Easy Fried Rice with Leftover Rice
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Fried rice is a classic Asian side dish that pairs beautifully with a variety of main courses, from stir-fries to grilled meats. Today, I’m excited to share a recipe for easy fried rice with leftover rice. Not only is it a great way to repurpose ingredients you already have on hand, but it’s also quick, flavorful, and endlessly customizable.
The secret to perfect fried rice lies in using cold, day-old rice. Leftover rice works best because it has had time to firm up, preventing it from becoming mushy during cooking. If you don’t have any leftover rice, no problem! Simply make your rice ahead of time and let it chill in the fridge for several hours, or ideally 1-2 days, before using it in this recipe. This step ensures the ideal texture for fried rice.
For this recipe, you’ll need 5 cups of cooked rice. To prepare this amount, start with about 1 2/3 cups of uncooked rice. Typically, you get approximately 3 cups of cooked rice per cup of uncooked rice. Once your rice is cooked and chilled, you’re ready to bring this dish together quickly and effortlessly. With a few simple ingredients and a hot skillet, you’ll have a delicious side dish that’s sure to impress!
ingredients to make Easy Fried Rice with Leftover Rice
- LONG GRAIN RICE
- CANOLA OIL
- LARGE EGGS
- GARLIC
- GINGER PASTE
- FROZEN PEAS AND CARROTS
- SOY SAUCE
- SESAME OIL
- GREEN ONIONS
- PEPPER
how to make easy fried rice
Begin by heating a large skillet or wok over medium-high heat and adding the oil. Once the oil is hot, toss in minced garlic and ginger, stirring for about 30 seconds until fragrant. Be careful not to let them burn. Next, add frozen peas and carrots directly into the skillet and stir-fry the vegetables lightly for 2-3 minutes until they begin to soften. Push the veggies to one side of the skillet to make room for the rice.
Add the cold, cooked rice to the empty side of the skillet. To properly fry the rice, allow it to sit undisturbed for about a minute. This helps create a slight crispy texture. Stir the rice, then repeat the process a few more times, ensuring the rice is evenly fried without burning.
Meanwhile, in a separate skillet, scramble the eggs until just set and set them aside. Once the rice is evenly fried, pour in sesame oil and soy sauce, stirring to coat the rice completely and distribute the flavors.
Finally, add the scrambled eggs and diced green onions to the skillet with the rice and veggies. Stir everything together until well combined. Taste the fried rice and adjust the seasoning, adding more soy sauce if needed. Serve immediately, offering extra soy sauce on the side for those who like an extra punch of flavor.
Frequently Asked Questions
Can I use freshly cooked rice for fried rice, or does it need to be cold and leftover? While traditionally made with leftover rice or day-old rice, you can use freshly cooked rice by spreading it out on a tray to cool and dry slightly.
What type of rice is best for homemade fried rice?
Long-grain rice, like jasmine rice or basmati, is preferred for its texture and ability to remain separate when cooked.
How can I prevent my fried rice from being too soggy?
Make sure the rice is dry and not overcooked. Higher heat and frequent stirring while cooking also help maintain the right texture.
Can this fried rice be made gluten-free?
Yes, just be sure to use gluten-free ingredients like coconut aminos instead of soy sauce.
For more Fried Rice recipes, try:
Easy Fried Rice with Leftover Rice
Real Mom Kitchen
Equipment
Ingredients
- 5 cups cooked long grain rice
- 3 Tbsp canola oil
- 4 eggs
- 2 cloves garlic minced
- 2 Tbsp ginger paste
- 10 oz frozen peas and carrots
- 2 Tbsp soy sauce
- 1½ tsp sesame oil
- ⅓ cup green onions chopped
- pepper to taste
Instructions
- Add oil to a large skillet. Over medium heat sauté the ginger and garlic for a minute or until they're fragrant.
- Then add the frozen vegetables, fry them lightly then move to one side of the pot.
- Turn the heat up a little and add the rice. Fry it for a couple of minutes. Let it sizzle without stirring for a minute, but make sure that it does not burn.
- Meanwhile scramble the eggs in another skillet. Set aside.
- Add the sesame oil and soy sauce to the rice mixture. Stir to combine.
- And add in the scrambled eggs, and the green onions and stir to combine. Taste the rice and see if you need to add more soy sauce. Season with ground black pepper. Serves 6.
Nutrition
This recipe is adapted from Little Sunny Kitchen.
