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An easy, adaptable fried rice recipe using cold leftover rice, mixed vegetables, and scrambled eggs for a complete meal, perfect for quick weeknight dinners.

  • Total Time: 20 minutes
  • Yield: 3-4 servings 1x

Ingredients

Scale
  • 2–3 cups cold leftover cooked rice
  • 3 tablespoons oil (a mix of extra virgin olive oil and sesame oil)
  • 2 eggs, beaten
  • 2 garlic cloves, finely chopped
  • 1 carrot, grated
  • 1/2 red bell pepper, finely chopped
  • 6 scallions, finely chopped
  • 1/2 cup frozen peas
  • 1/3 cup soy sauce

Instructions

  1. Prepare 2–3 cups cold leftover cooked rice or spread freshly cooked rice in a thin layer on a baking sheet to cool and dry.
  2. Beat 2 eggs in a bowl.
  3. Finely chop 2 garlic cloves.
  4. Grate 1 carrot.
  5. Finely chop 1/2 red bell pepper and 6 scallions.
  6. Measure 1/2 cup frozen peas and 1/3 cup soy sauce; prepare 3 tablespoons oil (extra virgin olive oil + sesame oil).
  7. Heat a large non-stick skillet over high heat.
  8. Pour about half the oil into the center of the hot skillet.
  9. Add the beaten eggs and scramble quickly until just cooked, then push the eggs to the edges of the pan.
  10. Add the remaining oil to the center of the pan.
  11. Add garlic, grated carrot, bell pepper, and scallions and stir-fry about 2 minutes until fragrant and starting to soften.
  12. Add the chilled rice to the pan and mix well with the vegetables.
  13. Fold the scrambled eggs into the rice and vegetables.
  14. Fry everything together about 3 minutes, stirring occasionally to develop crispy golden bits.
  15. Stir in the frozen peas and pour in the soy sauce.
  16. Cook and stir about 1 minute until everything is hot and evenly combined.
  17. If using pre-cooked shrimp or chicken, toss it in with the peas and soy sauce now to warm through.

Notes

Vegetables such as mushrooms, broccoli florets, or snap peas can be added as substitutions or additions., Diced ham or leftover rotisserie chicken can be added for extra protein., For a vegetarian version, omit eggs and add tofu or edamame., Coconut aminos is a gluten-free substitute for soy sauce., To reheat on stove, warm skillet over medium-high heat with oil or water, stirring rice until hot and crispy bits form., To reheat in microwave, cover loosely; heat in short bursts stirring in between, adding a splash of water to prevent drying., Rice can be frozen up to 2 months; thaw overnight in fridge before reheating., Do not leave cooked rice out more than two hours to ensure food safety.

  • Author: Ashley
  • Prep Time: 10 minutes
  • Cook Time: 10 minutes
  • Category: Main Course

Nutrition

  • Serving Size: 1 serving
  • Calories: Approx. 350 calories per serving
  • Fat: Approx. 10g per serving
  • Carbohydrates: Approx. 45g per serving
  • Protein: Approx. 12g per serving