Healthy One Pan Dinners: Kitchen Sink Fried Rice

Endless possibilities for this one pan wonder. A perfect way to reduce food waste and clean out your fridge.

My go-to dinner when I’ve got all kinds of leftovers on hand! A perfect dish for a fridge or freezer clean-out.

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Kitchen Sink Fried Rice

Endless possibilities for this one-pan wonder.
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Prep Time 10 minutes
Cook Time 15 minutes
Course Main Course
Cuisine Chinese
Servings 4 servings


  • Cast Iron Skillet (optional)


  • 2 tsp sesame oil
  • 1/4 cup low sodium soy sauce or tamari
  • 2 tbsp rice vinegar
  • 2 cloves chopped garlic
  • 1 tbsp sugar
  • 2 tbsp canola oil
  • 2 large eggs, beaten
  • 8 oz cooked protein such as tofu, shrimp, chicken, pork or beef
  • 3 cups fresh vegetables (chopped or sliced) such as broccoli, peppers, carrots, green beans, mushrooms
  • 4 cups cooked brown rice
  • 3/4 cup salted cashews


  • In a small bowl, whisk sesame oil, soy sauce, rice vinegar, sugar, and cornstarch; set aside.
  • In a large skillet or wok, heat 1 tablespoon canola oil over high heat. Add the eggs and gently scramble; remove from pan and set aside. 
  • Return the skillet to the stovetop. Heat the remaining 1 tablespoon canola oil, add garlic and saute until fragrant, about 1-2 minutes, then add protein and vegetables, and cook for 3 to 4 minutes more.
  • Add the sauce and cook for 2 minutes more or until the vegetables reach desired doneness. Add the rice and cooked egg. Continue to cook, stirring frequently, until all ingredients are heated through, about 10 minutes.
  • Top with cashews and serve. Store leftovers in the refrigerator in an airtight container for up to 4 days. 


Adapted from Healthy One Pan Dinners reprinted by permission of Alpha, a division of Penguin Random House LLC. Copyright © 2020 by Dana Angelo White


Serving: 1servingCalories: 412kcalCarbohydrates: 60gProtein: 20gFat: 14gSaturated Fat: 2gCholesterol: 71mgSodium: 748mgFiber: 6gSugar: 3g
Tried this recipe?Mention @dana_angelo_white or tag #danawhiterecipes!

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