Leftover Rice and Egg Fried Noodles

Name: Leftover Rice and Egg Fried Noodles
Prep time: 10 min
Cook time: 8 min
Total time: 18 min
Yield: 4 servings
Cuisine: Chinese
Ingredients: 8 oz (225 g) wheat noodles (ramen or lo mein style), cooked, drained, and cooled slightly; 2 tbsp (30 ml) vegetable oil; 3 whole large eggs, lightly beaten; 2 cups (320 g) leftover cooked rice, clumps broken apart; 1½ cups (210 g) frozen mixed vegetables (peas, carrots, corn); 3 tbsp (45 ml) soy sauce; 1 tsp (5 ml) sesame oil; 2 cloves garlic, minced; 1 tsp (5 g) fresh ginger, minced (optional); ¼ tsp (½ g) white pepper; 2 whole green onions (scallions), sliced, white and light green parts separated from dark green (optional)

From the MyKitchenBank Kitchen

A quick, satisfying stir-fry combining wheat noodles with leftover rice, scrambled eggs, and frozen vegetables. The rice adds body and texture, while the eggs bind everything together with a rich, savory finish. Ready in under 20 minutes—perfect for using up what you have on hand.

Prep: 10 min
Cook: 8 min
Total: 18 min
Makes: 4 servings

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Steps

Before you start

Have all ingredients measured and ready (mise en place) before you begin stir-frying
Separate any clumps in the leftover rice by breaking them apart with your fingers or a fork
Use a large skillet or wok (12 inches or bigger) so everything cooks quickly without crowding

1
Cook the noodles
- Bring a large pot of water to a boil and cook the wheat noodles according to package directions, usually 3–4 minutes.
- Drain well and set aside, tossing lightly with a fork to prevent clumping.
- The noodles will finish cooking in the wok, so slightly undercooking them helps prevent mushiness.
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Ready when: Noodles are tender but still have slight resistance when you bite one
Tip: Don't overcook; they'll cook further in the wok.
2
Scramble the eggs
- Heat 1 tablespoon of the vegetable oil in a 12-inch skillet or wok over medium-high heat (about 2–3 minutes until shimmering).
- Pour in the beaten eggs and let them sit undisturbed for 15–20 seconds, then scramble gently with a wooden spoon, breaking them into small, fluffy curds.
- Once the eggs are just set but still slightly soft (about 1 minute total), transfer them to a clean bowl and set aside.
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Ready when: Eggs are cooked through but still tender and moist, no brown edges
Tip: Remove the eggs while they're slightly underdone; carryover heat keeps them creamy.
3
Infuse oil with aromatics
- Add the remaining 1 tablespoon oil to the same skillet and let it heat for 30 seconds over medium-high heat.
- Add the minced garlic and ginger (if using) and stir constantly for 20–30 seconds until fragrant.
- Don't let the garlic brown.
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Ready when: Garlic is golden and very fragrant, filling your kitchen with aroma
Tip: Have your other ingredients ready—once the garlic is in, work quickly.
4
Cook vegetables
- Add the frozen mixed vegetables to the skillet and stir-fry for 2 minutes, breaking them apart as they cook.
- They don't need to be fully thawed; the pan's heat will soften them quickly.
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Ready when: Vegetables are thawed, slightly tender, and heated through; you can see individual pieces
Tip: Keep the heat high and stir constantly so nothing sticks to the pan.
5
Add rice and noodles
- Pour the cooked noodles and broken-up leftover rice into the skillet.
- Using two wooden spoons or a fork and spoon, toss everything together vigorously for 2–3 minutes, breaking up any remaining rice clumps and making sure the noodles don't stick together.
- The rice grains should separate and coat evenly with the oil.
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Ready when: Noodles and rice are well mixed, heated through, and glistening with oil; individual grains are visible
Tip: Use two utensils to toss—one spoon alone won't break up everything evenly.
6
Season and finish
- Pour in the soy sauce and sesame oil.
- Add the white pepper.
- Return the scrambled eggs to the skillet and toss everything together for 30–45 seconds over medium-high heat until the flavors blend and the eggs are evenly distributed throughout.
- Add the light green parts of the green onions (if using) and toss once more.
- Taste and adjust salt and pepper if needed.
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Ready when: Everything is hot, well combined, and smells rich and savory; no cold spots in the center
Tip: Don't over-toss once the eggs are back in, or you'll break them into tiny pieces.
7
Serve
- Transfer the noodles to serving bowls or plates.
- Garnish with the dark green parts of the sliced green onions (if using) for color and freshness.
- Serve immediately.

Good to know

Tips

Use day-old or cold leftover rice—warm or wet rice creates a mushy dish. If your rice is still warm, spread it on a plate and let it cool to room temperature before using.
Mise en place is essential for stir-frying. Once you start, everything happens fast. Have noodles cooked, vegetables measured, and sauces mixed before you heat the pan.
For extra flavor, add 1 tablespoon of oyster sauce or 1 teaspoon of fish sauce along with the soy sauce. Start with a small amount and taste before adding more.
This recipe adapts beautifully to whatever vegetables you have on hand. Corn, peas, and carrots are classic, but leftover roasted broccoli, cauliflower, or even cooked meat (shredded chicken, ground pork, or diced ham) work equally well.

Storage & reheating

Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place in a skillet over medium heat with a splash of water or soy sauce and stir occasionally until warmed through (about 3–4 minutes). Alternatively, microwave in a covered bowl for 1–2 minutes, stirring halfway through. Do not freeze; the noodles become mushy when thawed.

Substitutions

wheat noodles (ramen or lo mein style) → Fresh or frozen ramen, egg noodles, or rice noodles. Adjust cooking time based on your noodles; thinner noodles cook in 2–3 minutes, thicker ones in 5–6 minutes.
frozen mixed vegetables (peas, carrots, corn) → Fresh vegetables such as diced bell pepper, broccoli florets, snap peas, or zucchini. Add harder vegetables (like carrots or broccoli) first and cook for 1 minute before adding softer ones (like zucchini or peas).
soy sauce → Tamari or coconut aminos for a gluten-free option; use the same amount. Coconut aminos will taste slightly sweeter and less salty, so taste and adjust.
large eggs → Tofu cubes (about 6 oz / 170 g, pressed) for a vegetarian protein. Skip scrambling and instead cube the pressed tofu and warm it with the vegetables. It won't bind as well, so toss gently at the end.