This Quick Fried Rice Recipe Uses Takeout Leftovers (2024)

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Beans, Peas or Rice Sides

Jessica Harlan

Freelance food writer, trained chef, and kitchen equipment expert Jessica Harlan has written eight cookbooks on topics such as quinoa and ramen.

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Updated on 12/19/22

Tested by

Carrie Parente

Tested byCarrie Parente

Carrie is a freelance food stylist and culinary producer who loves having a table full of guests.

Learn about The Spruce Eats'Editorial Process

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Prep: 5 mins

Cook: 12 mins

Total: 17 mins

Servings: 4 servings

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This fried rice recipe is made from leftovers—you know, that surplus of rice that always seems to remain from the batch you made for dinner, or the extra carton that came with your Chinese takeout. It's a great recipe to have in your arsenal for just this purpose, and it reheats really well, too.

You could make fried rice from freshly cooked rice, but it's not likely going to have the right texture because it will be too moist. Leftover rice is ideal because it's drier and therefore, cooks great right in your skillet along with the other ingredients. Any moisture you need at all comes from the bit of oil and the veggies.

This Quick Fried Rice Recipe Uses Takeout Leftovers (2)

What You'll Need To Make This Fried Rice Recipe

A Great Non-Stick Skillet

A Sharp Paring Knife

A Silicone Spatula

"Looking for a fun way to use up that leftover rice? This is a quick and easy way to add pizazz. It's fast, easy, tastes great, and uses minimal dishes." —Carrie Parente

This Quick Fried Rice Recipe Uses Takeout Leftovers (6)

A Note From Our Recipe Tester

Ingredients

1 tablespoon canola oil, or more as needed
1 (16-ounce) package frozen Asian stir-fry vegetables
2 to 3 cups cooked rice (white or brown)
2 large eggs
1/4 cup low-sodium soy sauce, or to taste
See Also
What Gives Fried Rice its Flavor?- San-J
Chopped fresh cilantro, garnish
Chopped scallions, garnish
Chopped peanuts, garnish
Sesame seeds, garnish

Steps to Make It

Gather the ingredients.
Heat canola oil in a large nonstick skilletover medium heat, tilting the pan to coat completely.
When the oil is hot, add the frozen vegetables and cook, stirring occasionally, for about 5 minutes, until they're crisp-tender.
Add the rice and stir to combine, cooking for another 2 to 3 minutes.
Push all of the vegetables and rice to the outside of the pan, leaving a clear space in the middle of the pan. If the pan seems dry, add a tiny drizzle of canola oil to prevent the eggs from sticking.
Break the two eggs into the center and immediately begin stirring them with a wooden spoon or silicone spatula until they start to solidify.
Gradually stir the vegetables back into the middle of the pan, distributing the eggs throughout the vegetables and rice. The eggs should be in small shreds, evenly dispersed throughout the vegetables and rice.
When the eggs are cooked and no runny bits remain, drizzle the mixture with soy sauce to taste.
Serve hot, sprinkled with garnishes of cilantro, scallions, peanuts or sesame seeds, if desired. Enjoy!

Is It Safe to Eat Leftover Rice—Fried or Otherwise?

Yes, provided it has been stored and reheated properly. Any leftover rice that you use for this recipe should be refrigerated within a couple of hours of cooking it. Additionally, as long as the fried rice is cooked at high heat on the skillet, there should be little concern.

The rice should be good for up to 5 days. If it looks moldy, smells off, or otherwise doesn't seem fresh, pitch it.

Tips

Keep a bag of frozen stir-fry vegetables in your freezer, and you'll be able to turn that leftover rice into a nourishing dinner in less than 15 minutes.

Recipe Variations

Plain, white, or brown rice works well, as does a mildly flavored pilaf or an Asian-style recipe such as edamame rice.
Get creative with the fresh or frozen vegetables you use, or include cubed tofu, leftover cooked chicken or steak, or sauté a handful of frozen shrimp.
This recipe also works well with leftover, already cooked vegetables, such as those that come with Chinese takeout.

Helpful Links

How to Freeze Eggs for Cooking
Cook Brown Rice Perfectly Every Time
How to Steam Rice on the Stovetop
Blanch Vegetables Before Freezing

5 Strategies to Use Up Leftovers So They're Not Boring

Beans, Peas or Rice Sides
Side Dishes

Nutrition Facts (per serving)
355	Calories
11g	Fat
52g	Carbs
13g	Protein

Show Full Nutrition Label

Nutrition Facts
Servings: 4
Amount per serving
Calories	355
% Daily Value*
Total Fat 11g	14%
Saturated Fat 2g	9%
Cholesterol 93mg	31%
Sodium 670mg	29%
Total Carbohydrate 52g	19%
Dietary Fiber 7g	24%
Total Sugars 4g
Protein 13g
Vitamin C 5mg	26%
Calcium 107mg	8%
Iron 4mg	21%
Potassium 395mg	8%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Recipe Tags:

Rice
fried rice
dinner
asian

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