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5.0 from 132 votes

Quick Fried Rice with Leftover Rice

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.

Prep Time
5 mins
Cook Time
5 mins
Total Time
15 mins
Servings: 4 servings
Calories: 363 kcal
Course: Main Course
Cuisine: Asian , American

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

    Cup of Yum
  1. If using fresh rice, spread it onto a rimmed baking sheet and refrigerate for 30 minutes, stirring once, to dry it out.
  2. Heat a 12-inch nonstick or carbon-steel skillet over medium-high heat for 1 minute. Add 1 tablespoon oil and swirl to coat.
  3. 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.
  4. Add remaining 1 tablespoon oil to the empty side, followed by garlic and ginger. Stir just until fragrant, about 30 seconds.
  5. 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.
  6. 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.
  7. Add frozen broccoli and peas; cook for 2 minutes, stirring occasionally, to prevent excess moisture buildup.
  8. 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.
  9. 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

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

% 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.