Skip the takeout and make this Better Than Takeout Fried Rice at home! Loaded with vegetables, eggs, and perfectly seasoned rice, this recipe delivers all the flavor of your favorite restaurant dish but fresher and healthier. It’s quick, easy, and customizable to suit your taste buds.
Why You’ll Love This Recipe
- Quick and Easy: Ready in under 20 minutes, it’s perfect for busy weeknights.
- Customizable: Use your favorite vegetables and proteins to make it your own.
- Budget-Friendly: A delicious and affordable alternative to takeout.
- Family Favorite: A hit with both kids and adults alike.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- Cooked rice (preferably day-old)
- Eggs
- Frozen peas and carrots
- Green onions
- Soy sauce
- Sesame oil
- Garlic, minced
- Ginger, minced
- Optional: diced cooked chicken, shrimp, or tofu
Directions
- Prepare the Rice: If using freshly cooked rice, spread it out on a baking sheet and cool it in the fridge for 20-30 minutes. Day-old rice works best.
- Cook the Eggs: Heat a large skillet or wok over medium-high heat. Scramble the eggs until just cooked. Remove and set aside.
- Sauté Vegetables: In the same skillet, heat sesame oil. Add garlic, ginger, peas, and carrots, and sauté until tender.
- Add the Rice: Stir in the rice and break up any clumps. Cook for 2-3 minutes to heat through.
- Season and Combine: Add soy sauce and mix well. Return the scrambled eggs to the skillet and stir to combine.
- Garnish and Serve: Top with green onions and serve hot.
Servings and Timing
- Servings: 4
- Prep Time: 10 minutes
- Cook Time: 10 minutes
Variations
- Protein Options: Add diced chicken, shrimp, or pork for a heartier dish.
- Vegetarian Twist: Add extra vegetables like bell peppers, broccoli, or mushrooms.
- Spicy Kick: Add sriracha, red pepper flakes, or diced chili peppers.
- Low-Sodium: Use low-sodium soy sauce or coconut aminos to reduce salt.
- Cauliflower Rice: Substitute cauliflower rice for a low-carb alternative.
Storage/Reheating
- Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheating: Reheat in a skillet over medium heat with a splash of water or soy sauce to restore moisture. Avoid microwaving to maintain texture.
FAQs
1. What kind of rice works best for fried rice?
Day-old jasmine rice or long-grain white rice works best for fried rice because it’s less sticky and holds its shape well.
2. Can I use freshly cooked rice?
Yes, but cool it quickly by spreading it out on a baking sheet and refrigerating it for at least 20 minutes.
3. Can I make it vegan?
Yes, skip the eggs and use tofu or tempeh for protein.
4. Can I freeze fried rice?
Yes, fried rice freezes well. Let it cool completely, then store in an airtight container in the freezer for up to 2 months.
5. What other vegetables can I use?
Feel free to add corn, zucchini, edamame, spinach, or any other vegetables you love.
6. What’s the secret to restaurant-style fried rice?
Use cold, day-old rice, high heat, and sesame oil for authentic flavor and texture.
7. Can I use brown rice instead?
Absolutely! Brown rice adds a nutty flavor and extra fiber.
8. What if I don’t have sesame oil?
You can use vegetable oil or olive oil, but sesame oil adds a distinct flavor that’s worth using if available.
9. Can I add pineapple?
Yes, pineapple chunks add a sweet and tangy flavor, similar to Hawaiian fried rice.
10. How do I prevent the rice from sticking to the pan?
Ensure your skillet or wok is hot and use enough oil to coat the surface. Stir frequently to avoid sticking.
Conclusion
Better Than Takeout Fried Rice is a fast, flavorful dish that’s easy to make at home. Packed with vegetables, customizable ingredients, and perfectly seasoned rice, it’s a healthier and more affordable alternative to takeout. Whether it’s a weeknight dinner or meal prep for the week, this recipe is sure to become a favorite in your household. Try it today and taste the difference!
Print
Better Than Takeout Fried Rice
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 4 servings 1x
- Category: Main Dish, Side Dish
- Method: Stir-fry
- Cuisine: Asian-inspired
Description
This Better Than Takeout Fried Rice is a quick, flavorful dish loaded with fluffy rice, savory soy sauce, tender vegetables, and your choice of protein. It’s easy to make and perfect for a weeknight dinner or meal prep.
Ingredients
For the fried rice:
- 3 cups (600 g) cooked and cooled white rice (preferably day-old)
- 2 tablespoons vegetable oil (divided)
- 2 eggs, lightly beaten
- 1 cup (150 g) frozen peas and carrots (thawed)
- 1/2 cup (60 g) chopped green onions
- 2 cloves garlic, minced
For the sauce:
- 3 tablespoons soy sauce (low sodium if preferred)
- 1 tablespoon oyster sauce
- 1 teaspoon sesame oil
- 1/2 teaspoon sugar (optional)
Optional add-ins:
- 1 cup cooked protein (chicken, shrimp, beef, or tofu)
- 1/2 cup diced ham or cooked bacon
Instructions
- Prepare the sauce:
- In a small bowl, whisk together the soy sauce, oyster sauce, sesame oil, and sugar (if using). Set aside.
- Cook the eggs:
- Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium heat. Add the beaten eggs and scramble until just set. Remove the eggs and set aside.
- Cook the vegetables and garlic:
- Add the remaining tablespoon of oil to the skillet. Stir in the peas, carrots, and garlic. Cook for 2-3 minutes, until the vegetables are tender.
- Add the rice and sauce:
- Increase the heat to medium-high. Add the cooled rice to the skillet, breaking up any clumps with a spatula. Stir well to combine with the vegetables.
- Pour the prepared sauce over the rice, tossing to coat evenly.
- Add the eggs and protein:
- Stir in the scrambled eggs and any cooked protein (if using). Cook for an additional 2-3 minutes, stirring frequently, until heated through.
- Finish with green onions:
- Stir in the chopped green onions. Taste and adjust seasoning if needed.
- Serve:
- Serve hot as a main dish or side. Garnish with extra green onions or sesame seeds if desired.
Notes
- Day-old rice works best for fried rice as it’s drier and less sticky. If using freshly cooked rice, spread it out on a baking sheet and let it cool in the refrigerator for 30 minutes before using.
- For a spicy kick, add a teaspoon of sriracha or a pinch of red pepper flakes to the sauce.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.