What Can I Make with Leftover Rice? Quick Egg Fried Rice
Leftover rice makes far better fried rice than freshly cooked – the grains stay separate and crisp up nicely. Just make sure it has been cooled and stored safely (see below).
Break up any clumps in the cold rice with your fingers.
Heat the oil in a wok or large frying pan over a high heat. Add the spring onion whites, garlic and peas and stir-fry for 2 minutes.
Push everything to one side, pour in the eggs and scramble until just set, then mix through.
Add the rice and stir-fry for 4–5 minutes, tossing constantly, until it is steaming hot all the way through.
Add the soy sauce and sesame oil, toss well, and scatter with the spring onion greens. Serve straight away.
Allergens
Eggs, soya, wheat (in most soy sauces – use tamari for gluten-free), sesame.
FAQs
How should I store leftover rice safely?
Cool cooked rice quickly – ideally within an hour – by spreading it out on a tray, then refrigerate. Use within 24 hours and only reheat it once. Rice can carry spores that survive cooking, so don't leave it out at room temperature.
How hot does it need to be?
Reheat until steaming hot throughout (at least 75°C if you have a probe thermometer).
Can I use frozen rice?
Yes. Defrost it in the fridge, or add it straight to the pan in small batches, and make sure it's piping hot before serving.
Can I add meat?
Add leftover cooked chicken or prawns with the rice and make sure they're piping hot too.
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Recipes on CookStuff are researched and editor-written. Check food is piping hot when you reheat it, and follow the storage advice on packs.