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Leftover Fried Rice

A quick and easy fried rice recipe using leftover rice, protein, and vegetables. It's a flexible, forgiving dish perfect for transforming scraps into a flavorful meal.
Print Recipe
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Ingredients Method Notes

Ingredients
  

Main
  • 2 cups cooked rice day-old works best
  • 1 cup cooked protein chicken, shrimp, or beef
  • 1 cup mixed vegetables frozen or fresh
  • 2 eggs lightly beaten
  • 2 tablespoons soy sauce
  • 1 tablespoon sesame oil optional but tasty
  • 1 tablespoon cooking oil
  • Salt and pepper to taste
  • Sliced green onions for topping

Method
 

  1. Heat a large pan or wok over medium-high heat. Add 1 tablespoon of cooking oil and swirl to coat the pan.
  2. Pour in the beaten eggs and scramble gently until cooked through, about 2-3 minutes. Remove eggs from pan and set aside.
  3. Add mixed vegetables to the pan and stir-fry for 4-5 minutes, until they begin to soften. If using leafy vegetables, add them near the end of cooking.
  4. Add the cooked protein to the pan and mix with the vegetables. Cook for another 2-3 minutes until heated through.
  5. Break up the cooked rice and add it to the pan. Stir continuously for 5-6 minutes until everything is evenly mixed and heated. Allow some rice to get crispy for added texture.
  6. Add soy sauce, sesame oil (if using), salt, and pepper. Stir to combine and cook for another 2 minutes. Taste and adjust seasoning as needed.
  7. Return the scrambled eggs to the pan. Stir together and cook for an additional 1-2 minutes until everything is fully combined.
  8. Serve hot, topped with sliced green onions.

Notes

For best results, use day-old rice. Fresh rice can be used if spread out and chilled first. Customize your fried rice with additional ingredients like garlic, ginger, sriracha, or lime juice. Store leftovers in an airtight container in the fridge for up to 3 days and reheat in a pan for the best texture.