Fridge-Raid Fried Rice Recipe

Introduction

Fridge-raid fried rice is a quick and versatile meal perfect for using up leftovers. Packed with colorful vegetables, tender chicken, and a flavorful sauce, it makes a satisfying one-pan dinner anyone can enjoy.

Ingredients

• 2 tbsp vegetable oil
• 1 white onion, finely chopped
• 1 carrot, finely chopped
• 100g green beans, chopped
• 1 red or yellow pepper, finely chopped
• ½ medium broccoli, chopped into small florets
• 150g cooked chicken (or any other meat), roughly chopped
• 300g cold cooked rice
• 2 eggs, beaten
• 1 tbsp sesame oil
• 1 tbsp oyster sauce
• 1 spring onion, finely sliced
• 1 tsp toasted sesame seeds

Instructions

1. Step 1: Heat half the vegetable oil in a wok or frying pan over medium-high heat. Stir-fry the onion, carrot, and green beans for about 5 minutes until they start to soften.
2. Step 2: Add the chopped pepper, broccoli, and cooked chicken. Stir-fry for an additional 3 minutes to combine the flavors and warm the chicken through.
3. Step 3: Add the cold cooked rice and stir-fry for another 4 minutes, breaking apart any clumps so the grains separate evenly.
4. Step 4: Push the rice and vegetables to one side of the pan. Pour the remaining vegetable oil into the empty space, crack in the beaten eggs, and scramble them briefly.
5. Step 5: Stir the scrambled eggs into the rice and vegetable mixture. Then, add the sesame oil and oyster sauce, tossing everything together until well coated.
6. Step 6: Garnish with the spring onion and toasted sesame seeds before serving.

Tips & Variations

• Use any leftover meat or tofu to keep this dish flexible and vegetarian-friendly.
• For extra heat, add a splash of soy sauce mixed with chili flakes or fresh chopped chili.
• Substitute oyster sauce with mushroom sauce for a vegan alternative.
• Cold, day-old rice works best as it prevents the dish from becoming mushy.

Storage

Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently in a pan over medium heat or in the microwave until steaming hot, adding a splash of water if needed to prevent drying out.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use freshly cooked rice instead of cold rice?

Freshly cooked rice is usually too soft and moist, which can make the fried rice clumpy. It’s best to use rice that has cooled completely, preferably leftover rice from the day before.

Is it possible to make this dish vegetarian or vegan?

Yes, simply omit the chicken and eggs. You can replace oyster sauce with a vegan-friendly mushroom sauce or soy sauce. Add extra vegetables or tofu for protein.

Fridge-Raid Fried Rice Recipe

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★★★★★

5 from 58 reviews

• Author: Sophie
• Total Time: 25 minutes
• Yield: 2–3 servings 1x

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Description

A quick and versatile fridge-raid fried rice recipe perfect for utilizing leftover ingredients. This flavorful dish features a mix of vibrant vegetables, tender cooked chicken, and fragrant seasonings, all stir-fried together to create a satisfying and easy meal that can be ready in under 30 minutes.

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Ingredients

Scale 1x2x3x

Vegetables

• 1 white onion, finely chopped
• 1 carrot, finely chopped
• 100g green beans, chopped
• 1 red or yellow pepper, finely chopped
• ½ medium broccoli, chopped into small florets
• 1 spring onion, finely sliced

Proteins

• 150g cooked chicken (or any other meat), roughly chopped
• 2 eggs, beaten

Rice and Oils

• 300g cold cooked rice
• 2 tbsp vegetable oil
• 1 tbsp sesame oil

Seasoning

• 1 tbsp oyster sauce
• 1 tsp toasted sesame seeds

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Instructions

1. Heat the oil and stir-fry aromatics and vegetables: Heat half the vegetable oil in a wok or frying pan over medium-high heat. Add the chopped onion, carrot, and green beans, stir-frying for 5 minutes until they begin to soften.
2. Add remaining vegetables and cooked chicken: Add the chopped pepper, broccoli florets, and roughly chopped cooked chicken to the wok. Continue stir-frying for another 3 minutes to combine and heat through.
3. Incorporate the rice: Add the cold cooked rice to the pan and stir-fry everything for 4 minutes, ensuring the rice grains separate and mix well with the vegetables and chicken.
4. Cook the eggs: Push the rice and vegetables to one side of the wok. Add the remaining vegetable oil to the empty side, crack in the beaten eggs, and scramble briefly. Once partially cooked, stir the eggs into the rice and vegetable mixture.
5. Season and garnish: Stir in the sesame oil and oyster sauce evenly to coat the fried rice mixture. Finish by garnishing with finely sliced spring onions and toasted sesame seeds before serving.

Notes

• Use any leftover cooked meat or tofu in place of chicken for a different protein option.
• Cold cooked rice works best for fried rice to prevent it from becoming mushy.
• Adjust the amount of oyster sauce and sesame oil according to taste preference.
• For a vegetarian version, substitute the oyster sauce with soy sauce or vegetarian stir-fry sauce and omit meat.
• Make sure to stir-fry on medium-high heat for best texture and flavor.

• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Category: Main Course
• Method: Frying
• Cuisine: Asian

Keywords: fried rice, leftover recipe, quick dinner, chicken fried rice, stir-fry vegetables, easy meal