Leftover rice is one of those ingredients that can feel like either a problem or an opportunity. I vote for opportunity. Cold cooked rice is actually ideal for fried rice because it has had time to dry out, which helps the grains stay separate when they hit the hot skillet.
This is also a great clean-out-the-fridge meal. You can use fresh or frozen vegetables, add leftover chicken, pork, or shrimp, or keep it simple with eggs and vegetables. Once your ingredients are prepped, the actual cooking goes quickly.
The biggest trick is to have everything ready before you turn on the stove. Fried rice cooks best over fairly high heat, so you won’t have much time to chop vegetables or measure sauces once you get started.
Easy vegetable fried rice
Prep time: 10 minutes
Cook time: 10 minutes
Total time: 20 minutes
Servings: 4
Ingredients
- 2 tablespoons vegetable, canola, peanut, or avocado oil, divided
- 4 large eggs, lightly beaten
- 1 cup sliced cremini mushrooms
- 1 cup finely chopped cabbage
- 1 jalapeño pepper, seeded and finely chopped, optional
- 1 teaspoon minced garlic
- 1 teaspoon grated fresh ginger
- 3 cups cold cooked long-grain rice
- 1/2 cup frozen peas
- 1 cup small frozen broccoli florets
- 3 tablespoons soy sauce (or a soy sauce substitute), divided
- 1 teaspoon toasted sesame oil
- 1/4 teaspoon ground black pepper
- 2 green onions, thinly sliced
Instructions
- Cook the eggs. Heat 1 tablespoon of oil in a large skillet or wok over medium-high heat. Add the beaten eggs and cook, stirring, just until softly scrambled. Transfer the eggs to a plate.
- Cook the fresh vegetables. Add the remaining tablespoon of oil to the skillet. Add the mushrooms, cabbage, and jalapeño. Cook over medium-high to high heat for 3 to 5 minutes, stirring frequently, until the vegetables begin to soften and brown.
- Add the aromatics. Stir in the garlic and ginger and cook for about 30 seconds, just until fragrant.
- Fry the rice. Add the cold rice and break up any clumps with a spatula. Spread it across the hot skillet and cook for 2 to 3 minutes, tossing occasionally.
- Add the remaining vegetables. Stir in the frozen peas and broccoli. Cook for another 2 to 3 minutes, or until the vegetables are hot and the broccoli is tender.
- Season the fried rice. Return the eggs to the skillet. Add 2 tablespoons of soy sauce, the toasted sesame oil, and black pepper. Toss everything together until evenly combined and heated through.
- Finish and serve. Taste and add some or all of the remaining tablespoon of soy sauce as needed. Sprinkle with green onions and serve immediately.
Cold rice works best
Freshly cooked rice contains a lot of moisture and tends to clump. Refrigerating cooked rice dries the surface of the grains, making it easier to fry them without ending up with a soft, sticky pile of rice.
Can I use freshly cooked rice?
You can, but freshly cooked, steaming-hot rice isn’t ideal. The extra moisture can make fried rice soft and sticky. If you don’t have leftover rice, cook the rice ahead of time and spread it in a thin layer so it cools quickly. Refrigerate it until cold before frying.
Long-grain white rice and jasmine rice are both good choices, but you aren’t limited to them. Basmati works, too. Even medium- or short-grain rice can be used if that’s what you have. The finished fried rice will simply have a somewhat stickier texture.
What vegetables are good in fried rice?
One reason I like fried rice is that the vegetable list is extremely flexible. You don’t need to use all the vegetables in this recipe, and it’s a good way to use small amounts of produce you already have.
Good options include:
- Carrots
- Peas
- Corn
- Broccoli
- Cabbage
- Mushrooms
- Bell peppers
- Snow peas
- Green beans
- Zucchini
- Baby corn
- Green onions
Cut fresh vegetables fairly small so they cook quickly. Add vegetables that need more cooking time first and quick-cooking or frozen vegetables later.
Can I use frozen vegetables?
Absolutely. Frozen peas, carrots, corn, and small broccoli florets are particularly convenient for fried rice.
You usually don’t need to thaw them first. Add them directly to the hot skillet toward the end of cooking and give them enough time to heat through. Avoid adding a large quantity at once, since frozen vegetables can cool the skillet and release water.
Add a protein
Fried rice is an easy way to turn leftover proteins into another meal.
Chicken. Chop leftover cooked chicken into bite-sized pieces and add it toward the end of cooking.
Pork. Dice leftover pork chops or pork tenderloin and stir the meat in with the rice. Pulled pork can work, too, although strongly sauced pork will change the flavor of the fried rice.
Shrimp. Cook raw shrimp first, remove them from the skillet, and return them near the end so they don’t overcook.
Beef. Thinly sliced leftover steak works well. Add it near the end just long enough to warm it.
Tofu. Brown cubes of firm or extra-firm tofu before cooking the vegetables, then add them back at the end.
Tips for better fried rice
Start with cold rice. Cold, relatively dry rice separates and fries much better than steaming-hot rice. Soggy fried rice can result from warm, freshly cooked rice (or watery vegetables or too much sauce).
Use a large pan. The rice needs contact with the hot cooking surface. A crowded skillet traps steam and can make the rice soggy.
Get the pan hot. Higher heat encourages browning and helps moisture evaporate quickly.
Prep first. Chop the vegetables, beat the eggs, and measure the seasonings before you start cooking.
Don’t overdo the soy sauce. Too much liquid can make the rice wet and overly salty. Start with less and add more after tasting.
Use toasted sesame oil for flavor. Toasted sesame oil has a strong, nutty flavor and works best as a seasoning rather than as the primary cooking oil. Use a neutral, higher-heat oil for frying.
Cook in batches if necessary. If you’re doubling the recipe, two batches will usually give you better results than cramming everything into one skillet.
Fried rice recipes to try now
How to store leftover fried rice safely
Cooked rice should be cooled and refrigerated promptly. Don’t leave cooked rice sitting at room temperature for more than 2 hours.
Store fried rice in an airtight container in the refrigerator and use it within 3 to 4 days. Reheat leftovers until they’re steaming hot throughout. If you’re not going to use leftover rice within a few days, freeze it instead.
Can you freeze cooked rice?
Yes. Freezing is a good option if you have more leftover rice than you can use within a few days.
Cool the rice promptly, portion it into freezer-safe containers or bags, and freeze it. Spreading the rice out before freezing can also help prevent large clumps, making it easier to portion and reheat later.
BlogChef takeaway
Good fried rice doesn’t require a long ingredient list or special equipment. Start with cold cooked rice, use a hot skillet, cook your ingredients in the right order, and keep added liquid to a minimum.
From there, treat the recipe as a template. Change the vegetables, add whatever cooked protein you have available, and adjust the seasonings to suit what you’re serving. That’s what makes fried rice such a useful leftover-rice dinner.
