This easy leftover fried rice is the ultimate 15-minute dinner. Made with day-old rice, frozen veggies, eggs, and soy sauce, it's the kind of recipe that saves you when you're tired, hungry, and don't want to overthink dinner. Everything comes together in one pan for a fast, budget-friendly meal that tastes even better than takeout. 👇👇
Note From Andi:
This fried rice is my go-to when I have leftover rice sitting in the fridge and no idea what to make for dinner. It's quick, flexible, and always hits the spot. The secret? Cold rice. It fries up beautifully without getting mushy and gives that perfect restaurant-style texture.
I love how easy it is to toss in whatever I've got - leftover chicken, ham, bag of frozen veggies, even a handful of spinach or green onions. It's one of those "clean out the fridge" recipes that makes dinner feel effortless but still really satisfying.
Why You'll Love This Recipe
- Simple, satisfying, and endlessly flexible - this is real-life weeknight cooking at its best.
- Ready in 15 minutes: Quick, easy, and faster than takeout.
- Budget-friendly: Uses leftovers and freezer staples.
- Family-approved: Mild flavors everyone loves.
- One pan = no mess: Cook, serve, and clean up in minutes.
- Customizable: Add chicken, shrimp, or whatever's in your fridge.
Recipe Ingredients 👇👇
- 3 cups leftover cooked rice - or 2 small pouches of microwave rice - cold rice fries best and gives the right texture.
- 2 Tbsp oil (vegetable, canola, or sesame) - sesame adds more flavor
- 3 large eggs - lightly beaten
- 2 cups frozen mixed veggies (peas, carrots, corn, green beans) - no need to thaw first.
- 3 Tbsp soy sauce - adjust to taste.
- 2 green onions - sliced (optional)
- Salt and pepper - to taste.
Step-By-Step Instructions 👇👇
STEP 1: Scramble the Eggs
Heat 1 Tbsp oil in a large skillet or wok over medium heat. Add 3 beaten eggs and scramble until just cooked. Transfer to a plate and set aside.
STEP 2: Cook the Veggies
Add the remaining 1 Tbsp oil to the skillet. Stir in 2 cups frozen mixed veggies and cook for 3-4 minutes until heated through.
STEP 3: Add the Rice
Add 3 cups leftover rice (or 2 microwave pouches). Break up any clumps and stir-fry for 3-4 minutes until hot and slightly crispy.
STEP 4: Add Eggs and Sauce
Return the scrambled eggs to the pan. Stir in 3 Tbsp soy sauce, tossing everything to coat evenly. Season with salt and pepper to taste.
STEP 5: Finish and Serve
Top with sliced green onions (optional) and serve immediately.
Recipe Tips
- Cold rice = perfect texture. Warm or freshly cooked rice can get sticky.
- Use a large skillet or wok so the rice can fry, not steam.
- Add protein: shredded chicken, ham, or shrimp all work great.
- Taste before salting: soy sauce adds plenty of saltiness.
- Finish with sesame oil: adds rich, nutty flavor right at the end.
Ingredient Add-Ons
- 1 cup leftover chicken, shrimp, or ham - for extra protein.
- 1 tsp sesame oil - drizzle at the end for depth.
- ½ tsp garlic powder or ground ginger - adds warmth and flavor.
- 1 Tbsp oyster sauce or hoisin - optional but delicious.
What To Serve With
- Egg Rolls or Dumplings: Great for an easy takeout-style meal at home.
- Cucumber Salad: Adds crunch and freshness.
- Miso Soup or Spring Rolls: Rounds out the meal perfectly.
- Sweet Chili Chicken or Sticky Shrimp: Turns this into a complete dinner.
How To Store Leftovers
- Fridge: Store leftovers up to 3 days.
- Reheat: Warm in a skillet with a splash of soy sauce or water.
- Freeze: Best enjoyed fresh - rice and eggs change texture when frozen.
Make It a Dinner Rhythm Meal Plan
f you're following my Dinner Rhythm Blueprint, this fried rice is a perfect Grace Night Meal - quick, flexible, and made from whatever's in your fridge.
- Option 1: Serve fresh with dumplings or salad.
- Option 2: Add shredded rotisserie chicken for a hearty one-pan dinner.
- Option 3: Use the leftover rice base to make a totally new stir fry later in the week.
Simple, fast, and adaptable - that's Dinner Rhythm in action.
FAQs
You can, but it won't fry as well. Cold, day-old rice works best for that restaurant-style texture.
Yes, both work - just expect a slightly nuttier flavor and chewier texture.
Absolutely! Skip the eggs and add tofu or edamame for plant-based protein.
Not required, but a drizzle at the end really boosts flavor.
Yes, just use a larger skillet or cook in two batches so the rice can crisp properly.
Leftover Fried Rice with Veggies and Eggs
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Ingredients
- 3 cups leftover cooked rice - or 2 small pouches of microwave rice - cold rice fries best and gives the right texture
- 2 Tbsp oil - vegetable, canola, or sesame
- 3 large eggs - lightly beaten
- 2 cups frozen mixed veggies - peas, carrots, corn, green beans
- 3 Tbsp soy sauce - adjust to taste
- 2 green onions - sliced, optional
- Salt and pepper - to taste
Instructions
- Heat 1 Tbsp oil in a large skillet. Add 3 beaten eggs and scramble until cooked. Transfer to a plate.
- Add 1 Tbsp oil and 2 cups frozen veggies to the skillet. Cook 3-4 minutes.
- Stir in 3 cups leftover rice (or 2 microwave pouches, about 490g). Break up clumps and stir-fry 3-4 minutes.
- Return eggs to pan. Add 3 Tbsp soy sauce and stir to combine.
- Season with salt, pepper, and top with 2 sliced green onions if using. Serve warm.
Notes
- Cold, day-old rice fries best and prevents sogginess.
- Use sesame oil for a nutty flavor boost.
- Add leftover chicken, shrimp, or ham to make it a full meal.
- Store in the fridge for up to 3 days and reheat with a splash of soy sauce.
Nutrition
Nutrition info is auto-calculated and meant to be an approximation only.
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