Leftover Vegetable Fried Rice is a delicious way to clear out the refrigerator. Better than takeout!
Leftover vegetable fried rice
When I was a kid, my mom would call “leftovers night” smörgåsbord. To my knowledge, my mother is not Swedish in the least. In any case, to me, that word meant that we would be eating a bunch of wildly unrelated leftover food.
This idea never excited me.
But, here I am in my forties, aware that using up every scrap is the right thing to do.
I’ve embraced the challenge of using up leftovers in creative ways. Preferably, the “leftovers dish” doesn’t resemble the original meal.
Although I call this dish “leftover VEGETABLE fried rice”, this is only a suggestion. Imagine your leftover roast chicken or turkey reincarnated in this fried rice recipe. Deliciousness!
Here is the basic canvas for my go-to “leftovers fried rice” dinner:
Are you ever overzealous when you shop for vegetables? I know I am. I have the best intentions of serving a delicious vegetable side with every dinner (more on that noble cause here), but it sometimes just doesn’t happen.
So, I often have half a head of cabbage and other vegetable odds-and-ends in the crisper drawer, perilously close to their “use by” date.
Peppers would be great, as would broccoli, zucchini, green peas, and snow peas.
These are just a few ideas. The most important considerations are (1) to add the ingredients at the right time in your stir-frying so they don’t overcook and (2) not to overcrowd your wok or skillet.
Another frequent inhabitant of our refrigerator is leftover rice.
As it so happens—in my experience, at least—day-old rice (or even 2–3 days) yields the best fried rice. WIN. I have tried short and long grain rice in my Leftover Vegetable Fried Rice recipe: both seem to work equally well (I have not tried brown rice, though).
Our favorite rices are jasmine and Basmati, so we usually have one or the other on hand. Keep it cold!
Trial and error
I have been making some form of this fried rice recipe for a very long time.
But I have always done it wrong: my rice would always stick to the pan. It was still delicious, but cleanup was problematic. I finally figured out, thanks to The Food Lab (Follow These Rules for the Best Fried Rice) that my pan was not hot enough, and that I needed to fry the rice in batches.
If you don’t have day-old rice on hand, The Food Lab suggests rinsing your rice before cooking it.
Then, when it’s cooked, spread the rice out on a tray for about 15 minutes. This allows the surface moisture to evaporate so your freshly cooked rice won’t stick together.
These days, I make my leftover vegetable fried rice in a huge non-stick skillet. I use less oil that way—and it’s virtually foolproof.
The sauce I use on leftover vegetable fried rice is similar to a very basic teriyaki sauce, with soy sauce, rice vinegar, sugar, and sesame oil. The sauce isn’t thick at all, since we only want it to lightly flavor the rice.
About the egg…
I also prepare the egg in advance. Many people scramble the egg right into the fried rice. You’re welcome to do the same: just shove all the ingredients to the sides of your wok or skillet, crack in the egg, and scramble it right in the pan. My preference is to make the egg separately in a non-stick skillet. I make a thin omelette, cut it into bite-sized chunks, and mix it in right before serving the leftover vegetable fried rice.
Meal-prep for leftover vegetable fried rice
I like to meal-prep the vegetables I plan to use in the leftover vegetable fried rice.
I slice and chop the veggies, then store them in containers according to the order I’ll be adding them to the pan.
For example, I add the onions and carrots at the same time, so I store them together. In addition, I often mix up the ingredients for the fried rice sauce and prepare the egg the night before.
Making Leftover Vegetable Fried Rice
Mise en place
Whenever you stir-fry, it’s important to cut everything up and set it out so that you can easily get to it and add it to the wok when you need it.
The cheffy term for this is “mise en place” (pronounced “MEEZ ahn plahce”, French for “set in place”). This is important because stir-frying progresses very quickly. You don’t want to walk away from a screaming-hot wok to root around for ingredients.
Prepping the rice
I break up any clumps of rice with my fingers to avoid crushing the grains.
When the wok is smoking hot, I add about a third of the rice (~1 cup) and stir-fry (stirring and turning) until it’s toasted.
I transfer that batch to a bowl, add a little more oil, and repeat with the remaining batches of rice.
Stir-frying the veggies
When the rice is all toasted and waiting in the bowl, I add a bit more oil to the pan and quickly stir-fry the veggies. I start with the onions and carrots and then finish with the cabbage. If I’m using cooked meat, I add it in now as well.
Finishing the leftover vegetable fried rice
Finally, I mix in the egg and toasted rice, sprinkle in the sauce, toss to combine, and garnish with sliced scallions.
I like to finish my leftover vegetable fried rice with a tiny sprinkling of tamari and sesame oil on each individual serving.
Some toasted sesame seeds would also be delicious sprinkled over the top.
I have fun with serving the leftover vegetable fried rice by setting out chopsticks with each bowl—but I’m the only one who actually eats it that way.
That’s it! I hope you love this clear-out-the-crisper recipe as much as we do!
P.S. Be sure to check out my how-to article, Mastering Easy One-Pot Meal Recipes for even more ideas for delivering easy, quick dinners! Or, if you need more inspiration for using up your leftovers, pop over and read my article, Using up Leftovers!
I’m sharing my leftover vegetable fried rice recipe with:
- #CookBlogShare, a great food blogger recipe-share hosted this week at Easy Peasy Foodie.
- #CookOnceEatTwice, for recipes that are just as good left-over as they are when you made them, hosted by Searching for Spice.
- ¼ cup low sodium soy sauce (substitute tamari if you're gluten-free)
- ¼ cup rice vinegar
- 2 tbsp sugar
- 2 tsp sesame oil
FOR THE EGG
- 2 eggs
- ¼ tsp kosher salt
- 2 tsp canola oil
FOR THE RICE
- 2 tbsp canola oil, divided
- 3 cups cooked rice (see Recipe Notes #1 and #2)
- 1 cup red onion, chopped
- ½ cup baby carrots, sliced ~¼" thick on the bias
- 1 tbsp garlic, finely minced
- 1 tbsp ginger, finely minced
- ½ cup cremini mushrooms, sliced
- 2 cups green cabbage, coarsely chopped (see Recipe Note #3)
- ½ tsp black pepper, freshly ground
- ½ cup scallions, finely sliced
- 2 tbsp sesame seeds, toasted (optional)
- tamari (optional)
- sesame oil (optional)
FOR THE SAUCE
- Mix the ingredients for the sauce in a bowl; set aside.
FOR THE EGG
- (See Recipe Note #4) Turn your broiler to high with a rack set ~6" away from the element. Beat the eggs together with the salt. Set a medium (~12") non-stick skillet over medium-low heat. When the skillet is heated, add the egg mixture. Allow the eggs to set up, running a silicone spatula around the edges and tilting the pan all the way around to let any loose egg mixture run to the edges. Finish under the broiler: the eggs should be completely set but not at all brown. Remove to a cutting board and cut into small pieces.
FOR THE RICE
- Heat 1 tsp of oil in your wok or skillet until smoking. Add ~⅓ cup of the cooked rice to the wok. Stir and fry until toasted. Remove to a bowl. Repeat with the remaining rice, adding more oil as needed and working in ~⅓ cup batches.
- Add the remaining 1 tbsp of oil to the wok or skillet. Add the onions, carrots, cabbage, and mushrooms. Stir and fry until slightly softened. Add the ginger and garlic; stir and fry until fragrant.
- Add the rice and egg (or see Recipe Note #4). Gently mix with the vegetables. Pour the sauce over the top of the rice and gently mix. Garnish and serve.
- Keep the rice chilled. Just before cooking, break up any clumps of rice with your fingers.
- If you don't have cooked rice, rinse 1 cup of dry rice under cold running water, then prepare according to the package instructions. When the rice is cooked, spread it out on a baking sheet for 15 minutes. NOTE: depending on how you cook the rice, this adds around 35 minutes to the overall cooking time.
- You can substitute any veggies you want for the cabbage. Just be sure to cut them into small enough sizes so they cook through during our quick stir-fry. (You also may need to add them earlier: for example, at the same time as the onions and carrots.) Some of my favorite veggies for this stir-fry are broccoli, zucchini, snow peas, and frozen green peas (mix the peas in frozen, just before you add the sauce).
- Alternatively, you can cook the egg right in the skillet. To do this, push all of the stir-fried ingredients (veggies and rice) up on the sides of the wok or skillet to make a well in the middle. Add the egg mixture and scramble.
WORK AHEAD: you can meal-prep the vegetables, mix the sauce, and prepare the egg in advance.
Nutrition Information:Yield: 4 Serving Size: 1 bowl, about 1 ½ cups
Amount Per Serving: Calories: 442Total Fat: 20gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 16gCholesterol: 93mgSodium: 1029mgCarbohydrates: 56gFiber: 4gSugar: 13gProtein: 11g
Nutrition data provided here is only an estimate: if you are tracking this information for medical purposes, please consult a trusted external source. Thanks!