Ingredients
- 3 cups cooked leftover rice (day-old works best) — approx. $0.30
- 4 large eggs — approx. $1.00
- 1 cup frozen peas and carrots mix — approx. $0.40
- 3 tbsp soy sauce — approx. $0.15
- 1 tbsp sesame oil (optional but recommended) — approx. $0.20
- 2 cloves garlic, minced (or ½ tsp garlic powder)
- 1 tbsp vegetable oil
- 2 green onions, sliced (optional)
- Black pepper to taste
Instructions
- Prep the rice: If using cold leftover rice from the fridge, break up any clumps with your hands or a spoon. Cold, day-old rice is ideal because it fries up with better texture than freshly cooked rice.
- Heat the pan: Heat a large skillet or wok over high heat until very hot. Add the vegetable oil and swirl to coat.
- Cook garlic and vegetables: Add garlic (or garlic powder) and frozen peas and carrots. Stir-fry for 2–3 minutes until vegetables are heated through.
- Add the rice: Add the rice to the pan. Spread it out in a single layer. Let it sit for 1 minute without stirring to let it get slightly crispy on the bottom. Then stir and repeat once more.
- Scramble the eggs: Push the rice to the sides of the pan to create a space in the center. Crack all 4 eggs into the center and scramble quickly. Once mostly set (about 30 seconds), mix the eggs throughout the rice.
- Season and finish: Drizzle soy sauce and sesame oil over the rice. Toss everything together. Taste and adjust seasoning with more soy sauce or black pepper. Top with green onions if using.
Estimated Nutrition Per Serving
Estimates based on typical ingredient values. Actual values vary by specific ingredients used.
| Nutrient | Estimated Amount |
|---|---|
| Calories | ~380–420 kcal |
| Protein | ~16–20g |
| Carbohydrates | ~52–58g |
| Fat | ~10–14g |
| Fiber | ~2–3g |
💰 Budget tip
This recipe is a zero-waste meal — it's designed to use up leftover rice that would otherwise go to waste. When you cook rice, make double the amount you need. Use half for dinner and refrigerate the rest for fried rice the next day. Day-old rice is actually superior for this dish.
Substitution Options
- No leftover rice? Cook rice, spread it on a baking sheet, and refrigerate for 30–60 minutes to dry it out.
- Add more protein: Dice leftover chicken, diced tofu, or a handful of frozen shrimp all work well.
- Any frozen vegetable works: Edamame, corn, broccoli, or diced bell pepper all substitute easily for peas and carrots.
- No sesame oil? The dish is still good without it — sesame oil adds flavor but isn't essential.
- Lower sodium: Use reduced-sodium soy sauce or coconut aminos.
Nutrition Disclaimer
Nutrition estimates are approximations for general informational purposes. Actual values vary by specific ingredients, brands, and portions used. Not intended as dietary advice for individuals with specific health conditions.