Chef Yuji Shows Us How To Use Leftover Rice


Rice is a staple of at-home Asian cooking. It’s not only used as a main ingredient, but it’s also enjoyed on the side of main dishes, like Mongolian Beef.

YUJI BREAKFAST FRIED RICE-6 copy The easiest and most common way to cook rice is with a rice cooker. It only takes about 30 minutes to cook. Because rice is used so much, it’s often made in large batches to be used throughout the week. After many delicious meals and you’re at the bottom of the batch, what do you do with the leftovers?

Chef Yuji has the answer. This quick Breakfast Fried Rice is best enjoyed on the weekend…after a night out on the town perhaps? It’s a quick, fresh dish that’s nice and light, and doesn’t require too much oil.




Step 1: Add a little bit of oil to a hot pan. Drop in an egg and scramble it.

Step 2: Add your leftover rice right out of the fridge. Smash it into the egg and break it up.

Step 3: Higher heat makes fluffier rice. Keep it at medium-high as the rice and egg cook
Step 4: When you start to hear the rice crackle, add your choice of fix ins, like crispy bacon, chopped veggies, and soy sauce.

Step 5: Crack an egg in another hot pan. Let it cook over easy.

Step 6: Top your fried rice with the over easy egg and a sprinkle of sesame seeds.

Fun fact: during the P.F. Chang's dinner rush, we make several large batches of rice per hour!