Last Minute 5-Minute Fried Rice

Fried rice is an quick, nutritious and versatile meal that will please the whole family. By using the 90 second microwave rice, you don’t even have to wait for the rice to cook!

Fried rice on a plate with chopsticks
5 min prep
4 serves
2.5 serves of veg
  • 250g packet 90 second microwave brown rice
  • 4 eggs
  • 2 cups (250g) mixed frozen vegetables (carrots, peas and corn)
  • 200g tin baby prawns, drained
  • 180g tin champignons (baby mushrooms), sliced
  • 150g ham, diced
  • 2 tbsp pure canola oil
  • 30ml light soy sauce
  1. Tear the corner off the packet of rice and microwave for 90 seconds on high.
  2. Break the eggs into a bowl and whisk lightly with 1 tablespoon of cold water using a fork.
  3. Heat a large frying pan or wok over a medium heat and add half tablespoon of oil, swirling it around to completely coat it. (Tip: use a piece of paper towel to rub it around and get an even coating).
  4. Pour in half the egg mixture and swirl it around to completely coat the wok or pan. Keep swirling over the heat until the egg sets (it should take 1 – 2 minutes), then fold the omelette in half and in half again to make a quarter circle. Flip out onto a chopping board to cool and repeat with the other half of the egg mixture. Once both omelettes have cooled, slice into 5mm strips.
  5. Return the wok to the heat and add the remaining tablespoon of oil.
  6. Once hot, add the frozen vegetables and stir for 2 – 3 minutes.
  7. Add the rice and mix through the vegetables.
  8. Add the prawns, mushrooms, ham and omelette strips (or protein of your choice) and cook for another couple of minutes to heat through.
  9. Add the soy sauce, mix well, eat and enjoy!

Serving suggestions: Swap the combination of veggies and protein sources to suit the options you have at home.

Storage tips: Fried rice can be kept in an airtight container in the fridge for up to 3 days.

Kids in the kitchen: Depending on your child’s age and skill, they can help whisk the eggs and measure out the ingredients.

Important

When preparing this recipe:

  • Double check the food label ingredient list for any allergens each time you purchase it.
  • Prevent any allergen contamination during preparation, cooking, and serving with proper hygiene and avoiding cross-contact with allergens.

Nutritional Facts

Per serving Per 100g
Energy (kJ) 1764 517
Protein (g) 32 9
Fat (g) 16 7
Saturated fat (g) 3 1
Carbohydrates (g) 34 10
Sugars (g) 5 1
Fibre (g) 7 2
Sodium (mg) 1557 457

Acknowledgement

Recipe created by chef Matt Golinski.

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