Quick Fried Rice with Leftover Rice
User Reviews
5
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Prep Time
5 mins
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Cook Time
10 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
Description
This fried rice recipe relies on pre-cooked rice that is dried out beforehand to avoid clumping. Vegetables including cremini mushrooms, frozen broccoli and peas, and finely chopped cabbage are cooked first to soften and brown the mushrooms. Garlic and ginger add aromatic flavor when briefly cooked.
Beaten eggs are cooked into soft curds in the pan before mixing with the vegetables. The rice is then added and a fold-and-press technique encourages caramelization and slight crisping, which produces a contrast in texture. Soy sauce, sesame oil, salt, and pepper season the dish with umami and toasty notes, finishing with chopped green onions if desired.
This dish works well as a quick meal or a way to use leftover rice and vegetables efficiently. Cooking at high heat and allowing rice to brown yields a desirable texture with crisp edges and tender centers.
Using a larger pan or wok and preheating properly prevents steaming and helps produce the characteristic flavor and texture.
Ingredients
Aromatics
- 2 tablespoons vegetable oil
- 1 teaspoon garlic minced
- 1 teaspoon ginger paste
Base
- 4 egg whisked, substitute with 1 cup of Just Egg, large
- 3 cups rice see post for tips on using fresh rice, cooked, day-old
- 1 jalapeno pepper seeds removed, chopped finely (optional)
- 1 cup cremini mushroom chopped
- 1 cup broccoli frozen
- ½ cup peas frozen
- ¼ head cabbage chopped finely
Seasoning
- 3 tablespoons soy sauce reduced sodium variety
- 1 tablespoon sesame oil toasted
- 1 teaspoon salt
- 1 teaspoon black pepper fresh
- 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
- For best texture, chill freshly cooked rice spread on a baking sheet for 20-30 minutes before frying.
- Use a 12-inch or larger pan to ensure even cooking and prevent steaming.
- Add frozen vegetables towards the end to avoid excess moisture.
- Add oil to loosen rice if it begins to stick, rather than adding water.
- Cook eggs separately in the pan before adding rice to keep them fluffy.
- Press the rice against the pan surface for 30 seconds at a time to encourage browning and crispiness.
- For more depth of flavor, preheat wok until smoking and cook over high heat.
- Let the rice rest undisturbed for 30-45 seconds at the end to create crispy bits.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
5
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