Best Colorful Fried Rice Recipes

COLORFUL FRIED RICE

Colorful Fried Rice image

This recipe was given to me by a dear friend many years ago. The variety of ingredients makes it very colorful, and preparation is simple. I serve it often. -Linda Rae Lee, San Francisco, California

Provided by Taste of Home

Categories Side Dishes

Time 15m

Yield 2 servings.

Number Of Ingredients 9

Ingredients

1-1/2 cups cold cooked rice
2 green onions, chopped
1 small carrot, diced
1/4 cup fresh or frozen peas, thawed
4 teaspoons soy sauce
1 tablespoon minced fresh parsley
1 tablespoon vegetable oil
1 egg, beaten
Salt and pepper to taste

Steps:

In a skillet, cook and stir the rice, onions, carrot, peas, soy sauce and parsley in oil until onions are tender and rice is heated through. Add egg; cook and stir until egg is completely set. Season with salt and pepper.

Nutrition Facts : Calories 289 calories, Fat 10g fat (2g saturated fat), Cholesterol 106mg cholesterol, Sodium 659mg sodium, Carbohydrate 40g carbohydrate (4g sugars, Fiber 3g fiber), Protein 9g protein.

COLORFUL FRIED RICE

Colorful Fried Rice image

This recipe was given to me by a dear friend many years ago. The variety of ingredients makes it very colorful, and preparation is simple. I serve it often. -Linda Rae Lee, San Francisco, California

Provided by @MakeItYours

Number Of Ingredients 9

Ingredients

1-1/2 cups cold cooked rice
2 green onions, chopped
1 small carrot, diced
1/4 cup fresh or frozen peas, thawed
4 teaspoons soy sauce
1 tablespoon minced fresh parsley
1 tablespoon vegetable oil
1 egg, beaten
Salt and pepper to taste

Steps:

In a skillet, cook and stir the rice, onions, carrot, peas, soy sauce and parsley in oil until onions are tender and rice is heated through. Add egg; cook and stir until egg is completely set. Season with salt and pepper.

COLORFUL CHICKEN FRIED RICE

Colorful Chicken Fried Rice image

Number Of Ingredients 13

Ingredients

2/3 cup uncooked regular long-grain white rice
1 1/3 cups water
1/4 cup ketchup
2 tablespoons soy sauce
1 teaspoon ginger
1/2 teaspoon salt
1/8 teaspoon pepper
4 boneless skinless chicken breast halves, cut into bite-sized pieces
1 tablespoon oil or margarine
2 garlic cloves, minced
2 cups frozen mixed vegetables, thawed
1/4 cup finely chopped onion
1 (8-ounce) can pineapple chunk, , drained

Steps:

1. Cook rice in water as directed on package.2. Meanwhile, in medium bowl, combine ketchup, soy sauce, ginger, salt and pepper blend well. Add chicken stir to coat. Set aside.3. Heat oil in large skillet over medium heat. Add garlic cook and stir until light golden brown. Add chicken mixture cook and stir 3 to 5 minutes or until chicken is no longer pink.4. Add mixed vegetables, onion and pineapple cook and stir 3 to 4 minutes or until vegetables are crisp-tender. Add rice cook and stir 1 to 2 minutes or until rice is thoroughly heated.Nutrition Information Per Serving: Serving Size: 1 Cup * Calories: 240 * Calories from Fat: 45 * % Daily Value: Total Fat: 5 g 8% * Saturated Fat: 1 g 5% * Cholesterol: 50 mg 17% * Sodium: 700 mg 29% * Total Carbohydrate: 27 g 9% * Dietary Fiber: 2 g 8% * Sugars: 5 g * Protein: 21 g * Vitamin A: 15% * Vitamin C: 10% * Calcium: 4% * Iron: 10% * Dietary Exchanges: 1 Starch, 1 Fruit, 2 1/2 Very Lean Meat, 1/2 Fat or 2 Carbohydrate, 2 1/2 Very Lean Meat, 1/2 Fat

Nutrition Facts : Nutritional Facts Serves