Leftover Fried Rice, Veggies and Eggs: The Ultimate Fridge Clean-Out Dinner
Okay, confession time: if there was an Olympic sport for using up leftovers, I’d probably… well, actually, I’m not that competitive, but let’s say I’d place (as long as there was a coffee break halfway through). This leftover fried rice with veggies and eggs has saved my hide more times than I can count. One time after a proper shambles of a Tuesday — you know those days when the fridge is haunted mostly by mystery tupperware — I decided to just chuck everything into a pan with some eggs. Worked. Like. Magic. I’ve tweaked it a bazillion ways since, but really, nothing beats the classics… unless you accidentally throw in a weird flavor packet. (Sorry, chili lime hot sauce, you did not belong here.)
Why You’ll Love Making This (I Mean, I Do)
I make this when leftover rice is staring me down from the back of the fridge and I can’t quite remember what day it was made (be brave). My family goes crazy for this, but mostly because I let everyone toss in whatever veggies they want — my kid once used pickles (eh, not my fave, but I admire the boldness). And truly, it’s so forgiving. Forgot to buy scallions? Use an onion. Out of carrots? Chop up some broccoli stems! Only one pan gets dirty, too, which means more time for me to collapse on the couch afterwards. Oh, and if you’re anything like me, you’ll appreciate that eggs kinda glue it all together if your rice’s a bit sad and clumpy. I used to burn the garlic, actually, but I learned to add it later. Or was it earlier? See, I still get mixed up.
Here’s What You’ll Need (But Honestly, Go Wild)
- 2 to 3 cups leftover cooked rice (white, brown, jasmine — though I’ll use whatever’s in the fridge, truth be told)
- A good handful of assorted vegetables, chopped small (carrots, peas, bell peppers, corn — sometimes I even used frozen mixed veggies if I’m not in the mood to chop)
- 2 or 3 large eggs (free range is nice but store brand totally works; I never noticed the difference in this dish anyway)
- 2-3 tablespoons soy sauce (my grandmother insisted on the Pearl River one but any brand honestly works for me)
- 2 teaspoons oil (vegetable, sesame for extra flavor — I once used olive oil, not ideal but still edible)
- 1 small onion or a few spring onions (when I remember to grab them)
- 2-3 cloves garlic, minced (skip it if you hate peeling garlic — I sometimes do)
- Optional: leftover protein bits like chicken, tofu, ham, even shrimp chunks if you’ve got some hiding in the fridge
- Salt and pepper, to taste
- Hot sauce or chili flakes (if you like a little chaos, as my aunt would say)
How I Usually Throw This Together
- Heat up your pan. Grab a big nonstick frying pan or a wok if you’re feeling fancy. Medium-high heat does the trick. Drizzle in the oil and let it shimmer a sec.
- Let’s get the veggies going. Toss in the chopped onion (or scallions, or nothing if you forgot both), and sauté for a minute. Add the chopped veggies, sprinkle with salt, and stir ’em up. If you’re using something hard like carrots, let them cook a bit longer. I sometimes cover the pan with a plate to speed things up — not professional but it works!
- Add garlic — but not too soon! Garlic burns fast, so I chuck it in once the veggies are halfway soft. Stir until it smells irresistible, but watch out, it goes from perfect to burnt quick, and there’s no coming back from that.
- Rice goes in. Break it up with your hands if it’s stuck in a cold clump (no judgment). Add to the pan and toss around so the grains separate. Let it fry a bit so you get those toasty bits (this is usually where I sneak a bite, honestly).
- Soy sauce time. Pour it around the pan’s edges — I swear it sizzles better that way. Stir everything together. A little pepper now is good, too.
- Eggs in! Push everything to one side, pour the eggs into the empty spot, and scramble them gently. On second thought, if you’re less patient you can just dump the eggs right over and mix it all up — it’s breakfast for dinner, nobody’s judging. When the eggs are just set, mix everything together really well.
- Anything extra? Throw in leftover meat, tofu, whatever you’ve got in arm’s reach. Taste for salt and maybe add a little hot sauce if you want.
- Serve hot. Or warm. Or, honestly, straight out of the pan — because sometimes that’s just how dinner goes.
Notes from a Self-Taught Pro (Ha!)
- Cold rice fries best. I tried with fresh rice once and wound up with a gluey mess — tasted okay but looked like porridge
- If the rice clumps, a splash of water in the hot pan can help loosen it up, though it hisses like an angry cat
- Things do get a bit sticky sometimes. I think nonstick pans are worth it here, but a heavy cast iron works if you don’t mind a little more elbow grease for cleanup
- I sometimes forget the soy sauce (seriously), but you can stir it in at the end if need be
Variations I’ve Tried — Some Better Than Others
- Kimchi fried rice: Add chopped kimchi and a splash of its juice — tart and spicy, wakes up your tastebuds!
- Pineapple version: Chunks of pineapple and leftover ham — sweet and salty, though one time I used canned fruit salad by accident. Never again.
- Spicy peanut: Swirl in a spoon of peanut butter and chili oil. I know, sounds out there but kind of genius.
- Mexican-ish: Leftover black beans, corn, chopped jalapenos, and a sprinkle of cumin. My husband swears this is fusion, I just call it Tuesday.
Equipment (But Don’t Panic If You’re Missing Something)
- Big frying pan or wok — or even a deep pot if you have to (done that more than once, it’s fine)
- Spatula or wooden spoon. At a push, I’ve even used a fork. Not recommended, but in a pinch…
- Cutting board and knife (unless using frozen veggies, then just your hands — no shame)
Stashing the Leftovers (If You’re Lucky Enough to Have Some)
Stick extras in a sealed container in the fridge — probably keeps 2-3 days, though honestly, in my house it never lasts more than a day! Tastes pretty good cold, actually, though a quick zap in the microwave wakes it up again.
Serve It Up Like This — Or however you fancy
I usually top mine with a fistful of chopped scallions and sometimes a drizzle of sriracha. My dad used to eat his with ketchup (childhood trauma, but I respect his choices). My little one will only eat it with a fried egg on top — double eggs, double happiness, right?
Things I’ve Learned (Don’t Make My Mistakes!)
- Let the rice fry long enough to get crispy bits; I once rushed this step and ended up with mush. Not the vibe.
- Don’t panic if it looks kind of beige and sad at first. Once the eggs go in and it comes together, it’s all good. Pinky promise.
- If you dump the soy sauce in all at once, it can get too salty — add it bit by bit, or just taste as you go.
Frequently Asked (and Sometimes Odd) Questions
- Can I use brown rice? — Oh, totally. Actually, I think it gets a little more flavor with brown rice (though some people would fight me on that…)
- What’s the best veggie mix? Whatever’s lunchbox-rescue level. Heck, one time I used leftover roasted brussels sprouts and it got rave reviews.
- Do I have to use soy sauce? Nah, tamari works if you need gluten-free, or even a splash of Worcestershire (that’s a mouthful) in a pinch.
- How do I get the rice to not clump? Use cold rice, and break it up with your hands, even if it feels silly. And add a bit of oil, that usually helps.
- Is this an authentic Asian recipe? Nope, it’s just authentic to my kitchen! Probably not street food in Shanghai, but hey, it’s delicious.
Oh, also, speaking of leftovers—do yourself a favor and actually label those mystery containers in the fridge at some point. More than once, I’ve been surprised by a science experiment instead of rice. Lesson learned, kind of.
Ingredients
- 3 cups cold leftover cooked rice
- 2 tablespoons vegetable oil
- 3 large eggs
- 1 cup mixed vegetables (carrots, peas, bell pepper, corn), diced
- 2 green onions, sliced
- 2 tablespoons soy sauce
- 1 tablespoon sesame oil
- Salt and black pepper, to taste
Instructions
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1Heat 1 tablespoon vegetable oil in a large skillet or wok over medium-high heat.
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2Add mixed vegetables and sauté for 3-4 minutes until softened. Push vegetables to one side of the pan.
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3Add the remaining oil and pour in the beaten eggs. Scramble until just set, then mix with the vegetables.
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4Add the cold rice to the skillet, breaking up any clumps. Stir well to combine all ingredients.
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5Drizzle soy sauce and sesame oil over the rice. Stir-fry for 3-4 minutes until heated through. Season with salt and pepper to taste.
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6Remove from heat, garnish with sliced green onions, and serve hot.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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