Fried Rice (a.k.a. What’s left over from dinner?)

A great way to use up last night’s cooked rice AND any leftover Chinese dishes if you don’t want to use just veggies. A frequently requested thermos lunch for the kids. This is one of those recipes for which it’s hard to give amounts, so trust your instinct and remember to taste for seasoning.


  • extras: frozen or fresh peas, corn, spinach mixed vegetables, ham/turkey/chicken OR leftover bits of stirfries
  • butter (yes, butter – not very Chinese, but it works here; if you are trying to cut back on fat, use a nonstick skillet and less butter, but don’t omit it entirely.)
  • cooked rice (if it’s lumpy, wet your hands with a bit of cold water and rub rice gently between your fingers to break it up.)
  • 1-2 egg(s) scrambled with a splash of water
  • light soy sauce
  • salt to taste


  1. Prepare your extras: frozen and fresh veggies should be cooked, the exception being frozen spinach, which you can defrost and squeeze out; meats should be diced; stirfry leftovers should be chopped small.
  2. Heat the wok or skillet over medium heat, then add the butter until it sizzles.
  3. Add the rice and stirfry gently to coat with butter, then let it heat through for about 5 m, stirring occasionally.  It’s okay if it gets browned in parts – those are the yummy bits we fight over at our house!
  4. When the rice is heated through, add your extras, and stirfry over medium-high heat to heat through.
  5. When all is sizzling hot, add the eggs, stirring constantly – the eggs should immediately stick to the rice mixture and cook – I don’t recommend waiting until the eggs brown.
  6. When the egg is cooked, splash in soy sauce to taste, then season with salt and serve.

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