18 Delicious Leftover Fried Rice Recipes Creative

Who says leftovers have to be boring? Transform last night’s fried rice into tonight’s culinary masterpiece with our roundup of 18 Delicious Leftover Fried Rice Recipes. Whether you’re craving something quick, comforting, or a bit adventurous, we’ve got creative twists that’ll make your taste buds dance. Dive in and discover how to turn simple leftovers into dishes you’ll be excited to serve!

Vegetable Fried Rice with Leftover Rice

Craving something deliciously easy and ridiculously satisfying? Look no further than this Vegetable Fried Rice with Leftover Rice, your new go-to for transforming yesterday’s grains into today’s feast. It’s the ultimate kitchen hack that’s as fun to make as it is to eat, packed with vibrant veggies and that irresistible fried rice charm.

Ingredients

• 2 cups cooked rice (leftover, chilled)
• 2 tbsp vegetable oil
• 1 cup mixed vegetables (carrots, peas, bell peppers, diced)
• 2 eggs, lightly beaten
• 2 tbsp soy sauce
• 1 tsp sesame oil
• 2 green onions, sliced

Instructions

1. Heat 1 tbsp vegetable oil in a large skillet or wok over medium-high heat until shimmering.
2. Add the mixed vegetables and stir-fry for 3-4 minutes until just tender. Tip: High heat is key for that perfect crisp-tender texture.
3. Push the vegetables to one side of the skillet. Pour the beaten eggs into the other side and scramble until fully cooked, about 2 minutes.
4. Add the remaining 1 tbsp vegetable oil and the chilled rice to the skillet. Break up any clumps with a spatula and stir-fry for 2-3 minutes until the rice is heated through. Tip: Using leftover rice? It’s drier, making it ideal for fried rice.
5. Drizzle the soy sauce and sesame oil over the rice. Toss everything together until evenly coated and fragrant, about 1 minute. Tip: A splash of sesame oil at the end adds a nutty depth that’s irresistible.
6. Garnish with sliced green onions and serve immediately.

This Vegetable Fried Rice is a textural dream—chewy rice, crisp veggies, and fluffy eggs all in one bite. Try topping it with a fried egg for an extra layer of deliciousness or serve it alongside your favorite protein for a meal that’s anything but ordinary.

Spicy Chicken Fried Rice

Craving something that packs a punch and fills you up? Look no further than this Spicy Chicken Fried Rice, a dish that’s as fiery as your last argument about pineapple on pizza.

Ingredients

• 2 cups cooked white rice
• 1 tbsp vegetable oil
• 2 cloves garlic, minced
• 1/2 cup diced onion
• 1/2 cup diced bell pepper
• 1/2 cup diced carrots
• 1 cup diced cooked chicken
• 2 tbsp soy sauce
• 1 tbsp sriracha
• 2 eggs, beaten
• 1/4 cup chopped green onions

Instructions

1. Heat 1 tbsp vegetable oil in a large skillet over medium-high heat until shimmering, about 1 minute.
2. Add 2 cloves minced garlic, 1/2 cup diced onion, 1/2 cup diced bell pepper, and 1/2 cup diced carrots to the skillet. Stir-fry for 3 minutes until vegetables are slightly softened.
3. Push vegetables to one side of the skillet. Pour 2 beaten eggs into the other side. Scramble the eggs for 1 minute until fully cooked, then mix with the vegetables.
4. Add 1 cup diced cooked chicken to the skillet. Stir-fry for 2 minutes until chicken is heated through.
5. Add 2 cups cooked white rice to the skillet. Drizzle with 2 tbsp soy sauce and 1 tbsp sriracha. Stir-fry for 3 minutes until everything is well combined and rice is heated through.
6. Remove skillet from heat. Stir in 1/4 cup chopped green onions.

Just like that, you’ve got a dish that’s a riot of flavors and textures – the crunch of veggies, the kick of sriracha, and the comfort of rice. Serve it up in a pineapple bowl for that controversial twist we all secretly love.

Egg Fried Rice with Spring Onions

Now, who doesn’t love a dish that’s as easy to whip up as it is to devour? Our Egg Fried Rice with Spring Onions is the weeknight hero you’ve been dreaming of, packed with fluffy grains, vibrant greens, and just the right amount of eggy goodness to make your taste buds do a happy dance.

Ingredients

• 2 cups cooked white rice, cooled
• 2 tbsp vegetable oil
• 2 large eggs, beaten
• 1/2 cup spring onions, thinly sliced
• 1 tbsp soy sauce
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions

1. Heat 1 tbsp vegetable oil in a large skillet over medium-high heat (350°F).
2. Add the beaten eggs to the skillet, scrambling them for 2 minutes until just set. Tip: Don’t overcook; they’ll finish with the rice.
3. Remove the eggs from the skillet and set aside on a plate.
4. Heat the remaining 1 tbsp oil in the same skillet. Add the cooled rice, breaking up any clumps with a spatula.
5. Stir-fry the rice for 3 minutes until it starts to lightly brown. Tip: A little crispiness adds great texture.
6. Add the scrambled eggs back into the skillet with the rice.
7. Mix in the spring onions, soy sauce, salt, and black pepper. Stir-fry for another 2 minutes until everything is well combined and heated through. Tip: Fresh spring onions add a pop of color and freshness.
8. Remove from heat and serve immediately.

This dish boasts a delightful contrast between the tender eggs and the slightly crispy rice, with the spring onions adding a fresh, sharp bite. Try topping it with a fried egg for an extra layer of richness, or serve it alongside some spicy kimchi for a kick.

Kimchi Fried Rice with Leftover Rice

Vibrant and bursting with flavor, this Kimchi Fried Rice is your ticket to transforming last night’s leftover rice into today’s culinary masterpiece. It’s the perfect blend of spicy, savory, and slightly sweet, with a kick that’ll wake up your taste buds faster than your morning alarm.

Ingredients

• 2 cups cooked white rice, leftover and chilled
• 1 cup kimchi, chopped
• 2 tbsp kimchi juice
• 2 tbsp vegetable oil
• 2 cloves garlic, minced
• 1 tbsp soy sauce
• 1 tsp sesame oil
• 2 eggs
• 1 green onion, sliced
• 1 tsp toasted sesame seeds

Instructions

1. Heat 1 tbsp vegetable oil in a large skillet over medium-high heat until shimmering.
2. Add minced garlic and sauté for 30 seconds until fragrant, being careful not to burn it.
3. Add chopped kimchi and kimchi juice to the skillet, stir-frying for 2 minutes to intensify the flavors.
4. Increase heat to high, add chilled rice, breaking up any clumps with a spatula, and stir-fry for 3 minutes.
5. Drizzle soy sauce and sesame oil over the rice, mixing well to ensure even distribution.
6. Push the rice to one side of the skillet, add remaining 1 tbsp vegetable oil to the empty space, and crack the eggs into it.
7. Scramble the eggs lightly, then mix into the rice once they’re just set, about 1 minute.
8. Garnish with sliced green onions and toasted sesame seeds before serving.

Outrageously delicious, this dish boasts a perfect harmony of textures—crispy edges on the rice, creamy eggs, and crunchy sesame seeds. Serve it straight from the skillet for a dramatic tableside presentation, or top with a fried egg for extra decadence.

Shrimp Fried Rice with Peas and Carrots

Feeling peckish and in dire need of a quick, flavor-packed meal that’ll make your taste buds dance? Look no further than this shrimp fried rice with peas and carrots, a dish that’s as easy to whip up as it is delicious, proving that great things indeed come in simple packages.

Ingredients

• 2 cups cooked white rice, cooled
• 1 tbsp vegetable oil
• 2 cloves garlic, minced
• 1/2 lb shrimp, peeled and deveined
• 1/2 cup peas
• 1/2 cup carrots, diced
• 2 tbsp soy sauce
• 1 tsp sesame oil
• 2 eggs, beaten
• 1/4 tsp black pepper

Instructions

1. Heat vegetable oil in a large skillet or wok over medium-high heat until shimmering, about 1 minute.
2. Add minced garlic and sauté for 30 seconds, until fragrant but not browned.
3. Add shrimp to the skillet and cook for 2 minutes per side, until pink and opaque.
4. Tip: Don’t overcrowd the shrimp to ensure they sear properly.
5. Push shrimp to one side of the skillet and pour beaten eggs into the other side. Scramble the eggs for 1 minute, until just set.
6. Add peas and carrots to the skillet, stirring to combine with the shrimp and eggs. Cook for 2 minutes, until vegetables are tender.
7. Tip: Frozen peas and carrots work great here, no need to thaw.
8. Stir in cooled rice, breaking up any clumps. Cook for 3 minutes, stirring occasionally, until rice is heated through.
9. Drizzle soy sauce and sesame oil over the rice mixture, adding black pepper. Stir well to combine and cook for another minute.
10. Tip: For an extra kick, a dash of sriracha can be added with the soy sauce.

Serve this vibrant dish hot, garnished with sliced green onions for a pop of color. The shrimp are succulent, the rice is perfectly seasoned, and the peas and carrots add a delightful crunch. Perfect for a weeknight dinner or to impress at your next potluck!

Beef and Broccoli Fried Rice

Mmm, who knew beef and broccoli could get any better? Throw them into a wok with some rice, and boom—you’ve got a dish that’s like a party in your mouth. Perfect for those nights when you’re too lazy to cook but too proud to order takeout.

Ingredients

• 1 cup white rice, cooked and cooled
• 1 tbsp vegetable oil
• 1/2 lb beef sirloin, thinly sliced
• 2 cups broccoli florets
• 2 tbsp soy sauce
• 1 tbsp oyster sauce
• 1 tsp sesame oil
• 2 cloves garlic, minced
• 1/2 tsp ginger, grated
• 2 eggs, beaten
• 1/4 tsp black pepper

Instructions

1. Heat vegetable oil in a large wok or skillet over medium-high heat until shimmering, about 1 minute.
2. Add beef sirloin and cook until browned, about 2-3 minutes per side. Tip: Don’t overcrowd the pan to ensure even cooking.
3. Remove beef from wok and set aside.
4. In the same wok, add broccoli florets and stir-fry for 2 minutes until bright green. Tip: A splash of water can help steam the broccoli if it’s too dry.
5. Push broccoli to one side of the wok, pour beaten eggs into the other side, and scramble until fully cooked, about 1 minute.
6. Add minced garlic and grated ginger to the wok, stir-frying for 30 seconds until fragrant.
7. Return beef to the wok, along with cooked rice, soy sauce, oyster sauce, sesame oil, and black pepper. Stir-fry for 3-4 minutes until everything is well combined and heated through. Tip: Use a spatula to break up any clumps of rice for even distribution.

Now, this beef and broccoli fried rice isn’t just a meal; it’s a texture fiesta—tender beef, crisp broccoli, and fluffy rice all dancing together. Serve it in a hollowed-out pineapple for that extra ‘wow’ factor at your next dinner party.

Pineapple Fried Rice with Ham

Unbelievably, this Pineapple Fried Rice with Ham is the tropical vacation your taste buds have been dreaming of, without the hassle of airport security. It’s a sweet, savory, and slightly smoky dish that’ll have you questioning why you ever settled for plain old fried rice.

Ingredients

• 2 cups cooked jasmine rice, cooled
• 1 cup diced ham
• 1 cup diced pineapple
• 2 tbsp vegetable oil
• 2 eggs, beaten
• 3 cloves garlic, minced
• 1/2 cup frozen peas and carrots, thawed
• 2 tbsp soy sauce
• 1 tbsp fish sauce
• 1/2 tsp white pepper
• 2 green onions, sliced
• 1/4 cup cilantro, chopped
• 1 lime, cut into wedges

Instructions

1. Heat 1 tbsp vegetable oil in a large wok or skillet over medium-high heat until shimmering.
2. Add the beaten eggs and scramble until just set, about 1 minute. Remove and set aside.
3. Add the remaining 1 tbsp oil to the wok, then stir in the garlic and cook until fragrant, about 30 seconds.
4. Toss in the ham and cook until lightly browned, about 2 minutes.
5. Mix in the peas and carrots, stirring for another 2 minutes until heated through.
6. Add the cooled rice, breaking up any clumps, and stir-fry for 3 minutes until everything is well combined.
7. Pour in the soy sauce, fish sauce, and white pepper, tossing the rice to evenly distribute the flavors.
8. Fold in the scrambled eggs, diced pineapple, and green onions, cooking for an additional 2 minutes.
9. Remove from heat and garnish with cilantro and lime wedges before serving.

Zesty lime and fresh cilantro brighten up this dish, while the pineapple adds a juicy burst of sweetness against the savory ham. Serve it in a hollowed-out pineapple half for an Instagram-worthy presentation that screams summer vibes.

Thai Basil Fried Rice with Leftover Rice

Let’s face it, leftover rice is the culinary world’s version of a blank canvas, waiting for a splash of creativity—and what better way to jazz it up than with the bold, aromatic flavors of Thai Basil Fried Rice? This dish is a weeknight savior, turning yesterday’s grains into today’s treasure with minimal fuss and maximum flavor.

Ingredients

• 2 cups cooked jasmine rice (leftover, chilled)
• 2 tbsp vegetable oil
• 2 cloves garlic, minced
• 1/2 cup onion, diced
• 1/2 cup bell pepper, diced
• 1/2 cup chicken, diced (optional)
• 1 tbsp fish sauce
• 1 tbsp soy sauce
• 1 tsp sugar
• 1/2 cup fresh Thai basil leaves
• 1 egg
• 1/2 lime, juiced

Instructions

1. Heat 2 tbsp vegetable oil in a large wok or skillet over medium-high heat until shimmering, about 1 minute.
2. Add 2 cloves minced garlic and sauté for 30 seconds until fragrant, being careful not to burn.
3. Toss in 1/2 cup diced onion and 1/2 cup diced bell pepper, stir-frying for 2 minutes until slightly softened.
4. If using, add 1/2 cup diced chicken and cook until no longer pink, about 3 minutes.
5. Crack 1 egg into the wok, scrambling quickly with the vegetables until just set, about 1 minute.
6. Add 2 cups chilled jasmine rice, breaking up any clumps with the back of a spoon for even frying.
7. Drizzle 1 tbsp fish sauce, 1 tbsp soy sauce, and 1 tsp sugar over the rice, stirring vigorously to coat every grain.
8. Fold in 1/2 cup Thai basil leaves just until wilted, about 30 seconds, to preserve their vibrant color and aroma.
9. Remove from heat and squeeze the juice of 1/2 lime over the top, giving it a final toss for a bright, tangy finish.

Vibrant and fragrant, this Thai Basil Fried Rice is a symphony of textures—from the slightly chewy rice to the crisp-tender veggies—and flavors that dance between savory, sweet, and herbaceous. Serve it in a hollowed-out pineapple for a fun, tropical twist that’ll have everyone reaching for seconds.

Garlic Fried Rice with Egg and Tomatoes

Alright, let’s dive into a dish that’s as easy to whip up as it is to devour—Garlic Fried Rice with Egg and Tomatoes. This humble yet flavorful meal is your ticket to a quick, satisfying dinner that’s packed with punchy garlic, juicy tomatoes, and the comforting embrace of a perfectly fried egg.

Ingredients

• 2 cups cooked white rice
• 3 tbsp vegetable oil
• 4 cloves garlic, minced
• 1 cup cherry tomatoes, halved
• 2 large eggs
• 1 tbsp soy sauce
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions

1. Heat 2 tbsp vegetable oil in a large skillet over medium-high heat until shimmering, about 1 minute.
2. Add minced garlic to the skillet and sauté until golden and fragrant, about 30 seconds. Tip: Keep the garlic moving to prevent burning.
3. Add halved cherry tomatoes to the skillet and cook until they start to soften, about 2 minutes.
4. Push the garlic and tomatoes to one side of the skillet and pour the remaining 1 tbsp oil into the empty space.
5. Crack the eggs into the oil and fry until the whites are set but the yolks are still runny, about 2 minutes. Tip: Cover the skillet for the last 30 seconds to ensure the whites are fully cooked.
6. Add the cooked rice to the skillet, breaking up any clumps with a spatula.
7. Drizzle soy sauce over the rice and stir to combine all ingredients evenly.
8. Season with salt and black pepper, then cook for another 2 minutes, stirring occasionally. Tip: Let the rice sit undisturbed for a minute to get a slight crisp on the bottom.

Lusciously garlicky with pops of sweet tomato and a rich, runny egg yolk that ties everything together, this dish is a weeknight hero. Serve it straight from the skillet for a rustic touch, or top with extra fried eggs for an indulgent twist.

Curry Fried Rice with Leftover Chicken

Oh, the joys of transforming last night’s chicken into today’s masterpiece! This Curry Fried Rice is your ticket to a flavor-packed journey, proving that leftovers can indeed be the life of the party. Let’s dive into this easy-peasy, breezy dish that’ll have your taste buds dancing.

Ingredients

• 2 cups cooked white rice
• 1 cup leftover chicken, shredded
• 2 tbsp vegetable oil
• 1/2 cup onion, diced
• 1/2 cup carrots, diced
• 2 cloves garlic, minced
• 2 tbsp curry powder
• 1 tbsp soy sauce
• 1/2 cup frozen peas
• 2 eggs, beaten
• Salt to taste

Instructions

1. Heat 2 tbsp vegetable oil in a large skillet over medium-high heat (350°F).
2. Add 1/2 cup diced onion and 1/2 cup diced carrots to the skillet. Sauté for 3 minutes until onions are translucent.
3. Stir in 2 cloves minced garlic and cook for 30 seconds until fragrant.
4. Add 2 tbsp curry powder to the skillet, stirring quickly to coat the vegetables evenly.
5. Push the vegetable mixture to one side of the skillet. Pour 2 beaten eggs into the other side, scrambling them until fully cooked.
6. Mix the scrambled eggs with the vegetables, then add 1 cup shredded leftover chicken and 1/2 cup frozen peas. Stir to combine.
7. Add 2 cups cooked white rice and 1 tbsp soy sauce to the skillet. Stir-fry for 5 minutes, breaking up any clumps of rice.
8. Season with salt to taste, then remove from heat.

Ready to serve? This Curry Fried Rice boasts a delightful crunch from the veggies, a golden hue from the curry, and a savory depth that’ll make you forget it started as leftovers. Try topping it with a fried egg for an extra layer of deliciousness!

Sausage and Pepper Fried Rice

Get ready to turn your leftover rice into a flavor-packed masterpiece with this Sausage and Pepper Fried Rice that’s sure to spice up your dinner routine. Gone are the days of boring leftovers; this dish is a vibrant, sizzling celebration of flavors that’ll have your taste buds dancing.

Ingredients

• 2 cups cooked white rice, chilled
• 1 tbsp vegetable oil
• 1/2 lb Italian sausage, casing removed
• 1/2 cup red bell pepper, diced
• 1/2 cup green bell pepper, diced
• 1/4 cup onion, diced
• 2 cloves garlic, minced
• 2 tbsp soy sauce
• 1 tsp sesame oil
• 2 eggs, beaten
• 1/4 tsp black pepper

Instructions

1. Heat vegetable oil in a large skillet over medium-high heat until shimmering, about 1 minute.
2. Add Italian sausage to the skillet, breaking it apart with a spoon. Cook until browned, about 5 minutes. Tip: For extra crispy bits, let the sausage sit undisturbed for a minute before stirring.
3. Stir in red bell pepper, green bell pepper, and onion. Cook until vegetables are soft, about 3 minutes.
4. Add minced garlic and cook until fragrant, about 30 seconds. Tip: Garlic burns quickly, so keep an eye on it!
5. Push the sausage and vegetable mixture to one side of the skillet. Pour beaten eggs into the other side. Scramble the eggs until fully cooked, about 2 minutes.
6. Mix everything together in the skillet. Add chilled rice, soy sauce, sesame oil, and black pepper. Stir-fry for 3 minutes, breaking up any clumps of rice. Tip: Using chilled rice prevents it from becoming mushy.
7. Cook for an additional 2 minutes, stirring constantly, until everything is heated through and well combined.

This Sausage and Pepper Fried Rice is a delightful mix of savory, slightly spicy, and umami flavors, with a perfect balance of textures from the crispy sausage to the fluffy eggs. Serve it in a hollowed-out bell pepper for an Instagram-worthy presentation that’s as fun to look at as it is to eat.

Teriyaki Salmon Fried Rice

Who knew that the secret to turning leftover rice into a showstopper was a splash of teriyaki and a perfectly seared piece of salmon? This Teriyaki Salmon Fried Rice is your ticket to a flavor-packed meal that’s as easy to make as it is delicious.

Ingredients

• 1 cup cooked white rice
• 1 tbsp vegetable oil
• 1/2 lb salmon fillet, skin removed
• 2 tbsp teriyaki sauce
• 1/2 cup frozen peas and carrots
• 1 egg, beaten
• 1 green onion, sliced

Instructions

1. Heat 1 tbsp vegetable oil in a large skillet over medium-high heat until shimmering, about 1 minute.
2. Add the salmon fillet to the skillet and cook for 3 minutes per side, or until the salmon flakes easily with a fork. Remove from skillet and set aside.
3. In the same skillet, add the beaten egg and scramble until fully cooked, about 1 minute. Tip: Don’t overcook the egg; it should be soft and slightly runny.
4. Add the cooked rice, frozen peas and carrots, and teriyaki sauce to the skillet. Stir-fry for 5 minutes, or until the vegetables are heated through and the rice is slightly crispy. Tip: Use the back of your spatula to break up any clumps of rice for even cooking.
5. Flake the cooked salmon into bite-sized pieces and gently fold into the rice mixture along with the sliced green onion. Cook for an additional 2 minutes to combine flavors. Tip: For an extra kick, drizzle with a little more teriyaki sauce before serving.

This dish boasts a delightful contrast of textures, from the crispy rice to the tender salmon, all coated in a glossy, savory-sweet teriyaki glaze. Serve it in a bowl with chopsticks for an authentic feel, or scoop it into lettuce cups for a fun, hands-on meal.

Mushroom and Spinach Fried Rice

Dive into a dish that’s as easy to whip up as it is to devour—our Mushroom and Spinach Fried Rice is the weeknight hero you didn’t know you needed. Packed with earthy mushrooms and vibrant spinach, this dish is a flavor-packed punch that’ll have you coming back for seconds (and maybe thirds).

Ingredients

• 2 cups cooked white rice
• 1 tbsp vegetable oil
• 2 cloves garlic, minced
• 1 cup sliced mushrooms
• 2 cups fresh spinach
• 2 tbsp soy sauce
• 1 tsp sesame oil
• 2 eggs, beaten
• 1/2 tsp black pepper

Instructions

1. Heat 1 tbsp vegetable oil in a large skillet over medium-high heat until shimmering, about 1 minute.
2. Add 2 cloves minced garlic and sauté for 30 seconds, just until fragrant—don’t let it burn!
3. Toss in 1 cup sliced mushrooms and cook for 5 minutes, stirring occasionally, until they’re golden and tender.
4. Push the mushrooms to one side of the skillet and pour 2 beaten eggs into the other side. Scramble the eggs for 2 minutes until fully cooked, then mix with the mushrooms.
5. Add 2 cups cooked white rice to the skillet, breaking up any clumps with a spatula. Stir-fry for 3 minutes to lightly toast the rice.
6. Drizzle 2 tbsp soy sauce and 1 tsp sesame oil over the rice, tossing to coat evenly. Cook for another 2 minutes.
7. Fold in 2 cups fresh spinach and cook for 1 minute, just until wilted. Sprinkle with 1/2 tsp black pepper and give it one final toss.
8. Remove from heat and serve immediately for the best texture and flavor.

Absolutely irresistible, this fried rice boasts a perfect balance of chewy rice, tender veggies, and a savory umami kick. Try topping it with a fried egg for an extra layer of deliciousness or serve it alongside some crispy tofu for a complete meal.

BBQ Pork Fried Rice

Today is ‘2025-06-15 04:54:23.148585’, You’re a professional food blogger writing a relatable US-based roundup-style recipe article. Introduce the dish: ‘BBQ Pork Fried Rice’ using the structure below.

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Write a short 2-3 sentence intro, The first word of your introduction must begin with the letter ‘T’. Do not display the title. Start directly with the introduction.

Ingredients

• 2 cups cooked white rice
• 1 tbsp vegetable oil
• 1/2 cup diced BBQ pork
• 2 eggs, beaten
• 1/4 cup frozen peas and carrots
• 2 tbsp soy sauce
• 1 tsp sesame oil
• 1/4 tsp white pepper
• 2 green onions, sliced

Instructions

1. Heat 1 tbsp vegetable oil in a large skillet over medium-high heat until shimmering.
2. Add 1/2 cup diced BBQ pork to the skillet and cook for 2 minutes, stirring occasionally, until slightly crispy.
3. Push the pork to one side of the skillet and pour 2 beaten eggs into the other side. Scramble the eggs for 1 minute, then mix with the pork.
4. Add 2 cups cooked white rice and 1/4 cup frozen peas and carrots to the skillet. Stir-fry for 3 minutes, breaking up any clumps of rice.
5. Drizzle 2 tbsp soy sauce, 1 tsp sesame oil, and sprinkle 1/4 tsp white pepper over the rice. Stir-fry for another 2 minutes until everything is well combined.
6. Remove from heat and garnish with 2 sliced green onions.

Get ready to dive into a plate of this BBQ Pork Fried Rice, where every bite is a perfect harmony of smoky, savory, and slightly sweet flavors. The rice is wonderfully fluffy, with little nuggets of crispy pork and pops of color from the peas and carrots. Serve it up in a pineapple boat for a fun, tropical twist that’ll have everyone snapping pics before they dig in.

Coconut Fried Rice with Leftover Rice

Zesty and zippy, this Coconut Fried Rice turns your leftover rice from sad to spectacular with just a few pantry staples. It’s the culinary equivalent of a glow-up, proving that yesterday’s rice can today’s treasure with a little coconut magic.

Ingredients

• 2 cups cooked leftover rice
• 1 tbsp coconut oil
• 2 cloves garlic, minced
• 1/2 cup diced onion
• 1/2 cup diced carrots
• 1/2 cup frozen peas
• 2 tbsp soy sauce
• 1/2 cup coconut milk
• 2 eggs, beaten
• 1/4 tsp salt
• 1/4 tsp black pepper
• 2 tbsp chopped green onions for garnish

Instructions

1. Heat coconut oil in a large skillet over medium heat until shimmering, about 1 minute.
2. Add minced garlic and diced onion to the skillet. Sauté until the onion is translucent, about 2 minutes.
3. Stir in diced carrots and frozen peas. Cook for another 3 minutes until the vegetables are tender.
4. Push the vegetables to one side of the skillet. Pour the beaten eggs into the other side. Scramble the eggs until fully cooked, about 2 minutes.
5. Mix the scrambled eggs with the vegetables. Add the leftover rice, breaking up any clumps with a spatula.
6. Pour soy sauce and coconut milk over the rice. Stir well to combine all ingredients evenly.
7. Season with salt and black pepper. Continue to cook for another 2 minutes, stirring occasionally.
8. Remove from heat. Garnish with chopped green onions before serving.

Unbelievably fluffy and fragrant, this Coconut Fried Rice is a testament to the power of coconut milk to elevate simple ingredients. Serve it in a hollowed-out pineapple half for an Instagram-worthy presentation that screams tropical vacation.

Sweet and Sour Pork Fried Rice

Craving a dish that’s a rollercoaster of flavors? Sweet and Sour Pork Fried Rice is your ticket to a delicious adventure, combining tangy, sweet, and savory in every bite. Perfect for those nights when you want to spice things up without spending hours in the kitchen.

Ingredients

• 1 cup cooked white rice
• 1/2 lb pork loin, diced
• 2 tbsp vegetable oil
• 1/2 cup pineapple chunks
• 1/4 cup bell pepper, diced
• 1/4 cup onion, diced
• 2 tbsp soy sauce
• 1 tbsp rice vinegar
• 1 tbsp brown sugar
• 1/2 tsp ginger, minced
• 1 clove garlic, minced
• 1/4 tsp red pepper flakes
• 2 green onions, sliced

Instructions

1. Heat 1 tbsp vegetable oil in a large skillet over medium-high heat until shimmering.
2. Add diced pork loin to the skillet, cooking for 5-7 minutes until browned and cooked through. Tip: Don’t overcrowd the pan to ensure even browning.
3. Remove pork from skillet and set aside.
4. In the same skillet, add remaining 1 tbsp vegetable oil, then sauté bell pepper and onion for 3-4 minutes until softened.
5. Stir in garlic and ginger, cooking for 1 minute until fragrant. Tip: Keep the heat medium to prevent burning.
6. Add cooked rice, pineapple chunks, soy sauce, rice vinegar, brown sugar, and red pepper flakes to the skillet, stirring to combine.
7. Return the cooked pork to the skillet, mixing well and cooking for another 2-3 minutes until everything is heated through. Tip: For a crispier texture, let the rice sit undisturbed for a minute before stirring.
8. Garnish with sliced green onions before serving.

Packed with vibrant colors and a symphony of flavors, this Sweet and Sour Pork Fried Rice is a feast for the senses. Serve it in a hollowed-out pineapple for an Instagram-worthy presentation that’ll have everyone talking.

Jalapeno and Cheese Fried Rice

Zesty and zippy, this Jalapeno and Cheese Fried Rice is the answer to your ‘what’s for dinner?’ dilemma, packing a punch of flavor that’ll make your taste buds do a happy dance. Perfect for those nights when you’re craving something spicy, cheesy, and downright delicious without spending hours in the kitchen.

Ingredients

• 2 cups cooked white rice
• 1 tbsp vegetable oil
• 1/2 cup diced jalapenos
• 1/2 cup shredded cheddar cheese
• 2 tbsp soy sauce
• 1/4 cup chopped green onions
• 2 cloves garlic, minced
• 1/2 tsp salt

Instructions

1. Heat 1 tbsp vegetable oil in a large skillet over medium-high heat (350°F).
2. Add 1/2 cup diced jalapenos and 2 cloves minced garlic to the skillet, sautéing for 2 minutes until fragrant.
3. Stir in 2 cups cooked white rice, breaking up any clumps with the back of a spoon for even cooking.
4. Pour 2 tbsp soy sauce over the rice, mixing thoroughly to ensure every grain is coated.
5. Sprinkle 1/2 tsp salt over the mixture, adjusting if necessary, but remember the soy sauce adds saltiness too.
6. Fold in 1/2 cup shredded cheddar cheese until melted and evenly distributed, creating gooey pockets of cheesy goodness.
7. Garnish with 1/4 cup chopped green onions for a fresh, crisp contrast to the spicy, cheesy rice.

This dish boasts a perfect balance of spicy jalapenos and creamy cheese, with each bite offering a delightful crunch from the green onions. Try serving it in a hollowed-out bell pepper for an edible bowl that’s as fun to eat as it is to make!

Leftover Thanksgiving Turkey Fried Rice

Hold onto your hats, folks, because we’re about to turn that leftover Thanksgiving turkey into something so delicious, you’ll forget it was ever part of a turkey coma-inducing feast. This Leftover Thanksgiving Turkey Fried Rice is the ultimate kitchen hack for a quick, flavorful meal that’ll have everyone asking for seconds.

Ingredients

• 2 cups cooked white rice, chilled
• 1 cup leftover Thanksgiving turkey, shredded
• 2 tbsp vegetable oil
• 2 eggs, beaten
• 1/2 cup frozen peas and carrots
• 2 tbsp soy sauce
• 1 tsp sesame oil
• 2 green onions, sliced

Instructions

1. Heat 1 tbsp vegetable oil in a large skillet or wok over medium-high heat until shimmering.
2. Add the beaten eggs to the skillet, scrambling them quickly until just set, then remove and set aside.
3. Heat the remaining 1 tbsp vegetable oil in the same skillet, then add the frozen peas and carrots, stirring for 2 minutes until slightly softened.
4. Toss in the chilled rice, breaking up any clumps with the back of a spoon, and stir-fry for 3 minutes until heated through.
5. Mix in the shredded turkey, scrambled eggs, and soy sauce, combining everything well and cooking for another 2 minutes.
6. Drizzle with sesame oil and sprinkle with sliced green onions, giving it one final stir before removing from heat.

This dish is a delightful mix of textures, from the fluffy rice to the tender turkey and crisp veggies, all brought together with a savory soy sauce kick. Try serving it in a hollowed-out pineapple for a fun, tropical twist that’ll make any meal feel like a vacation.

Conclusion

Perfect for turning last night’s fried rice into today’s culinary adventure, our roundup of 18 delicious recipes offers endless inspiration. Whether you’re craving something savory, sweet, or spicy, there’s a dish here to satisfy. We’d love to hear which recipe becomes your favorite—drop us a comment below! And if you enjoyed this collection, don’t forget to share the love on Pinterest. Happy cooking!

Michael Johnson

Michael Johnson is the founder of Pan Mastery, Inspired by his blacksmith grandfather’s legacy has a deep appreciation for hand-crafted pots and pans, he provides invaluable guides, reviews, and recipes to enhance your culinary journey.