Leftover Fried Rice
A quick and easy way to transform your leftovers into a delicious fried rice dish. Perfect for using up cooked rice and various proteins and vegetables.
Equipment
- Large skillet or wok
- Spatula
- Measuring cups and spoons
Ingredients
- 2 cups cooked rice preferably day-old
- 1 cup mixed vegetables carrots, peas, corn, etc.
- 1 cup cooked protein chicken, shrimp, tofu, etc.
- 2 tbsp soy sauce low-sodium preferred
- 1 tbsp vegetable oil
- 2 eggs beaten
- 2 cloves garlic minced
- 1 green onion sliced
- 1 tsp sesame oil optional
- to taste salt and pepper
Instructions
- Heat the vegetable oil in a large skillet or wok over medium-high heat. Add the minced garlic and sauté for about 30 seconds until fragrant.
- Add the mixed vegetables to the skillet and stir-fry for 2-3 minutes until they start to soften. Push the vegetables to one side of the skillet.
- Pour the beaten eggs into the other side of the skillet and scramble until just set, about 1-2 minutes. Mix the eggs with the vegetables.
- Add the cooked rice to the skillet, breaking up any clumps. Stir-fry for 2-3 minutes, ensuring the rice is evenly heated.
- Add the cooked protein to the skillet and mix well with the rice and vegetables. Pour in the soy sauce and continue to stir-fry for another 2 minutes.
- Remove the skillet from heat and stir in the sliced green onion and sesame oil, if using. Season with salt and pepper to taste.
Notes
Chef's Tips:
• For best results, use day-old rice as it fries better and doesn't become mushy.
• Avoid over-stirring the rice to prevent it from becoming too sticky.
• Serve with a side of kimchi or pickled vegetables for added flavor.
Food Safety:
• Ensure all leftovers are stored properly and reheated to an internal temperature of 165°F (74°C).
• Store fried rice in an airtight container in the refrigerator for up to 3 days.