Fried rice from leftover rice is the best reason to cook extra rice. Cold, day-old grains fry up separate and lightly crisp, then get tossed with soft scrambled egg, peas and carrots, garlic, green onions and a splash of soy sauce and sesame oil. This version uses 2 cups of leftover rice, just right for two, in one large skillet, and it is on the table in about 20 minutes. It makes a quick dinner on its own or a side for whatever else you have.
Why you’ll love this fried rice
- Uses up leftovers. Two cups of cold rice from the fridge becomes a full meal.
- Fast. About 10 minutes of cooking, once the onion and garlic are chopped.
- Sized for two. The right amount of rice for one skillet, so every grain gets a chance to fry.
- Pantry ingredients. Eggs, frozen peas and carrots, an onion and soy sauce are all you need.
- Easy to customize. Add leftover chicken, pork or shrimp, or whatever vegetables need using up.
Why leftover rice makes better fried rice
Cold rice is drier. Freshly cooked rice is full of steam and soft on the surface, so it clumps and turns gluey in a hot pan. After a night in the refrigerator, the grains firm up and their surface dries out. Those firm, dry grains separate easily and fry instead of steaming, which is exactly what you want.
A wide pan and a thin layer. Two cups of rice spread across a 12-inch skillet sit in a thin layer, so most grains touch the hot surface. That is why this recipe is a natural fit for two: a bigger batch in the same pan piles up and steams. Letting the rice sit for a minute before stirring gives the bottom layer time to toast.
Eggs first, then back in. Scrambling the eggs softly at the start and setting them aside keeps them tender. Added back at the end, they break into soft pieces through the rice instead of turning dry and rubbery.
Sauce at the end. The soy sauce and sesame oil are mixed ahead and poured around the hot edges of the pan at the very end. The heat sizzles off a little of the liquid and spreads the flavor without making the rice soggy.
Ingredients for fried rice from leftover rice
The exact amounts are in the recipe card below. A few notes on the ingredients:
- Cold cooked white rice: long-grain rice such as jasmine is ideal, and leftover takeout rice works well too. Short-grain rice is stickier and clumps more. Brown rice also works; it is a little chewier.
- Eggs: two large eggs, one for each person, beaten with a little salt.
- Frozen peas and carrots: the classic combination, with no chopping. They go into the pan before the rice so their frost cooks off.
- Onion, garlic and green onions: the aromatic base. The white parts of the green onions cook with the garlic, and the green tops go in at the end for freshness.
- Low-sodium soy sauce: it seasons the rice without making it too salty. Tamari works the same way if you need a gluten-free option.
- Toasted sesame oil: a small amount adds a nutty aroma. It is for flavor, not for frying.
- White pepper: the traditional pepper in fried rice, with a gentle, earthy heat. Black pepper is fine if that is what you have.
How to make fried rice from leftover rice
- Break up the cold rice, mix the soy sauce and sesame oil, and beat the eggs with salt.
- Softly scramble the eggs for 1 minute and set them aside.
- Cook the onion for 2 minutes, then add the garlic and green onion whites.
- Stir-fry the peas and carrots for 2 minutes.
- Add the rice, let it toast for 1 minute, then stir-fry for 3 minutes until steaming hot.
- Add the sauce, eggs and white pepper, toss for 1 minute and finish with green onion tops.
Tips for fluffy, separate grains
- Break up the rice before it hits the pan. Crumbling the cold clumps with your fingers is faster than chasing them with a spatula, and it keeps the grains whole.
- Get everything ready first. Fried rice moves quickly, so chop the onion, mince the garlic and mix the sauce before you turn on the heat.
- Keep the heat up. Medium-high heat keeps the rice frying. If the pan starts to smoke heavily, lower it slightly rather than adding more oil.
- Press out clumps. Use the flat of your spatula to press any remaining clumps against the pan as you stir.
- Taste at the end. Add a few more drops of soy sauce only after tossing, since the rice keeps absorbing seasoning.
Add-ins and swaps
Protein: leftover cooked chicken, pork, ham or shrimp, cut into small pieces, can go in with the rice. Make sure it is heated through to 165°F.
Vegetables: corn, diced bell pepper, chopped broccoli or bean sprouts all work. Cook firmer vegetables with the onion so they soften, and add quick-cooking ones with the peas and carrots.
Sauce: tamari can replace the soy sauce. A small drizzle of chili crisp or sriracha at the table adds heat.
Rice: brown rice, basmati or leftover takeout rice all work as long as they are cold. Avoid using freshly cooked warm rice; if that is all you have, spread it on a tray and refrigerate it uncovered until cold and dry.
What to serve with fried rice
With the egg and vegetables, this fried rice is a satisfying meal on its own, especially with a protein stirred in. It is also a natural side for teriyaki or orange chicken, simple grilled fish or a quick stir-fry. A crisp cucumber salad with rice vinegar keeps things fresh. Scoop it straight from the skillet into two bowls and eat it while the edges are still crisp.
If you need a reason to cook a pot of rice in the first place, the one pot chicken and rice for two is a good start; cook a little extra plain rice alongside it, chill it overnight, and fried rice is ready for the next evening.
Leftover rice safety and storage
Cooked rice needs a little care. Rice left sitting out at room temperature can grow bacteria, so cool it and refrigerate it within 2 hours of cooking, following USDA guidance. Spreading it in a shallow container helps it cool faster. Use refrigerated cooked rice within 3 to 4 days.
If you have leftover fried rice, refrigerate it within 2 hours and eat it within 3 to 4 days of when the rice was first cooked, not from when you made the fried rice. Reheat it in a skillet or the microwave until it is steaming hot all the way through, to 165°F. A splash of water helps loosen it in the microwave.
Once you see how quickly yesterday’s rice turns into a skillet of golden, savory fried rice, you may start cooking extra on purpose. Two bowls, one pan and dinner is done.
Frequently asked questions
Can leftover rice make you sick?
It can if it was left out too long. Refrigerate cooked rice within 2 hours, use it within 3 to 4 days, and reheat it to 165°F, as USDA advises for leftovers.
How do you cool rice quickly?
Spread it in a thin layer in a shallow container or on a tray so the heat escapes, then refrigerate it as soon as the steam dies down and always within 2 hours.
Why does fried rice turn mushy?
Usually the rice was warm and freshly cooked, or the pan was overcrowded so the rice steamed. Use cold rice and a wide pan, and add the sauce only at the end.
What kind of rice is best for fried rice?
Long-grain white rice such as jasmine gives the most separate grains. Brown rice and basmati work too; short-grain rice is stickier and clumps more.
Print
Fried Rice from Leftover Rice for Two
- Total Time: 20 minutes
- Yield: 2 servings
Description
Day-old rice fried with egg, peas and carrots, garlic and green onions, seasoned with soy sauce and sesame oil; a 20-minute dinner or side for two.
Ingredients
- 2 cups cold cooked white rice (day-old)
- 1 1/2 tablespoons low-sodium soy sauce
- 1 teaspoon toasted sesame oil
- 2 tablespoons neutral oil, divided
- 2 large eggs
- 1/4 teaspoon salt
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 2 green onions, sliced, white and green parts kept separate
- 3/4 cup frozen peas and carrots
- 1/4 teaspoon white pepper
Instructions
- Break up any clumps in the cold rice with your fingers. In a small bowl, mix the soy sauce and sesame oil. Beat the eggs with the salt.
- Heat 1 tablespoon of the oil in a 12-inch nonstick skillet over medium heat. Add the eggs and stir gently for 1 minute, until softly set. Transfer them to a plate.
- Add the remaining oil and raise the heat to medium-high. Cook the onion for 2 minutes, until it starts to soften, then add the garlic and the white parts of the green onions and stir for about 30 seconds.
- Add the peas and carrots and stir-fry for 2 minutes, until hot and any frost has cooked off.
- Add the rice and spread it in an even layer. Let it sit for 1 minute so the bottom toasts, then stir-fry for 3 minutes, pressing out any clumps, until the rice is steaming hot throughout (165°F) and some grains are lightly crisp.
- Pour the soy sauce mixture around the edges of the pan, add the eggs back, sprinkle with the white pepper and toss for 1 minute, breaking the eggs into pieces. Stir in the green onion tops and serve right away.
Notes
Equipment: 12-inch nonstick skillet or wok, small bowl, plate, spatula
- Cold, day-old rice is drier and fries into separate grains; freshly cooked warm rice turns gluey.
- A wide pan keeps the rice in a thin layer so it fries instead of steaming.
- Long-grain white rice such as jasmine works best; short-grain rice clumps more.
- Add about 1 cup of leftover cooked chicken, pork or shrimp with the rice if you like; heat it through to 165°F.
- Refrigerate cooked rice in a shallow container within 2 hours of cooking and use it within 3 to 4 days.
- Refrigerate leftover fried rice within 2 hours and eat within 3 to 4 days of when the rice was first cooked; reheat until steaming hot (165°F).
- Cooked rice left at room temperature can grow bacteria, so cool and refrigerate it within 2 hours (USDA FSIS).
- Reheat leftover rice to 165°F (USDA FSIS).
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: Asian-inspired
