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Fried Rice Loaded with Scrambled Eggs and Leftover Bits
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Course Main Course
Cuisine Asian
Servings 4 people

Equipment

  • Large skillet
  • Mixing bowl
  • Spatula

Ingredients
  

  • 4 cups leftover cooked rice
  • 4 large eggs
  • 2 cups mixed leftover bits (chopped vegetables, cooked meat scraps, or tofu)
  • 3 tablespoons vegetable oil
  • 2 tablespoons soy sauce
  • Salt and pepper, to taste
  • 2 green onions, sliced

Instructions
 

  • Crack the eggs into a bowl and beat them well with a fork. Set the bowl aside.
  • Heat 2 tablespoons of the oil in a large skillet over medium heat. Add the leftover bits and cook for 2 to 3 minutes until they are warmed through and starting to brown at the edges.
  • Push the bits to one side of the skillet. Pour the beaten eggs into the empty space and scramble them gently until they are just set but still soft.
  • Add the leftover rice to the skillet along with the remaining tablespoon of oil. Break up any clumps with a spatula and stir everything together.
  • Drizzle the soy sauce over the rice. Season with salt and pepper, then stir and cook for another 3 to 4 minutes until the rice is heated and lightly crisped in spots.
  • Remove the skillet from the heat and stir in the sliced green onions.

Notes

Use day-old rice straight from the fridge so it stays separate and gets a little crisp in the pan. If your leftover bits include very wet vegetables, drain them first to keep the rice from turning soggy. Leftovers reheat well in a skillet with a splash of water to bring back moisture.
Course: Main Course
Cuisine: Asian
Equipment: Large skillet, Mixing bowl, Spatula