Cold rice is the whole trick. Freshly cooked rice sticks and steams. Spread leftover rice on a plate and refrigerate it, uncovered, for at least a few hours or overnight.
Ingredients
Check off ingredients as you get them ready. Adjust servings using the control beside the recipe. Amounts that start with a whole number scale with the serving size. Fractions such as 1/2 cup stay as written, so adjust those by eye.
- 3 cups cold cooked rice
- 2 tbsp neutral oil
- 2 eggs, beaten
- 1 carrot, finely diced
- 1 cup frozen peas
- 3 green onions, sliced
- 2 cloves garlic, minced
- 2 tbsp low-sodium soy sauce
- 1 tsp rice vinegar
How to make it
- Break up the cold rice so there are no large clumps.
- Heat 1 tablespoon of oil in a large skillet over high heat. Pour in the eggs and scramble them. Transfer them to a plate.
- Add the remaining oil, carrot, and peas. Stir-fry for 2 minutes.
- Add the garlic and rice. Spread the rice out and let it sit for 30 seconds, then toss. Repeat once so some grains toast.
- Return the eggs to the pan. Add the soy sauce, vinegar, and green onions. Toss and serve.
Day-old rice from the refrigerator should be cooled quickly after it was first cooked, not left out overnight. See the leftover rice guide if you are unsure.
Substitutions
- Corn can replace the peas.
- Leave out the eggs for an egg-free version and add a drained can of beans for substance.
- Tamari can replace soy sauce.
Storage
Refrigerate within two hours and eat within 3 days. Reheat in a skillet until steaming hot.
Pan and tools
- A large skillet or wok
- Cold, already-cooked rice
- A spatula that can scrape the pan
What to prep first
The rice has to be cold and dry, cooked earlier and cooled in the refrigerator, not left on the counter overnight. Chop the vegetables and crack the eggs before the pan is ripping hot.
What to serve with it
This is a full plate. A few slices of cucumber or a splash of chili oil is enough on the side.
Leftovers for lunch
Refrigerate within two hours and eat within three days. Reheat in a skillet until the rice is steaming hot, not just warm.
If it goes wrong
Clumpy, steamy rice was warm or wet when it hit the pan. Spread cold rice in a hot skillet and leave it alone long enough to fry. Scrambled eggs that disappeared were overmixed. Cook them first and add them back at the end.
Make it part of your week
Save this recipe in the weekly planner so the grocery list is ready before you shop.
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