Leftover Fried Rice with Veggies and Eggs

Egg fried rice with leftover broccoli, cauliflower, and carrots in a skillet.

Leftover Fried Rice with Veggies and Eggs

A quick, one-pan fried rice made with leftover rice, frozen veggies, and scrambled eggs. Fast, flexible, and full of flavor. Perfect for busy weeknights or “clean out the fridge” nights.

Author: Andi Anne

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Total: 15

Serves: 4

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.

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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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