How I spiced up leftovers: mixed grain veggie casserole to “fried rice”

I am always looking for recipes to make quick, healthy, and tasty dinners.  Often I make big batches and eat the same meal throughout the week, so I really only have to “cook” a couple times a week.  Usually I am ok eating the same thing day after day, but sometimes I get bored.  Last time I made my mixed grain and veggie casserole, I ate it once and just wasn’t in the mood for it again.  Maybe I was just craving unhealthy food, but I decided to turn my leftovers into fried rice!  It was delicious – better than the casserole, which I really enjoy on its own – and only took about 15 minutes.

photo of fried rice made from mixed grain veggie casserole

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The Recipe – Mixed Grain and Veggie Casserole, “Fried Rice” Style

This recipe has (leftover) mixed grain and veggie casserole as an ingredient.  Note:  it actually contains no rice, unless I opt to use rice in my casserole instead of the barley or bulgar.  Head over to this post to get the casserole recipe!  Depending on if I am chopping fresh veggies or using frozen, this casserole takes me 20-40 minutes to prep, and bakes for an hour.  If I wanted to make the casserole to make the “fried rice”, I would allow about 2 hours (30 minute casserole prep, 1 hour bake, 15 minutes cool, and 15 minutes to mix up the “fried rice”).

mixed grain and veggie casserole
this recipe uses prepared mixed grain veggie casserole as a base

This “fried rice” recipe makes 2 servings, but can easily be scaled to re-purpose more or less of the leftover casserole.

When I make this starting with the casserole leftovers in the fridge, it takes only about 15 minutes to whip up dinner!  


  • about 1/5 of the mixed grain and veggie casserole, prepared.
  • 1-2 Tablespoons oil (I used olive, but canola, vegetable, avocado, etc. would work)
  • 2 eggs (omit for a vegan version)
  • 1-2 Tablespoons soy sauce (I use light soy sauce, or dilute regular soy sauce in a 1:1 ratio with water, otherwise it’s too salty for me)
  • garlic salt or other spices, to taste (I used just a pinch)
ingredients used to make grain and veggie fried "rice"


  1. Pour oil into a medium skillet (I love my Farberware skillets!).  Heat over medium heat.  Crack the eggs into the pan and scramble.  Cook until eggs reach the desired consistency.
  2. Pour the leftover mixed grain and veggie casserole into the pan with the eggs.  To the fry pan, add spices, if using, and about 1 Tablespoon soy sauce or diluted soy sauce mixture. 
  3. Stir over medium heat until ingredients are heated through.  Add more soy sauce and spices to taste.
  4. Transfer to 2 plates or bowls, and enjoy! 
mixed grain veggie fried rice

Recipe Cost per Serving

  • Mixed grain and veggie casserole: $0.56/serving.  The full ingredient breakdown is on that recipe page.
  • 2 Tbsp Olive oil: $9.99 for 1.5 Liters. 15 mL= 1 Tbsp. $9.99x(30mL/1500mL)=$0.20 per batch, $0.10 per serving
  • 2 Eggs: $1.99/dozen x 2 = $0.332 per batch, $0.166 per serving
  • 1 Tbsp Soy Sauce: $5.49 for 64 oz.  1 Tbsp=0.5 oz. $5.49x(0.5oz/64 oz)=$0.043 per batch, $0.021 per serving
  • Garlic Salt: $0.99 for 8 oz (227 gram, 43.5 tsp). $0.99x(0.125tsp/43.5tsp)=$0.003 per batch, $0.001 per serving

Total cost per serving: $0.85

While the added ingredients increase the cost of this meal, it’s still a nutritious and delicious dish for less than $1 per serving!  

I think the idea of re-purposing leftovers to make a slightly different meal is a fantastic idea!  Do you have favorite recipes for re-purposing leftovers?  Please share with us in the comments below!