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Leftover Veggie Fried Rice

Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes


  • 3 tablespoons neutral oil like canola or grapeseed
  • 1 tablespoon minced garlic or to taste
  • 1 tablespoon minced ginger
  • 4 cups cooked white rice cooled
  • 2 eggs
  • 1 cup frozen peas and carrots
  • 3 to 4 cups chopped precooked vegetables
  • 2 tablespoons soy sauce optional
  • 1 to 2 tablespoon additional spices optional
  • 1 tablespoon sesame oil
  • Salt and freshly ground black pepper to taste
  • ½ cup minced scallions for garnish (Optional)


  1. Put 1 tablespoon of the oil in a wok or a large skillet, and turn heat to high. When it begins to shimmer, add garlic and ginger. Cook until fragrant, about 30 seconds to 1 minute.
  2. Add the rice, breaking up clumps with a spoon as you go along and tossing it with oil. When the rice is well coated, and just beginning to toast make a well in the center and break the eggs into it. Scramble these, then stir into the rice. Cook and stir for another 1 to 2 minutes until well incorporated.
  3. Add the peas and carrots and precooked vegetables. Sauté for 1 to 2 minutes or until the vegetables are heated through.
  4. Add soy sauce and cook stirring, for approximately 1 minute. Then taste and add salt and pepper if necessary.
  5. Toss well garnish as desired and serve.