onion instead of bok choy- you get the idea. Honestly, I wouldn’t sub out the bok choy, though. I really enjoyed it!
The optional ingredients are only optional if you forgot to buy them at the store. 🙂 Seriously, though, they add such a special pizzazz of flavor to this super simple fried rice meal!
HOW TO MAKE FRIED RICE:
To make fried rice, simply:
- Scramble your eggs: Using about a teaspoon of oil or plenty of nonstick cooking spray, scramble two eggs in a large sauté pan, breaking them into small pieces as you go. Don’t let them cook all the way and then transfer the eggs to a separate plate, and set aside.
- Sauté your protein: Return your sauté pan to the heat with a bit more oil, and sauté whatever protein (if any) you’re using. I used shrimp and so that it doesn’t get overcooked, when shrimp starts to pink up, transfer to a separate plate, and set aside.
- Stir fry rice & veggies: Return your sauté pan to the heat with a bit more oil, and sauté rice and veggies. Stir to combine and add in soy sauce, rice wine vinegar and any other optional ingredients you might be using. Last stir in eggs and shrimp.
- Taste and season: Give the rice a taste, and season with salt and pepper, plus any extra soy sauce or sesame oil if needed.
- Serve! Then dish it up and serve nice and warm!
Check out other super quick and easy dinner meals!
Enter, below, to win a ZENS Outdoor Home Tea Set!
Quick and easy fried rice is perfect for busy weeknights and meets all of requirements for a fast, tasty meal that's sure to satisfy the whole family!
- 2 large eggs, beaten
- 1 pound raw medium-sized shrimp, deveined and shelled
- 2 cups cooked rice, white or brown
- 2 cups bok choy, stems and leaves sliced thinly
- 1/2 cup frozen corn
- 1/2 cup frozen edamame
- 1/2 cup green onions, sliced thinly
- 2 tablespoons soy sauce
- 1 tablespoon rice wine vinegar
- Optional extras: 1/2-inch freshly grated ginger, 4 cloves minced garlic, 1 teaspoon hot sauce, 1 teaspoon sesame oil
Heat a teaspoon of oil or butter in a large skillet over medium heat. Scramble eggs, slightly. When the eggs are just barely cooked, transfer them to a clean dish and set aside.
It is not necessary to clean the pan - increase heat to medium-high and add another teaspoon of oil to the pan. Sear the shrimp on all sides, stirring frequently. Remove shrimp from heat after seeing pink on both sides, as not to overcook shrimp (you will be adding it back to heated skillet). Set shrimp aside in a clean dish.
Again, it is not necessary to clean pan - decrease heat to medium, add another teaspoon of oil to the pan and stir in the cooked rice. Immediately, add soy sauce, rice wine vinegar, green onions (and ginger and garlic, if using), and stir. Add the bok choy, corn and edamame, stirring to combine. Stir in the eggs and shrimp. Stir and continue to cook until everything is cooked through.
Taste and add a tablespoon more of soy sauce and rice wine vinegar if needed. Add hot sauce and sesame oil if desired. (My family did not need to add extra soy sauce or rice wine vinegar. I used all optional ingredients noted.)
*This recipe moves very quickly. It's best to have all ingredients measured out, prepped and ready to go.
*Nutritional information calculated using all optional ingredients.