Clean-Out-the-Fridge Fried Rice With Egg and Mixed Veggies

Why You’ll Love This Recipe

• Perfect for leftovers: Designed to use what you already have (cold rice, freezer veggies, cooked protein).
• Fast and flexible: Dinner in about 20 minutes with easy swaps for picky eaters.
• Better texture than takeout-at-home attempts: Cold rice + high heat = fluffy grains with lightly crisp edges.
• Big flavor with minimal sauce: Soy sauce, toasted sesame oil, and a spicy finish do the heavy lifting.

Grocery List

• Produce: green onions, garlic (optional: fresh ginger)
• Dairy: eggs
• Pantry: cold cooked rice, neutral cooking oil, soy sauce (low-sodium preferred), toasted sesame oil, sriracha or chili crisp
• Frozen: mixed vegetables
• Prepared/Leftovers: cooked protein (rotisserie chicken, ham, or cooked tofu)

Full Ingredients

Base

• Cold cooked rice: 4 cups (about 700–800 g), preferably refrigerated at least 8 hours
• Neutral oil: 2 tablespoons (30 mL), divided
• Eggs: 2 large
• Water (for eggs): 1 tablespoon (15 mL)
• Frozen mixed vegetables: 1 1/2 cups (about 225 g), straight from the freezer
• Cooked protein: 1 1/2 cups (about 225 g) diced rotisserie chicken, ham, or cooked tofu

Aromatics

• Garlic: 2 cloves, minced (about 2 teaspoons)
• Green onions: 3, thinly sliced (separate whites and greens)
• Optional ginger: 1 teaspoon finely grated (adds extra brightness)

Sauce

• Soy sauce: 3 tablespoons (45 mL), preferably low-sodium
• Toasted sesame oil: 2 teaspoons (10 mL)
• Optional rice vinegar: 1 teaspoon (5 mL) for a tiny tang

To Finish

• Sriracha: 1–2 teaspoons, or to taste
• Chili crisp: 1–2 teaspoons, or to taste (use instead of sriracha)
• Optional sesame seeds: 1 teaspoon for garnish

Step-by-Step Instructions

Step 1: Prep the rice and mix the sauce

Break up 4 cups cold cooked rice with clean hands or a fork so there are no large clumps. Cold rice separates more easily and fries up with better texture.

In a small bowl, stir together 3 tablespoons soy sauce, 2 teaspoons toasted sesame oil, and (if using) 1 teaspoon rice vinegar. Set aside so it’s ready to pour in quickly.

Step 2: Scramble the eggs and set aside

Crack 2 large eggs into a bowl and beat with 1 tablespoon water.

Heat a large skillet or wok over medium-high heat for 2 minutes. Add 1 teaspoon of the neutral oil. Pour in the eggs and stir constantly until softly set, about 60–90 seconds. Transfer the eggs to a plate.

Step 3: Stir-fry the vegetables and green onion whites

Add 1 tablespoon neutral oil to the hot skillet. Add 1 1/2 cups frozen mixed vegetables and the sliced green onion whites.

Cook, stirring often, until the vegetables are hot and any watery steam has cooked off, about 3–4 minutes.

Step 4: Bloom the garlic (and ginger) briefly

Add 2 minced garlic cloves (and 1 teaspoon grated ginger if using). Stir for just 30 seconds, until fragrant. Keep it moving so the garlic doesn’t scorch.

Step 5: Fry the rice until hot and lightly toasted

Add the rice to the skillet and toss well to combine with the vegetables. Spread it into an even layer and let it sit undisturbed for 45 seconds to encourage a little browning, then stir.

Continue stir-frying for 3–4 minutes, until the rice is steaming hot and the grains look drier and more separate.

Step 6: Add protein, then season with the sauce

Add 1 1/2 cups diced cooked protein (rotisserie chicken, ham, or tofu). Stir-fry for 2 minutes, until everything is heated through. If you’re reheating leftovers, aim for the mixture to reach 165°F (74°C) in the center.

Pour the soy-sesame mixture around the edges of the pan (it sizzles and perfumes the rice), then toss thoroughly for 1 minute so every grain gets seasoned.

Step 7: Return the eggs and finish with green onions and heat

Add the scrambled eggs back to the skillet and gently toss to distribute. Taste and add up to 1 additional tablespoon (15 mL) soy sauce if you want it saltier.

Turn off the heat. Top with the sliced green onion greens. Serve immediately with a quick drizzle of 1–2 teaspoons sriracha or 1–2 teaspoons chili crisp (or serve on the side so everyone can customize).

Pro Tips

• Cold rice is the secret: Warm, freshly cooked rice tends to clump and go soft. Refrigerated rice fries up fluffy with better separation.
• Use a big pan and higher heat: Overcrowding steams the rice. A 12-inch skillet or wok works best.
• Dry out the veggies: Frozen vegetables release moisture; cook them until the pan looks mostly dry before adding the rice.
• Add sauce at the end: If you add soy sauce too early, the rice can turn wet. Finish with sauce for better texture.
• Customize the heat: Chili crisp adds rich, crunchy heat; sriracha adds tangy heat. Both work, but they taste different.

Variations

• Vegetarian tofu fried rice: Use 1 1/2 cups cooked, diced tofu. For extra flavor, toss tofu with 1 teaspoon soy sauce before adding it to the pan.
• “Fridge clean-out” deluxe: Add up to 1 cup extra chopped leftovers (cooked broccoli, peas, corn, diced bell pepper, mushrooms). Cook watery veggies first so the pan stays hot and dry.
• Pineapple-ham twist: Use ham as the protein and add 3/4 cup diced pineapple in the last 2 minutes for sweet-savory contrast.

Storage & Make-Ahead

Cool leftovers quickly, then refrigerate in an airtight container for up to 4 days. Reheat in a skillet over medium-high heat with 1–2 teaspoons water to loosen, cooking until steaming hot (about 3–5 minutes). You can also microwave covered on high in 45-second bursts, stirring between, until hot. Fried rice can be frozen for up to 2 months; thaw overnight in the fridge before reheating.

Nutrition (per serving)

Approximate, based on using rotisserie chicken and low-sodium soy sauce: 410 calories, 18 g protein, 56 g carbohydrates, 13 g fat, 3 g fiber, 850 mg sodium.