Fried rice is a great way to use up odds and ends in your fridge, especially if you have some rice that’s been in there for at least a day. Plenty of vegetables can be used, though I would avoid soft or juicy produce like tomatoes or avocado. But you do you, as they say! This can be vegetarian/vegan or non-vegan depending on your preference and what you have to work with.

Fried rice works much better with leftover rice because it needs at least a day or so to dry out after it’s been cooked. If you don’t have some in your fridge, try to plan ahead and make your rice the day before you cook. Or maybe, order some Chinese or Thai takeout and plan your fried rice for later in the week.

What I have listed below is not a strict list of ingredients, but more like a sample of ideas you can work with. In the photo above, you can see vegetable fried rice with bok choi, carrots, onions, green beans, celery, julienned radish, garlic, and probably some other things I’m forgetting. Adjust your proportions based on what you have and enjoy!

day-old rice
onion
garlic, ginger
carrots
chili peppers
green beans
mushrooms
broccoli, broccoli slaw veggies, other slaw mix
zucchini
radishes
peas
kale
1-2 eggs (optional)
meat (optional): Chinese sausage, chicken, turkey, pork, beef, ham, spam, shrimp, squid, etc. (try to avoid meats seasoned with Western flavors like salami or bratwurst)
soy sauce
garlic chili sauce or black bean sauce (optional)
five spice (optional)
sesame oil or neutral-flavored oil

Chop everything before you begin cooking, making sure pieces are bite-sized. For veggies that take longer to cook like carrots, smaller sizes are better. Get everything arranged so you can act quickly once you start cooking.

Heat a skillet or wok on high heat. Add a tablespoon or two of oil, depending on how many ingredients you have.

When the oil is hot, add the onion. If you have raw meat, add it too, to give it time to cook and brown. Add carrots, garlic, ginger, peppers, green beans, and/or other veggies that need more time to cook. Continue to cook, stirring frequently.

As the onions turn translucent and/or the meat begins to brown, add the other veggies, saving soft things like radishes or kale towards the end. Keep stirring.

Push the veggies to the outer edges of the pan and add the rice, making sure to break it up. If it’s really dried out, it might be easier to break it apart with your fingers before adding it. Stir it into the rest and cook a little longer. If it’s sticking, add a little more oil to the pan.

If you’re adding eggs, push everything else back to the edges of the pan and crack the eggs directly into the skillet. Stir quickly and mix them into the rest.

Continue to cook for another minute or two, until you’re satisfied that it’s done. Add the soy sauce and any other sauces, seasoning to taste.

Serve and enjoy!