Easy Fried Rice Recipe from Leftovers
Turn fridge scraps into a quick, satisfying meal with this easy fried rice recipe. Perfect for busy nights, picky eaters, and zero waste goals.
Ever find yourself staring into the fridge, wondering how to turn a few scraps into something that feels like an actual meal? That’s where fried rice shines.
It’s a one-skillet wonder—easy to clean up, endlessly customizable, and surprisingly satisfying. Around here, we call it “Something From Nothing Fried Rice” because it works magic with what most people might throw out.
Whether you’re short on groceries, short on time, or just trying to waste less food, this fried rice recipe delivers. And the best part? It’s more of a method than a recipe, so you can adapt it to whatever you have on hand.
Why Fried Rice Works So Well
Fried rice is the ultimate “use what you’ve got” dinner. It stretches leftovers into a full meal, clears out your crisper drawer, and saves you from another night of takeout.
It also reduces food waste—a win for your budget and the planet.
Tip: Leftover rice actually works better than fresh rice because it’s a little dried out and won’t get mushy.
Want to take it to the next level? These classic Chinese-style fried rice techniques from The Woks of Life are packed with tips for texture, flavor, and proper wok handling.
Basic Ingredients (and What You Can Swap)
Here’s what you’ll need to get started:
Essential Ingredients
- Cooked rice (white, brown, jasmine, basmati—whatever you’ve got)
- Soy sauce or teriyaki sauce (low-sodium works great)
- Protein (eggs, leftover meat, or tofu)
If you’re feeling a little fancy (or raise your own quail like I do), try this quail egg version of fried rice. It’s just as flexible and adds a richer flavor with those tiny, nutrient-packed eggs.
Flexible Add-Ins
- Veggies: Onions, peas, bell peppers, leafy greens, carrots, celery, zucchini, etc.
- Aromatics: Garlic, green onion, or ginger if you have it
- Toppings: Sriracha, sesame oil, hot honey, or chopped herbs
How to Make Fried Rice (Step-by-Step)
Ready to turn those leftovers into something crave-worthy? Here’s how I build a skillet of fried rice from whatever odds and ends are hanging around in the fridge.
Prep What You’ve Got
Dice any meat or veggies, scramble eggs if you’re using them, and have your sauce ready.
Pro tip: Cut everything small so it cooks evenly and quickly.
Start Cooking
- In a large skillet, heat a splash of oil over medium-high heat.
- Sauté onions and other firm veggies first until slightly browned.
- Stir in the rice and any soft veggies or greens.
- Add your sauce and let it cook for a minute or two. Don’t stir too much—those crispy bits are gold.
Add the Protein
- Push the rice to one side and pour scrambled eggs into the open space. Let them cook partway, then mix everything together.
- Stir in any cooked meat or tofu and heat through.
Serve It Up
Taste and adjust the seasoning if needed. Top with your favorite extras and serve hot.
Tip: Want it spicier? Add a drizzle of Sriracha or crushed red pepper flakes.
Real-Life Fried Rice: What I Used Last Time
My most recent batch had:
- Leftover brown rice
- Two eggs
- A grilled pork chop
- Onions, frozen peas, and a handful of leftover salad mix (yes, even the arugula)
It fed two adults and two kids with a little left for lunch the next day.
If you’ve got more rice to use up, try another easy, budget-friendly rice dish—this broccoli rice casserole is cheesy, comforting, and always a hit with kids.
Frequently Asked Fried Rice Questions
Still have a few questions before tossing it all in the pan? These are the things people usually ask when making fried rice for the first (or fifth) time.
Save this for the next time your fridge is looking empty but your people are hungry. You’ll be surprised what you can pull together.
If you’re looking for a way to stretch your ingredients, reduce waste, and still get a hearty, comforting meal on the table—fried rice is it.
This recipe isn’t about perfection. It’s about using what you have and making it work. And honestly, those are the meals I love most.
Something From Nothing Fried Rice
This post may contain paid links. If you make a purchase using the links in this recipe, I may earn a commission.
Equipment
- 1 Large Skillet or Wok
Ingredients
- 2 cups Rice cold or leftover rice works best
- 2 tablespoons Soy Sauce or teriyaki sauce; more or less to taste
- 2 Eggs optional
- ½ to 1 cup Meat cooked; like pork, chicken, or beef (optional)
- ¼ cup Onion optional
- ½ to 1 cup Vegetables whatever is in your fridge—peas, carrots, leafy greens, peppers, etc.
- 1 tablespoon Cooking Oil olive oil, butter, or sesame oil
- Hot Sauce or Sriracha optional
Instructions
- Dice your cooked meat and vegetables. Crack the eggs into a bowl and beat lightly.
- Heat oil in a large skillet or wok over medium heat. Add onions and sauté until softened.1 tablespoon Cooking Oil, 1/4 cup Onion
- Toss in chopped vegetables and cook until they’re about halfway done.1/2 to 1 cup Vegetables
- Stir in the cooked rice, breaking up any clumps. Drizzle soy or teriyaki sauce over the rice and stir well. Let it cook for 1–2 minutes, allowing the bottom to crisp slightly.2 cups Rice, 2 tablespoons Soy Sauce
- Push the rice to one side and pour the eggs into the empty space. Let them cook most of the way before stirring everything together.2 Eggs
- Stir in diced cooked meat and cook for another 2–3 minutes until heated through.1/2 to 1 cup Meat
- Remove from heat and serve warm. Add a drizzle of hot sauce if you like a little spice.Hot Sauce or Sriracha
Notes
- Leftover rice works best because it’s drier and crisps up better than freshly made rice.
- Use what you have. This recipe is perfect for cleaning out the fridge—nearly any veggie or leftover protein can work.
- Want to stretch it further? Add extra veggies, use more rice, or serve with a fried egg on top.
- No soy sauce? Try coconut aminos, tamari, or even a dash of broth and salt in a pinch.