Better Than Takeout Fried Rice – Quick and Flavorful

Better Than Takeout Fried Rice is a savory and satisfying dish filled with fluffy rice, crisp veggies, and perfectly scrambled eggs, all tossed in a flavorful soy-based sauce.

It’s an easy, one-pan recipe that’s perfect for using up leftovers and comes together in under 30 minutes.

Kitchen Equipment Needed

• Large skillet or wok
• Mixing bowls
• Whisk
• Spatula
• Measuring cups and spoons

Ingredients

For the Fried Rice

3 cups cooked, cooled rice (preferably day-old)
2 tbsp vegetable oil (divided)
3 large eggs, whisked
1 small onion, diced
2 cloves garlic, minced
1 cup frozen peas and carrots, thawed
1/4 cup green onions, chopped

For the Sauce

3 tbsp soy sauce
1 tsp sesame oil
1/2 tsp oyster sauce (optional)
1/2 tsp sugar

Directions

1. Prepare the Sauce:
   In a small bowl, whisk together soy sauce, sesame oil, oyster sauce (if using), and sugar. Set aside.
2. Cook the Eggs:
   Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium heat. Add the whisked eggs and cook, stirring gently, until set. Remove the eggs and set aside.
3. Sauté Aromatics and Veggies:
   Add the remaining tablespoon of oil to the skillet. Sauté the diced onion for 2-3 minutes until softened. Add the minced garlic, cooking for an additional 30 seconds.
4. Add the Veggies:
   Stir in the peas and carrots, cooking until heated through, about 2-3 minutes.
5. Add the Rice:
   Increase the heat to medium-high. Add the cooked rice, breaking up any clumps with the back of the spatula. Stir-fry for 2-3 minutes until the rice is heated through.
6. Combine:
   Pour the sauce over the rice and mix thoroughly to coat. Stir in the cooked eggs and green onions, mixing until evenly distributed.
7. Serve:
   Remove from heat and serve immediately. Garnish with additional green onions if desired.

Prep Time

10 minutes

Cook Time

15 minutes

Total Time

25 minutes

Nutrition (Per Serving, based on 4 servings)

Calories: 310
Protein: 9g
Carbohydrates: 40g
Fat: 12g
Sugar: 2g

Expert Tips

Use Day-Old Rice: Cold, day-old rice works best for fried rice as it’s drier and less likely to clump.

Customize Veggies: Feel free to add other vegetables like bell peppers, zucchini, or corn to the mix.

High Heat Cooking: Cook the rice over medium-high heat for a slight crispness and that classic fried rice texture.

FAQs

Can I make this gluten-free?
Yes, use gluten-free soy sauce or tamari instead of regular soy sauce.

What protein can I add?
You can add shrimp, chicken, pork, or tofu for extra protein. Cook them separately and mix them in at the end.

Can I use fresh rice?
If you don’t have day-old rice, spread freshly cooked rice on a baking sheet and let it cool in the fridge for 15-20 minutes before using.

Storing & Reheating

Refrigerator: Store leftovers in an airtight container for up to 3 days.

Reheating: Warm in a skillet over medium heat with a splash of oil, stirring frequently.

Substitutions & Variations

Low-Carb: Substitute the rice with cauliflower rice for a low-carb option.

Spicy: Add a drizzle of sriracha or sprinkle in red pepper flakes for heat.

Flavor Boost: Include a dash of fish sauce or hoisin sauce for added umami.

Better Than Takeout Fried Rice

Better Than Takeout Fried Rice is a savory and satisfying dish filled with fluffy rice, crisp veggies, and perfectly scrambled eggs, all tossed in a flavorful soy-based sauce.

Print Recipe Pin Recipe

Equipment

• Large skillet or wok
• Mixing bowls
• Whisk
• Spatula
• Measuring cups and spoons

Ingredients

  

• #### For the Fried Rice
• 3 cups cooked cooled rice (preferably day-old)
• 2 tbsp vegetable oil divided
• 3 large eggs whisked
• 1 small onion diced
• 2 cloves garlic minced
• 1 cup frozen peas and carrots thawed
• 1/4 cup green onions chopped
• #### For the Sauce
• 3 tbsp soy sauce
• 1 tsp sesame oil
• 1/2 tsp oyster sauce optional
• 1/2 tsp sugar

Instructions

 

• **Prepare the Sauce:**
• In a small bowl, whisk together soy sauce, sesame oil, oyster sauce (if using), and sugar. Set aside.
• **Cook the Eggs:**
• Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium heat. Add the whisked eggs and cook, stirring gently, until set. Remove the eggs and set aside.
• **Sauté Aromatics and Veggies:**
• Add the remaining tablespoon of oil to the skillet. Sauté the diced onion for 2-3 minutes until softened. Add the minced garlic, cooking for an additional 30 seconds.
• **Add the Veggies:**
• Stir in the peas and carrots, cooking until heated through, about 2-3 minutes.
• **Add the Rice:**
• Increase the heat to medium-high. Add the cooked rice, breaking up any clumps with the back of the spatula. Stir-fry for 2-3 minutes until the rice is heated through.
• **Combine:**
• Pour the sauce over the rice and mix thoroughly to coat. Stir in the cooked eggs and green onions, mixing until evenly distributed.
• **Serve:**
• Remove from heat and serve immediately. Garnish with additional green onions if desired.