The Best, Quickest, and Easiest Fried Rice.
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Indulge in the best, quickest, and easiest fried rice. With this 10-minute recipe—yes, you read that right! Picture this: a symphony of flavors featuring succulent 3-minute microwavable sweet Hawaiian chicken (Aldi’s secret weapon!), dancing harmoniously with al dente pasta and a medley of fresh vegetables. Ideal for those ‘just-can’t-even’ evenings, this unconventional yet mouthwatering creation defies traditional cooking norms. Embrace the ease, savor the goodness, and revel in a dish that’s a testament to culinary innovation in every bite.
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Savvy cooks understand that culinary magic doesn’t demand marathon hours in the kitchen. Introducing a culinary gem into your quick meal repertoire: this lightning-fast fried rice. Harnessing the prowess of instant rice and the convenience of pre-cooked chicken, it’s the epitome of swiftness. Join me on a journey where even the busiest college student can relish flavors without sacrificing time. Today, we’re embracing the ‘lazy gourmet’ ethos, because let’s face it, elaborate dinners every night are reserved for the superheroes among us. So, with a dash of culinary curiosity, let’s dive in and unveil these carefully curated ingredients.
Fried Rice Recipe
The Ingredients
- 1 cup Instant rice/ 5 min rice
- Any pre-made seasoned chicken
- half a bag of frozen veggies (any kind, your choice)
- I used a frozen mix of peas, corn and carrots
- 2 TBSP Soy Sauce
- 1 Egg
- salt
- pepper
- Oil
Make sure you also head over and eat my other recipes. I have everything ranging from pasta to burgers.
I was going to make a whole section about the utensils I used for this recipe, But this is so simple that I only used one pot. Well, a Wok. A Wok is a deep, bowl-shaped pan that distributes the heat really well. It works so well for stir fry or deep frying things. Scroll to the bottom to get yourself one or click below. I listed 3 of my personal favorites! Oh and can’t forget about spurtels.
All right, I know your probably sick of reading and want to get to the real juicy parts of my post. I want to tell you one last thing. Don’t forget to sign up for email notifications every time I post! I post once or twice week, so that’s doable…right?! Anyway, let’s get into it.
The Recipe
Step one: In a large microwave safe bowl combine 1 cup instant rice with one cup water. Cook in microwave. 5 minutes.
Step two: Heat a drizzle of oil in a Wok over medium-high heat. Add in mixed veggies and cook until tender. (or not frozen)
Step three: Once rice is done add to the pan with mixed veggies and mix. Remove from heat and add soy sauce.
cooking Step four: Cook the chicken according to the package directions.
Step five: While chicken cooks, place pan back on heat and push the rice and veggie mixture to the side of the pan.
Step six: Add 1 egg to the corner of pan and scramble. Once scrambled mix in with rice and veggies.
Step seven: Add rice to a bowl and top with chicken.
Step eight: SERVE!!
WHAT, WHAT another great recipes for the books! Leave a comment and let me know how yours turned out.
As always, keep cooking 😉
