Description
A quick and satisfying skillet meal perfect for using leftover rice and fridge staples.
Ingredients
- 2 cups cooked leftover rice (preferably day-old; cold rice works best)
- 2 eggs
- 1 cup mixed vegetables (peas, carrots, diced bell peppers — frozen is fine)
- 3 tablespoons soy sauce (adjust to taste; low-sodium works too)
- 2 tablespoons vegetable oil
- 1 green onion, chopped (white and green parts separated if desired)
Instructions
- Warm 2 tablespoons vegetable oil in a large skillet or wok over medium-high heat until shimmering.
- Add the mixed vegetables and cook, stirring, for 2–3 minutes until they’re tender-crisp.
- Create a clear space in the pan, crack the eggs into the center, and scramble them quickly until fully cooked. Break them into bite-sized pieces.
- Stir the rice into the pan, breaking up any clumps. Pour 3 tablespoons soy sauce over the rice and toss to coat everything evenly.
- Mix in the chopped green onion, continue stir-frying for 1–2 minutes until the rice is hot and slightly toasted.
- Adjust seasoning with extra soy sauce or a pinch of salt/pepper if needed. Serve hot.
Notes
Best served warm with a splash of sesame oil for added flavor. Store leftovers in an airtight container for up to 3-4 days.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Stir-frying
- Cuisine: Asian