Here is a quick fried rice recipe that uses leftovers and pantry staples to create a delicious snack or meal!
Serving size: 4-6 people as a main dish, 6-8 people as a side dish
Ingredients for Egg Fried Rice
- 4 cups cooked rice – day old is best
- 1-2 Tablespoons of oil
- 1 small onion, chopped
- 1-2 cups vegetables chopped (fresh, frozen, or canned are fine – just drain excess liquid)
- 2-3 Tablespoons soy sauce (more or less to taste)
- 4 eggs (1-2 eggs per person)
- ½-1 Tablespoon of garlic powder(more or less to taste)
- ½-1 Tablespoon of black pepper (more or less to taste)
- ½-1 Tablespoon of chicken bouillon powder (more or less to taste)
- 2 Tbsp optional seasoning/toppings
Notes from the author:
I used brown rice, half of a large onion, two carrots, and four butter pats repurposed from various event leftovers. The dry seasonings are optional and could be replaced or combined with cayenne pepper, paprika, onion powder, mushroom powder, or omitted as desired. If you want to add meat, fish, or vegetarian protein substitutes, factor in about half to one cup of protein. Note that if you add raw meat or fish, you should chop, cook, and season with salt and pepper before you add the vegetables, rice, etc. Finally, I used sweet chili sauce as an optional topping, but chopped green onions or toasted sesame seeds are also tasty options.
Instructions for Egg Fried Rice
- Preheat a large frying pan or wok over medium heat. Add oil of choice.
- Chop vegetables as needed
- Note that you can save vegetable scraps and make vegetable broth
- Add veggies and dry seasonings to the pan and cook until tender
- Push the vegetables to the side, and crack the eggs onto the other side.
- Scramble the eggs and then mix eggs and veggies together
- Add the rice to the veggie and egg mixture 2 cups at a time.
- Pour the soy sauce on top.
- Stir and mix rice until warm
- Serve with desired toppings
If you have any leftovers, they’ll last about 1-2 days in the fridge, depending on the age of the leftover rice
Article by Bion Hawkmorr, HSRC Events & Programming Coordinator 2017-2018
Photo credit: Bion Hawkmorr 2018