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Easy Flavor-Packed Bulk Fried Rice Recipe with Leftover Veggies

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A quick and satisfying fried rice recipe that transforms leftover vegetables and day-old rice into a flavorful, crowd-pleasing meal perfect for busy weeknights.

Ingredients

Scale
  • 4 cups cooked rice (preferably day-old, cold rice)
  • 2 tbsp vegetable oil (neutral oils like canola or sunflower)
  • 3 cloves garlic, minced
  • 4 stalks green onions, sliced
  • 3 cups mixed leftover vegetables (diced carrots, bell peppers, peas, corn, broccoli florets, or snap peas)
  • 3 tbsp soy sauce (low sodium preferred)
  • 1 tbsp oyster sauce (optional, vegetarian versions available)
  • 1 tsp sesame oil
  • 3 large eggs, beaten (optional)
  • Fresh ground black pepper, to taste
  • Salt, sparingly

Instructions

  1. Chop all leftover vegetables into bite-sized pieces, mince the garlic, and slice the green onions. Beat the eggs in a small bowl if using. Have your sauces measured and ready.
  2. Place wok or skillet over medium-high heat and add 1 tablespoon vegetable oil. Once shimmering, add garlic and white parts of green onions. Stir for about 30 seconds until fragrant but not browned.
  3. Push garlic and onions to one side, pour in beaten eggs, and scramble gently until just set. Remove eggs to a plate and set aside.
  4. Add remaining 1 tablespoon vegetable oil, then mixed leftover veggies. Stir frequently for 3-5 minutes until tender-crisp.
  5. Break up any clumps of cold cooked rice and add to the pan. Stir vigorously to coat rice in oil and veggies, toasting lightly for 4-5 minutes.
  6. Pour in soy sauce and oyster sauce, stirring continuously. Add scrambled eggs back to the pan and mix through. Taste and adjust salt and pepper as needed.
  7. Remove from heat and drizzle sesame oil over the top. Toss in green parts of sliced green onions.
  8. Serve immediately while hot and fragrant.

Notes

Use day-old cold rice for best texture to avoid mushiness. Stir constantly to prevent sticking and burning. If pan is crowded, cook in batches. For vegan version, omit eggs and oyster sauce, use vegetarian oyster sauce or mushroom soy sauce. Low sodium soy sauce recommended for less salt. Adding a splash of rice vinegar or pinch of sugar can balance flavors.

Nutrition

Keywords: fried rice, leftover vegetables, quick dinner, easy recipe, bulk cooking, stir-fry, vegetable fried rice, weeknight meal

Find it online: https://gleefulfork.com/easy-flavor-packed-bulk-fried-rice-recipe-with-leftover-veggies/