Quick and Easy Fried Rice

I promise the fourth installment of our wedding recap as soon as Dan sends me pictures. In the meantime, I'd love to tell you about a ridiculous easy meal! In fact, it was so easy, I made it this morning, in the time it took Dan to get dressed.

This fried rice recipe calls for very few ingredients, very little chopping and only one pan. Awesome. We chose savoy cabbage as the primary veggie because about 6 slices will chop an entire head of cabbage. We also threw in some carrots because we had them, but you could skip them, or add any other easy-to-prep veggies. (Ideas: bean sprouts, celery, red cabbage)

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15-minute fried rice

sesame seeds (optional, but delicious)
leftover rice (we had about 2 cups)
1 head savoy cabbage
other veggies as desired
your favorite asian condiments (we used soy sauce, sriracha sauce, sweet chili garlic sauce and oyster sauce--use whatever you have, even if it's just soy sauce)
2-3 eggs

1. Heat the oil in your pan until it's super hot and shimmery. (We used a wok.) 1 minute
2. Add the sesame seeds and cook for 2 minutes, or until just turning golden. Meanwhile, stick the rice in the microwave for 1.5 minutes. 2 minutes
3. Add the rice to the pan, stirring once at the beginning and every 2-3 minutes as it browns. Meanwhile, rinse/chop your cabbage and any other veggies you want to use. 5 minutes
4. After the rice is starting to look a bit brown, add the hardest veggies first (e.g. carrots, celery, broccoli), and the remaining veggies after 2 minutes or so. 2 minutes
5. Once all the veggies are added, add condiments and leave on high heat until everything is cooked, stirring as necessary. 3 minutes
6. Turn the heat down to medium-low. Clear a space in the center of your pan and crack the eggs in. Scramble lightly, let firm slightly, then fold into the fried rice/veggie mixture. To finish cooking the egg faster, turn the heat back to high until the egg sets. 2 minutes

Best served hot and fresh from the pan. I undercooked the egg slightly so it could be reheated for lunch. Easy, veggieful, and delicious.
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Let me know what you think by leaving a comment or emailing me at piquantprose [at] gmail [dot] com.

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  1. I make this exact same recipe but with cous cous. It's delicious!

    1. Awesome! I don't think I've ever made anything with cous cous. We'll have to buy some and experiment.

  2. just got home from class and going to make this! i have carrots and broccoli and canned corn :-) so excited as this looks too simple for me to mess up!

    1. Awesome! Broccoli takes a while to cook, so it may take a bit more than 15 minutes. It is easy, though! Let me know how it turns out.

    2. I used soy sauce and orange sauce. Egg sorta absorbed into the rice instead of acheiving a scrambled consistency. Yikesa! So I cooked and cooked till broccoli turned mushy to make sure I don't get salmonella :-p it was decent, but I wish I could make it better

    3. It's really important to clear the space in the middle of the pan and let them set a bit before mixing into the rice. Broccoli also makes it a bit harder, because it tends to absorb egg. Alternatively, you can plate the rice/veggies and cook the eggs separately.


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