Go Back
+ servings
Print Recipe
No ratings yet

Grateful-for-What-I-Have Fried Rice

Course: Main Course
Servings: 3


  • 2 tablespoons oil coconut, peanut, avocado, olive
  • 2 cloves garlic, minced
  • 2 teaspoons grated or minced ginger
  • 1 medium onion or shallot, diced
  • ½ to 1 jalapeño or serrano pepper, minced optional
  • 3 cups random diced vegetables such as carrots, celery, broccoli, cauliflower, mushrooms, green beans, bell pepper, snap peas and so on
  • 2 cups leftover cooked rice see Note
  • tablespoons soy sauce, or to taste
  • tablespoons vinegar, or to taste rice vinegar, fruit scrap vinegar or kombucha vinegar
  • 1 tablespoon toasted sesame oil
  • 2 large pastured eggs, lightly beaten
  • salt to taste
  • 3 to 4 scallions, white and green parts, sliced see Note


  • In a large, deep skillet, heat the oil over medium-high heat. Add the garlic and ginger and sauté for 1 to 2 minutes. Add the onion and sauté until softened, about 3 minutes. Add random vegetables and sauté for about 3 minutes longer.
  • Stir in the cooked rice, soy sauce, vinegar and toasted sesame oil. Stir to break up any clumps of rice and to coat the rice with liquid.
  • Make a large well in the center of the mixture. Pour in the eggs. Stir them around in the center of the pan for about 5 minutes. The eggs will transform from runny to nearly cooked curds. Distribute the eggs through the vegetables and rice and continue to cook until the eggs are done, 1 to 2 minutes. Season to taste with salt.
  • Serve immediately and garnish with chopped scallions.


Day-old, leftover cooked rice works well. You want it to have begun to dry out so it doesn't lump together the way hot, freshly cooked rice will. If you use freshly cooked rice, spread it out on a dish and allow it to cool and dry out slightly before cooking the fried rice. 
While chopping the scallions, save an inch of the root ends and place them in a shallow jar or dish of water to regrow. Once the greens have grown an inch or two, plant them outside in the soil or in a pot of soil sitting either outside or in a sunny window.