A Bean Counter's Way

Fried Rice with Leftovers


Fried Rice with leftovers

Fried Rice

Here at home, it is either too much rice leftover or not enough rice. Courtesy of famished kids and husbankid. So when I have leftover rice I make what’s easy and cheap. Fried rice. Today’s fried rice also has leftover grilled corn that was made on Memorial Day. Here’s the recipe.
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Course: Dinner, Lunch, Side Dish
Cuisine: Asian


  • About 3-4 cups of cooked old rice
  • 3 eggs beaten
  • 1 large chicken breast
  • 4 tablespoons of oil
  • 1/4 minced or small cubed onions
  • 1 corn with kernel cut off or 1 cup of corn kernels
  • Salt and pepper to taste
  • 2-3 tablespoons of green onions optional
  • TIP: Carrots peas, broccoli, celery, potatoes are all acceptable veggies to be added to fried rice. Left-over meats and veggies go well in fried rice.


  • Scramble eggs in 1 tablespoon of oil. Set it aside.
  • Cook onions and corn in an additional tablespoon of oil. Set it aside (in the same container as scrambled eggs are just fine)
  • Cook chicken breast in 1 additional tablespoon of oil with salt and pepper. Set aside.
  • Add all the rice and cook the rice in 1 additional tablespoon of oil until the rice is fluffy and not clumped.
  • Add all other ingredients back to the rice and add green onions. Make sure to taste. Determine if you need to add more salt or pepper.


OPTIONAL: You can add soy sauce to the fried rice, too. Make sure to adjust your salt downward if soy sauce will be used as there is a lot of salt in soy sauce.
Real fried rice does not contain soy sauce. However, soy sauce was added in the western world to appeal to the population.
Enjoy your FOOD and your MONEY that’s abeancountersway.com/to-cooking

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