Fried Rice With Leftover Rice Recipes

EASY LEFTOVER FRIED RICE WITH CHICKEN

Steps:

• Heat oil in a large skillet over medium-high heat.
• Add sliced chicken and stir fry until the chicken is cooked through and turning brown on the outside, about 4-6 minutes. Remove the chicken from the pan. Set aside.
• Add ginger, garlic and vegetables. Fry about 5 minutes until tender, and then slide them to one side of the pan.
• Pour the beaten eggs onto the other side. Cook and scramble the eggs using a spatula.
• Once the eggs are cooked, add rice, cooked vegetables and chicken, soy sauce, oyster sauce into the skillet. Stir fry the mixture until heated through and combined.
• Taste test the rice and season with salt & pepper if needed.
• Drizzle with sesame oil and toss again. Serve with chopped green onions if desired.

LEFTOVER STEAK FRIED RICE

Steps:

• In a large non-stick skillet, heat olive oil.
• Once oil is shimmering, add mushrooms and zucchini. Cook for 3-5 minutes, or until nicely browned and softened.
• Stir in minced garlic.
• Push the vegetables to the side, making an empty center in the pan.
• Add eggs and scramble until mostly cooked. Then mix with the rest of the vegetables.
• Add rice and stir everything and cook for 2-3 minutes.
• Add sliced steak and peas.
• Stir in the soy sauce and sesame oil.
• Mix and cook until everything is heated though. Serve immediately.

QUICK & EASY FRIED RICE RECIPE

Steps:

• Place a medium fry pan on a medium heat.
• Put the bacon in the fry pan and cook for about 5 minutes, stirring occasionally, allowing the fat to render from the bacon. I usually cook the bacon whilst I am preparing the other ingredients.
• Add the mushrooms to the pan. Cook for 3 minutes, stirring occasionally, until the mushrooms have softened and released their moisture.
• Add the spring onion and frozen corn to the pan. Cook for one minute, stirring, to allow the corn to defrost.
• If using the beansprouts, add them to the pan with the sweetcorn.
• Add the grated ginger to the pan and stir through the other ingredients.
• Tip the rice into the fry pan and mix it through the other ingredients.
• Scrape everything to one side of the fry pan.
• Scatter the white pepper over the pile of fried rice.
• Crack the eggs directly into the space you have created in the pan.
• Lightly scramble the eggs with a spatula directly in the pan, then cook for 2 minutes or until set.
• Scrape the cooked eggs from the base of the pan with a spatula, which should turn the cooked egg sheet into rough chunks. Cut any large chunks into smaller pieces with the spatula if necessary.
• Pull the piled rice mix from the side of the fry pan into the middle, and mix the egg through the rice.
• Drizzle the soy sauce over the rice, and stir again until incorporated.
• Serve immediately, sprinkled with crispy onions if desired.

LEFTOVER TURKEY FRIED RICE

Steps:

• Coat a large pan with cooking spray. Add onion and saute over medium heat until translucent, about 5 minutes. Add frozen vegetables and butter; cook and stir, allowing butter to melt and veggies to thaw, 3 to 5 minutes.
• Increase heat to medium-high and stir in rice and turkey. Add soy sauce, 2 tablespoons at a time, and stir until rice takes on color. Push everything to the sides of the pan. Add sesame oil to the center of the pan and stir rice mixture until coated. Push everything to the sides of the pan again. Break eggs in the center of the pan. Scramble in the center until set, 2 to 3 minutes; then stir into rice mixture until well combined.

LEFTOVER CHICKEN FRIED RICE

Steps:

• Heat the oil in a large wok. Pour in the beaten eggs and cook, stirring, until scrambled. Remove from the heat and set aside.
• Add the chicken, add a few shakes of soy sauce and fry for about 5-10 minutes or until the chicken is starting to turn golden and crispy. Remove from the pan and set aside.
• Add the cooked rice to the pan and stir fry for about 5 minutes. Add a few shakes of soy sauce and add the peas, sweetcorn, mushrooms if using, spring onions, egg and the chicken.
• Stir fry until the rice is starting to turn golden and crispy and everything is piping hot. Remove from the heat and serve with chilli or soy sauce.

EASY LEFTOVER FRIED RICE

Steps:

• On medium high heat, heat the oil in a large skillet or wok.
• Add the peas/carrots, onion and garlic.
• Cook until tender about 1 to 2 minutes.
• Lower the heat to medium low and push the mixture off to one side, then pour your eggs on the other side of skillet and cook until scrambled.
• Now add the rice and soy sauce and blend all together well.
• Stir fry until thoroughly heated.

LEFTOVER CHICKEN FRIED RICE

Steps:

• Add the sesame oil and ginger & garlic paste to a pan over a medium to high heat. Cook for a few mins
• Next add in the diced onion and allow to soften
• Add the spring onions, peppers, salt and lemon juice. Stir for a 3-4 mins
• Push the veggies to one side of the pan and on the other side scramble an egg
• Add in the cooked chicken and leftover rice
• Top with soy sauce and chilli crisp. Stir-fry for 5 mins until everything is well combined
• Garnish with more spring onions and serve

SCHEZWAN FRIED RICE RECIPE | SCHEZWAN RICE RECIPE | SZECHUAN FRIED RICE

Steps:

• firstly, take 25 grams dried kashmiri red chilli and 5 grams spicy dried chilli. to reduce the spice level, i have removed the seeds.
• soak in hot water for 20 minutes.
• transfer the soaked chilli into a blender with some water.
• blend to smooth paste. keep aside.
• in a large kadai, heat ¼ cup oil. add 7 clove garlic, 2 inch ginger and stir fry on high flame.
• now add prepared chilli paste and cook well.
• keep stirring and cook for at least 10 minutes, or until the oil separates.
• further add 2 tbsp tomato sauce, 2 tbsp vinegar, 2 tbsp soy sauce, ¼ tsp pepper, 1 tsp salt and ¾ tbsp sugar.
• mix well and cook for a minute.
• finally, schezwan chutney is ready. you can store it in an airtight container for up to a month.
• firstly, in large wok heat 2 tbsp oil. saute 2 clove garlic on high flame.
• add 2 tbsp spring onion, ½ onion and stir fry until the onions shrink slightly.
• further add ½ carrot, ½ yellow capsicum, 5 beans, ½ green capsicum, 2 tbsp sweet corn and ¼ tsp salt.
• stir fry without overcooking the vegetables.
• make some space in the centre, add 2 tbsp soy sauce, 2 tbsp vinegar and 2 tbsp schezwan sauce.
• stir fry until the sauces are well combined.
• add 3 cup leftover rice and ½ tsp salt. mix gently and stir fry without breaking the rice.
• finally, add 2 tbsp spring onion and served schezwan fried rice.

LEFTOVER TURKEY FRIED RICE

Steps:

• Heat oil in a large wok or skillet over medium high heat for 2 minutes until sizzling and hot. Add onions and garlic and sauté for 2 minutes until fragrant. Stir in jalapeño (if using).
• Add shredded or cubed turkey and stir to combine, about 1 minute. Move the turkey mixture to one side of the skillet and add eggs to the empty space in the skillet. Stir the eggs until scrambled and cooked through, yet still tender, about 1 minute. (The eggs should be springy and bright in colour, and not too dry at this stage). Stir to combine all ingredients together.
• Add cooked rice and all seasoning including soy sauce, sesame oil, vegetable stock powder, white pepper, salt and black pepper. Stir well to combine, about 2 minutes. If the rice is not soft enough, add up to 1/4 cup of water to soften it.
• Add carrots and peas, and stir fry for 2 minutes while evenly mixing and distributing the ingredients. Then, stir in green onions.
• Serve hot on a plate, and sprinkle sesame seeds on top.

LEFTOVER VEGETABLE FRIED RICE

Steps:

• Mix the ingredients for the sauce in a bowl; set aside.
• (See Recipe Note #4) Turn your broiler to high with a rack set ~6" away from the element. Beat the eggs together with the salt. Set a medium (~12") non-stick skillet over medium-low heat. When the skillet is heated, add the egg mixture. Allow the eggs to set up, running a silicone spatula around the edges and tilting the pan all the way around to let any loose egg mixture run to the edges. Finish under the broiler: the eggs should be completely set but not at all brown. Remove to a cutting board and cut into small pieces.
• Heat 1 teaspoon of oil in your wok or skillet until smoking. Add ~1/3 cup of the cooked rice to the wok. Stir and fry until toasted. Remove to a bowl. Repeat with the remaining rice, adding more oil as needed and working in ~1/3 cup batches.
• Add the remaining 1 tablespoon of oil to the wok or skillet. Add the onions, carrots, cabbage, and mushrooms. Stir and fry until slightly softened. Add the ginger and garlic; stir and fry until fragrant.
• Add the rice and egg (or see Recipe Note #4). Gently mix with the vegetables. Pour the sauce over the top of the rice and gently mix. Garnish and serve.

FRIED RICE WITH LEFTOVER HAM

Steps:

• Add about two tablespoons of sesame oil to a wok and heat the oil on medium high heat.
• Once the oil has become hot, add the cooked ham and cook the ham for about 2 minutes or until the ham has heated through and has slightly browned on the outside.
• Remove the ham from the wok.
• Add a tablespoon of sesame oil to the wok, and allow the grease to get hot. Then, add the eggs to the wok, and cook the eggs until you have well done scrambled eggs. Remove eggs from pan.
• Next, add another tablespoon of sesame oil to the pan, and once the oil is hot add the onions and garlic to the wok. Cook the garlic and onions for about 3 to 4 minutes or until the onions are translucent in color (this is when the onions are fully cooked and look clear in color). Remove the vegetables from the pan.
• Add about two tablespoons of sesame oil, the rice, soy sauce, fish sauce, ginger, and garlic powder to the wok. Stir the ingredients.
• Cook the rice mixture on medium high heat for about 5 to 7 minutes or until the rice is a nice golden brown.
• After cooking the rice, add the ham, eggs, and green onions to the rice. Stir the rice mixture.
• Cook the rice for about another two minutes.
• Then Serve!

HONG KONG FRIED RICE

Steps:

• Heat oil in a wok . Add dried red chilly and cashew nuts in it.
• Stir and add carrots, capsicum and beans . Let it cook on low heat for 4-5 minutes.
• Add salt, mix, and add soy sauce and chili sauce .
• Add cooked rice , stir and cook on high heat till combined well.
• Sprinkle peppercorn and serve hot .

CHICKEN FRIED RICE

Steps:

• In a large skillet over high heat, heat the oil until shimmering. Add the rice and cook, stirring, breaking up any clumps. You want to "fry" each grain in the oil so that it's its own separate entity, about five minutes.
• Add the chicken, vegetables, and scallions and cook, stirring for 2 minutes.
• Add the broth, soy sauce, sesame oil, honey, and pepper. Cook, stirring for 1 more minute. Cover and cook another minute or so.

24 SIMPLE WAYS TO USE LEFTOVER RICE

Steps:

• Select your favorite recipe.
• Organize all the required ingredients.
• Prep a rice dish in 30 minutes or less!

25+ EASY LEFTOVER RICE RECIPES (+TUNA RICE SALAD)

Steps:

• Mix everything together.
• Cover with plastic wrap and refrigerate.

LEFTOVER STEAK FRIED RICE RECIPE

Steps:

• Prep the leftover steak, shallot, garlic, celery, scallion, and egg as described in the ingredients list, and have them ready in individual prep bowls or containers.
• Place the low sodium soy sauce, sesame oil, sugar, and ground white pepper into a small bowl. Set this sauce mixture aside.
• Heat a wide cast iron pan (12-inch) or a 14-inch wok over medium-high heat until it just starts to smoke, then add 1 teaspoon of canola oil. (If using a wok, add the oil to the perimeter of the wok.)
• Add the beaten egg, and scramble for 30 seconds. Then, remove from the pan, and set aside.
• Add 1 teaspoon of canola oil to the pan, followed by the minced shallot, and stir fry until they turn translucent, about 1 minute. Then, add the garlic and celery, and cook for an additional 30 seconds.
• Add the last teaspoon of canola oil and the cold rice, using a spatula to break up any large clumps. Stir fry until the rice warms up and can be flattened with the spatula, about 3 minutes.
• Once the rice is mixed well with the vegetables, add the leftover steak, and stir for 1 minute. Then, add the sauce mixture, and stir fry until the grains are evenly coated with the sauce.
• Add the eggs back in, and break it up into smaller pieces with the spatula, then top everything with the sliced scallions. Stir fry for another 20 seconds.
• Turn off the heat, and serve.

12 GREAT LEFTOVER RICE RECIPES: FRIED RICE & MORE!

Steps:

• Mince the onion. Mince the garlic. Mince the ginger. Peel the carrots, then dice them. If using, chop the cabbage.
• In a large skillet or wok, heat 2 tablespoons of the sesame oil medium high. Saute the carrots and onion for 2 minutes. Add the cabbage, garlic and ginger and saute for 2 minutes. Stir in the rice, peas and salt for 1 minute.
• Push the rice to the side. Add 1 tablespoon more oil. Add the eggs and pinch of salt, and scramble them in for 1 to 2 minutes until cooked through.
• Add the soy sauce and fish sauce, if using. Taste and add additional soy sauce or salt if necessary. Heat for a minute or two, stirring, until all rice is coated. Serve hot.

LEFTOVER THANKSGIVING FRIED RICE

Steps:

• Heat oil in a large skillet over medium-high heat. Add onions and saute until soft, about 3 minutes.
• Stir in garlic and cook for 30 seconds. Add bell peppers and cook for a minute.
• Stir in carrots, lentil meatballs, frozen peas, and cook for another 2 minutes. Keep stirring.
• Add Bragg's liquid aminos and stir to coat vegetables fully.
• Add rice and stir until fully combined and heated for about 2 minutes.
• Turn off the stove and stir in sesame oil and green onions. Serve immediately.