Impossibly Easy “Fried” Rice

riceSo this is a recipe that I’ve been working on for a little while. It’s somewhat under development, but it’s mostly the way I want it. I really can’t see any major changes to the dish at this point, so let’s throw caution to the wind and make some Asian style rice.

So this isn’t really fried rice as the title suggests, but it’s a rice dish that is very much like the Chinese take-out we have here in the states. In fact it’s actually microwaved, and after the prep, you just set it and forget it, then come back to a HUGE bowl of “fried” rice.

Now the first thing you’re going to have to decide: Will it be chicken or pork fried rice? It’s kind of flexible like that, so it usually boils down to what you have on hand and personal preference, and honestly, you could leave out the meat, and it should turn out fine.

Let’s look at the ingredients:

1 cup of uncooked Rice (The cheap white kind is generally what I use)
4 to 8 ounces of Chicken or Pork cut into small pieces
2 tablespoons of Chicken Bouillon Powder (or 6 bouillon cubes)
1 good sized Onion (chopped however you like)
2 cups frozen Peas and Carrots
1 can sliced Mushrooms
1 tsp Garlic Powder (or to taste)
3 cups Water
2 Eggs (scrambled)

Now this is actually pretty simple. Get a large glass mixing bowl and toss in your Rice, Bouillon, Meat, Onion, Peas and Carrots, Mushrooms, Garlic Powder, and Water. Give it a good stir. Of course the rice will sink, but just make sure everything gets well combined as best you can.

Crack the two Eggs into a bowl and scramble them with a fork. Drizzle them into the bowl with the rest of the ingredients. Give the bowl a very gentle stir. You do not want the egg to be diluted into the water.

Place the bowl in your microwave. While cooking times vary, you’ll want to set it for about 30 minutes. After the microwave is finished, let the rice stand for 10 minutes or so. Fluff with fork and serve!

Add soy sauce, teriyaki, or whatever your favorite Asian sauce happens to be.


*edit: I published this recipe over a year ago, and no one ever pointed out to me that I had forgotten to list the rice in the ingredients. Oh, I’ve corrected it, but it was literally over a year, and no one mentioned it even once. Imagine… A rice recipe without rice. Unbelievable.

One thought on “Impossibly Easy “Fried” Rice

  1. Just a few quick notes:

    Do not use this method to make shrimp “fried” rice. Shrimp cannot be cooked for that long without becoming inedible, so just cook the shrimp separately and add it at the end.

    When you drain your mushrooms, drain them into the measuring cup you’ll be using to add your 3 cups of water to add some extra mushroom-y flavor!

    Naturally you’ll want to refrigerate unused portions, but if you heat up a skillet with a little cooking oil in it, you can toss in the rice to re-heat it, and then it will truly be Fried Rice (without the quotes).

    Homemade teriyaki sauce is easy! put 3/4 cup soy sauce, 3/4 cup vinegar, and 3/4 cup sugar into a saucepan or microwave bowl. Bring to a bowl and stir well. You can also add onion and garlic powder to enhance the flavor. Place in a large glass bottle and refrigerate before use. Great for stir fry!

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