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Vegetable Egg Fried Rice from Leftover Rice

Vegetable Egg Fried Rice from Leftover Rice

Fried rice is one of the quickest ways to turn already-cooked rice into dinner. A hot, wide skillet gives the grains room to warm and brown while frozen vegetables and softly scrambled eggs make the meal more complete. This recipe serves four and takes about 20 minutes once the rice is ready.

Serves: 4
Prep: 10 minutes
Cook: 10 minutes

Ingredients

Method

  1. Break up any large clumps in the rice with clean fingers or a fork. Mix the soy sauce, ginger, and sesame oil in a small bowl.
  2. Heat 1 teaspoon of neutral oil in a large skillet over medium-high heat. Add the eggs and stir gently until just set. Transfer them to a plate.
  3. Add the remaining oil and the onion. Cook for 2 minutes, then add the frozen vegetables and stir until hot.
  4. Add the rice. Spread it across the pan and let it sit for about a minute before stirring. Repeat once so a few grains get lightly toasted.
  5. Pour in the soy mixture and toss until the rice is evenly seasoned. Return the eggs to the pan and fold through.
  6. Finish with scallions and rice vinegar if using. Taste before adding extra soy sauce.

Variations

Use diced leftover vegetables instead of frozen mixed vegetables, adding delicate greens near the end. A spoonful of chili crisp adds heat at the table. For a meat-free version, keep the egg; for an egg-free version, leave it out and add edamame or another protein that suits your household.

Storage and reheating

Use rice that has been cooled and stored according to current food-safety guidance. Refrigerate leftovers promptly and reheat thoroughly. The leftover meal planning guide explains how to give extra portions a planned second use, while pantry-first meal planning helps start with what is already available. Add fried rice to the Lucru Home meal planner when you plan to cook extra rice.


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