New Year’s Eve Fried Rice

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New Year’s Eve doesn’t have to be fancy to feel special. This year, we kept it simple and made a quick pan of homemade fried rice using ingredients already in the fridge. It was easy, satisfying, and exactly what we wanted as we welcomed the new year at home.

This dish came together without much planning, which is part of what made it so enjoyable. Using day-old rice, a bit of ham, a handful of vegetables, and scrambled eggs cut into strips, everything cooked quickly in one pan. It’s the kind of meal that works well when you don’t want to spend hours in the kitchen but still want something filling and flavorful.

Fried rice is also a great way to use up leftovers before starting fresh for the new year. It’s flexible, forgiving, and easy to adjust based on what you have on hand. Whether you’re cooking for a quiet night in or just need a reliable go-to meal, this version is simple, practical, and always satisfying.

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Fried Rice with Mixed Veggies

This easy fried rice is made with day-old rice, ham, vegetables, and scrambled eggs. A quick one-pan meal that’s perfect for using leftovers and making a simple, flavorful dish at home.

Prep Time10 minutes mins

Cook Time15 minutes mins

Total Time25 minutes mins

Course: Side Dish

Cuisine: Chinese, Filipino

Servings: 6

Ingredients

• 4-6 cups Day-old rice, refrigerated
• 2 tbsp Cooking oil
• 3 gloves Garlic, minced
• 1/2 cup Onion, minced
• 1 cup Ham, cut into small pieces
• 1/2 cup Carrots, diced
• 1/2 cup Green Peas
• 3 Large Eggs, scambled and sliced into strips
• 2-3 tbsp Soy Sauce
• 1-2 tbsp Oyster Sauce
• Salt & Pepper to taste

Instructions

• Heat oil in a large skillet or wok over medium heat.
• Add minced garlic and onions. Sauce until fragrant and softened.
• Add the chopped ham and cook for 1-2 minutes until warmed through.
• Stir in the carrots and peas and cook until tender.
• Add the cold rice, breaking it up gently and mixing it well with the vegetables.
• Season with soy sauce, oyster sauce, salt, and pepper. Stir-fry until everything is evenly coated and heated through.
• Fold in the scrambled egg strips and cook for another 1–2 minutes.
• Taste and adjust seasoning if needed. Serve hot.

Tips:

Use cold, day-old rice for best texture. Fresh rice can turn mushy.

Don’t overcrowd the pan — a wide skillet helps the rice fry instead of steam.

Add soy sauce gradually so the rice doesn’t become too salty.

This recipe is flexible — leftover chicken, shrimp, or extra veggies work well too.