Leftovers Fried Rice

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5 minute fried rice with vegetable and chicken leftovers.

Course Side dishes

Cuisine Asian

Prep Time 5

Cook Time 5

Total Time 10

Servings

Calories 365

Author Janette

Ingredients

3 cups (240 grams) leftover cooked rice see note
4 tablespoons oil of your choice
2 large eggs beaten
1 yellow onion chopped small
3 tablespoons low sodium soy sauce
1 teaspoon toasted sesame oil
2 tablespoons vegetable or chicken stock
Leftover veggies green beans, carrots, peas * see note
Leftover chicken beef or pork/ham or seafood, cut into bite-size pieces
Green onions/scallions chopped for garnish

Instructions

To a large frying pan (wok, or enameled/non-stick cast iron pan) over medium heat add the 2 tablespoons of oil. When hot add the eggs and stir quickly to scramble, do not brown. Remove to a bowl immediately. Wipe out the pan.
Add more oil to the pan over medium-high heat. When hot, add the onion and cook, stirring often until just starting to soften. Add the rice to the pan in a single layer and allow to fry for a minute, stirring a couple of times. Combine the soy sauce, sesame oil and stock/broth. Drizzle all over the rice and stir quickly so each grain absorbs the flavors. Stir in the leftover vegetables, protein and scrambled egg.
Serve immediately garnished with green onions/scallions.

Video

Notes

* Dry the rice out by spreading onto a baking sheet/tray and refrigerate uncovered overnight to dry out. Right before cooking, lightly coat your hands in oil and separate the grains. This is not mandatory, but ensures the rice fries better to remove moisture.

* The amount to add is up to you depending on how loaded you like your fried rice.

Nutrition