This Quick Fried Rice Recipe Uses Takeout Leftovers

Gather the ingredients. ​The Spruce / Ahlam Raffii Heat canola oil in a large nonstick skillet over medium heat, tilting the pan to coat completely. ​The Spruce / Ahlam Raffii When the oil is hot, add the frozen vegetables and cook, stirring occasionally, for about 5 minutes, until they're crisp-tender. ​The Spruce / Ahlam Raffii Add the rice and stir to combine, cooking for another 2 to 3 minutes. ​The Spruce / Ahlam Raffii Push all of the vegetables and rice to the outside of the pan, leaving a clear space in the middle of the pan. If the pan seems dry, add a tiny drizzle of canola oil to prevent the eggs from sticking. ​The Spruce / Ahlam Raffii Break the two eggs into the center and immediately begin stirring them with a wooden spoon or silicone spatula until they start to solidify. ​The Spruce / Ahlam Raffii Gradually stir the vegetables back into the middle of the pan, distributing the eggs throughout the vegetables and rice. The eggs should be in small shreds, evenly dispersed throughout the vegetables and rice. ​The Spruce / Ahlam Raffii When the eggs are cooked and no runny bits remain, drizzle the mixture with soy sauce to taste. ​The Spruce / Ahlam Raffii Serve hot, sprinkled with garnishes of cilantro, scallions, peanuts or sesame seeds, if desired. Enjoy! ​The Spruce / Ahlam Raffii