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
Hi – I clicked several of the links in the 2nd paragraph and theyre all broken! ** Super Sad Face here! =( ** I’ve saved this recipe to my Recipes to Try file! YUM!
I made this with short grain brown rice (cooked according to your foolproof brown rice recipe) and it worked great! My family loved this.
You can experiment with whatever you like!
Could I make this with brown rice? Or you would recommend half brown and half white?
this is very nice recipe nd i enjoy a lot in eating it
Made this tonight to go with the Asain BBQ Chicken. I see this question was asked above, but never answered. No where in the directions is it listed when to add the garlic and mushrooms, so I assume they are added at the same time the carrots, etc…are added. Also, I used 3 TBS of soy sauce and my rice turned out very very dark, not light like the picture. It’s still very good and my family of 3 ate it ALL, gobbled it right up! Will definitely make again and again.
This looks awesome; I think I’ll make it to go with my mom’s Bourbon Chicken this Friday. I would love it to be in a printable format, if you ever get the time. Thanks!
Ladies this was fabulous!!! I have always struggled with Fried Rice. And boy was this easy and a great way to use up leftover veggies. I think the celery salt in the seasoning mix is the secret. It gives it that little something! Thank you so much!
I think this is quite possibly the best fried rice I have ever eaten in my life. By the way, for those who are wondering, I only used a few pinches of the seasoning mix and saved the rest for later. I used up one of my Tone’s spice containers making this, and just put the leftover mix in the Tone’s container. It worked out perfectly!
Just received your cookbook for my birthday and made
the fried rice and spice honey chicken…loved both!
Can’t wait to try more recipes. 🙂