Leftover Vegetable Fried Rice
Leftover Vegetable Fried Rice is a delicious way to clear out the refrigerator. You can also add your leftover cooked meat! This recipe is heavy on the vegetables for a relatively healthy version of the takeout classic.
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 4 –6
- 1/4 cup low sodium soy sauce (substitute tamari if you're gluten-free)
- 1/4 cup rice vinegar
- 2 tbsp sugar
- 2 tsp sesame oil
FOR THE EGG
- 2 eggs
- 1/4 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
- 1/2 cup baby carrots sliced ~1/4" thick on the bias
- 1 tbsp garlic finely minced
- 1 tbsp ginger finely minced
- 1/2 cup cremini mushrooms sliced
- 2 cups green cabbage coarsely chopped (see Recipe Note #3)
- 1/2 tsp black pepper freshly ground
- 1/2 cup scallions finely sliced
- 2 tbsp sesame seeds toasted (optional)
- tamari (optional)
- sesame oil (optional)
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 ~1/3 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 ~1/3 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.
WORK AHEAD: you can meal-prep the vegetables, mix the sauce, and prepare the egg in advance.
- 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.