Fried rice is a fan-favorite order at restaurants and on take-out menusand for good reason.
Fried rice is also endlessly riffable with dozens of options for proteins, vegetables, and sauce ingredients.
The vegetable inclusions range from green onions and bell peppers to green beans and cabbage.
Photos by brands. Design by Eat This, Not That!
I prepared each product in the microwave, according to the package instructions.
I found this fried rice to be fairly bland-looking because it was light on veggies.
That’s a long time for tender par-cooked rice, which became gloppy and gooey after heating.
Lizzy Briskin for Eat This, Not That!
The gelatinous texture was hard to get past, and the dominant flavor of the dish was saltiness.
This way the sauce steams the vegetables in the microwave.
After heating, you simply add the rice to the sauce bowl underneath and stir everything.
Lizzy Briskin for Eat This, Not That!
The look:The rice had a fresher, more vibrant look before it was combined with the sauce.
Still, this fried rice bowl had more vegetables (carrot cubes and edamame) than Stouffer’s.
The taste:This sauce was quite sweet, thanks to 8 grams of added sugar.
Lizzy Briskin for Eat This, Not That!
The chicken was moist and tender, but the egg pieces disappeared into the sauce.
Chang’s Frozen Chicken Fried Rice
The national restaurant chain P.F.
The sauce was also thicker and darker in color.
Lizzy Briskin for Eat This, Not That!
The chicken is cut into large fork-able chunks that didn’t dry out in the microwave.
The taste:I liked that this sauce wasn’t too sweet or syrupy.
It’s also on the higher end of fat, sodium, carbs, and protein per serving.
Lizzy Briskin for Eat This, Not That!
The green beans were a bit bland and some became soggy in the microwave.
I liked the acidity of kimchi in the dish.
The look:This fried rice from Trader Joe’s has more color than most of the others.
Lizzy Briskin for Eat This, Not That!
The taste:If you like heat, this Thai-style fried rice is for you.
The visible rings of Thai red chilis throughout the dish add some serious heat that lingers after dinner.
It also contains baby corn for a touch of sweetness from a source other than sugar.
Lizzy Briskin for Eat This, Not That!
The grains stayed separated and dry after cooking.
The taste:I enjoyed the savory sauce that wasn’t overly sweet, salty, or garlicky.
It would make a great side dish or base for a rice bowl.
