Leftover Vegetable Fried Rice
The dish that exists to clear the fridge. Yesterday's rice, today's odds and ends.
Recipe Author
Riff Kitchen@riffkitchen
Leftover Vegetable Fried Rice
The dish that exists to clear the fridge. Yesterday's rice, today's odds and ends.
By Riff KitchenOn Riff.kitchen, recipes start from what is already in your fridge. Add what you have, and it plans around whatever goes off first.
- 10 prep · 10 cook
- 20 min
- servings
- 4
- effort
- Easy
Classic's note
Day-old cold rice is not a compromise here, it is the requirement. Fresh rice is too moist and turns to mush in the pan.
Method
6 steps · tap one to tick it off
Tips
Fry in two batches in a small pan. A full batch of rice in a home-sized pan steams instead of frying. Split it and keep each layer thin against the pan.
Thaw the peas first. Peas straight from the freezer cool the pan and release water. Rinse them in warm water and drain well.
Dry fresh rice on a tray if needed. No leftover rice? Spread freshly cooked rice on a tray and chill it uncovered for an hour so the surface dries.
Swaps
No Frozen Peas? Diced bell pepper, corn or edamame; any quick-cooking vegetable cut small.
No Soy Sauce? Tamari, the same amount, or coconut aminos with an extra pinch of salt.
No Sesame Oil? Leave it out, or finish with toasted sesame seeds.
Storage
Fridge: 3 to 4 days in a sealed container. Cool it quickly, spread out on a tray, and get it into the fridge within two hours.
Freezer: 2 to 3 months for best quality. Freeze it the day it is made; the rice and egg come back softer.
Reheat: In a hot skillet with a splash of oil, stirring, until steaming hot (75°C in the center).
Fridge and reheating follow Illinois Extension; freezer times are for quality and follow the University of Nebraska-Lincoln, as on what freezes and what does not.
Made it?
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Ask the chef
Swap something, change the servings, or ask why a step works
Riff Assistant
Ready to Remix
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Classic's note
Day-old cold rice is not a compromise here, it is the requirement. Fresh rice is too moist and turns to mush in the pan.
Instructions
Follow the steps to perfection.
Tips
Fry in two batches in a small pan. A full batch of rice in a home-sized pan steams instead of frying. Split it and keep each layer thin against the pan.
Thaw the peas first. Peas straight from the freezer cool the pan and release water. Rinse them in warm water and drain well.
Dry fresh rice on a tray if needed. No leftover rice? Spread freshly cooked rice on a tray and chill it uncovered for an hour so the surface dries.
Swaps
No Frozen Peas? Diced bell pepper, corn or edamame; any quick-cooking vegetable cut small.
No Soy Sauce? Tamari, the same amount, or coconut aminos with an extra pinch of salt.
No Sesame Oil? Leave it out, or finish with toasted sesame seeds.
Storage
Fridge: 3 to 4 days in a sealed container. Cool it quickly, spread out on a tray, and get it into the fridge within two hours.
Freezer: 2 to 3 months for best quality. Freeze it the day it is made; the rice and egg come back softer.
Reheat: In a hot skillet with a splash of oil, stirring, until steaming hot (75°C in the center).
Fridge and reheating follow Illinois Extension; freezer times are for quality and follow the University of Nebraska-Lincoln, as on what freezes and what does not.
Made it?
Tap a star to rate it.
Community Reviews 0
No reviews yet. Be the first to try this!
Riff Assistant
Ready to Remix