Salvage Rice
Turn your leftovers into a flavorful masterpiece with this quick and easy Salvage Rice recipe! Perfect for busy weeknights or anytime you want to minimize food waste, this dish combines fluffy rice with a medley of leftover vegetables, aromatic onions, and garlic, all stir-fried in a savory blend of soy sauce and sesame oil. The optional addition of scrambled eggs adds extra protein and richness, while a garnish of fresh scallions brightens every bite. Ready in just 25 minutes, this versatile recipe is a delicious way to give your fridge a makeover and transform odds and ends into a satisfying meal. Plus, with its crispy edges, bold seasonings, and customizable ingredients, this one-pan wonder is sure to become a family favorite! Perfect for anyone searching for "easy leftover rice recipes," this dish is a win for taste, time, and sustainability.
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Recipe Information
Ingredients
- 3 cups cooked rice (leftover or fresh)
- 2 tablespoons vegetable oil
- 1 medium onion, diced
- 2 cloves garlic cloves, minced
- 1.5 cups mixed leftover vegetables (e.g., carrots, peas, bell peppers)
- 3 tablespoons soy sauce
- 1 teaspoon sesame oil
- 2 large egg (optional)
- 2 stems scallions, sliced (for garnish)
- 0.25 teaspoon salt
- 0.25 teaspoon black pepper
- 0.25 teaspoon red chili flakes (optional)
Instructions
Heat a large skillet or wok over medium-high heat and add the vegetable oil.
Add the diced onion and sauté for 2–3 minutes until softened and slightly golden.
Stir in the minced garlic and cook for 30 seconds until fragrant.
Add the mixed leftover vegetables to the skillet. Cook for 3–5 minutes, stirring frequently, until the vegetables are heated through and slightly caramelized.
Push the vegetables to one side of the skillet, creating space for the eggs. Crack the eggs directly into the empty space and scramble them with a spatula until cooked. Mix them into the vegetables once done.
Add the cooked rice to the skillet. Using a spatula or wooden spoon, break up any clumps and combine it with the vegetables and eggs.
Drizzle the soy sauce and sesame oil over the rice mixture. Sprinkle with salt, black pepper, and red chili flakes (if using). Mix thoroughly to evenly coat everything in the seasoning.
Cook for another 3–5 minutes, stirring occasionally, until the rice is heated through and slightly crispy around the edges.
Remove from heat and garnish with sliced scallions before serving.
Serve hot and enjoy your delicious, waste-reducing Salvage Rice!
Nutrition Facts
Calories |
1531 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 52.6 g | 67% | |
| Saturated Fat | 9.6 g | 48% | |
| Polyunsaturated Fat | 22.7 g | ||
| Cholesterol | 372 mg | 124% | |
| Sodium | 2564 mg | 112% | |
| Total Carbohydrate | 221.2 g | 80% | |
| Dietary Fiber | 16.4 g | 59% | |
| Total Sugars | 20.6 g | ||
| Protein | 40.9 g | 82% | |
| Vitamin D | 2.1 mcg | 10% | |
| Calcium | 281 mg | 22% | |
| Iron | 8.1 mg | 45% | |
| Potassium | 1455 mg | 31% | |
*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.
