Fried Rice

For a fast side dish, start with precooked rice. Turn it into a main dish by simply adding shrimp or tofu.

10 users rated this recipe an average rating of 4.0
  • Makes: 6 servings
  • Start to Finish: 30 mins
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Fried Rice
eggs, beaten
teaspoon soy sauce
teaspoon sesame oil or vegetable oil
clove garlic, minced
tablespoon cooking oil
stalks celery, thinly bias-sliced (1/2 cup)
cup fresh mushrooms, sliced
8.8 ounce pouch cooked white rice
medium carrot, shredded
cup frozen peas, thawed
tablespoons soy sauce
green onions, sliced (about 1/4 cup)
  1. In a small bowl combine eggs and 1 teaspoon soy sauce. Set aside.
  2. Pour 1 teaspoon sesame oil into a wok or large skillet. Preheat over medium heat. Add garlic and egg mixture and stir gently to scramble. When set, remove egg mixture from the wok. Cut up any large pieces of egg mixture. Remove wok from heat.
  3. Pour 1 tablespoon cooking oil into the wok or skillet. (Add more oil as necessary during cooking.) Return to medium-high heat. Stir-fry celery in hot oil for 1 minute. Add mushrooms, stir-fry for 1 to 2 minutes more or until vegetables are crisp-tender.
  4. Add cooked rice, carrot, and peas. Sprinkle with 2 tablespoons soy sauce. Cook and stir for 4 to 6 minutes or until heated through. Add cooked egg mixture and green onions; cook and stir about 1 minute more or until heated through.
  5. Makes 6 side dish servings
From the Test Kitchen
Shrimp Fried Rice:

Add 12 ounces peeled and deveined fully cooked shrimp when adding the rice. Makes 4 main dish servings.

Per serving for shrimp and tofu viariations: 286 cal., 10 g total fat (2 g sat. fat), 272 mg chol., 818 mg sodium, 26 g carbo.,

3 g fiber, 26 g pro.

Daily Values: 51% vit. A, 15% vit. C, 7% calcium, 22% iron

Exchanges: 1/2 Veg., 1 1/2 Starch, 3 Very Lean Meat, 1 1/2 Fat

Tofu Fried Rice:

Add 8 ounces extra firm tofu, cut into 3/4-inch cubes when adding the rice. Makes 4 main dish servings.

Nutrition Facts (Fried Rice)
    Per serving:
  • 141 kcal cal.,
  • 6 g fat
  • (1 g sat. fat,
  • 71 mg chol.,
  • 418 mg sodium,
  • 18 g carb.,
  • 2 g fiber,
  • 5 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet
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