Quick Fried Rice with Leftover Rice
User Reviews
5.0
132 reviews
Excellent
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Prep Time
5 mins
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Cook Time
5 mins
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Total Time
15 mins
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Servings
4 servings
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Calories
363 kcal
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Course
Main Course
Quick Fried Rice with Leftover Rice
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This quick fried rice (with leftover rice) turns day-old rice into the ultimate 15-minute meal! It is packed with flavor, restaurant quality, customizable, and perfect for busy nights.
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Ingredients
Aromatics
- 2 tablespoons vegetable oil
- 1 teaspoon minced garlic
- 1 teaspoon ginger paste
Base
- 4 large eggs whisked, substitute with 1 cup of Just Egg
- 3 cups cooked day-old rice see post for tips on using fresh rice
- 1 Jalapeno pepper seeds removed, chopped finely (optional)
- 1 cup crimini mushrooms chopped
- 1 cup frozen broccoli
- ½ cup frozen peas
- ¼ head cabbage chopped finely
Seasoning
- 3 tablespoons soy sauce reduced sodium variety
- 1 tablespoon toasted sesame oil
- 1 teaspoon salt
- 1 teaspoon fresh black pepper
- 2 tablespoons green onions chopped, for garnish (optional)
Instructions
- If using fresh rice, spread it onto a rimmed baking sheet and refrigerate for 30 minutes, stirring once, to dry it out.
- Heat a 12-inch nonstick or carbon-steel skillet over medium-high heat for 1 minute. Add 1 tablespoon oil and swirl to coat.
- Add jalapeño, cabbage, and mushrooms; cook, stirring occasionally, until vegetables are softened and mushrooms are golden brown, about 5 minutes. Push vegetables to one side of the pan.
- Add remaining 1 tablespoon oil to the empty side, followed by garlic and ginger. Stir just until fragrant, about 30 seconds.
- Pour whisked eggs into the pan, stirring occasionally until they begin to set but are still slightly soft, about 1 minute. Mix the eggs into the vegetables, breaking them up into bite-sized curds.
- Increase heat to high. Add rice, using a fold-and-press technique: press rice into the pan for 30 seconds, then stir and repeat. This promotes crisping.
- Add frozen broccoli and peas; cook for 2 minutes, stirring occasionally, to prevent excess moisture buildup.
- Drizzle in soy sauce, sesame oil, salt, and black pepper; stir to evenly coat rice. Allow rice to sit undisturbed for 30-45 seconds to develop crispy bits. Stir, add remaining 1 tablespoon soy sauce, and cook 1 minute more.
- Remove from heat, garnish with green onions, and serve immediately.
Notes
- If using freshly cooked rice, spread it on a baking sheet and place it in the freezer for 20 minutes, stirring once. This prevents steaming and results in better texture.
- A 12-inch or larger skillet ensures rice can fry evenly instead of steaming. If using a wok, preheat it well to ensure a proper sear.
- Fresh vegetables go in first to cook down, while frozen vegetables are added last to prevent excess moisture.
- Wet rice results in clumpy, soggy fried rice. If rice starts to stick, add a teaspoon of oil rather than more liquid.
- Adding soy sauce early seasons the rice, while a final splash at the end intensifies umami and prevents over-saturation.
- Cooking eggs separately before adding rice ensures they stay fluffy and distinct rather than disappearing into the dish.
- Use a folding-and-pressing motion. Pressing rice against the pan for 30 seconds at a time before stirring encourages caramelization and crisp texture.
- Boost "restaurant quality" wok hei flavor. If using a wok, preheat until smoking, use high heat, and allow rice to char slightly for smoky depth.
- Finish with a high-heat blast. Let the rice sit undisturbed for the final 30-45 seconds before serving—this creates those coveted crispy bits!
Nutrition Information
Show Details
Calories
363kcal
(18%)
Carbohydrates
44g
(15%)
Protein
13g
(26%)
Fat
15g
(23%)
Saturated Fat
3g
(15%)
Polyunsaturated Fat
6g
Monounsaturated Fat
5g
Trans Fat
0.1g
Cholesterol
164mg
(55%)
Sodium
1420mg
(59%)
Potassium
453mg
(13%)
Fiber
4g
(16%)
Sugar
4g
(8%)
Vitamin A
644IU
(13%)
Vitamin C
53mg
(59%)
Calcium
88mg
(9%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 4servings
Amount Per Serving
Calories 363 kcal
% Daily Value*
| Calories | 363kcal | 18% |
| Carbohydrates | 44g | 15% |
| Protein | 13g | 26% |
| Fat | 15g | 23% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 6g | 35% |
| Monounsaturated Fat | 5g | 25% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 164mg | 55% |
| Sodium | 1420mg | 59% |
| Potassium | 453mg | 10% |
| Fiber | 4g | 16% |
| Sugar | 4g | 8% |
| Vitamin A | 644IU | 13% |
| Vitamin C | 53mg | 59% |
| Calcium | 88mg | 9% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
132 reviews
Excellent
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