Freshened Up Leftover Rice
Transform your uneaten grains into a vibrant, flavor-packed dish with this "Freshened Up Leftover Rice" recipe, perfect for reducing food waste without compromising on taste. In just 25 minutes, this easy stir-fry combines the comforting texture of day-old rice with a medley of colorful vegetables, a hint of soy and sesame, and the option to include scrambled eggs for added protein. Ready in a single skillet or wok, it delivers bold flavors with sautéed garlic and onion, crisp-tender carrots, bell peppers, and sweet peas, finishing with a garnish of fresh green onion for a touch of brightness. Whether you're whipping up a quick weeknight dinner or meal-prepping lunches, this versatile dish proves that leftover rice can become the star of the table.
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Recipe Information
Ingredients
- 3 cups leftover cooked rice
- 2 tablespoons vegetable oil
- 1 small, diced onion
- 3 cloves, minced garlic
- 1 medium, diced carrot
- 1 medium, diced bell pepper
- 0.5 cups frozen peas
- 2 tablespoons soy sauce
- 1 teaspoon sesame oil
- 1 large, optional egg
- 2 stalks, sliced green onion
- 0.25 teaspoons salt
- 0.25 teaspoons black pepper
Instructions
Heat a skillet or wok over medium-high heat and add the vegetable oil.
Once the oil is hot, add the diced onion and sauté for 2-3 minutes until translucent.
Add the minced garlic and cook for another 30 seconds, stirring to prevent burning.
Toss in the diced carrot and bell pepper, cooking for 3-4 minutes until they start to soften.
Add the frozen peas and cook for 1-2 minutes until heated through.
Push the vegetables to one side of the pan, and if using, crack the egg into the empty space. Scramble the egg until it is fully cooked, then mix it with the vegetables.
Add the leftover rice to the pan, breaking up any clumps with your spatula or spoon.
Pour the soy sauce and sesame oil over the rice and vegetables, stirring well to ensure everything is evenly coated.
Season with salt and black pepper to taste, stirring to combine.
Cook for another 3-4 minutes, allowing the rice to heat through and slightly crisp up in places.
Turn off the heat, garnish with sliced green onions, and serve immediately.
Nutrition Facts
Calories |
1608 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 51.5 g | 66% | |
| Saturated Fat | 8.5 g | 42% | |
| Polyunsaturated Fat | 24.7 g | ||
| Cholesterol | 220 mg | 73% | |
| Sodium | 762 mg | 33% | |
| Total Carbohydrate | 250.2 g | 91% | |
| Dietary Fiber | 13.9 g | 50% | |
| Total Sugars | 16.4 g | ||
| Protein | 35.8 g | 72% | |
| Vitamin D | 1.3 mcg | 7% | |
| Calcium | 193 mg | 15% | |
| Iron | 5.3 mg | 29% | |
| Potassium | 1226 mg | 26% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
