Got leftover rice? You’re already halfway to dinner.

This veggie fried rice is our go-to for using up whatever vegetables are hanging out in the fridge. It’s fast, it’s flexible, and kids love it.

Ingredients

• 3 cups cooked rice (day-old works best)
• 2 eggs, beaten
• 1 cup frozen peas and carrots
• 1/2 cup corn kernels
• 3 green onions, chopped
• 3 tablespoons soy sauce
• 1 tablespoon sesame oil
• 2 tablespoons vegetable oil
• 1 clove garlic, minced

Instructions

1. Heat 1 tablespoon vegetable oil in a large skillet or wok over high heat.

2. Add beaten eggs and scramble until just set. Remove and set aside.

3. Add remaining oil to the pan. Toss in frozen veggies and corn. Cook 2-3 minutes until heated through.

4. Add garlic and cook 30 seconds until fragrant.

5. Add rice, breaking up any clumps. Stir-fry for 3-4 minutes until rice starts to crisp slightly.

6. Pour soy sauce and sesame oil over rice. Toss to combine.

7. Add scrambled eggs back to the pan along with green onions. Toss everything together.

8. Serve immediately!

Tips

• The secret: Cold, day-old rice fries up much better than fresh rice. Plan ahead!
• Add protein: Toss in leftover chicken, shrimp, or tofu to make it a complete meal.
• Kid hack: Let them pick their own veggie mix-ins. They’re more likely to eat what they helped choose.

Always adaptable, always delicious.