Quick Fried Rice

Quick Fried Rice
Christopher Testani
  • Yield: 4 servings


1/4cup vegetable oil
1small yellow onion, finely chopped
4cups cooked rice
2 eggs
1 1/2cups bite-size pieces cooked fish or meat
2cups packed baby spinach
3tablespoons oyster sauce
Leaves from 2 sprigs thyme (optional)


  1. Heat oil in a wok or large skillet over high heat until it shimmers. Add onion and cook 2 minutes. Add rice and cook, breaking up chunks and mixing grains with oil and onion, about 2 minutes.
  2. Crack eggs onto rice and cook until almost set, stirring to break up yolks and coat rice, about 1 minute. Add fish and vegetables and cook, stirring often, about 2 minutes. Add oyster sauce and thyme and cook about 1 minute, stirring often. Check seasonings, adding salt or more oyster sauce if needed, then serve hot.

Posted with permission from Kathy Brennan and Caroline Campion’s Keepers: Two Home Cooks Share Their Tried-and-True Weeknight Recipes and Secrets to Happiness in the Kitchen (Rodale, 2013).

Nutritional Info *per serving

  • Calories 440
  • Fat 18g
  • Cholesterol 105mg
  • Sodium 460mg
  • Carbohydrate 53g
  • Fiber 1g
  • Protein 19g