How to Make Fried Rice with Leftover Rice
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This fried rice with leftover rice recipe transforms day-old rice into a quick, flavorful meal with vegetables, eggs, and your favorite protein. I’ll show you why day-old rice creates the best texture, how to avoid mushy grains, and the simple techniques that create the same fluffy, separate grains you’ll find at your favorite Thai restaurant.
What readers say:
“Delicious! Thank you for sharing this recipe! I will definitely make this again!“
— Cathy
Why make fried rice with day old rice?
Day-old rice is the secret to great fried rice. After spending a night in the refrigerator, the grains dry out slightly and become firmer, making them much easier to stir-fry without turning soft or sticky.
Here’s why I always use day-old rice:
- Less moisture: Freshly cooked rice contains too much moisture, which can quickly turn fried rice soft and sticky.
- Separate grains: Leftover rice has had time to dry out slightly in the refrigerator, allowing every grain to fry separately.
- Better flavor: The rice absorbs the sauces and seasonings more evenly.
- Easier to cook: The grains hold their shape better when tossed over high heat.
I’ve made fried rice with both leftover and freshly cooked rice more times than I can count, and day-old rice wins every time.
Whether you’re making shrimp fried rice or pineapple fried rice, the same simple trick applies: day-old rice gives you the best texture.
Back when I owned my Thai restaurant, we even kept a separate rice cooker just for yesterday’s rice because that’s what we used for every order of fried rice.
Don’t have day-old rice? Spread freshly cooked rice onto a baking tray or large plate and refrigerate it for 30-60 minutes. It won’t be identical to overnight rice, but it will remove enough moisture to give you much better results.
Learn Thai cooking step by step
My cookbook is a combination of authentic Thai recipes and Western dishes cooked with Thai flavors and ingredients. It’s a great starting point if you’re new to Thai cooking or want to cook it more often.
Ingredient notes & substitutes
You can find everything at Asian grocery stores or markets. Head to the recipe card at the bottom of this post for the exact measurements.
- Protein: I used thinly sliced pork, but this recipe works just as well with leftover chicken, shrimp, beef, tofu, or even no protein at all. It’s a great way to use whatever you already have in the refrigerator.
- Vegetables: I used carrot, onion, and green onions, but fried rice is perfect for using leftover vegetables. Bell peppers, peas, corn, broccoli, mushrooms, and cabbage all work well.
- Leftover rice: Day-old jasmine rice gives you the best texture because the grains are firmer and less likely to stick together.
- Eggs: Eggs add richness and are a classic addition to Thai fried rice.
- Light soy sauce: Seasons the rice without overpowering the other ingredients.
- Dark soy sauce: A small amount adds color and a touch of sweetness. You only need a little.
- Oyster sauce: Adds the rich umami flavor that’s characteristic of many Thai stir-fries.
- White sugar: Just enough to balance the salty sauces. The finished dish shouldn’t taste sweet.
- Garlic: Finely chop it so it cooks quickly without burning.
- Oil: Use a neutral oil with a high smoke point, such as canola, vegetable, or sunflower oil.
How to make fried rice with leftover rice
1: Break up the rice. Break up any large clumps of leftover rice with your hands before you start cooking. Don’t skip this step. It’s much easier to separate the grains before they hit the hot wok than afterward.
2: Sauté the garlic. Heat the oil in a wok or large skillet over medium-high heat. Your wok should already be hot before you add the oil. This helps the ingredients fry quickly instead of steaming. Add the garlic and stir-fry for about 20 seconds until fragrant and lightly golden.
3: Cook the protein. Add the pork (or your protein of choice) and stir-fry until almost cooked through. If you’re using leftover cooked meat, simply stir-fry it until heated through.
4: Scramble the egg. Push everything to one side of the wok and crack the eggs into the empty space. Scramble them until just set, then mix them with the pork.
5: Add the sauces. Pour all sauces and sugar around the edges of the hot wok, not directly onto the pork. Let the sauces sizzle for a few seconds before tossing everything together until evenly coated.
6: Stir-fry the vegetables. Add the carrot and onion and stir-fry for about 1 minute if you prefer them crisp, or up to 2 minutes for a softer texture. Stir in the green onions during the last few seconds.
7: Add the rice. Add the leftover rice and use the back of your spatula to break up any remaining clumps gently. Stir-fry for 2-3 minutes until the rice is heated through and evenly coated with the seasonings.
Avoid stirring constantly. Let the rice sit against the hot wok for 20 seconds between stirs so it lightly toasts and develops extra flavor.
8: Finish and serve. Stir in the green onions during the last 20-30 seconds of cooking, then season with white pepper if using, and serve immediately.
Storage
- Refrigerate: Store leftover fried rice in an airtight container in the refrigerator for up to 3 days. Its refrigerated shelf life depends on how fresh the rice was to begin with, so cool and refrigerate leftovers as soon as possible.
- Reheat: Reheat in a hot wok or skillet with a small splash of oil until the rice is piping hot. If the rice seems dry, add a tablespoon of water before stirring. You can also microwave it in short intervals until heated through.
- Freeze: Freeze in an airtight container or freezer-safe bag for up to 3 months. Thaw overnight in the refrigerator before reheating.
How to Make Fried Rice with Leftover Rice
Equipment
- Measuring spoons
- Knife and cutting board
- Wok or large skillet
- spatula
Ingredients
- 2 tbsp oil
- 1 clove garlic, finely minced
- 1 cup pork, thinly sliced (or your favorite protein)
- 2 eggs
- 3 tbsp oyster sauce
- 2 tbsp light soy sauce
- ½ tbsp dark soy sauce
- ½ tbsp white sugar
- 1 cup carrot, small dice
- 1 cup onion, small dice
- 3 cups cooked jasmine rice, preferably chilled, day-old
- 6 green onions, thinly sliced
Instructions
- Break up the rice: Separate any large clumps of the chilled rice with your hands before cooking.
- Sauté the garlic: Heat the oil in a wok or large skillet over medium-high heat. Add the garlic and stir-fry until fragrant and lightly golden, about 20 seconds.
- Cook the protein: Add the pork (or your preferred protein) and stir-fry until almost cooked through.
- Scramble the eggs: Push everything to one side of the wok. Crack in the eggs, scramble until just set, then mix with the pork.
- Add the sauces: Pour the oyster sauce, light soy sauce, dark soy sauce, and sugar around the edges of the wok. Toss until the pork is evenly coated.
- Stir-fry the vegetables: Add the carrot and onion and cook for 1-2 minutes, depending on how tender you like them.
- Add the rice: Stir in the leftover rice and break up any remaining clumps with your spatula. Stir-fry for 2-3 minutes, letting the rice sit briefly between stirs to lightly toast.
- Finish and serve: Stir in the green onions, season with white pepper if using, and serve immediately.
Notes
- Use the nutrition card in this recipe as a guideline.
Delicious! Thank you for sharing this recipe! I will definitely make this again!
Thank you Cathy! I’m really glad you enjoyed the recipe!