I have a few recipes I always turn to when I find myself with a mix of random things in the kitchen that are not really enough to prepare a proper meal. This is one of them.
I always prepare a bit more rice than I need, and freeze it in a tupperware so that I will have ready to go whenever I want to prepare a quick egg fried rice dish. While the frozen rice is not great to eat on it’s own, the light frying and extra ingredients bring it back to life.
Because it can be eaten either hot or cold, this dish makes a great lunch made from dinner leftover to take to work, But because it’s not the same meal you won’t feel like skipping it and heading for the nearest fast food place.
You can use any mix of vegetables: fresh, frozen, canned, cooked…, meats or beans, and of course rice. If you don’t have any rice you can instead use any other small grain: couscous, orzo pasta, quinoa, millet. And if you only have rice with something in it already, you can use it too. I do this with leftover rice and curry all the time!
If you don’t or can’t eat eggs, you can use crumbled tofu instead, or VeganEgg that works great for this recipe (just cook as per instructions).
Easy egg fried rice to use all your leftovers
Quick and easy all-in-one meal to help you use all the odds-and-ends. You can have it hot or cold. Take it to work for a delicious and filling lunch or whip it up to feed you hungry kids a healthy balanced meal.
Amounts are for one person
- 1 cup (approx.) of vegetables
- up to 1/2 cup of meat or beans
- 1 cup (approx.) of cooked rice (or other small cooked grain)
- 2 eggs or 1/2 cup shredded firm tofu
- salt, pepper and any other herbs and spices to taste (I like a bit of salt and some hot sauce)
- Cut all vegetables and meat in small cubes.
- If you have any raw meat or vegetables, cook them at the same time in a pan and make sure all the liquids released have evaporated before moving on to the next step. If you don’t have any raw ingredients, go to step 3.
- Add the cooked vegetables and meat and cook for a few minutes until warm. Again, make sure all liquids are evaporated before moving on.
- Add the rice. You want the rice to get a bit crispy. You can either use a non-stick pan or a small amount of oil, don’t add liquid.
- When the rice is getting crispy, push it to one side of the pan and crack the eggs on the other half and scramble. Do the same if you’re using tofu or egg replacement.
- When the egg is cooked, mix it with the rice.
- Add the herbs and spices you prefer.
Some links may be affiliate, which help support the site at not extra cost to you.
Click here to read all the posts in the Spring cleaning the kitchen: a no-buy month challenge topic. And don’t forget to check my Instagram to see what I’m eating and cooking as I go through the challenge. Join me by tagging with #springcleanthekitchen