How to Make Fried Rice Using Leftover White Rice
You cooked rice with good intentions.Now it’s sitting in the fridge—cold, clumpy, and completely unexciting.
Ingredients
- 3 cups cold leftover white rice day-old preferred
- 2 tablespoons neutral oil canola, peanut
- 2 eggs, beaten
- 2 cloves garlic, minced
- 2–3 tablespoons soy sauce
- Salt & white pepper to taste
- Optional add-ins: scallions, frozen peas, leftover protein
Instructions
- Use clean hands to gently separate clumps before cooking.
- Pro Tip: Break rice before heat—never in the pan, or you’ll mash it.
- Heat wok or skillet over high heat (400°F / 205°C) until very hot.
- Pro Tip: If the pan isn’t hot enough, rice absorbs oil instead of frying.
- Add oil, swirl, then pour in eggs. Scramble 10–15 seconds and remove.
- Pro Tip: Cooking eggs first keeps them soft, not rubbery.
- Add a touch more oil, then garlic. Stir 5–10 seconds only.
- Pro Tip: Garlic burns quickly—burnt garlic ruins the entire dish.