Weeknight Fried Rice

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Quick and easy, this fried rice is perfect for busy weeknights and meets all of requirements for a fast, tasty meal that’s sure to satisfy. There’s minimal prep work and it’s full of comforting flavors.

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Not only is this fried rice quick and easy to make, but it’s also tasty, healthy and colorful! I think it looks so pretty served in my new ZENS porcelain rice bowls. ZENS carries beautiful, modern tea and coffeeware, home décor and other dining items. The design of their products combine minimalist design and traditional Asian elements.

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TIPS FOR QUICK AND EASY FRIED RICE:
My quick and easy fried rice version uses shrimp, but you could use chicken, stir-fried beef or tofu. This fried rice recipe moves very quick, so it’s best to have all of your ingredients out, measured, and ready to go.

I used quick-cooking microwavable brown rice that you can find in the freezer section of your grocery store.

Also, feel free to get creative with the ingredients – use peas instead of edamame, carrots instead of corn, onion instead of bok choy- you get the idea. Honestly, I wouldn’t sub out the bok choy, though. I really enjoyed it!

Microwave Cooked Strawberry Cobbler

The optional ingredients are only optional if you forgot to buy them at the store. ? Seriously, though, they add such a special pizzazz of flavor to this super simple fried rice meal!

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Weeknight Fried Rice

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Author: Kim Lee
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Yield: 8 , one-cup servings 1x
Category: Main

Ingredients

Scale

2 large eggs (beaten)
1 pound raw medium-sized shrimp (deveined and shelled)
2 cups cooked rice (white or brown)
2 cups bok choy (stems and leaves sliced thinly)
1/2 cup frozen corn
1/2 cup frozen edamame
1/2 cup green onions (sliced thinly)
2 tablespoons soy sauce
1 tablespoon rice wine vinegar
Optional extras: 1/2-inch freshly grated ginger (4 cloves minced garlic, 1 teaspoon hot sauce, 1 teaspoon sesame oil)

Instructions

Heat a teaspoon of oil or butter in a large skillet over medium heat. Scramble eggs, slightly. When the eggs are just barely cooked, transfer them to a clean dish and set aside.
It is not necessary to clean the pan – increase heat to medium-high and add another teaspoon of oil to the pan. Sear the shrimp on all sides, stirring frequently. Remove shrimp from heat after seeing pink on both sides, as not to overcook shrimp (you will be adding it back to heated skillet). Set shrimp aside in a clean dish.
Again, it is not necessary to clean pan – decrease heat to medium, add another teaspoon of oil to the pan and stir in the cooked rice. Immediately, add soy sauce, rice wine vinegar, green onions (and ginger and garlic, if using), and stir. Add the bok choy, corn and edamame, stirring to combine. Stir in the eggs and shrimp. Stir and continue to cook until everything is cooked through.
Taste and add a tablespoon more of soy sauce and rice wine vinegar if needed. Add hot sauce and sesame oil if desired. (My family did not need to add extra soy sauce or rice wine vinegar. I used all optional ingredients noted.)

Notes

*This recipe moves very quickly. It’s best to have all ingredients measured out, prepped and ready to go.
*Nutritional information calculated using all optional ingredients.