Fried Rice, A Leftover Recipe
Recipe type: Asian Entree or Side Dish
Prep time: 
Cook time: 
Total time: 
Serves: 6
*This recipe is very versatile. If you don’t have ginger or powdered ginger, no problem. Leave it out. Don’t have meat, or don’t eat meat, no problem. You can have your fried rice with eggs only, or you can stir in cashews or pistachios. Personally, I love cashew fried rice. Earlier this week, I made fried rice for a friend who is allergic to eggs, so I just left them out. The recipe even works without the addition of sesame oil. Total Cost or recipe is $3.19 or about $0.64 per serving.
  • 1 – 2 tablespoons of oil ($0.28)
  • ¼ to ½ cup chopped onion ($0.19)
  • 1 clove garlic minced ($0.07)
  • Small piece of ginger, minced (If you don’t have fresh ginger, mix ½ teaspoon dried, powdered ginger into the soy sauce until the ginger is dissolved and there are no clumps. Add this at the time you add the soy sauce) ($0.16)
  • 4 cups leftover cooked rice ($0.50)
  • 2 - 4 tablespoons soy sauce (You may find that you want more. You can always add more soy sauce when you serve it, but it’s really hard to fix it if you add too much and make the whole dish too salty.). ($0.14)
  • 1 – 2 dashes of sesame oil (optional) ($0.24)
  • ¼ to ½ cup leftover meat, cut into small pieces. (If you have no leftover meat, you can use cashews, or other nuts, or simply omit meat entirely.) ($1.00)
  • ½ to 1 cup leftover vegetables. (Try to avoid vegetables like broccoli or beets. If you don’t have leftover vegetables, you can use frozen, but they should be thawed before being added to the fried rice) ($0.20)
  • 2 eggs ($0.24)
  • 4 green onions, sliced in ¼ inch slices ($0.17))
  1. Heat oil in wok or deep skillet on high heat.
  2. Add chopped onion, garlic, and fresh ginger (if using).
  3. Stir and cook until onions are translucent. Stirring constantly to prevent garlic from burning. Burnt garlic is bitter. Bitter = Bad.
  4. After onions are ready, add the rice to the skillet and stir, constantly, breaking up clumps and ensuring that all of the rice has an opportunity to spend some time on the bottom of the pan.
  5. When all of the kernels appear to be separated, and they are beginning to “fry,” add soy sauce and sesame oil and mix rapidly to incorporate them into the rice.
  6. Add the pieces of meat, if using them, and vegetables and continue to stir and toss in wok until they are heated through.
  7. When everything is ready, push the rice to the side of the pan.
  8. Break the egg(s) into a bowl and scramble well.
  9. Pour a small amount of oil onto the exposed surface of your wok or skillet.
  10. Pour the eggs onto the oil and mix until they are cooked.
  11. Once eggs are finished, break them into small pieces with your spatula and mix them into the rice. Mix in sliced green onions and remove from heat.
Recipe by Patty Cake's Pantry at