Stir-Fried Rice Recipe -
Stir-Fried Rice Recipe
  • READY IN 10 mins

Stir-Fried Rice

Recipe by  

"Fried rice in 15 minutes! Cook Minute® Rice with chicken broth, stir-fry vegetables, soy sauce and egg. You'll feel good about serving your family this low- calorie, low-fat dish."

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Ingredients Edit and Save

Original recipe makes 4 servings Change Servings
  • PREP

    5 mins

    10 mins


  1. Heat oil in large skillet on medium heat. Add eggs; cook until set, stirring occasionally. Remove from skillet.
  2. Add broth, vegetables and soy sauce to skillet; bring to boil. Stir in rice; cover. Remove from heat. Let stand 5 minutes.
  3. Stir in cooked eggs. Serve immediately.
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  • Flavor In A Flash: Add sesame oil, five-spice powder or Sriracha sauce for an extra kick!

Reviews More Reviews

Most Helpful Positive Review
Mar 23, 2009

I decided, at the last minute, to have fried rice with something my Daughter-in-law prepared. This was good and quick. Everyone liked it, thought it was really good for being so quick. I didn't have the chicken broth, so I used chicken boullion, and it ended up a little salty, but I can't blame that on the recipe. I actually "fried" it a little at the end by adding a little more oil, this seemed to take away the "Minute Rice" texture, and make it better. I'd definitely use this recipe again when I'm pinched for time.

Most Helpful Critical Review
Nov 22, 2010

Not impressed in the least. It was nothing like stir fry rice.

Jan 13, 2008

I made this tonight and boyfriend and I both loved it. I made it exactly like it said but accidentally put the veggies in frozen. I just let them heat slowly until thawed and then brought it to a boil- no biggie. I will definitely make this often. It was delicious and so easy. Served with teriyaki chicken~ YUM.

Dec 22, 2007

I was so surprised at how easy and great tasting this was. I had to modify the rice- I had chicken flavor steam in the bag rice; so i used a 1/2 cup of water along with the soy sauce and steamed the rice in the pan. I also added garlic powder and about 1/2 tsp ground ginger. Super good- nothing left- my kids who won't touch take out fried rice asked for seconds. Will use again and will add meat.

Nov 05, 2010

This is my default recipe for stir-fried rice. I've been making this for so long that it's about time I comment on it. I usually do not cook any vegetables in it though because I make chicken with broccoli when I serve this rice. I cook exactly as stated, but at the end before I combine the egg, I add 1-2 minced garlic cloves (depending on size) and 3-4 tablespoons of Land O' Lakes Light Butter. Once the butter melts throughout and egg is added, make sure it's well mixed. Then, I just cap it for a few minutes on low to heat back up. You can add some salt and pepper to taste as well, but you shouldn't need any more salt with the soy. Let's just say it's the best stir-fried rice you'll ever eat!!!! Such a great foundation to complete my perfect stir-fried rice recipe! Hope this helps and you enjoy!!

Sep 09, 2009

Super easy. I only did one thing different. I added cooked pork loin that was left over. I did not take anything out of the pan. I just pused things to the side as needed. my family, including picky children gobbled it down. I would add an extra egg next time.

Jul 20, 2009

I made the recipe exactly as written but left out the vegetables. It was delicious! Will certainly be cooking it again!!!

Jan 06, 2010

I have tried so many "fried rice' recipes and this is the only one I'll be using from now on. Perfect as is, and of course you can add any accompaniments you prefer.


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  • Calories
  • 382 kcal
  • 19%
  • Carbohydrates
  • 60.2 g
  • 19%
  • Cholesterol
  • 142 mg
  • 47%
  • Fat
  • 8.9 g
  • 14%
  • Fiber
  • 0.8 g
  • 3%
  • Protein
  • 14 g
  • 28%
  • Sodium
  • 1534 mg
  • 61%

* Percent Daily Values are based on a 2,000 calorie diet.

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