Lunchbox Fried Rice recipe

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Ingredients

2 ¾ cups water
2 tablespoons soy sauce
1 cup uncooked white rice
3 tablespoons butter, divided
2 eggs
1 cup chopped carrots
1 cup canned sliced mushrooms
½ small onion, chopped
salt and ground black pepper to taste

Nutrition Info

155.8 calories
carbohydrate: 21.8 g
cholesterol: 57.9 mg
fat: 5.8 g
fiber: 1.3 g
protein: 4.1 g
saturatedFat: 3.2 g
servingSize: -
sodium: 390.7 mg
sugar: 1.5 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Bring water to a boil in a saucepan and mix in soy sauce. Add rice and stir until the water returns to a rapid boil, about 5 minutes. Cover and reduce heat to very low. Cook until rice can be fluffed with a fork, 20 to 25 minutes.

  2. Remove rice from heat and mix in 1 tablespoon butter to prevent rice from sticking to the pan. Let rice cool about 15 minutes, then transfer to a container and refrigerate at least 1 hour.

  3. Remove rice from the refrigerator. Beat eggs together in a bowl.

  4. Heat 1 tablespoon butter in a skillet over high heat. Add eggs and cook about 1 minute. Add carrots, mushrooms, and onion and cook until soft, 5 to 7 minutes. Season with salt and pepper.

  5. Add cooled rice and remaining butter to the skillet. Stir until heated through, about 5 minutes more.

Recipe Yield

4 cups of fried rice

Recipe Note

Quick fried rice to make with leftover rice and whatever veggies are on hand - perfect for the lunchbox!

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