Fried Rice Two Ways - and how to make yesterday's leftover rice today

Chicken Fried Rice

Did the vultures ... I mean your family leave about one small serving of dinner from the other night? Here's how to stre-e-e-tch it tonight into 4 servings!

Steak Fried Rice

The secret is fried rice. Think it's too complicated? Nah! Believe that the recipe calls for exotic spices and a million ingredients? Nuh-uh! This dish is mad-easy to make, using ingredients you probably already have in your fridge and pantry. But just one taste and everyone will think you snuck something in from the local Chinese restaurant. And they won't believe you, even after picking through the trash for the take-out carton.

It's.  That.  Good!

Used leftover corn and freshly chopped carrot here

Wait … it gets better! I use measurements only as a suggestion. All the quantities, even the rice, can be adjusted to suit your own family! I start with leftover brisket for one version, and leftover chicken for the other. But you can leave out the meat and/or eggs completely for a vegan option. 'Sup to you.

The hardest part is chopping up the onion. Seriously.

Don't have a bag of frozen peas and carrots? Use just plain frozen peas, then take 30 extra seconds to chop up a carrot into tiny pieces or coins as long as you're slicing the onion. Or leave out the peas and carrots and toss in that last bit of broccoli taking up valuable fridge space.   Oh, heck use all the veggies!

While I usually sing the praises of fresh garlic and fresh ginger, you can get away with using the granulated stuff here.   Didn't I say this was easy???

Despite what the list of ingredients and instructions look like, this dish really comes together quickly.  So quickly in fact it's important to have all the ingredients lined up ready to toss in. Mise en place for efficiency. So before you turn on the burner, pull everything you need from the fridge and pantry. Chop whatever needs chopping. Mince whatever needs mincing. And be sure your measuring spoons are at the ready ... assuming you even bother to measure.

Cold leftover rice is the big secret to fluffy individual grains and not a mushed-up mess. If you are really organized, the next time you make rice, really make a full pot of rice. Then freeze in 2-cup sized portions. If you are not organized (like me), or forget to make extra rice the night before (like me), check below how to easily make yesterday's leftover rice today.

I may be repeating myself, but the quantities are mere suggestions. Use more or less of the spices to suit your family. If you don't have sesame oil, so be it. But be sure to carefully measure out the sesame seeds.

No, just kidding .... leave it out or just shake some over the finished product until it looks like enough. Didn't I say this is easy?

Chinese Restaurant-Style Fried Rice
Adapted from the NY Times
Yield: 4 or so servings 



1/2 cup frozen peas and carrots (or chopped broccoli or another fresh/frozen/leftover veggie)
2 Tbl. olive oil, divided (or your favorite vegetable oil)
1 medium yellow onion, about 1/4 inch sliced, or small dice
2 eggs, lightly beaten
2-4 cloves garlic, minced (or 1-2 tsp. granulated garlic)
1 inch ginger knob, peeled and minced (or 2 tsp. granulated ginger)
1/4 cup soy sauce (reduced sodium preferred), plus additional to taste
1 Tbl. sesame oil
2 cups cold cooked rice (see notes below for making yesterday’s leftover rice today)
1 – 1 1/2 cups diced cooked meat (like chicken, steak, brisket or another, optional)
1 Tbl. sesame seeds, for garnish
2 scallions, green parts thinly sliced, for garnish


If using frozen veggies, pour some into a bowl to allow them to defrost slightly. Set aside.

Heat 1 Tbl. oil in a large frying pan over medium-high heat. Add beaten eggs. Let cook until dry around the edges, then carefully flip (don’t worry if it fights you). Let cook another 30 seconds or so, then transfer to a flat surface. Use your spatula to dice up cooked egg. Set egg aside.

Add the remaining oil to pan. Add onions and stir-fry for 5 minutes or until onion is softened only slightly.

Sprinkle garlic and ginger over onions. Continue to stir-fry another 30 seconds, then add veggies. Continue to stir-fry for 2 minutes or until frozen veggies (if using) are completely defrosted.

If using meat or another protein, add to the veggies and stir around to distribute evenly.

Add the cold rice and poke it with the spatula as you stir to break up any clumps. Pour in soy sauce and sesame oil evenly over everything. Gently stir-fry a few minutes just until everything is heated up. Taste and add additional soy sauce, if needed, a teaspoon at a time. Add in the cooked egg and stir around to distribute evenly.

Divide fried rice among 4 dinner plates or bowls. Sprinkle evenly with the sesame seeds and/or scallions. Serve hot.

Notes (aka TIP ALERT!)
To make yesterday’s leftover rice today: at least a 1/2 hour before starting up dinner, add 1 cup uncooked long-grain rice to 1-3/4 cups boiling water in a 2-quart saucepot. Cover tightly; immediately reduce heat to lowest setting. Cook 16 minutes. Remove from heat and carefully transfer rice to a heat-safe dish (a serving platter is perfect). Spread out rice as much as possible. Set dish aside for at least 5 minutes on heat-safe surface to coo a bitl, then move dish uncovered to fridge. Now start pulling all ingredients for the fried rice from their hiding places and start cooking. By the time you are ready to add the rice, the grains will be cooled off enough to stay firm and separate.