Fried Rice with Fridge Leftovers
The ultimate use-it-up recipe: cold rice from the day before, whatever is lying around in the fridge, an egg, and you have a real meal in 15 minutes. Better with yesterday's rice than with fresh.
Method
Sauce split, roast going wrong? Kitchen SOS tells you why and how to save it (Pro plan).
- Heat the oil over high heat in a large skillet or wok.
- Beat the eggs and cook them as a quick omelette. Set aside, cut into pieces.
- In the same pan, stir-fry the garlic, carrot, and peas for 3 minutes.
- Add the cold rice, breaking it up with your fingers to separate the grains, and stir-fry 4 minutes.
- Pour in the soy sauce, add the egg and any leftovers to use up, and mix 2 minutes.
- Sprinkle with scallion and serve right away.
Cook's tip
The secret comes down to two words: cold rice. Freshly cooked rice sticks and turns gummy. Yesterday's rice fries up well.
Nutrition
Estimate per serving.
410Calories
14 gProtein
58 gCarbs
13 gFat
Quick answers
How long does it take?
Plan on 15 minutes in total: 5 minutes of prep and 10 minutes of cooking.
How many people does this recipe serve?
It serves 2. Ingredient amounts scale with the number of servings.
Any tip to get it right?
The secret comes down to two words: cold rice. Freshly cooked rice sticks and turns gummy. Yesterday's rice fries up well.
