Description
A quick, savory, and adaptable dish made with leftover rice, eggs, and mixed vegetables, perfect for busy weeknights or meal prep.
Ingredients
- 4 cups leftover cooked rice
- 3 large eggs, whisked
- 3 tablespoons soy sauce
- 2 tablespoons vegetable oil
- 2 cups mixed vegetables (peas, carrots, corn, etc.)
- 2 cloves garlic, minced (optional)
- 1 inch ginger, minced (optional)
- 2 stalks green onions, sliced (optional)
Instructions
- Heat your wok or large skillet over high heat, then add 1 tablespoon of vegetable oil.
- Pour the whisked eggs into the hot pan and scramble quickly until set, then remove them from the pan.
- Add the remaining tablespoon of oil, then toss in the minced garlic and ginger, stirring for 10–20 seconds.
- Add the mixed vegetables and cook until heated through, about 2–3 minutes.
- Break up the cold rice, then add it to the pan and stir-fry, pressing and tossing the grains.
- Drizzle the soy sauce evenly over the rice while tossing until heated through.
- Return the scrambled eggs to the pan, fold them into the rice, and add sliced green onions.
- Finish with a drizzle of sesame oil, then transfer to a serving dish.
Notes
For best results, use day-old rice for firmer grains that won’t get mushy. This recipe is versatile; feel free to adapt with different vegetables or proteins.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stir-frying
- Cuisine: Asian