Lifting Up Leftovers: Fried Rice


My go-to dinner when I’ve got lots of veggie scraps and rice on hand!

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Fried Rice

fried rice
My go-to dinner when I’ve got lots of veggie scraps and rice on hand!
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Course Main Course, Side Dish
Cuisine Japanese
Servings 4
Diet Gluten Free, Vegan, Vegetarian


  • 2 teaspoons sesame oil
  • 1/4 cup low sodium soy sauce or gluten-free tamari
  • 2 tablespoons rice vinegar
  • 1 tablespoon granulated sugar
  • 2 teaspoons cornstarch
  • 2 tablespoons canola oil divided
  • 2 large eggs beaten
  • 8 oz cooked protein pork, chicken, shrimp, steak, tofu
  • 3 cups chopped vegetables peppers, mushrooms, onions, green beans, carrots
  • 4 cups cooked brown rice
  • 3/4 cup roasted cashews


  • In a small bowl whisk sesame oil, soy sauce, rice vinegar, sugar, and cornstarch; set aside.
  • Heat one tablespoon of oil in a large skillet or wok over high heat.
  • Add eggs and gently scramble; remove from pan and set aside. Heat remaining oil in skillet; add protein and vegetables and cook for 2 to 3 minutes.
  • Add sauce and cook for 2 minutes more.
  • Add rice, cashews, and cooked egg. Continue to cook, stirring frequently until all ingredients are heated through, about 5 minutes.


Calories: 421kcalCarbohydrates: 60gProtein: 19gFat: 14gSaturated Fat: 2gCholesterol: 71mgSodium: 848mgFiber: 6g
Keyword fried rice
Tried this recipe?Mention @dana_angelo_white or tag #danawhiterecipes!

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