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Easy Flavor-Packed Fridge Clean-Out Fried Rice

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A quick and adaptable fried rice recipe perfect for using leftover veggies and sauces, delivering a comforting and flavorful meal in about 20 minutes.

Ingredients

Scale
  • 3 cups cooked day-old white or jasmine rice (about 600g)
  • 2 tablespoons vegetable oil (or any neutral oil like canola or peanut oil)
  • 2 large eggs, beaten
  • 3 cloves garlic, minced
  • 1 small yellow or white onion, diced
  • 1 cup mixed vegetables (e.g., diced carrots, peas, corn, bell peppers, or any leftover veggies)
  • 3 tablespoons soy sauce (recommend Kikkoman)
  • 1 tablespoon oyster sauce or hoisin sauce (optional)
  • 1 teaspoon sesame oil
  • 2 stalks green onions, sliced thinly
  • Salt and pepper to taste
  • Optional protein add-ins: diced chicken, shrimp, tofu, or leftover cooked meat (about 1 cup)

Instructions

  1. Prep your ingredients: Dice onion, mince garlic, chop veggies, and slice any proteins you plan to use. Beat the eggs lightly in a bowl.
  2. Heat 1 tablespoon of vegetable oil over medium-high heat in a large non-stick skillet or wok until shimmering but not smoking.
  3. Pour the beaten eggs into the pan and gently scramble until just set but still moist. Remove eggs and set aside.
  4. Add the remaining tablespoon of oil, then toss in the diced onions and garlic. Stir constantly until fragrant and onions are translucent, about 2-3 minutes.
  5. Add mixed vegetables and any protein to the pan. Stir-fry for 3-4 minutes until veggies are tender-crisp and protein is heated through.
  6. Break up any clumps in the cold rice before adding it to the pan. Stir well to combine everything evenly. Cook for 3-5 minutes, letting the rice warm and slightly crisp on the bottom.
  7. Drizzle soy sauce and oyster sauce over the rice mixture. Stir continuously to coat all grains and veggies. Adjust salt and pepper to taste. Add chili flakes or sauce if desired.
  8. Return the scrambled eggs to the pan, folding gently to distribute. Toss in sliced green onions. Turn off heat and drizzle sesame oil over the rice.
  9. Serve immediately, garnished with extra green onions or a squeeze of lime if desired.

Notes

Use day-old rice for best texture; fresh rice should be cooled and dried before use. Cook eggs separately to avoid rubbery texture. Avoid overcrowding the pan to prevent steaming. Add sauces gradually and taste as you go. Sesame oil burns easily, so add it at the end for flavor. Leftovers keep well refrigerated for up to 3 days and reheat best in a skillet with a splash of water.

Nutrition

Keywords: fried rice, leftover rice recipe, quick dinner, easy fried rice, fridge clean-out, weeknight meal, stir-fry, vegetable fried rice, protein fried rice

Find it online: https://evabakery.com/easy-flavor-packed-fridge-clean-out-fried-rice-recipe-you-must-try-today/