Better Than Takeout Fried Rice
This Better Than Takeout Fried Rice is a quick and flavorful dish that’s perfect for any occasion. Made with fluffy rice, colorful vegetables, scrambled eggs, and a savory blend of soy sauce and sesame oil, it’s a simple yet satisfying recipe. Whether enjoyed as a main course or a side dish, this fried rice will become a household favorite!
Ingredients
Scale
- 3 cupscooked, day-old rice (Jasmine or long-grain preferred)
- 1 cupdiced carrots and peas (fresh or frozen)
- 2large eggs, whisked
- 2 tablespoonssoy sauce (adjust to taste)
- 1 tablespoonsesame oil
- 2garlic cloves, minced
- 2 tablespoonscooking oil (vegetable or canola)
- 2green onions, chopped (for garnish)
- Salt and pepper, to taste
Instructions
- Prepare all ingredients before starting to cook. Chop vegetables, whisk the eggs, and ensure the rice is clump-free.
- Heat 1 tablespoon of oil in a large skillet or wok over medium-high heat. Add the whisked eggs and scramble until just set. Remove and set aside.
- In the same skillet, add another tablespoon of oil and sauté the minced garlic for 30 seconds until fragrant.
- Add the diced carrots and peas. Stir-fry for 2-3 minutes until slightly softened.
- Add the cooked rice to the skillet, breaking up clumps with a spatula. Stir-fry for 2-3 minutes to heat through.
- Drizzle soy sauce and sesame oil over the rice, stirring to coat evenly. Season with salt and pepper to taste.
- Return the scrambled eggs to the skillet and mix gently with the rice. Sprinkle with chopped green onions.
- Serve warm and enjoy your delicious homemade fried rice!
Notes
Use day-old rice for the best texture. Fresh rice can be used, but let it cool and dry out slightly before frying.
Customize by adding cooked chicken, shrimp, tofu, or other favorite proteins.
For an extra crunch, toss in chopped cashews or sesame seeds.
Store leftovers in the refrigerator for up to 3 days or freeze for up to 1 month.