Simple Fried Rice Recipe With Already Cooked Rice from trustedcookware.com Are you tired of the same old rice dishes? Do you have leftover rice in the fridge that you don’t know what to do with? Don’t worry, we’ve got you covered with these 10 delicious recipes for already cooked rice. These recipes are easy to make and perfect for a quick meal or snack.
Prep Time and Cook Time
The prep time and cook time for these recipes vary, but most take no more than 30 minutes to prepare and cook. The recipes are designed to be easy and quick to make, perfect for busy weeknights.
Ingredients and Equipment
Most of the recipes call for simple ingredients that you may already have in your pantry or fridge. The equipment needed is also minimal, with most recipes only requiring a frying pan or pot and a few utensils.
Method
The methods for each recipe are straightforward and easy to follow. Most of the recipes involve adding the ingredients to a pan or pot and cooking until everything is heated through and well combined.
Notes
These recipes are designed to be versatile, so you can easily adjust the ingredients to suit your taste preferences or dietary requirements. You can also make larger batches of these recipes and freeze them for later use.
Nutrition Info
Most of these recipes are healthy and packed with nutrients. They are perfect for those who want to eat a balanced diet without compromising on taste.
Recipe Tips
Here are a few tips to help you get the most out of these recipes: 1. Use leftover rice that has been stored in the fridge for a day or two. This will help to enhance the flavor and texture of the rice. 2. Add fresh herbs like parsley, cilantro, or basil to the recipes for added flavor. 3. Use a non-stick pan or pot to prevent the rice from sticking to the bottom. 4. If you have leftover veggies in the fridge, feel free to add them to the recipes for added nutrition.
1. Fried Rice
Prep Time: 10 minutes Cook Time: 15 minutes Ingredients: - 2 cups cooked rice - 1 cup frozen peas and carrots - 1/2 cup diced onions - 2 cloves garlic, minced - 2 tbsp vegetable oil - 2 tbsp soy sauce - 1 tsp sesame oil - 2 eggs, beaten - Salt and pepper to taste Equipment: - Large frying pan - Spatula Method: 1. Heat the vegetable oil in a large frying pan over medium-high heat. 2. Add the diced onions and minced garlic and cook until the onions are translucent. 3. Add the frozen peas and carrots and cook for 2-3 minutes. 4. Add the cooked rice to the pan and stir until everything is well combined. 5. Add the soy sauce, sesame oil, and beaten eggs to the pan and stir until the eggs are cooked. 6. Season with salt and pepper to taste. Notes: You can add any vegetables or proteins you have on hand to this recipe. It’s a great way to use up leftovers. Nutrition Info: Calories: 325 Protein: 9g Fat: 14g Carbohydrates: 44g Fiber: 3g Sugar: 3g
2. Rice and Beans
Prep Time: 10 minutes Cook Time: 20 minutes Ingredients: - 2 cups cooked rice - 1 can black beans, drained and rinsed - 1/2 cup diced onions - 1 clove garlic, minced - 1 tbsp vegetable oil - 1 tsp cumin - Salt and pepper to taste Equipment: - Large pot - Wooden spoon Method: 1. Heat the vegetable oil in a large pot over medium-high heat. 2. Add the diced onions and minced garlic and cook until the onions are translucent. 3. Add the black beans, cumin, salt, and pepper to the pot and stir until everything is well combined. 4. Add the cooked rice to the pot and stir until everything is heated through. Notes: You can add any spices or herbs you prefer to this recipe. It’s a great way to use up pantry staples. Nutrition Info: Calories: 220 Protein: 9g Fat: 5g Carbohydrates: 36g Fiber: 8g Sugar: 1g
3. Rice Salad
Prep Time: 10 minutes Cook Time: 0 minutes Ingredients: - 2 cups cooked rice - 1/2 cup diced cucumber - 1/2 cup diced tomato - 1/4 cup diced red onion - 2 tbsp chopped parsley - 2 tbsp olive oil - 1 tbsp lemon juice - Salt and pepper to taste Equipment: - Large bowl - Whisk Method: 1. In a large bowl, add the cooked rice, diced cucumber, diced tomato, diced red onion, and chopped parsley. 2. In a small bowl, whisk together the olive oil, lemon juice, salt, and pepper. 3. Pour the dressing over the rice salad and toss until everything is well combined. Notes: You can add any vegetables or herbs you prefer to this recipe. It’s a great way to use up leftover veggies. Nutrition Info: Calories: 230 Protein: 3g Fat: 9g Carbohydrates: 35g Fiber: 2g Sugar: 2g
4. Rice and Egg Bowl
Prep Time: 5 minutes Cook Time: 10 minutes Ingredients: - 2 cups cooked rice - 2 eggs - 1/4 cup diced green onions - 1 tbsp vegetable oil - 2 tbsp soy sauce - Salt and pepper to taste Equipment: - Large frying pan - Spatula Method: 1. Heat the vegetable oil in a large frying pan over medium-high heat. 2. Add the cooked rice to the pan and stir until heated through. 3. Crack the eggs into the pan and scramble until cooked. 4. Add the diced green onions, soy sauce, salt, and pepper to the pan and stir until well combined. Notes: You can add any veggies or proteins you prefer to this recipe. It’s a great way to use up leftovers. Nutrition Info: Calories: 375 Protein: 13g Fat: 14g Carbohydrates: 48g Fiber: 2g Sugar: 2g
5. Rice and Veggie Stir Fry
Prep Time: 10 minutes Cook Time: 15 minutes Ingredients: - 2 cups cooked rice - 1 cup chopped broccoli - 1 cup chopped bell peppers - 1/2 cup diced onions - 2 cloves garlic, minced - 2 tbsp vegetable oil - 2 tbsp soy sauce - Salt and pepper to taste Equipment: - Large frying pan - Spatula Method: 1. Heat the vegetable oil in a large frying pan over medium-high heat. 2. Add the diced onions and minced garlic and cook until the onions are translucent. 3. Add the chopped broccoli and bell peppers and cook for 3-4 minutes. 4. Add the cooked rice to the pan and stir until everything is well combined. 5. Add the soy sauce, salt, and pepper to the pan and stir until everything is well combined. Notes: You can add any veggies or proteins you prefer to this recipe. It’s a great way to use up leftover veggies. Nutrition Info: Calories: 220 Protein: 5g Fat: 8g Carbohydrates: 34g Fiber: 4g Sugar: 3g
6. Rice and Chicken Casserole
Prep Time: 10 minutes Cook Time: 30 minutes Ingredients: - 2 cups cooked rice - 2 cups cooked chicken, shredded - 1 cup frozen peas and carrots - 1/2 cup diced onions - 2 cloves garlic, minced - 2 tbsp butter - 2 tbsp all-purpose flour - 2 cups chicken broth - Salt and pepper to taste Equipment: - 9x13 inch baking dish - Whisk Method: 1. Preheat the oven to 350°F. 2. In a large saucepan, melt the butter over medium heat. 3. Add the diced onions and minced garlic and cook until the onions are translucent. 4. Add the all-purpose flour to the pan and whisk until well combined. 5. Slowly pour in the chicken broth and whisk until the mixture is smooth. 6. Add the frozen peas and carrots, shredded chicken, cooked rice, salt, and pepper to the saucepan and stir until everything is well combined. 7. Pour the mixture into a 9x13 inch baking dish and bake for 20-25 minutes or until the casserole is heated through. Notes: You can add any veggies or proteins you prefer to this recipe. It’s a great way to use up leftover chicken. Nutrition Info: Calories: 375 Protein: 23g Fat: 10g Carbohydrates: 45g Fiber: 3g Sugar: 3g
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