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Leftover vegetable fried rice: side view. Fried rice is great way to clear out the refrigerator: use up your leftover rice, extra veggies, and even leftover cooked meat. #leftovers #friedrice #asianfood #flippedoutfood #frugalliving #budgetfriendlymeal
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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. 
Course Entree
Cuisine Asian
Keyword fried rice, leftovers fried rice, leftovers recipe, vegetable fried rice
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 4 –6

Ingredients

SAUCE

  • 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

GARNISHES

  • 1/2 cup scallions finely sliced
  • 2 tbsp sesame seeds toasted (optional)
  • tamari (optional)
  • sesame oil (optional)

Instructions

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 ~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.

Notes

  1. Keep the rice chilled. Just before cooking, break up any clumps of rice with your fingers.
  2. 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.
  3. 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).
  4. 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.