Use what you have
Leftover vegetable fried rice
Cold cooked rice and leftover vegetables turned into two hot portions in a frying pan.
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Ingredients
Method
- 1Prepare cooked rice, mixed vegetables and eggs so they are ready before the pan is heated.
- 2Heat a wide frying pan and add the ingredients that need the longest cooking time.
- 3Add mixed vegetables and eggs; turn or stir so the food colours evenly without burning.
- 4Cook until crisp at the edges and hot throughout, checking egg, meat or fish components carefully.
- 5Drain briefly if needed, season and divide between two plates.
Equipment
- Medium saucepan or 26 cm frying pan
- Digital kitchen scales
- Wooden spoon or spatula
Storage, reheating & freezing
Storage: Transfer cooled leftover vegetable fried rice to a shallow airtight container and refrigerate for up to 2 days; cool and chill promptly.
Reheating: Reheat in a covered pan over medium-low heat, adding a small splash of water where needed, until steaming hot throughout. Reheat once only.
Freezing: Freeze cooled portions in airtight containers for up to 1 month. Thaw overnight in the refrigerator before reheating; expect softer vegetables.
Helpful notes
- Salt, pepper, water and optional cooking spray are treated as pantry seasonings and are listed in the method where needed.
- Appliance performance varies, so use the visual cues and food-safety checks in the method alongside the stated timing.
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