Fried Rice With Leftovers

Name: Fried Rice With Leftovers
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 4 servings
Ingredients: 1 Jalapeño; 1 small garlic clove; 2 tablespoons unseasoned rice vinegar; 1/4 cup water; 3 cups cooked long-grain rice*; 2 tablespoons fat; 2 garlic cloves; 1 to 1 1/2 cups cooked leftovers; 1 to 3 tablespoons light or regular soy sauce or fish sauce; 1 large egg; 1 scallion; fine sea salt

User Reviews

5.0

12 reviews

Excellent

Prep Time
10 mins
Cook Time
10 mins
Total Time
20 mins
Servings
4 servings
Calories
341 kcal
Course
Side Dish
Cuisine
Vietnamese

Fried Rice With Leftovers

Iris Warren

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This fried rice with leftovers is a nifty clean-out-the-fridge stir-fry that turns leftovers into a quick and easy weeknight dinner made from just leftover rice and meat, seafood, or vegetables along with soy sauce or fish sauce. Beware the optional but addictive jalapeño garlic vinegar.

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Ingredients

Servings

For the quick jalapeño garlic vinegar (optional)

1 Jalapeño sliced, with seeds
1 small garlic clove smashed
2 tablespoons unseasoned rice vinegar
1/4 cup water

For the fried rice

3 cups cooked long-grain rice* at room temperature (see NOTE above)
2 tablespoons fat such as mild vegetable oil, peanut oil, coconut oil, rendered lard, bacon fat, or European-style butter
2 garlic cloves finely chopped
1 to 1 1/2 cups cooked leftovers such as meat, seafood, vegetables, tofu, tempeh, or a combination, cut or broken up into pea-sized pieces
1 to 3 tablespoons light or regular soy sauce or fish sauce plus more for serving, if desired
1 large egg beaten
1 scallion white and green parts, chopped
fine sea salt

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Instructions

Make the quick jalapeño garlic vinegar (optional)

In a small jar, combine all the ingredients, screw on the lid, and shake to combine. Let it sit for 15 minutes. (You can keep the vinegar for up to 2 weeks in the refrigerator.)

Make the fried rice

In a medium bowl, stir the rice to break up any clumps. Set the bowl of rice and all remaining ingredients near the stovetop, as this recipe comes together quickly.
In a large skillet or wok (you want something nonstick, carbon-steel, or cast-iron) over high heat, warm 1 tablespoon fat. When the fat just begins to shimmer, add the garlic and stir-fry until aromatic, 10 to 15 seconds.
Add the leftovers and cook, stirring, until warmed through, 1 to 2 minutes. Add the rice and stir-fry until everything is completely combined and heated through, about 2 minutes more. Slowly dribble 1 tablespoon soy or fish sauce (or a combination) over the rice and toss quickly. Taste and, if desired, add more soy or fish sauce.
Use your spoon to push the rice to the edge of the skillet or wok to create a well in the middle at least 4 inches (10 cm) wide. Add the remaining 1 tablespoon fat to the well and pour in the egg. Quickly stir-fry to scramble the egg and then gently stir to combine the rice with the egg. Add the scallion and stir-fry just until the scallion has softened, about 30 seconds more. Remove from the heat, taste, and, if desired, season with salt, although chances are the fried rice will be plenty salty from the soy or fish sauce.
Transfer the fried rice to a serving plate or shallow bowl. Serve with small bowls of additional soy or fish sauce on the side along with the jalapeño garlic vinegar, if desired.

Notes

The author of this recipe refers to it as “Use-It-Up Fried Rice” in terms of its usefulness in putting leftovers on the table in a novel manner. But you don’t have to have leftovers to make it. Instead, when you warm the fat, first stir-fry any combination of raw meat, seafood, or fresh or frozen veggies until cooked through, adding a few drops of soy or fish sauce, if desired. Then add the garlic and stir-fry for 10 to 15 seconds. Add the rice and continue as directed.
Why not?! Before making the fried rice, fry 2 or 3 slices of chopped bacon over medium-high heat until crisp. Proceed with the recipe, using the rendered fat in the skillet for the stir-fry instead of oil or butter. Keep the bacon in the skillet as you fry the rice or, if you prefer, remove it after it crisps and save it as a garnish.

Nutrition Information

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Serving 1portion Calories 341kcal (17%) Carbohydrates 35g (12%) Protein 20g (40%) Fat 12g (18%) Saturated Fat 3g (15%) Monounsaturated Fat 3g Trans Fat 1g Cholesterol 104mg (35%) Sodium 326mg (14%) Fiber 1g (4%) Sugar 1g (2%)

Nutrition Facts

Serving: 4servings

Amount Per Serving

Calories 341 kcal

% Daily Value*

Serving	1portion
Calories	341kcal	17%
Carbohydrates	35g	12%
Protein	20g	40%
Fat	12g	18%
Saturated Fat	3g	15%
Monounsaturated Fat	3g	15%
Trans Fat	1g	50%
Cholesterol	104mg	35%
Sodium	326mg	14%
Fiber	1g	4%
Sugar	1g	2%