Meatless Friday: Quick and Easy Fried Rice

For Meatless Friday, Karen Ullo shares her quick-to-prepare recipe for fried rice that makes an easy lunch or dinner. Download our printable recipe card!

The amounts here will feed about 4 people, but I often make half this recipe for a weekday lunch for myself and my homeschooled son because it’s just that easy! You can also add sautéed shrimp or other seafood if you prefer, but it’s already full of protein from the eggs.

Fried rice is traditionally made with pre-cooked refrigerated rice, but I usually don’t have time to cook it ahead, so I just throw instant rice in the pan hot from the microwave. It turns out just fine.

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Quick and Easy Fried Rice

Makes 4 servings

Ingredients

4 cups cooked rice, instant or leftover, prepared according to package directions (If using instant rice, 2 cups rice + 2 cups water = 4 cups cooked rice.)
2 cups frozen mixed vegetables (peas, carrots, corn, and green beans)
6 eggs, scrambled
~4 tbs. oil
½ cup low-sodium soy sauce
2 tsp. chili powder
1 tsp. ground ginger
1 tsp. oregano
1 tsp. rubbed sage

Directions

Put the vegetables in a microwave safe bowl and fill with enough water to cover them. Microwave 2-3 minutes on high, then drain the water.

In a large wok or sauté pan, heat a small amount of oil and cook the scrambled eggs, then remove them from the pan.

Heat another 3-4 tbs. oil, then add the rice, vegetables, soy sauce, and seasonings.

Sauté for about five minutes, then add the eggs.

Sauté another few minutes until everything is evenly seasoned and cooked through. Then serve and enjoy!

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