This is a delicious way to use leftover rice. In fact, leftover rice works best since its excess moisture has evaporated, making it easier to fry and brown. This versatile dish is perfect for a quick weeknight dinner or as a side dish for your favorite Asian-inspired meal.

Source: Joy of Cooking (2019), p. 332

Ingredients

  • 3 to 4 cups cold cooked rice
  • 4 eggs
  • 1/2 tsp salt
  • 1 tbsp vegetable oil
  • 2 tbsp vegetable oil
  • 1-inch piece ginger, peeled and minced
  • 2 cloves garlic, minced
  • 1 carrot, finely diced
  • 1/2 cup frozen green peas
  • 3 green onions, thinly sliced
  • 2 tbsp soy sauce, or to taste
  • 1 tsp toasted sesame oil, or to taste

Directions

  1. In a bowl, whisk together the eggs and salt.
  2. Heat a large nonstick skillet or wok over medium heat until hot. Pour in (1 tbsp) vegetable oil, tilting the skillet to coat.
  3. Add the eggs all at once. As the eggs set, push the edges toward the center and tilt the skillet to redistribute uncooked egg. When completely set, break the egg into clumps and transfer to a bowl.
  4. Pour (2 tbsp) vegetable oil into the skillet and heat over medium-high heat. Add the ginger and garlic, cook until fragrant, about 1 minute.
  5. Add the carrot and peas, cook until peas are thawed and carrots are just tender, about 3 minutes.
  6. Add the cold cooked rice, cook until warmed through, about 3 minutes.
  7. Stir in the cooked eggs, green onions, soy sauce, and toasted sesame oil.
  8. Serve hot as a main dish or as a side.

Optional Additions

Add any of the following at the same time as the carrot and peas:

  • 1/2 cup finely shredded green or red cabbage
  • 1/2 cup leftover cooked vegetables (broccoli, green beans, squash, corn), diced
  • 1/2 cup thawed frozen vegetables, such as corn or green beans
  • 1/2 cup diced Chinese sausage or smoked ham
  • 1 cup chopped cooked protein (chicken, pork, fish, or medium shrimp)
  • 1/4 cup chopped peanuts or cashews or 1 tbsp toasted sesame seeds

Recipe Tips

  • For best results with freshly cooked rice, spread the grains out on a baking sheet and let stand for 10 minutes, or until the rice stops steaming.
  • Day-old refrigerated rice works best for this recipe.
  • Feel free to customize with your favorite protein and vegetables.