Fried Rice

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Another great recipe for leftover rice is Fried Rice. Using cold precooked rice works best and keeps the fried rice from getting mushy. This is a basic recipe, you can add garlic and onions to the vegetables if you like. Or you can make it a meal by adding chicken, pork, or shrimp.

Fried rice is a perfect dish when you need to clean out the fridge, so many leftovers can be thrown into it.

If you like you can cook the eggs first, chop them into large pieces, and set aside before cooking the vegetables. Add them in when you add your choice of meat.

If you want to make this ahead of time, Fried rice can be frozen for up to two months in an air-tight container. It can be warmed up in the microwave, you want to make sure to use a lid or cover. Or you can reheat it in a skillet or wok on the stovetop, stirring until warm.

Leftover Fried Rice

Course: Main Course, Side Dish
Servings: 6
Calories: 520kcal


  • 2 Tbs Sesame oil
  • 1 12 oz package frozen peas and carrots - thawed (or any mixed vegetables)
  • 4 cups precooked cold rice
  • 2 eggs, beaten
  • 3-4 Tbs soy sauce more or less to taste
  • 1 tsp 5 spice powder


  • In a wok or frying pan on medium heat, add the vegetables to the sesame oil, and cook for 1-2 minutes until tender. Move the vegetable mixture to one side of the pan and add the egg to the other side. Scramble the eggs, once cooked stir them into the vegetable mixture.
  • Add the rice to the veggie mixture. At this point, if you like you can add cooked chicken, pork, or shrimp to the mixture.
  • Add the soy sauce and 5 spice powder. You can also add more sesame oil for flavor. Stir and cook until rice is heated through and everything is combined.


Serving: 1g | Calories: 520kcal | Carbohydrates: 100g | Protein: 12g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Trans Fat: 0.01g | Cholesterol: 55mg | Sodium: 530mg | Potassium: 191mg | Fiber: 2g | Sugar: 0.4g | Vitamin A: 97IU | Vitamin C: 0.2mg | Calcium: 49mg | Iron: 2mg
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