Ever stare into your fridge, willing it to magically produce dinner? Yeah, me too. That’s how this Potato Fried Rice was born—a happy accident during one of those “What on earth do I cook?” nights. It’s crispy, hearty, and packed with cozy flavors that’ll make you forget it’s just humble leftovers and pantry staples doing the heavy lifting.
The best part? It’s faster than takeout and twice as satisfying. (Plus, my kids didn’t even notice the extra veggies sneaking in. Parenting win.)
Why You’ll Love This Potato Fried Rice
- Cleans out the fridge – Got leftover rice, rogue potatoes, or lonely freezer peas? Perfect.
- Customizable – Swap in whatever protein you’ve got (chicken, shrimp, or even tofu for a veggie twist).
- One-pan wonder – Minimal cleanup = more time for wine. Or Netflix. No judgment here.
Ingredients (The Flexible Kind)
(Serves 4, or 2 very hungry pesonne)
- 1½ tbsp vegetable oil (or sesame oil for extra flavor)
- 1 cup diced potatoes *(1/3-inch cubes—no need to peel!)*
- 3 eggs, beaten (the glue that holds everything together)
- 3 cups cooked white rice (day-old works best!)
- 1 cup diced protein (chicken, beef, shrimp, or sausage—your call)
- ½ cup frozen green peas (or corn, carrots, or whatever’s lurking in your freezer)
- 1½ tbsp light soy sauce (plus extra for drizzling at the end)
- 1 tsp cumin powder (trust me, it’s the secret weapon)
- ¼ tsp white pepper (or black pepper in a pinch)
- 4 green onions, chopped (green and white parts separated)
- Salt to taste
Note: Bacon lovers, I see you—but we’re keeping this versatile. (If you must, crispy bacon bits make a killer topping!)
How to Make Potato Fried Rice (Without the Takeout Guilt)
1. Crisp Your Potatoes (The Golden Rule)
Heat ½ tbsp oil in a large nonstick skillet over medium heat. Add your diced potatoes and let them sizzle, stirring occasionally, until they’re golden and crispy on the edges (about 5 minutes). Drizzle ½ tbsp soy sauce over them—this caramelizes into a savory crust. If they’re still firm inside, splash in 2 tbsp water, cover the pan, and let them steam for a minute. Transfer to a plate.
2. Scramble & Coat the Rice
Add 1 tbsp oil to the same pan, then pour in the beaten eggs. Let them set slightly (like an omelet), then—before they’re fully cooked—dump the rice on top. Use your spatula to break up clumps and coat every grain with the egg. (This trick = no bland bites!)
3. Toss in the Extras
Add your protein, peas, white parts of the green onions, cumin, white pepper, and remaining 1 tbsp soy sauce. Stir-fry for 2-3 minutes until the rice is toasty and the peas are tender.
4. Bring It All Together
Toss the crispy potatoes back in, stir, and let everything mingle for another minute. Taste and add salt if needed. For extra crunch, let the rice sit undisturbed for 1-2 minutes off the heat—it’ll crisp up beautifully.
5. Garnish & Devour
Top with the green onion tops and an extra drizzle of soy sauce if you’re feeling fancy. Serve hot and watch it disappear.
Hanna’s Pro Tips (Learned the Hard Way)
- Rice hack: Use cold, day-old rice—it fries better! Fresh rice turns mushy. (Ask me how I know…)
- Spice swap: No cumin? Try a pinch of smoked paprika or skip it.
- Veggie boost: Grate in some carrot or zucchini while stir-frying for extra nutrients (sneaky, but effective)
Potato Fried Rice Recipe
Potato Fried Rice
- Total Time: 25 minutes
- Yield: Serves 4 (or 2 very hungry people) 1x
Description
This Potato Fried Rice is the ultimate weeknight lifesaver—born from leftovers and pantry staples, but bold enough to steal the dinner spotlight. Crispy potatoes, fluffy rice, savory soy sauce, and customizable add-ins come together in one pan for a comforting, satisfying meal that’s faster than takeout. It’s family-approved (yes, even by picky eaters!) and perfect for cleaning out the fridge while delivering cozy, crave-worthy flavor.
Ingredients
1½ tbsp vegetable oil (or sesame oil for extra flavor)
1 cup diced potatoes (1/3-inch cubes, unpeeled)
3 eggs, beaten
3 cups cooked white rice (preferably day-old)
1 cup diced protein (chicken, beef, shrimp, sausage, or tofu)
½ cup frozen green peas (or corn, carrots, etc.)
1½ tbsp light soy sauce (plus extra for drizzling)
1 tsp cumin powder
¼ tsp white pepper (or black pepper)
4 green onions, chopped (green and white parts separated)
Salt, to taste
Instructions
Crisp the Potatoes: Heat ½ tbsp oil in a large nonstick skillet over medium heat. Add diced potatoes and cook for about 5 minutes, stirring occasionally, until golden and crispy. Drizzle ½ tbsp soy sauce over them. If needed, add 2 tbsp water and cover to soften the centers. Remove from pan and set aside.
Scramble & Coat the Rice: Add 1 tbsp oil to the same skillet. Pour in the beaten eggs and let them set slightly. Before they’re fully cooked, add the rice. Break up any clumps and toss to coat each grain with the egg.
Add the Good Stuff: Stir in diced protein, peas, white parts of the green onions, cumin, white pepper, and the remaining 1 tbsp soy sauce. Stir-fry for 2–3 minutes until the rice is heated through and slightly crispy.
Combine Everything: Return the crispy potatoes to the pan. Mix well and cook for another minute. Let sit undisturbed for 1–2 minutes for extra crispness, then season with salt to taste.
Garnish & Serve: Top with green onion tops and a final drizzle of soy sauce if desired. Serve hot.
Notes
Protein swap: Use whatever you’ve got—leftover roast chicken, diced ham, or even tempeh.
Make it vegetarian: Omit the meat or swap in tofu and boost the veggie count.
Leftovers: Store in an airtight container in the fridge for up to 3 days. Reheat in a skillet with a splash of water to bring it back to life.
Rice tip: Always use day-old, cold rice for best texture.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Dinner-Potato
- Method: Stovetop Stir-Fry
- Cuisine: Fusion / Asian-inspired Comfort Food
Nutrition
- Serving Size: 1 generous bowl
- Calories: ~420 per serving
- Sugar: ~4g
- Sodium: ~620mg (varies based on soy sauce and protein choice)
- Fat: ~14g
- Saturated Fat: ~3g
- Unsaturated Fat: ~10g
- Trans Fat: 0g
- Carbohydrates: ~54g
- Fiber: ~14g
- Protein: ~16g
- Cholesterol: ~185mg (mostly from eggs)
FAQs (Because We’ve All Got Questions)
Q: Can I make this vegetarian?
A: Absolutely! Skip the meat or use tofu, and add extra veggies like bell peppers or mushrooms.
Q: How do I store leftovers?
A: In an airtight container in the fridge for 3 days. Reheat in a skillet with a splash of water to revive the texture.
Q: My rice is sticky—help!
A: Spread it on a tray to dry out for 10 minutes before frying, or break up clumps with wet hands.
Final Thought: Leftovers Never Looked This Good
This Potato Fried Rice isn’t just a meal—it’s your kitchen’s MVP for those “I have no plan” nights. It’s forgiving, fast, and packed with the kind of comfort that makes everyone ask for seconds. (Even my picky eater. Miracle status.)
Want more easy, flavor-packed ideas? Try my
