If you’ve never made your own Fried Rice at home, this recipe will show you how easy, and versatile it is! This fried rice is inspired from the same restaurant as our Sweet and Spicy Honey-Grilled Shrimp. It’s not your typical Chinese restaurant-type fried rice; it’s a bit milder and has a little more Polynesian flair. It goes great with Teriyaki Chicken or it’s slightly naughtier cousin, Bacon-Wrapped Teriyaki Chicken Bites. Or try it with Asian BBQ Chicken or the ever-popular Spicy Honey Chicken. Or toss in some leftover Fauxtisserie Chicken or ham or shrimp (or hey, live on the wild side and add all three) and it can be a meal in and of itself.
Ingredients for Fried Rice
Cooking Fried Rice
After your veggies get a quick saute, you’ll add the the rice and it starts to come together. One of the best parts about this recipe is the seasoning mix. You’ll make a spice blend and use as much of it as you like for flavor.
It’s so easy to crack a couple eggs in there, or throw some protein on top for a one-dish meal, and it’s also the perfect side-dish for so many things. My whole family loves this meal, and it’s a great way to get your kiddos to eat their veggies!
Fried Rice
Ingredients
- 4 cups cold leftover rice
- 3 Tablespoons butter
- 1/4 cup minced red onion
- 2 tablespoons chopped green onions
- 1/2 tablespoon minced garlic
- 1/4 cups chopped carrots
- 1/2 cup chopped mushrooms
- 8 oz. 1/2 bag coleslaw mix
- 3-4 generous tablespoons soy sauce
Seasoning:
- 1/4 teaspoon celery salt
- 1/2 teaspoon dehydrated onion
- 1/4 teaspoon black pepper
- 1/2 teaspoon kosher salt
- 1/2 teaspoon sugar
- 1/2 teaspoon granulated garlic
Instructions
- If not using leftover rice, boil water and add dry rice. Reduce heat to low, cover, and cook for 20 minutes. This step can be done even up to 2-3 days in advance (and for some reason, fried rice tastes better when the rice is cold). Heat butter over medium heat and saute onions, carrots, and cabbage until carrots are tender. Add cooked rice, soy sauce, and seasoning to taste (you won't even come close to using all of it; save the rest for future fried rice or use as you would seasoning salt.)
Questions & Reviews
My family LOVED this last night!! Thanks so much!!
I just made this with Quinoa instead of rice and it was delightful!
Made this last night, along with your Asian BBQ chicken recipe. My husband, who normally isn’t a fan of (any type of) rice, ate the entire batch (save the portion I took)! He asked me to make it again next week, whoo hoo! And what a great way to get in some extra veggies (although I couldn’t get my 3-year old to eat it, it has “green” in it–someone tell me this phase will end soon?!?!).
I’m using the leftover chicken tonight to make the bacon-artichoke penne bake using the guiltless alfredo sauce. I feel like a gourmet chef! Thanks for making dinners exciting around our house again!
So. Delicious. So, so, SO delicious.
Wow! This is an amazing fried rice. My two oldest boys said “Fantastic!”
In your instructions, you didn’t say when to add the mushrooms and garlic in. I’m assuming you saute the garlic with the onions, carrots, and cabbage. Are you also supposed to saute the mushrooms with the onions, carrots, and cabbage? Thanks (I’m not a great cook, but I’m trying to learn!)
Wooo–I’d love to try the fried rice recipe! I just saw it linked up from the recent recipe for lettuce wraps. One question: When I get take-out fried rice from the Vietnamese place down the street, it seems like there’s some kind of spice in there that gives the rice a hint of cinnamon flavor. Do you have any idea what that spice is? Whatever it is, I like it and would like to add it to this recipe.
Heather, my guess is Chinese 5 Spice powder. I’ve gotten it in the past online at Penzeys. Hope that helps! 🙂
Matt and Penny–Just the onion flakes. Hope that helps! 🙂
Quick question- what kind of dried onion are you talking about? onion salt, onion powder or dried onion flakes? I am making this for dinner tonight and don't want to mess it up.Thanks Penny
i made this for dinner tonight and it is really yummy. i used brown rice and my non-brown rice eating hubby really liked it (shhh–don't tell him) Thanks.