Quick Fried Rice with Leftover Rice

Close up view of fried rice in white pot with brown chopsticks.

Quick Fried Rice with Leftover Rice

Course: Entree

Cuisine: American, Asian

Diet: Vegan, Vegetarian

Prep Time: 5

Cook Time: 10

Total Time: 15

Servings: servings

Calories: 363kcal

Author: Shruthi Baskaran-Makanju

This quick fried rice (with leftover rice) turns day-old rice into the ultimate 15-minute meal! It is packed with flavor, restaurant quality, customizable, and perfect for busy nights.

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Equipment

1 12-inch nonstick or carbon-steel skillet or wok

Ingredients

2 tablespoons avocado oil divided
1 medium jalapeño seeded + finely chopped (optional)
6 oz green cabbage about 3 cups, finely chopped
4 oz cremini mushrooms about 1 cup, chopped
2 cloves garlic minced
1 teaspoon fresh ginger minced (or ginger paste)
4 large eggs whisked (or 1 cup Just Egg for vegan)
3 cups cooked day-old rice see Tips for using fresh rice
1 cup frozen broccoli florets
½ cup frozen peas
3 tablespoons low-sodium soy sauce divided
1 tablespoon toasted sesame oil
½ teaspoon kosher salt
½ teaspoon black pepper
2 green onions sliced (for garnish)

Instructions

Heat a 12-inch nonstick or carbon-steel skillet over medium-high heat for 1 minute. Add 1 tablespoon oil and swirl to coat.
Add jalapeño (if using), cabbage, and mushrooms. Cook, stirring occasionally, until vegetables are softened and mushrooms are golden brown, about 5 minutes. Push vegetables to one side of the pan.
Add remaining 1 tablespoon oil to the empty side, followed by garlic and ginger. Stir until fragrant, about 30 seconds.
Pour whisked eggs into the pan. Stir occasionally until eggs begin to set but are still slightly soft, about 1 minute. Mix eggs into vegetables, breaking them into bite-sized curds.
Increase heat to high. Add rice using a fold-and-press technique: press rice into the pan for 30 seconds, then stir and repeat. This promotes crisping.
Add frozen broccoli and peas. Cook for 2 minutes, stirring occasionally, until heated through.
Drizzle 2 tablespoons soy sauce, sesame oil, salt, and pepper over the rice. Stir to coat evenly. Let rice sit undisturbed for 30–45 seconds to develop crispy bits.
Add remaining 1 tablespoon soy sauce, stir, and cook 1 minute more.
Remove from heat, garnish with green onions, and serve immediately.

Notes

Day-old rice works best because it's dried out. If using fresh rice, spread it on a baking sheet and refrigerate for 30 minutes (or freeze for 20 minutes), stirring once.
A 12-inch or larger skillet ensures rice fries instead of steams. Don't overcrowd.
Press rice against the hot pan for 30 seconds before stirring—this creates the crispy bits.
Add frozen vegetables last to prevent excess moisture.
The two-stage soy sauce addition seasons the rice throughout, then intensifies umami at the end.

Storage: Refrigerate up to 4 days; not recommended for freezing (rice texture suffers).

Reheating: Skillet over medium-high heat with a splash of oil works best; microwave is fine but won't be crispy.

Nutrition