Serves 4 | Prep Time: 10 minutes | Cook Time: 20 minutes

• 3 cups cold leftover rice (jasmine or long-grain white rice works best)
• 1 small yellow onion, finely diced
• 1 cup frozen mixed vegetables (peas, carrots, corn)
• 1 ½ cups chopped cooked chicken breast
• 1 cup medium shrimp, peeled, deveined, and tails removed
• 2 large eggs, lightly beaten
• 3 garlic cloves, minced
• 1 tablespoon fresh grated ginger
• 4 tablespoons low-sodium soy sauce
• 1 ½ tablespoons rice vinegar
• 1 ½ teaspoons brown sugar
• 1 tablespoon toasted sesame oil
• 2 tablespoons vegetable or canola oil
• 3 green onions, sliced (green and white parts separated)

Ingredients needed before starting

Don't have all the ingredients? No problem! Here are some easy swaps:

• Rice: If you don't have leftover rice, cook 1 cup of uncooked rice according to package instructions, then spread it out on a baking sheet to cool completely before using.
• Protein: Substitute shrimp with tofu, beef, pork, or even canned tuna. For a vegetarian version, use extra tofu or edamame.
• Vegetables: Use any combination of vegetables you have on hand - bell peppers, broccoli, zucchini, or snap peas all work well.
• Soy sauce: For a gluten-free version, use tamari or coconut aminos. For a lower-sodium option, use low-sodium soy sauce.
• Ginger: If you don't have fresh ginger, use ¼ teaspoon of ground ginger instead.

Want to mix things up? Try one of these delicious variations:

• Spicy Szechuan Fried Rice: Add 1 tablespoon of Szechuan peppercorns and 1 teaspoon of chili oil for a numbing, spicy kick.
• Hawaiian Fried Rice: Add ½ cup of diced pineapple and 2 tablespoons of teriyaki sauce for a sweet and savory twist.
• Kimchi Fried Rice: Stir in ½ cup of chopped kimchi and 1 tablespoon of gochujang for a Korean-inspired version.
• Mediterranean Fried Rice: Replace soy sauce with olive oil and lemon juice, and add feta cheese, olives, and sun-dried tomatoes.
• Breakfast Fried Rice: Add cooked bacon, sausage, or ham, and top with a fried egg for a hearty breakfast option.

Here's what you'll need to make this recipe:

• Wok or large skillet: A wok is ideal for fried rice because it distributes heat evenly and allows you to cook at high temperatures, but a large skillet will work too.
• Spatula: A flat spatula is perfect for breaking up rice clumps and stirring everything together.
• Cutting board and knife: For chopping onions, garlic, and green onions.
• Small bowl: For mixing the sauce.
• Microplane grater: For grating fresh ginger.

• Refrigeration: Store leftover fried rice in an airtight container in the refrigerator for up to 3 days.
• Reheating: The best way to reheat fried rice is in a skillet over medium heat with a splash of water or oil. This will help restore the crispy texture. You can also reheat it in the microwave, but it won't be as crispy.
• Freezing: Fried rice can be frozen for up to 2 months. Let it cool completely, then transfer to a freezer-safe container or bag. Thaw overnight in the refrigerator before reheating.

• Use cold rice: Cold rice has less moisture, which prevents it from becoming mushy when fried.
• Cook at high heat: Cooking at high heat helps achieve that perfect crispy texture and prevents the rice from sticking together.
• Don't overcrowd the pan: If you're cooking a large batch, cook it in multiple batches to ensure even cooking.
• Let the rice crisp up: After adding the rice to the pan, let it sit for a minute or two before stirring to allow it to get crispy.
• Season to taste: Start with the recommended amount of sauce, then add more if needed. Remember that soy sauce is salty, so go easy at first.
• Prep everything before cooking: Fried rice cooks quickly, so have all your ingredients prepped and ready to go before you start cooking.