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Fried Rice | 10 Minutes or Less Recipes

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Fried Rice | 10 Minutes or Less Recipes

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I've always had troubles making rice. I mean, of all the things to be bad at cooking, it has to be one of the easiest things a person can learn to do - all it really requires is boiling water or letting it steam, right? But mine is always over or under cooked, which is why these new fangled steam-in-the-bag rice mixes are pretty much my lifesaver...and also the secret to making fried rice in ten minutes OR LESS! In fact, I made mine in just eight minutes.

Just choose white or brown rice, then while it's steaming, cook your protein and saute your veggies. I'll note here that if you decide to cook something such as chicken or pork, this recipe might be more like fifteen minute fried rice instead, you know, for food safety reasons. I, however, made some Twenty Minutes General Tso's as my main course, so I didn't feel the need to put any meat into the rice.

When the rice is ready, toss it into the wok and stir it up with some soy sauce. The whole thing is fool proof and you'll definitely end up with something tasty. Plus, aside from the rice, you can throw any of your favorite meats or vegetables into the wok, so this recipe is definitely more of a set of guidelines for how you too can make the perfect fried rice in no time at all.

Categories:

Tags: Chinese , Rice

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Fried Rice | 10 Minutes or Less Recipes

Prep Time: 2 minutes

Cook Time: 8 minutes

Makes 3 servings

Ingredients:

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  • 1 bag Steamfresh White or Brown rice
  • 1/2 cup white onion, chopped
  • 1/4 cup peas & carrots (canned or frozen)
  • 5-6 baby corn
  • 1 egg, whisked
  • 3 tablespoons (divided 2+1) soy sauce
  • 2 tablespoons sesame oil

Here's How:

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  1. Steam the rice bag according to the instructions on the label. While the rice steams, use a wok or large frying pan to heat two tablespoons of sesame oil over medium high heat. (If cooking protein, cook the protein first, then remove from the wok and add an additional tablespoon of oil.)
  2. Add the onions and cook until tender, stirring occasionally. Then add the peas, carrots, and baby corn, and stir in the pan until heated through. Pour in two tablespoons of soy sauce and stir it into the veggies.
  3. Whisk the egg in a small bowl. Move the veggies over as far as you can to make space in the wok for the egg. Trying not to mix it into the vegetables while it's still raw, scramble the eggs until cooked through, then stir into the vegetables.
  4. Open the steamed rice bag and add the rice directly into the wok. Add one more tablespoon of soy sauce. Stir well to combine, then serve alongside Twenty Minute General Tso's. Enjoy!

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