Give your fried rice a feel-good makeover with this better-for-you recipe. Try adding tofu or chicken for an easy midweek meal.
Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.
Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.
Extra large free range eggs can be used if preferred.
Fried rice is a much-loved dish with a long history – early records in China, for example, date back thousands of years. And it’s easy to see why it’s an enduring classic: full of flavour, and a great way to use up leftovers. This recipe for healthier fried rice puts a quick spin on the idea, using microwavable brown rice to create a meal that’s ready in under 15 minutes. You can make it as it is, with egg, radicchio and spring onion, or add whatever vegetables you have on hand for a veggie fried rice that’s tasty, versatile and super easy. It’s a one-pan dinner, too – everything happens in just one frying pan, so there’s less washing up. Keep microwavable brown rice in the kitchen cupboard and you’ll always have a reliable last-minute dinner option.
Fried rice is often the go-to dish for using up leftover cooked rice, but this recipe is a great example of how you can have the satisfaction of a hearty bowl of fried rice any time you like. The key ingredient for our speedy take on the classic is microwavable rice, a great ingredient to have in the cupboard. For this recipe, we’re not using the microwave, but rather adding the rice straight into the pan.
Start things off by heating a greased wok or large frying pan over high heat. Lightly whisk two eggs while the pan heats up. Add the egg to the hot pan, then swirl the pan so the egg coats the base of the pan. Cook until just set – about 30 seconds, then turn the egg out onto a clean surface. Roll the egg into a log and then slice it thinly, crossways. Set aside, covered.
Next, add the rice and spring onion to the pan, and stir-fry for a few minutes, or until heated through. Add the soy sauce, stir that through the rice, and you’re done! Serve up the rice with the sliced egg, coriander and extra spring onion.
Six ingredients, one pan and less than 15 minutes: now that really is a fast, easy vegetarian fried rice!
Think of this recipe as base for all kinds of delicious variations.
If you’d like to add vegetables, you could stir-fry a cup or more of frozen vegetables after you’ve cooked the egg. Leave them in the pan when you then add the rice. Or if you have leftover cooked vegetables you’d like to use up, add them in along with the rice.
You can also add more protein. Prawns are a common ingredient in fried rice and you can easily add fresh or defrosted deveined prawns here. Chicken strips are another easy option. Cook the prawns or chicken after you’ve cooked the egg, then set aside while you cook any vegetables.
Looking for a vegan fried rice recipe? Skip the egg, add vegetables (and tofu if you like) and make sure the soy sauce you use is vegan, and there’s an easy vegan dinner sorted.
Prefer white rice to brown rice? This recipe for last-minute fried rice uses the same technique with packets of microwavable jasmine rice, and is also ready in 15 minutes.
This recipe is such an easy way to whip up a satisfying quick dinner. But it’s just the start - there’s a world of possibilities when it comes to rice. How about Thai-style tomato fried rice with hot-smoked salmon, easy Mexican-style chicken rice bake or Spanish-style chicken and rice. Soup, too, is made heartier with rice – like a bowl of wholesome avgolemono (Greek lemon and chicken soup). If you’re after more vegetarian rice ideas, this veggie-loaded nasi goreng is ready in a flash, and quick veggie taco bowls are also an easy midweek meal. Easiest-ever spinach and pea risotto uses just five ingredients and is another good vegetarian option. Rice is great for dessert too. Try the classic comfort of a creamy rice pudding with roasted strawberries or in summer, sticky coconut rice with fresh mango.