Because Sometimes Dinner Just Needs To Save The Day
There’s a very particular kind of hunger that shows up when you’re tired, your toddler is hollering for snacks like you don’t feed them, and you’re staring into your fridge like it’s about to suggest a recipe for fried rice.
That’s exactly how this fried rice became a weekly superhero in my house.
It’s the no-fuss, use-what-you’ve-got, fill-up-these-people meal that saves me time, saves me stress, and honestly? Saves the day.
What makes my fried rice special is simple: grandma’s method, leftovers, and a little bottle of liquid gold called sesame oil.
This is fried rice built for real life — for busy moms, picky toddlers, broke college students, and everybody in between.
Why This Fried Rice With Leftover Rice Is Always On Repeat
Let me be clear — this is not side dish rice. This is main character energy rice.
It stretches whatever scraps you have into something filling and flavorful. It’s fast. It’s flexible. And it works hard so you don’t have to.
And if you’re cooking rice as much as I am? Please treat yourself to a rice cooker. I use my Aroma Rice Cooker to get perfect rice every time — especially for fried rice.
→ Get my favorite Aroma Rice Cooker here (this post contains affiliate links)
The Ingredient Breakdown — And Why These Matter
Leftover Cold Rice
Day-old rice fries up beautifully. Jasmine or basmati is my go-to for that fluffy-but-firm bite.
Onion
Any onion you’ve got will work — yellow, red, green — it all builds that savory base.
Eggs (Optional, But Classic)
Egg is traditional in fried rice because it adds protein, richness, and that signature texture. But let me say this — I completely understand that not everyone can have eggs. Allergies are real. Vegan lifestyles are real. And honestly? This rice still hits hard without it.
→ Egg allergy or vegan? Skip it — load up on veggies or tofu instead.
Frozen Mixed Vegetables
Listen… frozen veggies stay winning. Peas, carrots, corn, green beans — whatever mix you love.
Soy Sauce
Salt, umami, depth. That brown, savory flavor people expect in fried rice.
Garlic Powder & Onion Powder
Flavors that punch above their weight class.
Sesame Oil — My Secret Weapon
This right here? This is what makes the fried rice taste authentic. Sesame oil is powerful, so a little goes a long way. I drizzle it in at the end to lock in that nutty, toasted magic.
→ Grab a great sesame oil here
Oil For Cooking
Use a neutral oil like canola, vegetable, or avocado for high heat cooking.
Optional Protein
- Leftover chicken
- Shrimp
- Spam (yes, really)
- No protein? Totally fine — fried rice stays winning solo.
My Go-To Tools For Fried Rice Nights
The Pan
I use my Copper Chef Titan Series frying pan every time because it heats evenly and gets me those crispy bits without burning.
→ Get the Copper Chef Titan pan here
Gloves for Prep
Especially if I’m adding protein or cracking eggs, I’m wearing my vinyl disposable gloves — less mess, more clean.
→ These are the gloves I use in my kitchen
How To Make Fried Rice Like A Pro
- Heat oil in your pan or wok over medium-high heat. Sauté diced onions until soft and just starting to brown.
- Add your cold, leftover rice right into the pan. Break it up with a sturdy spatula.
- Push the rice to the sides. Crack your eggs (if using) into the center. Let them set a little, then scramble them right there in the pan before mixing them into the rice.
- Add frozen mixed veggies. Season with garlic powder, onion powder, and soy sauce.
- Toss everything together until hot, steamy, and combined.
- Final touch: Drizzle in a little sesame oil. Stir to coat. Turn off the heat.
- Taste. Adjust. Serve and prepare to feel like the kitchen hero you are.
Variations To Make It Yours
- No soy sauce? Coconut aminos or Worcestershire work in a pinch.
- Add pineapple for a sweet bite.
- Want spicy? Sriracha, chili flakes, or sambal bring the heat.
- Vegan? Skip the egg and pile on veggies.
- Low-carb? Use cauliflower rice.
What To Serve With Fried Rice
Want to make it a full meal? Here’s what I serve it with:
- Sautéed Bok Choy — Ready in 5 minutes
- Lemon Garlic Paprika Salmon — Flavor-packed main
- Sweet Fried Plantains — A salty-sweet perfect bite
- Chicken and Onions for a complete meal
- Roasted Herby Whole Chicken
Make-Ahead, Storage, & Reheating
Make-Ahead:
Chop your onions early. Scramble eggs ahead (if using). Store cooked rice in the fridge so it’s ready to go.
Storage:
- Fridge: Airtight container for up to 3 days.
- Freezer: Yep — fried rice freezes great for up to 2 months.
Reheat:
Microwave with a damp paper towel OR pan-fry again with a little oil to revive that crisp.
Final Thoughts — Fried Rice Is That Girl
Easy. Comforting. Flexible. Fried rice is one of those meals that always shows up when you need it most — whether it’s feeding a crowd, using up leftovers, or turning a random fridge raid into a win.
What’s YOUR fried rice twist? Spam lover? Extra sesame oil? Pineapple fiend? Let me know in the comments — I’m always down to try something new.
And if this kind of stress-free, real-life cooking is your vibe? Join my email list so we can keep winning in the kitchen together.
Camille
Easy Fried Rice
4
servings10
minutes15
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minutesKeep the screen of your device on
Ingredients
2 cups leftover white rice, thawed if frozen
1 tablespoon vegetable oil (or avocado oil)
1 teaspoon sesame oil (added at the end for flavor)
1 small onion, chopped
1 – 2 eggs (optional, but recommended)
1 cup frozen or chopped vegetables (peas, carrots, broccoli, corn, zucchini — whatever works)
1 – 2 tablespoon soy sauce (or coconut aminos)
1 teaspoon garlic powder
1 teaspoon onion powder
Black pepper to taste
Optional protein: diced tofu, leftover chicken, shrimp, or bacon bits
Optional garnish: green onions or sesame seeds
Directions
- Heat vegetable oil in a large skillet or wok over medium heat.
- Add the chopped onion and sauté for 1 to 2 minutes until softened and fragrant.
- Add the thawed leftover rice directly into the pan with the onion. Begin frying the rice, stirring and pressing it into the pan so it gets a little crispy in spots.
- Push the rice to the sides of the pan to create an empty well in the center.
- Crack the eggs directly into the well or pour in pre-scrambled eggs. Scramble the eggs right in the center of the pan until just cooked.
- Once the eggs are cooked, mix them into the rice, combining everything evenly.
- Add the frozen or chopped vegetables and stir them into the rice mixture. Cook for another 2 to 3 minutes until the veggies are heated through.
- Season the rice with soy sauce, garlic powder, onion powder, and black pepper to taste. Stir everything together well.
- Drizzle sesame oil over the fried rice at the very end for maximum flavor. Stir again to combine.
- Taste and adjust the seasoning if needed. Garnish with green onions or sesame seeds if desired. Serve hot and enjoy!
Camille’s Notes
- Frozen rice works beautifully for fried rice, but be sure to thaw it completely before cooking for best results. To quickly thaw frozen rice, microwave it for 1 to 2 minutes or let it sit at room temperature until softened.
- Don’t skip the sesame oil! It’s added at the end for that signature fried rice flavor.
- This recipe is extremely flexible — use whatever veggies or protein your family loves or whatever you need to clean out from the fridge.
- Scrambling the egg directly in the center of the pan is the way my grandma always made it, and it keeps the egg tender and flavorful before mixing it into the rice.
- For extra protein, feel free to add shrimp, diced chicken, tofu, bacon bits, or even leftover steak.
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