Did you know that today is National Fried Rice Day? Yep, an entire day dedicated to fried rice. I love fried rice. What I don’t like about it is that authentic fried rice is something that requires planning. Everyone knows the best rice is day-old or at least hours old rice.
A little while back I came across what had to be the most inspiring way to make delicious fried rice quick. No thought, no planning. No old rice. My hat is off to Chrisy at Homemade Hooplah. Who would have thought the solution was Minute (instant) rice and frozen vegetables. I mean, duh!
Super Fast Vegetable Fried Rice
1 cup Chicken Broth
1 cup Minute Rice
2 tablespoons Soy Sauce
1 tablespoon Vegetable Oil
2/3 cup frozen Peas and Carrots
1/3 cup frozen Corn
Kosher Salt to taste
Black Pepper to taste
1 Garlic Clove
1 large Egg
In a small saucepan over medium heat, bring broth and soy sauce to a boil. When liquid bubbles, pour in uncooked minute rice and let stand, covered, for 5 minutes.
While rice steeps, heat vegetable oil in a wok over medium heat. Add vegetables, season with salt and pepper to taste. Sauté for 5-6 minutes or until the vegetables begin to heat through.
Once the vegetables are warmed through, peel and grate garlic directly over them. Continue to sauté until aromatic, about 30 seconds.
Crack egg directly into the wok and scramble the egg with vegetable mixture. When egg is cooked, add the finished rice to the pan. Stir rice with egg-vegetable mixture until any excess liquid has evaporated and the rice is fluffy, about 2-3 minutes.