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Use It Up Fried Rice

Use It Up Fried Rice

Use It Up Fried Rice Recipe



  • 2-3 tablespoons cornstarch
  • 1⁄4 cup brown sugar, packed
  • 1⁄2 cup so sauce or tamari
  • 1⁄4 cup cider vinegar
  • 1⁄2 cup water
  • 1 1/2 cups stock (chicken, beef, or vegetable) *if you don’t have stock sub for 1 cup water and ½ more soy sauce*


  • ¼ tsp ginger (optional)
  • 2 cloves garlic, or ¼ teaspoon garlic powder
  • ½ an onion, thickly sliced (optional)


  • ½-1 cup assorted sliced vegetables per person
  • 4 ounces of meat per person (optional)
  • 1 cup cooked grain per person - rice or not!

GARNISH (choose 1 or 2 ideas)

  • ½ cup chopped cashews or peanuts
  • ½ cup pepitas, sunflower seeds, sesame seeds
  • Cilantro, basil, scallions, parsley, chives
  • Thinly sliced fresh radish, jicama or celery
  • Diced avocado
  • Wedges of lime
  • Srirracha


Get all ingredients ready before you begin cooking.


It doesn’t have to be rice! Try this method with quinoa, noodles ( spaghetti is excellent!), farro, white or brown rice, couscous, even lentils will taste great.


Assorted vegetables can be any combination you have. At the most basic, carrots and frozen peas/edamame will be just fine. Try thinly sliced asparagus, sugar snap peas, fennel, bell peppers, mushrooms, eggplant, yams, corn, thickly wedged tomatoes, Brussels sprouts, zucchini. And of course, broccoli and cauliflower - especially the leaves and stems which you might not normally use. Peel any dried brown edges away and thinly slice or cut into cubes.


1 chicken breast or a handful of frozen shrimp is all you need. Half of a new york strip or 1 pork chop. Try 4 slices of bacon or 1-2 sausages. A combination also works out nicely. Slice any meat very thinly and drizzle with ¼ tsp soy sauce and a small pinch of salt.


Combine all ingredients for the sauce base in a large glass jar with a lid.

Screw lid on and shake until its combined. Alternatively, whisk together in a bowl and store in an airtight container.


Heat a large skillet over high heat and add 1 Tablespoon coconut or canola oil. Add the onion, garlic and ginger, and cook for 30 seconds. Add the other veggies and cook for about 4-5 minutes, stirring occasionally until they’re crisp tender. Scrap the veggies out of the pan into a bowl, then return pan to high heat. Add another 1 teaspoon of oil if needed, then cook the meat until its just barely cooked through. If you’ve sliced this thinly, it should only be 1-2 minutes.

Add the rice or grain and press it down a bit to really crisp on the bottom of the pan. Cook for 2 minutes without stirring. Add the veggies back on top of the rice. Shake or stir the sauce, and pour about half of it around the edges of the pan, then stir. Add the rest of the sauce to taste (leftover sauce will last for 2 weeks in the fridge - if you’re cooking for 1-2 don’t use all of the sauce).

Bring the sauce to a boil, and cook for about 60-90 seconds to thicken.

Transfer to bowls and garnish as desired.