Empty the Fridge Fried Rice

Hang up the phone! Pass on ordering take-out and make your own MUCH less oily version.

Hang up the phone! Pass on ordering take-out and make your own MUCH less oily version. Meal prep brown rice early in the week, then a few days later when you need a quick meal, round up whatever vegetables you have on hand.
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Empty the Fridge Fried Rice

The tastiest way to use up what you've got on hand. Serve with tofu, chicken, steak or edamame for a protein boost.
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Prep Time 10 mins
Cook Time 15 mins
Course Main Course
Cuisine Chinese
Servings 4 servings


  • 2 large eggs beaten
  • 3 cups chopped or sliced vegetables fresh or frozen
  • 1/4 cup teriyaki sauce
  • 4 cups cooked brown rice
  • 1 cup salted cashews


  • Heat a nonstick skillet over medium heat. Spray with nonstick cooking spray, add eggs and scramble, once cooked remove from pan and set aside.
  • Increase heat to medium high, add vegetables and sauce and cook for 2 to 3 minutes.
  • Add rice, toss to combine and cook to heat the rice
  • Gently fold in cooked eggs and cashews and serve.


Excerpted from the Healthy, Quick & Easy College Cookbook reprinted by permission of Alpha, a division of Penguin Random House LLC. Copyright © 2021 by Dana Angelo White


Serving: 2cupsCalories: 484kcalCarbohydrates: 63gProtein: 16gFat: 20gSaturated Fat: 4g
Tried this recipe?Mention @dana_angelo_white or tag #danawhiterecipes!

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