Don’t throw away that leftover rice! Use it to make this delicious, easy fried rice. So simple you don’t even need a recipe.

Easy fried rice is one of the simplest – and cheapest – meals you can make.



Here’s a secret: even if all you do is toss whatever leftover meats & veggies you have in your fridge into a skillet, add the rice and a little soy sauce, it’s going to be pretty darn tasty. You really don’t even need a recipe to make easy fried rice.

But I’m going to give you one anyway. Because if you’re throwing away your leftover rice and not turning it into something satisfyingly delicious, you’re seriously missing out on one of life’s simple pleasures.

I didn’t even have any leftover meat on hand this time and my easy fried rice still made for an awesome, easy lunch. Which makes it great for vegetarians and meat eaters alike.

Peas, carrots, red onion. A little soy sauce, a little oyster sauce – those are all the ingredients you’ll need to keep on hand to whip this up whenever the mood strikes. Then when leftover rice appears in your refrigerator, tomorrow night’s dinner is practically already done!

And don’t worry about needing a wok. Although they come in handy and are super fun to cook with (I have this Carbon Steel Wok

and love it (although I also covet this one in Cast Iron ), a skillet will do just fine.

easy fried rice 1 tablespoon canola oil

2 cloves garlic (minced)

1/2 medium onion (chopped (I use red but any will do))

3 medium carrots (diced)

2 eggs

1 cup leftover meat (chopped)

1 cup frozen peas (thawed (if you measure the peas when you start the recipe they'll be thawed enough by the time you toss them in))

3-4 cups leftover rice (preferably medium or long-grain; can also cook your own rice, just refrigerate it for at least two hours)

2 tablespoons oyster sauce

2 tablespoons soy sauce

Dash of fish sauce (optional)

kosher salt & freshly ground black pepper Preheat a wok or large skillet over medium heat. Place rice in a bowl and break up any large clumps. Add oil to wok and swirl to coat the sides. Add carrots, stir and cook for two minutes. Add garlic and onions, cooking for another two minutes. Move all the ingredients to one side of the wok. Break the eggs into the wok and stir until they’re almost cooked completely. Add chopped meat, peas and rice, stirring between each addition. Stir in the oyster and soy sauces. Stir constantly until rice is coated with sauce and all ingredients are heated thoroughly, about 3 minutes or so (add more oil if rice begins to stick to wok). Season to taste with salt and pepper. Serve immediately.