Kitchen Sink Fried Rice
Transform your leftovers into a mouthwatering meal with this versatile Kitchen Sink Fried Rice recipe! Bursting with flavor and perfect for weeknight dinners, this recipe combines cold rice, mixed vegetables, and your protein of choice—whether it's chicken, shrimp, tofu, or even last night's roast. Fragrant garlic, soy sauce, and a drizzle of sesame oil elevate the dish while scrambled eggs and a sprinkle of green onions add richness and freshness. Ready in just 25 minutes, this one-pan wonder is the ultimate way to minimize food waste while maximizing taste. Customize the spice level with optional red pepper flakes, and enjoy this fried rice hot as a satisfying main or a savory side.
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Recipe Information
Ingredients
- 3 cups cooked white or brown rice
- 2 tablespoons vegetable oil
- 1 medium onion, diced
- 3 cloves garlic, minced
- 2 cups mixed vegetables (e.g., peas, carrots, corn, bell pepper)
- 1 cup protein of choice (e.g., chicken, shrimp, tofu, or leftover meats), chopped
- 3 tablespoons soy sauce
- 1 teaspoon sesame oil
- 2 eggs, beaten
- 2 stalks green onions, sliced
- 0.25 teaspoons salt
- 0.25 teaspoons black pepper
- 0.25 teaspoons red pepper flakes (optional, for heat)
Instructions
Prepare all ingredients by chopping vegetables, dicing the protein, and beating the eggs. Make sure your rice is cold and separated into grains to avoid clumping.
Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat.
Add the diced onion and cook for 2-3 minutes until translucent. Stir in the minced garlic and cook for another 30 seconds until fragrant.
Increase the heat to high, and add the mixed vegetables and protein. Stir-fry for 3-4 minutes, allowing the vegetables to soften and the protein to heat through or cook fully, if raw.
Push the vegetables and protein to one side of the skillet or wok. Pour the beaten eggs into the empty space and scramble them, stirring frequently, until just set. Mix the eggs into the vegetables and protein once cooked.
Add the remaining 1 tablespoon of vegetable oil to the skillet, then add the cold rice. Break up any clumps with a spatula or wooden spoon and stir-fry for 2-3 minutes, ensuring the rice is evenly heated.
Drizzle the soy sauce and sesame oil over the rice mixture. Stir well to evenly coat all the ingredients.
Season with salt, black pepper, and optional red pepper flakes, adjusting to taste. Sprinkle the sliced green onions over the fried rice and stir gently to combine.
Taste and adjust seasonings as needed. Serve immediately while hot, either as a main dish or a side.
Nutrition Facts
Calories |
2115 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 63.7 g | 82% | |
| Saturated Fat | 12.4 g | 62% | |
| Polyunsaturated Fat | 22.7 g | ||
| Cholesterol | 582 mg | 194% | |
| Sodium | 2802 mg | 122% | |
| Total Carbohydrate | 248.4 g | 90% | |
| Dietary Fiber | 22.3 g | 80% | |
| Total Sugars | 27.3 g | ||
| Protein | 124.3 g | 249% | |
| Vitamin D | 2.3 mcg | 12% | |
| Calcium | 334 mg | 26% | |
| Iron | 18.6 mg | 103% | |
| Potassium | 2366 mg | 50% | |
*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.
