DNXFOOD
Menu
Find dinner

Cold rice + odds and ends

Fridge-Clearout Fried Rice

A fast framework for turning cooked rice, one egg, and a handful of vegetables into dinner.

15 minutesflexible direction

The flexible formula

  • 2 cups cold cooked rice
  • 1–2 eggs or 1 cup diced tofu
  • 2 cups chopped vegetables
  • 2 tablespoons savory seasoning
  • 1 aromatic + 1 finishing touch

This is a blueprint, not a laboratory-tested recipe. Quantities are designed to be adjustable. Taste as you go and use your judgment for your ingredients and equipment.

Make it happen

  1. 01

    Break up the rice

    Separate cold rice with your fingers or a fork so it can heat evenly instead of steaming in clumps.

  2. 02

    Cook in layers

    Use a wide, hot pan. Cook the egg or tofu first, set it aside, then cook firm vegetables before quick-cooking ones.

  3. 03

    Season at the end

    Add rice and toss until hot. Return the protein, add soy sauce around the edge of the pan, then finish with scallions, sesame, or chili crisp.

Useful swaps

  • No rice: use cooked quinoa or another firm cooked grain.
  • No soy sauce: use tamari or a small spoonful of miso loosened with water.
  • No egg: diced tofu or shelled edamame keeps it plant-based.