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
Units
Scale
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.