Leftover Fried Rice, Veggies and Eggs
A quick and easy dish made with leftover fried rice, mixed veggies, and scrambled eggs, perfect for using up leftovers.
Equipment
- large skillet
Ingredients
Rice and Veggies
- 3 cups leftover cooked rice or 2 small pouches of microwave rice, cold rice fries best
- 2 tablespoon oil vegetable, canola, or sesame
- 3 large eggs lightly beaten
- 2 cups frozen mixed veggies peas, carrots, corn, green beans
- 3 tablespoon soy sauce adjust to taste
- 2 green onions sliced, optional
- salt and pepper to taste
Instructions
Cooking Steps
- Heat 1 tablespoon oil in a large skillet. Add 3 beaten eggs and scramble until cooked. Transfer to a plate.
- Add 1 tablespoon oil and 2 cups frozen veggies to the skillet. Cook 3-4 minutes.
- Stir in 3 cups leftover rice. Break up clumps and stir-fry for 3-4 minutes.
- Return eggs to pan. Add 3 tablespoon soy sauce and stir to combine.
- Season with salt, pepper, and top with 2 sliced green onions if using. Serve warm.
Notes
Cold, day-old rice fries best and prevents sogginess. Use sesame oil for a nutty flavor boost. Add leftover chicken, shrimp, or ham to make it a full meal. Store in the fridge for up to 3 days and reheat with a splash of soy sauce.
Nutrition
Serving: 1servingCalories: 684kcalCarbohydrates: 125gProtein: 19gFat: 12gSaturated Fat: 2gPolyunsaturated Fat: 3gMonounsaturated Fat: 6gTrans Fat: 0.04gCholesterol: 123mgSodium: 852mgPotassium: 443mgFiber: 6gSugar: 1gVitamin A: 4859IUVitamin C: 11mgCalcium: 87mgIron: 3mg
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