This International-style fried rice is a comforting and versatile side dish that comes together in under thirty minutes. Using convenient minute rice, you can achieve the perfect texture without the long wait. The dish combines the savory depth of soy sauce with the rich, buttery notes of sautéed onions and fluffy scrambled eggs. ItâÂÂs an ideal solution for busy weeknight dinners or when you need to use up leftover rice. The flavor profile is simple yet satisfying, offering a balance of salty, umami, and mild sweetness. Perfect for pairing with grilled meats, stir-fried vegetables, or as a standalone vegetarian option. This recipe proves that delicious, home-style cooking doesn’t have to be complicated or time-consuming.
Style Fried Rice
Description
This International-style fried rice is a comforting and versatile side dish that comes together in under thirty minutes. Using convenient minute rice, you can achieve the perfect texture without the long wait. The dish combines the savory depth of soy sauce with the rich, buttery notes of sautéed onions and fluffy scrambled eggs. ItâÂÂs an ideal solution for busy weeknight dinners or when you need to use up leftover rice. The flavor profile is simple yet satisfying, offering a balance of salty, umami, and mild sweetness. Perfect for pairing with grilled meats, stir-fried vegetables, or as a standalone vegetarian option. This recipe proves that delicious, home-style cooking doesn't have to be complicated or time-consuming.Ingredients
Directions
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In a small saucepan, bring 1 cup of water to a rolling boil over high heat.
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Stir in the minute rice, remove the pan from heat, cover, and let stand for 5 minutes to cook.
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While the rice stands, beat the egg lightly in a small bowl.
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Heat 3 tablespoons of butter in a 10-inch skillet over medium heat until melted and foaming.
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Pour in the beaten egg and scramble gently until just set, then remove from skillet and set aside.
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In the same skillet, add the chopped onion to the cooked rice (if rice is still in saucepan, transfer rice to skillet).
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Sauté the rice and onion mixture, stirring constantly over medium heat, until the onion is soft and the mixture is slightly browned.
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In a small bowl, mix 1/2 cup of water with 3 tablespoons of soy sauce.
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Pour the soy sauce mixture into the skillet with the rice and onions.
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Stir in the cooked egg and continue cooking for 2-3 minutes until the liquid is absorbed and flavors meld.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 218.0kcal
- % Daily Value *
- Total Fat 10.8g17%
- Saturated Fat 6.2g31%
- Cholesterol 70.8mg24%
- Sodium 723.6mg31%
- Total Carbohydrate 25.0g9%
- Dietary Fiber 0.8g4%
- Sugars 1.1g
- Protein 5.0g10%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
For best texture, ensure the rice is fully drained if using leftover rice, though this recipe uses freshly cooked minute rice.
You can add other vegetables like peas, carrots, or corn to the skillet when sautéing the onions for extra nutrition and color.
Substitute butter with vegetable oil or sesame oil for a dairy-free version or different flavor profile.
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a microwave or skillet with a splash of water to restore moisture.
