Leftover Fried Rice Recipe

I gotta say, I made this leftover fried rice and it totally blew my mind—turning yesterday’s boring rice into a crazy delicious meal that even my college self would be proud of.

Alright, so here’s what you do: First, gather up all your stuff—2 cups of cold leftover rice (yep, day-old is best), 2 eggs beaten lightly, about 1 cup of your fave protein (chicken, tofu, or shrimp), 1/2 cup each of frozen peas (thawed), diced carrots, and if you have it, diced bell pepper. Don’t forget 2 cloves of minced garlic, a couple of chopped green onions, 3 tablespoons soy sauce, 1 tablespoon sesame oil, and 1-2 tablespoons vegetable oil for frying along with a pinch of salt and a few cracks of pepper.

Next, heat up your pan on medium-high and add 1 or 2 tablespoons of your vegetable oil. Toss in your protein and let it cook until it’s almost done and lightly browned then season with that little pinch of salt and pepper. Once it’s looking good, add your minced garlic and stir it around for about 30 seconds until you can really smell it.

Now, throw in the diced carrots, peas, and bell pepper and let them cook for 2 or 3 minutes until they start to soften up. Then add your cold leftover rice, breaking up any clumps with your spatula as you stir-fry everything together for another 2 minutes.

Make a little space in the center of the pan by pushing the rice and veggies aside and pour in your lightly beaten eggs. Let them sit for a moment so they start to set, then scramble them into the mix. Drizzle over the soy sauce and sesame oil, stirring everything really well so all the flavors mix up evenly.

Finish it off by sprinkling in your chopped green onions, giving it one more stir, and then checking if it needs more salt or pepper. Once everything is hot and looking good, take the pan off the heat.

Serve your leftover fried rice while it’s hot and enjoy every bite!

I love making Leftover Fried Rice because it’s a quick, filling way to boost nutrition using day-old rice, lightly beaten eggs, diced protein like chicken, and colorful veggies such as carrots and bell peppers. I think adding garlic, green onions, soy sauce, sesame oil, salt and pepper brings it all together real nice.

Ingredients

• Cold leftover rice is packed with carbohydrates, giving the dish a hearty, satisfying texture.
• Eggs add protein, flavor, and rich creaminess to bind all ingredients together.
• Protein choices like chicken offer lean nutrition and savory depth that boost taste.
• Peas contribute fiber and a hint of sweetness while brightening the dish visually.
• Carrots add crunch, color, and vitamin goodness, balancing the saltiness from sauces.
• Bell peppers offer a burst of freshness and extra vitamin C to improve flavor.
• Soy sauce delivers a salty umami kick and deep flavor that ties the dish together.

Ingredient Quantities

• 2 cups cold leftover rice (day-old rice works best)
• 2 eggs, beaten lightly
• 1 cup diced chicken, tofu, or shrimp (whatever protein you’ve got)
• 1/2 cup frozen peas, thawed
• 1/2 cup diced carrots
• 1/2 cup diced bell pepper (if you have it)
• 2 cloves garlic, minced
• 2 green onions, chopped
• 3 tbsp soy sauce
• 1 tbsp sesame oil
• 1-2 tbsp vegetable oil, for frying
• A pinch of salt and a few cracks of pepper

How to Make this

1. Get all your ingredients ready and have your cold rice, beaten eggs, protein, frozen peas, carrots, bell pepper, minced garlic, and chopped green onions prepped on the counter.

2. Heat 1 to 2 tbsp of vegetable oil in a large frying pan over medium-high heat, then toss in your diced chicken, tofu, or shrimp. Cook until they’re nearly done and lightly browned, sprinkling a pinch of salt and a few cracks of pepper as they fry.

3. Add the minced garlic to the pan and stir it around for about 30 seconds so it gets fragrant.

4. Toss in the diced carrots, thawed peas and diced bell pepper. Let them cook for another 2 or 3 minutes until they start to soften.

5. Now add your cold leftover rice. Break up any clumps with your spatula and stir-fry everything together for another 2 minutes.

6. Make a little well in the center of the pan, then pour in your lightly beaten eggs. Let them set for a moment before scrambling them into the rice.

7. Drizzle in the soy sauce and sesame oil over the rice mixture and stir everything really well so that all the flavors mix together.

8. Sprinkle your chopped green onions over and give another quick stir, then check for salt and pepper and adjust to taste.

9. Once all the ingredients are well combined and heated through, remove the pan from the heat.

10. Serve your leftover fried rice hot, and enjoy while it’s fresh and flavorful!

Equipment Needed

1. Large frying pan – needed for even heat distribution when cooking the protein and veggies.
2. Spatula – used to stir-fry ingredients and mix in scrambled eggs evenly.
3. Chef’s knife – essential for chopping garlic, carrots, bell pepper, green onions and protein effectively.
4. Cutting board – provides a safe surface for all your chopping needs.
5. Mixing bowl – for beating eggs and keeping ingredients organized before cooking.
6. Measuring cups and spoons – to measure out soy sauce, sesame oil and vegetable oil for a well balanced flavor and good nutritional consistency.
7. Plate or small bowl – to arrange your prepped ingredients so you can easily grab them during cooking.

FAQ

• Q: Can I use warm rice if I don’t have cold rice?
  A: No, it’s best to use day-old cold rice cause it helps keep the grains separate and stops the rice from getting all mushy.
• Q: What kind of protein can I use?
  A: You can use any protein you got on hand like chicken, tofu, or shrimp. Just diced up and it’s ready to go.
• Q: Do I really need to thaw the peas?
  A: Yup, thawing them speeds up cooking and makes sure they’re heated properly in the mix.
• Q: Can I add other vegetables?
  A: Sure thing, toss in any veggies you like. It’s a great way to clean out the fridge and add more flavors.
• Q: How do I store leftover fried rice?
  A: Place it in an airtight container and store in the fridge for up to two days, then simply reheat in a pan.

Leftover Fried Rice Recipe Substitutions and Variations

• If you don’t have cold leftover rice you can use freshly cooked rice that you spread out on a baking tray to cool so it isn’t mushy.
• If you ran out of chicken, tofu or shrimp, you can use pre-cooked ham, roast beef, or even a can of beans for a different twist.
• If you don’t have soy sauce around, try tamari or coconut aminos for that salty kick.
• If you’re skint on frozen peas or diced carrots, you can swap them for any mixed frozen veggies like corn or green beans.
• If you dont have sesame oil, a bit of peanut oil can work pretty well to give a nutty flavor.

Pro Tips

1. Use day-old rice if possible. Fresh rice is usually too sticky and mushy so if you dont have leftover rice, try cooking your rice early and lettin it cool in the fridge overnight. It makes everything mix in the pan much better.

2. When cookin your protein, like chicken or tofu, keep an eye on it cause it can overcook real fast. Make sure you dont turn up the heat too high otherwise it might dry out or burn. A good rule is to fry until it’s nearly done and a little browned then add the garlic so the flavors get locked in.

3. When addin the eggs, make a little space in the center of the pan. Pour the eggs in and let em sit for a few seconds before stirrin them in, this way they scramble nicely and dont just melt into the rice.

4. Drizzle your soy sauce and sesame oil evenly over the rice so every bite gets some flavor. If you dump it all in one spot you might end up with parts that are too salty or greasy, so stir well to combine all the ingredients evenly.