Chinese Fried Rice: A Quick Way to Make Leftover Rice a Healthy Meal
My preschooler asks every night, “What are we having for dinner? Rice?” Where rice was a once-a-week staple, I now find our family dinners include rice more nights than not. But her favorite, white rice with butter, gets boring rather quickly. That’s why I love this recipe. It’s a quick, simple way to spice up that leftover white rice (good with brown rice too!).
Note: Frozen chopped veggies can be used to replace fresh if you don’t have a lot of prep time.
2-4 cups cooked rice
1 cup broccoli
½ cup frozen peas
½ cup frozen corn
2 tablespoons canola oil
1 teaspoon minced garlic
- Chop the vegetables.
- Heat a large saucepan or wok on medium-high heat. Add 1 tablespoon canola oil.
- Crack the eggs and scramble them in the pan. Transfer to a bowl.
- Add remaining oil, broccoli, and carrots to the pan. Sauté for 2-3 minutes.
- Add the scallions, peas, corn, and garlic. Stir-fry for 1-2 minutes or until veggies are heated through.
- Add the cooked rice and cooked eggs. Stir in soy sauce to taste. Cook 1-2 minutes until mixture is heated to desired temperature.