Community Pick
Microwave Fried Rice
"FRIED RICE (NOT!) Thats what my kids call this!! I got this recipe from my friend Bev, and it is a quick and easy side dish, that can be padded out with a few more veggies. I would suggest that you dont "muck around" with this too much the first time you make it, as I have tried to be too clever and it hasnt worked out as well!!!
having said that, I have to say I usually add garlic and ginger, and I am sure you have a favorite ingredient you would like to add :)"
photo by DianaEatingRichly
- Ready In:
- 40mins
- Ingredients:
- 8
- Serves:
-
6
ingredients
directions
- put all ingredients into a microwave safe container. Stir and Cover.
- Microwave on high for twenty minutes.
- Leave for about 5 minutes.
- Stir, and serve.
Questions & Replies
-
can I use my rice cooker instead I want to know if It will come out like the pictures. -
do you have to cook the rice first
Reviews
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A - Okay, I even did exactly the same in my rice cooker and it turned out great. Thanks -
Really very easy, great for fast meals that can be prepared in advance. Very flexible recipe.<br/>1 cup of rice and vegetables serves 4 peoples. <br/>I used a wild rice mix, fresh vegetables (zucchini, carrots and green onions), 1 tablespoon roasted onions and 1 tablespoon vegetable with sesam oil.<br/>I added 1more tablespoon soya sauce.<br/>Great thaks for sharing this recipe. -
What a great recipe mummamills. So quick and easy to make and it tasted wonderful. I was unsure about the ketchup but it worked great, the flavor was excellent. We loved this dish. I used long grain rice and for vegetables I added sweet and hot red chilies, sweet onion, frozen peas and garnished with green onions. Into my keeper box this goes, thanks so much for sharing. -
I actually used this recipe, added an extra half a cup of water and put two eggs in it at about the 15 minute mark. I love it and will definately use it again. -
No stars -- I think it must be my microwave, and I am VERY disappointed !! All these lovely reviews and suggestions -- some of which I followed. Used Basmati rice; 1/2 chicken broth, 1/2 water; 1 cup Asian stirfry as jewelies suggested. Nuked 10 min, then stirred, as atlfitgirl suggested. Unfortunately, had some hard clumps and the remainder of the rice was "crunchy". So sorry -- hope to try again after DH recovers from my effort. I still have hope !
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Tweaks
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I used freeze dried peas, carrots, onion, and corn, and just added a little extra water. I also added some rice vinegar, chopped garlic, and salt.
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Good idea! I used Jasmine rice and subbed ketchup for the tomato sauce. I wasn't thrilled with the way the veggies cooked to death in the rice. I used a frozen oriental blend of veggies. What I did like was the texture of the rice. Next time I'll cook and mix the veggies in before serving at the table.
RECIPE SUBMITTED BY
mummamills
Australia
