Total Time
50mins
Prep 20 mins
Cook 30 mins

Tasty with a variety of vegetables and eggs scrambled in it. The rice needs to be cooked ahead of time. Previously titled Quick Fried Rice.

Ingredients Nutrition

Directions

  1. In a large skillet, heat oil. Quickly stir-fry the onion and garlic.
  2. Add chicken and cook for a few minutes until just done. Push chicken to sides of pan.
  3. Scramble eggs in pan. Push to side.
  4. Add shrimp, mushrooms, bean sprouts, broccoli and parsley and rice.
  5. Mix in chicken and eggs and stir-fry 4-5 minutes. Do not burn.
  6. Add soy sauce and pepper and stir-fry another 2-3 minutes.
  7. Garnish with green onions.
Most Helpful

4 5

I'm giving this a 4 bc it was pretty good but it lacked a few things... I added minced ginger, more salt, and finished it with sesame oil. After that it tasted like a very good restaurant recipe. Definitely good with all of the veggies. OH! And I added carrots in the beginning.

4 5

Made for PAC fall 2008. Made this for lunch yesterday and enjoyed eating it! DH is not a rice eater unless I hide it in foods. I cut recipe down to 2 serving o I could have leftovers. Although not "quick" it is tastey. I left out beansprouts as I had none. I will make again at full volume for freezer (1 serving cntainers) so I can takefor lunch. TY

5 5

Don't know that I'd call this "quick" fried rice but it certainly is great tasting and a full meal in one pan. Very flexible and forgiving recipe. I added some oyster sauce and chili oil. I'm delighted to have the leftovers in the freezer for some genuinely QUICK fried rice. Good recipe, Cookie.