Mystery Basket Dinner: Scrappy Fried Rice
A flexible, use-what-you-have fried rice that turns leftover rice, assorted veggies, and any protein into a fast, flavorful meal. This is a loose, adaptable framework rather than a strict recipe that’s perfect for cleaning out the fridge, stretching ingredients, and getting dinner on the table in about 20 minutes.
Scrappy Fried Rice
Servings: 2–3
Prep Time: 10–15 minutes
Cook Time: 10–15 minutes
Ingredients
- Cooked rice: 1½–2 cups; day-old is best but fresh works if cooled
- Aromatics: garlic, onion, scallions, ginger, shallot
- Veggies: carrots, bell pepper, zucchini, peas, corn, cabbage, broccoli, mushrooms, snap peas, leftover roasted vegetables, etc.
- Protein: chicken, pork, ham, shrimp, tofu, tempeh, bacon, ground turkey, leftover steak, etc.
- Eggs: 2–3
- Sauce: soy sauce or tamari, a splash of rice vinegar or lime juice, sesame oil, hoisin sauce, salt & pepper
- Optional toppings: chili crisp, sriracha, fish sauce, cilantro, sesame seeds, more green onion
Instructions
- Prep: Chop all ingredients into small, quick-cooking pieces. Let rice sit uncovered to dry out slightly.
- Cook protein (if raw): Heat oil in a large skillet or wok. Cook raw meat or tofu until browned and cooked through. Remove and set aside.
- Cook the veggies in layers: Add more oil and start with sturdy vegetables. Once softened, add quicker-cooking ones. Cook until browned. Push to one side.
- Cook aromatics: Add another splash of oil. Sauté aromatics for about a minute until fragrant, then mix into veggies.
- Scramble the eggs: Push contents aside. Crack in eggs, scramble until mostly cooked, then mix into vegetables.
- Add the rice: Add cooled rice. Break it up, let toast for a minute. Add any pre-cooked or leftover protein now.
- Sauce/seasoning: Pour in sauces and seasonings, mix thoroughly until coated.
- Toppings: Top with desired garnishes and serve hot.
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