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Quick and easy, this fried rice is perfect for busy weeknights and meets all of requirements for a fast, tasty meal that’s sure to satisfy. There’s minimal prep work and it’s full of comforting flavors.
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TIPS FOR QUICK AND EASY FRIED RICE:
My quick and easy fried rice version uses shrimp, but you could use chicken, stir-fried beef or tofu. This fried rice recipe moves very quick, so it’s best to have all of your ingredients out, measured, and ready to go.
I used quick-cooking microwavable brown rice that you can find in the freezer section of your grocery store.
Also, feel free to get creative with the ingredients – use peas instead of edamame, carrots instead of corn, onion instead of bok choy- you get the idea. Honestly, I wouldn’t sub out the bok choy, though. I really enjoyed it!
The optional ingredients are only optional if you forgot to buy them at the store. ? Seriously, though, they add such a special pizzazz of flavor to this super simple fried rice meal!
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Weeknight Fried Rice
- Total Time: 25 minutes
- Yield: Serves 4
- Diet: Pescatarian, Omnivore
Description
Quick, flavorful fried rice ready in under 30 minutes. Perfect for a busy weeknight!
Ingredients
- 2 large eggs (beaten)
- 1 lbs (454 g) raw medium-sized shrimp (deveined and shelled)
- 2 cups (474 ml) cooked rice (white or brown)
- 2 cups (474 ml) bok choy (stems and leaves sliced thinly)
- 0.5 cups (118 ml) frozen corn
- 0.5 cups (118 ml) frozen edamame
- 0.5 cups (118 ml) green onions (sliced thinly)
- 2 tablespoons soy sauce
- 1 tablespoon rice wine vinegar
- 0.5-inch freshly grated ginger
- 4 cloves minced garlic
- 1 teaspoon hot sauce
- 1 teaspoon sesame oil
Instructions
- Heat a teaspoon of oil or butter in a large skillet over medium heat.
- Scramble eggs until just barely cooked, then transfer them to a clean dish and set aside.
- Increase heat to medium-high, add another teaspoon of oil to the skillet, and sear the shrimp on all sides, stirring frequently.
- Remove shrimp from heat once pink on both sides, and set aside in a clean dish.
- Decrease heat to medium, add another teaspoon of oil to the skillet, and stir in the cooked rice.
- Add soy sauce, rice wine vinegar, and green onions (and ginger and garlic, if using), stirring to combine.
- Add bok choy, corn, and edamame, stirring to combine.
- Stir in the eggs and shrimp.
- Continue to cook until everything is cooked through.
- Taste and add more soy sauce and rice wine vinegar if needed.
- Add hot sauce and sesame oil if desired.
Notes
- For perfectly fluffy rice, use day-old rice. Freshly cooked rice is too moist for optimal fried rice texture.
- Feel free to substitute other vegetables like carrots, bell peppers, or peas for the bok choy, corn, or edamame.
- Store leftover fried rice in an airtight container in the refrigerator for up to 3 days. Reheat gently in a pan or microwave.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stir-Frying
- Cuisine: Asian
Nutrition
- Serving Size: 1.5 cups
- Calories: 400
- Sugar: 5
- Sodium: 600
- Fat: 15
- Saturated Fat: 5
- Unsaturated Fat: 8
- Carbohydrates: 50
- Fiber: 5
- Protein: 30
- Cholesterol: 150
Frequently Asked Questions
Can I use something other than shrimp in this fried rice recipe?
Yes, you can substitute shrimp with chicken, stir-fried beef, or tofu depending on your preference.
What type of rice is recommended for this fried rice?
The recipe uses quick-cooking microwavable brown rice, which can be found in the freezer section of your grocery store.
Is there a specific preparation method for the vegetables in this fried rice?
You can get creative with the vegetables; for example, you can use peas instead of edamame or carrots instead of other options.
