versatile leftover fried rice
This is the rice that I make most often when the craving for fried rice hits. I save leftover meats to use in this versatile dish, and will use whatever vegetables are in the house, making each rice dish unique. Shrimp and lobster are also great in this dish. Leftover jasmine rice is perfect, but if you don't have any leftover rice, it will also work with freshly made rice. Allow the rice to cool. Once cool, place it in the fridge for a few hours if possible. The colder the rice, the better it tastes.
prep time
20 Min
cook time
40 Min
method
Stove Top
yield
4 serving(s)
Ingredients
- RICE
- 2 cups jasmine rice
- 3 cups cold water
- 1/2 teaspoon sea salt
- EGGS
- 2 large eggs
- 1/4 teaspoon sea salt
- 1/2 teaspoon black pepper, freshly ground
- 1 tablespoon sesame oil
- 1 1/2 tablespoons oil, vegetable, sunflower or potato - for frying
- VEGETABLES
- 1 cup green cabbage, thinly sliced then coarsely chopped
- 1 small carrot, thinly sliced then coarsely chopped
- 1/2 small sweet onion, coarsely chopped
- 1/2 cup young peas, frozen
- 2 cloves garlic, finely minced
- 2 teaspoons ginger, finely minced
- 3 green onions, thinly sliced
- LEFTOVER FROZEN MEAT - UNTHAWED
- 2 chicken thighs, boneless, skinless, coarsley chopped
- 1 cup shredded pork tenderloin
- 1 cup pork chops, diced
- 1/2 cup shrimp, coarsley chopped (optional)
- FLAVORING SAUCE
- 1/4 cup dark soy sauce
- 1/4 cup oyster sauce
- 1 1/2 tablespoons mirin
- 1 1/2 - 2 tablespoons honey
- 1 tablespoon hot water
- 1 teaspoon sesame oil
- GARNISH
- Sriracha sauce, drizzle
How To Make versatile leftover fried rice
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Step 1Rice Place 3 cups of water and salt into a large pot. Cover and heat on high until it boils. Once the water is boiling, add the 2 cups of rice and stir, allowing the mixture to return to a boil, then cover and place on the lowest heat.
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Step 2Allow the rice to cook untouched for 15 - 20 minutes. At the 15-minute mark, check to make sure it is cooked and all liquid has evaporated. Once ready, remove the pot from the heat, fluff the rice with a fork, then cover and set aside until cooled. Once cool, place in the fridge until needed.
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Step 3Eggs In a small bowl, add the eggs, sesame oil, salt, and pepper, and blend well. Heat a pan over high heat, add the vegetable oil, then gently scramble the eggs. Remove from heat and break apart into clumps; set aside until needed.
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Step 4Vegetables Place a clean pan on high heat and add 1 - 2 tablespoons of vegetable oil. Once hot, add the cabbage, carrots, onions, and peas. Cook for 5 - 7 minutes until vegetables start to get tender. Remove the vegetables from the pan and set aside until needed.
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Step 5Clean the pan and add 1 tablespoon of vegetable oil. Once ready, add garlic, ginger, and green onions. Stir constantly until fragrant (about 2 - 3 minutes). Now, slowly add the rice. Stir to mix gently. Make sure to get all the garlic, ginger, and onions mixed in. Next, lower the heat to medium and stir and mix the rice for 3 - 5 minutes until hot.
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Step 6Now mix in the reserved vegetables, mixing well. Then the reserved meat. Allow the rice to heat up again, about 3 - 5 minutes more.
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Step 7Sauce In a small bowl, add all the flavouring sauce ingredients and mix well. The last step is to add the sauce to the rice dish. Make sure to mix well to coat all the rice in the sauce. Now add the scrambled eggs and heat, stirring constantly for about 3 minutes. You are now ready to serve. Garnish with a few drizzles of Sriracha sauce for a nice little pop of heat.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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