Description
A delicious and easy fried rice recipe using leftover cooked rice.
Ingredients
Scale
- 3 cups leftover cooked rice (or 2 small pouches of microwave rice – cold rice fries best and gives the right texture)
- 2 Tbsp oil (vegetable, canola, or sesame)
- 3 large eggs (lightly beaten)
- 2 cups frozen mixed veggies (peas, carrots, corn, green beans)
- 3 Tbsp soy sauce (adjust to taste)
- 2 green onions (sliced, optional)
- Salt and pepper (to taste)
Instructions
- Heat 1 Tbsp oil in a large skillet. Add 3 beaten eggs and scramble until cooked. Transfer to a plate.
- Add 1 Tbsp oil and 2 cups frozen veggies to the skillet. Cook 3–4 minutes.
- Stir in 3 cups leftover rice (or 2 microwave pouches, about 490g). Break up clumps and stir-fry 3–4 minutes.
- Return eggs to pan. Add 3 Tbsp soy sauce and stir to combine.
- Season with salt, pepper, and top with 2 sliced green onions if using. Serve warm.
Notes
- Using cold rice helps achieve the perfect texture for frying.
- Feel free to add any additional vegetables or protein to make it your own.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Dish
- Method: Stir Fry
- Cuisine: Asian
Nutrition
- Serving Size: 1 cup
- Calories: 320
- Sugar: 2g
- Sodium: 550mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 3g
- Protein: 8g
- Cholesterol: 200mg