Leftover Fried Rice, Veggies and Eggs
There’s something so comforting about a warm plate of Leftover Fried Rice, Veggies and Eggs that brings back memories of family dinners and cozy weeknights at home. The aroma of sizzling rice mixed with vibrant veggies dances in the air, filling your kitchen with a delightful scent that beckons everyone to gather around the table. Picture fluffy eggs, colorful peas, and aromatic green onions all mingling together to create a dish that’s as pleasing to the eyes as it is to the taste buds.
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Growing up, my family often had “clean out the fridge” nights where we transformed leftovers into something spectacular. Those evenings were a blend of creativity and delicious surprises, much like this fried rice recipe. It’s incredibly versatile and can be made in under 15 minutes — perfect for that busy weeknight when you need a quick yet satisfying meal. So, let’s get started on making your new favorite leftover dish!
Why You’ll Love This Recipe
- Simple & Quick: Ready in just 15 minutes, this dish is a lifesaver when time is tight.
- Irresistible Flavor: The combination of soy sauce and sizzling veggies creates a mouthwatering profile you won’t want to resist.
- Eye-Catching Appeal: With its colorful ingredients, this plate is not only tasty but also looks impressive.
- Flexible Serving: Perfect for dinner, lunch, or even breakfast — you’re free to enjoy it anytime!
- Diet-Friendly Options: Easily made gluten-free or dairy-free to suit your needs.
Ingredients You’ll Need
- 3 cups leftover cooked rice: This gives the dish a great texture. Cold rice is ideal, as it fries better and helps avoid mushiness. If you don’t have leftover rice, two pouches of microwave rice will do just fine.
- 2 Tbsp oil: Use vegetable, canola, or sesame oil for cooking. Each brings its unique flavor to the fried rice, with sesame adding a delightful nuttiness.
- 3 large eggs: Lightly beaten for a fluffy, protein-packed addition. Room temperature eggs make for the best texture.
- 2 cups frozen mixed veggies: Opt for a medley of peas, carrots, corn, and green beans. If fresh veggies are on hand, feel free to swap them in!
- 3 Tbsp soy sauce: This staple brings that essential umami flavor. You can adjust it to taste; low-sodium soy sauce is a great alternative if you’re watching your sodium intake.
- 2 green onions (sliced, optional): These add a burst of freshness. If you don’t have green onions, chopped herbs like cilantro could work well too.
- Salt and pepper (to taste): Essential for seasoning! Always taste as you go to get your preferred flavor balance.
How to Make Leftover Fried Rice, Veggies and Eggs
Scramble the Eggs: Heat 1 tablespoon of oil in a large skillet over medium heat. Once hot, add the 3 beaten eggs, allowing them to cook for 2–3 minutes. Stir occasionally until they are fluffy and cooked through, then transfer them to a plate. This gentle cooking prevents the eggs from becoming rubbery and keeps them soft.
Cook the Veggies: In the same skillet, add the remaining tablespoon of oil, followed by the 2 cups of frozen mixed veggies. Sauté them for 3–4 minutes until they’re tender and vibrant. The goal is to infuse your kitchen with a beautiful aroma of sautéing vegetables, making your dish even more appealing.
Fry the Rice: Stir in the 3 cups of leftover rice, using a spatula or wooden spoon to break up any clumps. Continue to stir-fry for another 3–4 minutes or until the rice is heated through and starting to crisp slightly. The warmed rice should gradually absorb the flavors of the oil and veggies, while the edges turn golden.
Combine Everything: Return the scrambled eggs to the skillet. Then drizzle in 3 tablespoons of soy sauce, mixing until everything is well-combined. The key here is to ensure every grain of rice gets a flavor-packed hug from the soy sauce, enhancing the overall taste.
Season and Serve: Finally, season your dish with salt and pepper to taste. If you’re using green onions, sprinkle them on top for added texture and flavor. Serve this scrumptious fried rice warm on a cozy weeknight, and watch how quickly it disappears!
Storing & Reheating
Leftover Fried Rice can be stored at room temperature for about 1–2 hours, but it’s best to refrigerate it right away if you’re not eating it immediately. When storing in the fridge, use an airtight container and enjoy within 3–4 days. Alternatively, if you want to keep it longer, freeze the fried rice for up to 3 months. For reheating, pop it in the microwave for 1–2 minutes, or warm it in a skillet over medium heat until heated through. Be mindful that texture may change slightly with freezing, but a splash of water while reheating can help refresh it.
Chef’s Helpful Tips
- Avoid mushy rice: Ensure your rice is cold; fresh or warm rice may clump together.
- Make it your own: Feel free to add leftover proteins like chicken or shrimp, or experiment with different veggies based on what you have.
- Cooking method: Using a large, non-stick skillet allows for better heat circulation and helps achieve that signature fried rice texture.
- Don’t rush: Give your rice time to fry properly — a good stir-fry should have those delicious crispy edges to enhance the flavor.
- Season gradually: Start with less soy sauce and add more to taste; you can always add but can’t take away!
By making Leftover Fried Rice, Veggies and Eggs, you’re not only cleaning out your fridge but also transforming simple ingredients into something delightful. This dish emphasizes flexibility and deliciousness, allowing everyone to have their own spin on the recipe. Whether you enjoy it fresh from the skillet or as a next-day lunch, it’s always a crowd-pleaser.
Recipe FAQs
Can I use other types of rice?
Absolutely! While leftover cooked white rice is preferred for the best texture, you can use long-grain, jasmine, or even brown rice if you prefer. Just make sure it’s cold, as fresh rice tends to clump.
Can I make this dish vegetarian?
Of course! Simply omit the eggs or substitute them with tofu or chickpeas for added protein. You can also ramp up the vegetable content to make it more filling and colorful.
What if I don’t have soy sauce?
No soy sauce? No problem! You can use tamari for a gluten-free version, or coconut aminos as a soy sauce alternative. You could even experiment with aceto balsamico for a unique twist!
Is this dish suitable for meal prep?
Yes! Leftover Fried Rice is perfect for meal prep and can be made in larger quantities. Just store it in individual serving containers so you have grab-and-go meals ready throughout the week.
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📖 Recipe Card
Leftover Fried Rice, Veggies and Eggs
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Total Time: 15 minutes
- Yield: Serves 4
- Category: Main Dish
- Method: Stir-fry
- Cuisine: Asian
Description
Experience the comfort of Leftover Fried Rice, Veggies and Eggs. This recipe delivers irresistible flavor and is perfect for a quick dinner, featuring rice, veggies, and fluffy eggs, all in under 15 minutes.
Ingredients
- 3 cups leftover cooked rice
- 2 Tbsp oil
- 3 large eggs
- 2 cups frozen mixed veggies
- 3 Tbsp soy sauce
- 2 green onions (sliced, optional)
- Salt and pepper (to taste)
Instructions
- Scramble the eggs in a skillet over medium heat until fluffy and cooked through, then set aside.
- In the same skillet, sauté the frozen mixed veggies until tender.
- Stir in the leftover cooked rice and fry until heated through and slightly crispy.
- Combine the scrambled eggs with the rice and veggies, stirring in soy sauce until well mixed.
- Season with salt and pepper, and serve warm.
Notes
For best texture, use cold leftover rice to avoid mushiness.
Feel free to customize by adding leftover proteins like chicken or shrimp.
Reheat in a skillet with a splash of water to retain moisture.
Nutrition
- Serving Size: 1 cup
- Calories: 320
- Sugar: 2g
- Sodium: 750mg
- Fat: 8g
- Saturated Fat: 2g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 12g
- Cholesterol: 150mg
