This fried rice with leftovers is a nifty clean-out-the-fridge stir-fry that turns leftovers into a quick and easy weeknight dinner made from just leftover rice and meat, seafood, or vegetables along with soy sauce or fish sauce. Beware the optional but addictive jalapeño garlic vinegar.
Full disclosure: It will likely take you longer to read this recipe than it will to unload the leftovers languishing in your fridge and get this fried rice on the table. In fact, one of our testers boldly declared this the fastest dinner she’s ever prepared. Make it with meat or keep it vegetarian, include an egg or don’t, use soy sauce or reach for the Vietnamese counterpart, fish sauce. You can even skip the leftovers altogether and keep the focus on the perfect balance of savory and salty. How’s that for a weeknight winner?–Jenny Howard
*What Kind Of Rice To Use (And Other Tricks To Making Perfect Fried Rice)
This is one time when cold, crumbly, refrigerated rice (white or brown) is better than steaming rice straight from the stove or rice cooker. Rice that has been cooked, cooled, and refrigerated for up to 3 days is exactly what you want as the grains are dry so they don’t gum up or get gloppy when you cook them. Although you do want to let the cooked rice come almost to room temperature before proceeding with the recipe.
Add-ins such as meat and vegetables should be cut into smallish pieces so they’ll distribute well among the grains. It’s tempting to add a lot of soy or fish sauce to the rice at once but restrain yourself. Otherwise the rice will not only get oversalty but overhydrated and soggy. Use a higher heat than you may be comfortable with and be ready for things to go quickly once you start cooking (you’ll want to first line up the ingredients near the stove so you can simply reach for and dump them in the pan when ready).
And if you decide to double the recipe (because it’s THAT good), you’ll want to cook it in two batches or simultaneously in two skillets or woks.
Fried Rice With Leftovers
- Quick Glance
- 15 M
- 15 M
- Serves 4
- For the quick jalapeño garlic vinegar (optional)
- 1 jalapeño, sliced, with seeds
- 1 small garlic clove, smashed
- 2 tablespoons unseasoned rice vinegar
- 1/4 cup water
- For the fried rice
- 3 cups cooked long-grain rice*, at room temperature (see NOTE above)
- 2 tablespoons fat, such as mild vegetable oil, peanut oil, coconut oil, rendered lard, bacon fat, or European-style butter
- 2 garlic cloves, finely chopped
- 1 to 1 1/2 cups cooked leftovers, such as meat, seafood, vegetables, tofu, tempeh, or a combination, cut or broken up into pea-sized pieces
- 1 to 3 tablespoons light or regular soy sauce or fish sauce (use fish sauce or tamari for gluten-free or substitute Bragg Liquid Aminos or Maggi Seasoning sauce), plus more for serving, if desired
- 1 large egg, beaten
- 1 scallion, white and green parts, chopped
- Fine sea salt
- Make the quick jalapeño garlic vinegar (optional)
- 1. In a small jar, combine all the ingredients, screw on the lid, and shake to combine. Let it sit for 15 minutes. (You can keep the vinegar for up to 2 weeks in the refrigerator.)
- Make the fried rice
- 2. In a medium bowl, stir the rice to break up any clumps. Set the bowl of rice and all remaining ingredients near the stovetop, as this recipe comes together quickly.
- 3. In a large skillet or wok (you want something nonstick, carbon-steel, or cast-iron) over high heat, warm 1 tablespoon fat. When the fat just begins to shimmer, add the garlic and stir-fry until aromatic, 10 to 15 seconds. Add the leftovers and cook, stirring, until warmed through, 1 to 2 minutes. Add the rice and stir-fry until everything is completely combined and heated through, about 2 minutes more. Slowly dribble 1 tablespoon soy or fish sauce (or a combination) over the rice and toss quickly. Taste and, if desired, add more soy or fish sauce.
- 4. Use your spoon to push the rice to the edge of the skillet or wok to create a well in the middle at least 4 inches (10 cm) wide. Add the remaining 1 tablespoon fat to the well and pour in the egg. Quickly stir-fry to scramble the egg and then gently stir to combine the rice with the egg. Add the scallion and stir-fry just until the scallion has softened, about 30 seconds more. Remove from the heat, taste, and, if desired, season with salt, although chances are the fried rice will be plenty salty from the soy or fish sauce.
- 5. Transfer the fried rice to a serving plate or shallow bowl. Serve with small bowls of additional soy or fish sauce on the side along with the jalapeño garlic vinegar, if desired.
No Leftovers Fried Rice
- The author of this recipe refers to it as “Use-It-Up Fried Rice” in terms of its usefulness in putting leftovers on the table in a novel manner. But you don’t have to have leftovers to make it. Instead, when you warm the fat, first stir-fry any combination of raw meat, seafood, or fresh or frozen veggies until cooked through, adding a few drops of soy or fish sauce, if desired. Then add the garlic and stir-fry for 10 to 15 seconds. Add the rice and continue as directed. Bacon Fried Rice Why not?! Before making the fried rice, fry 2 or 3 slices of chopped bacon over medium-high heat until crisp. Proceed with the recipe, using the rendered fat in the skillet for the stir-fry instead of oil or butter. Keep the bacon in the skillet as you fry the rice or, if you prefer, remove it after it crisps and save it as a garnish.