Fridge-Clean-Out Fried Rice
Turn cold leftover rice and a handful of odds and ends into savory, fragrant fried rice in one skillet. Crisp vegetables, fluffy eggs, and a quick soy-seasoned sauce make this an inexpensive,…
Ingredients
- 4 cups cold cooked white rice
- 2 tablespoons neutral cooking oil
- 3 large eggs
- 2 cloves garlic, finely minced
- 1 teaspoon fresh ginger, finely grated
- 1/2 cup diced onion or shallot
- 2 cups chopped leftover vegetables
- 1 cup diced cooked meat, shrimp, tofu, or ham
- 2 tablespoons light soy sauce
- 1 tablespoon oyster sauce
- 1 teaspoon toasted sesame oil
- 1/4 teaspoon white pepper
- 2 sliced scallions
Instructions
- Break up the cold rice with your fingers or a fork, removing any large clumps. In a small bowl, stir together the soy sauce, oyster sauce, sesame oil, and white pepper.
- Heat a large wok or skillet over high heat until very hot. Add 1 tablespoon of the oil, pour in the beaten eggs, and stir-fry for 30 to 60 seconds, just until softly set. Transfer the eggs to a plate.
- Add the remaining 1 tablespoon oil to the wok. Add the onion and cook for 1 minute, then add the garlic and ginger and stir-fry for 20 seconds.
- Add the chopped vegetables and cooked meat, shrimp, tofu, or ham. Stir-fry for 2 to 3 minutes, until the vegetables are hot and any excess moisture has cooked away.
- Add the cold rice and toss vigorously, pressing out clumps with the spatula. Stir-fry for 3 to 4 minutes, allowing the rice to sizzle and lightly toast.
- Pour the sauce mixture around the hot sides of the wok or skillet, then toss continuously until the rice is evenly seasoned and steaming hot, about 1 minute.
- Return the eggs to the wok and toss to distribute. Stir in the scallions, taste, and adjust with a little more soy sauce if needed. Serve immediately.
Watch the Fridge-Clean-Out Fried Rice cooking video
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