How I Turn Trader Joe’s Fried Rice Into a Filling Meal for My Family

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Quote of the month from my husband the other day as he perused the information sheet from our youngest kids’ preschool: “There are a lot of events in May.” 

Mind you, we have three additional older children, who have events ranging from day-long field trips, multiple class parties, and Teacher Appreciation Week to recitals, awards ceremonies, standardized testing, and soccer tournaments. I’m sure I’m forgetting a thing or three. Anyone with school-aged children knows the drill. 

Add to all this the fact that our family is moving in twenty days and I’m taking my daughter on a 13th birthday trip next week. I have to plan the trip! I have to pack! I have to make a slideshow for my son who is graduating from elementary school! I am in waaaay above my head and normal life things are falling by the wayside. 

Things like making dinner. You guys, I’ve been trying, especially because I want to use up as much of our frozen meat and stash of canned food before we move to another state. But between a lack of time and a lack of energy (I’m exhausted!), and even if I meal plan, sometimes I just can’t cook. (Let’s be real: Even without all the extra stuff going on, I fizzle out on my well-laid meal plans at least one night just about every week.) 

This is when I’m so grateful to be able to fall back on a few family standbys that I nearly always have the ingredients for and that come together in minutes with very little thought or effort. One of these meals is doctored up Trader Joe’s fried rice. It’s delicious, it’s filling, I don’t need to go to the store to get anything extra for it, and it can be ready in twenty minutes of mostly hands-off time.

Here’s how to turn Trader Joe’s fried rice into a whole satisfying meal for you and yours: 

All these ingredients are from Trader Joe’s:

• Chicken Fried Rice (2)
• Riced Cauliflower Stir Fry (1)
• Trader Joe’s frozen edamame (a handful or two)
• Nori Komi Furikake Japanese Multi-Purpose Seasoning
• Eggs

With a hefty helping of chicken that’s included in the fried rice and a fried egg placed on top, this dish has plenty of protein. In addition, cauliflower rice and edamame, plus the veggies already in the rice, offer a hearty portion of vegetables. It’s a tasty meal-in-a-bowl. 

Here’s how to make it: Heat oil in a large skillet (I like to use my Dutch oven). Add frozen rice and frozen cauliflower rice. Toss in frozen edamame. (Whole edamame is pictured, but I actually prefer shelled.) As these warm up, heat oil in another skillet to fry the eggs. Fry eggs. Spoon heated rice into bowls and top with fried egg. Sprinkle with furikake seasoning. 

The bowls are delicious as described above, but a few tips can make them even better:

• Try to allow some of the rice to fry in the oil a bit so it gets nice and crispy. 
• If you have scallions, slice them into thin rounds and sprinkle on top of the egg. 
• Sriracha sauce adds a nice, on-theme kick for those who enjoy a little spice.