Fried Rice With Leftovers
User Reviews
5
8 reviews
Excellent
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Prep Time
10 mins
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Cook Time
10 mins
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Total Time
20 mins
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Servings
4 servings
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Calories
341 kcal
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Course
Side Dish
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Cuisine
Vietnamese
Fried Rice With Leftovers
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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
For the quick jalapeño garlic vinegar (optional)
- 1 jalapeño sliced, with seeds
- 1 small garlic smashed, clove
- 2 tablespoons rice vinegar unseasoned
- 1/4 cup water
For the fried rice
- 3 cups long-grain rice at room temperature (see NOTE above, cooked
- 2 tablespoons fat such as mild vegetable oil, peanut oil, coconut oil, rendered lard, bacon fat, or European-style butter
- 2 garlic finely chopped, cloves
- 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 soy sauce plus more for serving, if desired, light or regular or fish sauce
- 1 large egg beaten
- 1 scallion white and green parts, chopped
- salt fine sea salt
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
Show Details
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%)
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% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5
8 reviews
Excellent
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