Ingredients
Method
Prepare the rice.
- Break up any clumps in the cold cooked rice with your fingers or a fork. Cold rice works particularly well because it is less likely to become mushy in the skillet.
Cook the eggs.
- Heat a large skillet or electric skillet over medium heat. Add about half of the olive oil. Beat the eggs lightly, add them to the skillet, and gently scramble until just cooked. Transfer them to a plate.
Sauté the onion.
- Add the remaining olive oil to the skillet. Add the diced onion and cook for 2–3 minutes, until softened.
Add the vegetables.
- Stir in the leftover vegetables and cook for 2–4 minutes, depending on how firm they are. Since most of the vegetables are already cooked, you're simply heating and lightly browning them.
Add the rice.
- Add the cold rice to the skillet. Stir and toss everything together. Cook for about 4–5 minutes, allowing the rice to heat through and pick up a little color.
Season.
- Stir in the soy sauce, sesame oil, garlic powder, and black pepper.
Return the eggs.
- Add the cooked eggs back to the skillet and gently stir them into the rice and vegetables.
Finish.
- Sprinkle with sliced green onions and fresh parsley, if using. Taste and add a little more soy sauce if needed.
Notes
🌾 The Beauty of Leftovers
This recipe doesn't have a "correct" vegetable list.
That's intentional.
If you have a cup of leftover roasted vegetables and half a cup of something else, use them.
If your vegetables are already seasoned, that's fine.
If they're a little soft, that's okay, too. Fried rice is an excellent place for vegetables that aren't quite at their fresh-from-the-garden best anymore.
The goal is to use them while they're still good, not wait until they're perfect.