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)