Easy Fried Rice with Broccoli Cabbage Slaw

Top view of coleslaw fried rice in a cast iron skillet with chop sticks resting on the side and red pepper flakes nearby.

Easy Fried Rice with Broccoli Cabbage Slaw

A quick and easy fried rice made with cold rice and a broccoli–cabbage slaw for extra veggies and flavor. A no-chop, 10-minute weeknight dinner that’s comforting, customizable, and perfect for busy nights.

Prep Time3

Cook Time7

Total Time10

Servings: servings

Calories: 314kcal

Author: Stephanie Wilson

Ingredients

2-3 tablespoons vegetable oil divided
2 eggs whisked
1 pkg broccoli slaw dressing kit removed
salt and pepper to taste
4 cups cooked rice chilled or leftovers
3-4 tablespoons soy sauce or more to taste
1 tablespoon teriyaki sauce
½ teaspoons toasted sesame oil

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Instructions

Heat a wok or large sauté pan over medium-high heat with 1 tablespoon vegetable oil. Add the egg, and cook until scrambled with small curds. Remove the egg from the pan and transfer it to a separate bowl.
Open the Broccoli Crunch Chopped Kit, remove the dressing ingredients and refrigerate for another use. Heat the pan and add an additional ½ tablespoon oil. Add the broccoli slaw, season to taste with salt and pepper; stir-fry for a minute or two until softened. I cook mine about a minute so the veggies still have some crunch. Remove the sauted vegetables to a separate dish and set aside.
To the same pan heat 1 tablespoon of oil. Stir in the cooked, cold rice, soy sauce, and teriyaki sauce until combined. Continue stirring for an additional 2 to 3 minutes to fry the rice. Add the sauteed slaw and eggs; stir to combine. Remove from heat, and stir in the sesame oil until combined.

Notes

Rice: Leftover, chilled rice works best for fried rice because the grains are firmer and separate easily. If using freshly cooked rice, spread it on a sheet pan and refrigerate until completely cool before using.
Add-ons: Stir in cooked chicken, shrimp, tofu, or ham for added protein. Extra veggies like peas, edamame, or bell peppers also work well.
Gluten-Free Option: Use tamari or coconut aminos instead of soy sauce and be sure your teriyaki sauce is gluten-free.
Storage: Refrigerate leftovers in an airtight container for up to 3 days. Reheat in a skillet with a splash of soy sauce or oil to revive the texture.

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