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Clean Out The Fridge Fried Rice

Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Course: Main or Side Dish
Cuisine: Asian
Keyword: Asian food, easy weeknight dinner, fried rice, weeknight dinner
Servings: 4


  • 1 tablespoon vegetable oil
  • 1 small onion chopped
  • 2 carrots peeled and chopped
  • 1 bell pepper (any color) chopped
  • 1 heaping cup broccoli florets sliced in half
  • 1 tablespoon butter
  • 3 to 4 large eggs whisked together
  • 3 cloves garlic minced
  • 1 heaping teaspoon ginger grated + more if desired
  • 4 cups day old cooked rice
  • 1 tablespoon water
  • 1 to 2 tablespoons sesame oil
  • 3 tablespoons low sodium soy sauce + more if needed
  • cooked rotisserie chicken cubed
  • leftover pan fried tofu cubed; optional
  • green onions diced for garnish
  • sesame seeds


  • Using a large pan or wok over medium-high heat, heat the oil and after a few minutes, add in all the vegetables from the onions to the broccoli. Stir and cook until softened.
  • While the vegetables are cooking, heat a small pan over medium heat. Add in the butter and swirl around the pan. Add in the eggs and turn the heat to low. Using a spatula, bring the eggs in towards the center of the pan; working from the outside in. Continue this until the eggs are cooked. I like soft cooked eggs so I remove them from the heat immediately.
  • Add the garlic and ginger to the pan with the vegetables and cook, stirring, until fragrant, for 1 minute. Add the rice and pour the water directly onto the dry day old cold rice. Add the sesame oil and soy sauce and then, using a wooden spoon, break up the rice and mix and stir until the rice has warmed through and is softened and is combined with all the other vegetables.
  • Add the chicken and the tofu (or any cooked protein) and toss together again. Lastly, add in the cooked eggs and gently mix together in the fried rice. Garnish with green onions and sesame seeds if desired and serve! Enjoy immediately.