Do you have leftover boiled rice in the fridge? Cooked too much? Don’t throw it away! With just a few simple ingredients, you can turn it into something delicious and surprising. Don’t believe it? Then try this fusion-style stir-fried rice with vegetables, my homemade proposal to give new life to leftovers with a creative touch that winks at Asian cuisine. It is a completely vegetarian, tasty, and colorful dish, perfect for both a quick lunch and a light dinner. In this version, I used potato, zucchini, carrot, shallot, and peas, genuine ingredients that, when stir-fried together, create an irresistible mix of flavors and colors. At the end of cooking, I added some soy sauce and sesame seeds for an exotic touch. In short, an anti-waste dish that is also easy to customize: just use what’s in the fridge! Once you try it, you’ll make it again… and again… and again! Wanna bet?
Other recipes with boiled rice:
- Difficulty: Easy
- Cost: Economical
- Preparation time: 15 Minutes
- Portions: 3 People
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All Seasons
Ingredients for Fusion-Style Stir-Fried Rice
Below, I have indicated the quantity of ingredients I used, but there is no need to be too precise with the measurements: the important thing is to maintain a good balance between rice and vegetables. You can increase or decrease the quantities based on your personal taste or what you have in the fridge and also based on the amount of boiled rice you have available.
- 1 cup boiled rice
- 3.5 oz carrot (net weight)
- 3.5 oz zucchini (net weight)
- 1 shallot
- 4.2 oz potato (net weight)
- 1.8 oz frozen peas
- soy sauce
- sesame seeds
- extra virgin olive oil
- salt
- black pepper
Tools
- 1 Peeler
- 1 Small Bowl
- 1 Pan
Preparation of Fusion-Style Stir-Fried Rice
For this recipe, I recommend using cold boiled rice, ideally cooked the day before and kept in the fridge. This is because cold rice is drier and withstands stir-frying well, while freshly cooked rice still contains a lot of moisture and tends to be sticky. During cooking, it easily clumps together instead of remaining separate. However, if you use freshly cooked rice, spread it out on a tray and let it cool first at room temperature and then in the fridge for at least half an hour (or 15 minutes in the freezer if you’re in a hurry).
Top and tail the carrot and peel it. Also, top and tail the zucchini. Peel the potato. Wash all these vegetables well, pat them dry with kitchen paper, and cut them into not too large dice.
Peel the shallot and chop it finely. I used a manual pull chopper which I find really convenient. If you want to buy it, you can find it by clicking HERE.
Crack the egg into a small bowl, add a pinch of salt, and beat it with a fork just enough to combine the yolk and white.
In a pan, heat a few tablespoons of oil before adding the shallot. Let it sizzle for a moment, then add the potato cubes and stir-fry them over high heat for 5 minutes, stirring very often.
Then, add the carrots and frozen peas and cook for 4 minutes.
Finally, also add the zucchini and continue cooking for another 5 minutes, always stirring frequently. Only at the end, season with salt and pepper to taste.
At this point, also transfer the cold boiled rice to the pan and stir-fry it quickly over high heat, stirring it constantly.
Now, move the rice and vegetables to one side of the pan and pour the beaten egg into the remaining space. Scramble it quickly with a wooden spoon, and when it’s well set, mix it with all the other ingredients.
And finally, a nice splash of soy sauce and a spoonful of sesame seeds. The stir-fried rice with vegetables is ready to be served, but it’s also excellent at room temperature. Enjoy! Paola
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