Lunchbox Fried Rice

Quick fried rice to make with leftover rice and whatever vegetables you have on hand - perfect for the lunchbox or a quick dinner!

• Preparation Time: 15 mins
• Cooking Time: 35 mins
• Total Time: 50 mins
• Calories: 156 Calories

Ingredients

• 2 eggs
• salt and ground black pepper to taste
• 2 tablespoons soy sauce
• 1 cup chopped carrots
• 1 cup uncooked white rice
• 3 tablespoons butter, divided
• 2 ¾ cups water
• ½ small onion, chopped
• 1 cup canned sliced mushrooms

Recipe Instructions

Step 1

Bring water to a boil in a saucepan and mix in soy sauce. Add rice and stir until the water returns to a rapid boil, about 5 minutes. Cover and reduce heat to very low. Cook until rice can be fluffed with a fork, 20 to 25 minutes.

Step 2

Remove rice from heat and mix in 1 tablespoon butter to prevent rice from sticking to the pan. Let rice cool about 15 minutes, then transfer to a container and refrigerate at least 1 hour.

Step 3

Remove rice from the refrigerator. Beat eggs together in a bowl.

Step 4

Heat 1 tablespoon butter in a skillet over high heat. Add eggs and cook about 1 minute. Add carrots, mushrooms, and onion and cook until soft, 5 to 7 minutes. Season with salt and pepper.

Step 5

Add cooled rice and remaining butter to the skillet. Stir until heated through, about 5 minutes more.