Shortcut Embellished Fried Rice Recipe Is the Only Accessory You Need by Jan Mostrom
We all have those weeks where life just gets busy, and we're getting close to dinner time and we don't have anything planned. This was true for me more than once this week, and I was very happy to have created this easy and fast embellished fried rice recipe!
This shortcut rice recipe starts with a bag of frozen rice and is embellished with other ingredients. Here is what you'll need to grab to make fried rice like I made for dinner, which was amazing: a bag of frozen fried rice, cooking oil, sweet peppers, carrots, celery, zucchini, frozen edamame, low-sodium soy sauce or teriyaki sauce and cashews. The recipe cooks in less than 15 minutes with minimal prep.
Serve this fried rice as a side dish with your favorite proteins for dinner. Add a side of crispy vegetable egg rolls, pork egg rolls or some crab rangoon and you have a delicious Asian dinner the whole family will be happy to sit down to.
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Cuisine: Asian
Prep Time: 15 Minutes
Cook Time: 10 to 15 Minutes
Total Time: 25 to 30 Minutes
Servings: 4
Ingredients
- 20 ounces (1 bag) frozen fried rice, any variety
- 1 tablespoon cooking oil
- 1 - 2 sweet peppers (red, orange or yellow), chopped
- 3 carrots, peeled and sliced
- 3 ribs celery, sliced
- 1 small zucchini, chopped
- 1 cup frozen shelled edamame
- 2 - 3 tablespoons low-sodium soy sauce or teriyaki sauce
- 3/4 cup raw cashews
Helpful Products
- Wok
- Tamari
- Cutting Board
- Chef Knife
- Measuring Cups
- Measuring Spoons
- Skillet
- Salt and Pepper
- Airtight Containers
- Pepper Grinder
- Wooden Spoon
- Chopsticks
- Meal Prep Containers
Recipe Notes
- I used the vegetables noted because they were in my fridge and freezer. Use what you have! Frozen corn, cauliflower, broccoli, green beans or snow peas, just to name a few!
- For a vegetarian dinner, start with a vegetable fried rice.
- Your bag of frozen rice may not be exactly 20 ounces, but it's OK. Different brands come in different size bags.
- To make this recipe gluten-free, use gluten-free soy sauce or tamari instead of low-sodium soy sauce.
- Store any leftover rice in an airtight container in the fridge for up to four days.
Here's how to make it:
- Place a large skillet on the stove on medium with 1 tablespoon of oil. (I used olive oil but any kind will do.) When the oil is heated up add the vegetables you are using and sauté, stirring and cooking for about 5 minutes.
- Add the bag of frozen rice and the soy or teriyaki sauce.
- Continue to cook until rice is thoroughly heated, about 5 to 7 more minutes. Taste and add more soy sauce and a pinch of salt and pepper, if needed.
- Add cashews and stir to combine. Serve warm in bowls for an easy weeknight dinner anytime!
Nutrition Facts Per Serving
Calories: 384
Total Fat: 14.7g
Saturated Fat: 2.4g
Cholesterol: 0mg
Sodium: 987mg
Total Carbohydrate: 53.3g
Dietary Fiber: 7.8g
Total Sugars: 11.3g
Protein: 12.1g
Vitamin D: 0mcg
Calcium: 97mg
Iron: 3mg
Potassium: 763mg
Recipe cooking times, nutritional information and servings are approximate and provided for your convenience. However, 30Seconds is not responsible for the outcome of any recipe, nor may you have the same results because of variations in ingredients, temperatures, altitude, errors, omissions or cooking/baking abilities. This recipe has been analyzed by VeryWellFit. However, any nutritional information is provided as a courtesy and it is up to the individual to ascertain accuracy. To ensure image quality, we may occasionally use stock photography.
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