Better Than Takeout Fried Rice

Better Than Takeout Fried Rice is everything you love about your favorite restaurant dish — but made fresh at home, just how you like it. It’s packed with tender rice, crisp veggies, scrambled eggs, and savory flavor in every bite. Whether you’re using leftover rice or cooking fresh, this dish comes together quickly in one pan and beats takeout every time.

Why You’ll Love This Recipe

• Quick and easy — ready in 20 minutes or less
• Uses simple, everyday ingredients
• A great way to use up leftover rice and veggies
• Customizable with your favorite add-ins
• So flavorful, you won’t miss the takeout

Ingredients

this Recipe

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• Cooked rice (day-old rice works best)
• Eggs
• Carrots, finely diced
• Frozen peas
• Onion, chopped
• Garlic, minced
• Soy sauce
• Sesame oil
• Vegetable oil or butter
• Green onions, chopped (for garnish)
• Salt and pepper to taste

Directions

1. Scramble the Eggs: In a large skillet or wok, heat a bit of oil over medium heat. Add the eggs and scramble until just set. Remove and set aside.
2. Cook the Veggies: Add more oil to the pan. Sauté the onions and carrots for 2–3 minutes until softened. Add garlic and cook for another 30 seconds.
3. Add the Rice: Stir in the cooked rice, breaking up any clumps. Fry for 2–3 minutes, letting it crisp slightly.
4. Season: Drizzle in soy sauce and sesame oil. Stir well to coat the rice evenly. Add peas and cook for another 1–2 minutes.
5. Mix Everything Together: Return the scrambled eggs to the pan. Stir everything together until evenly combined and heated through.
6. Garnish and Serve: Top with chopped green onions. Serve hot and enjoy!

Servings and Timing

Servings: 4
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes

Variations

• Add protein: Stir in cooked chicken, shrimp, ham, or tofu.
• Use different veggies: Try bell peppers, broccoli, corn, or mushrooms.
• Spicy version: Add chili garlic sauce, sriracha, or red pepper flakes.
• Pineapple twist: Add diced pineapple for a sweet-savory combo.
• Brown rice or cauliflower rice: Swap out white rice for a healthier spin.

Storage/Reheating

Storage: Store in an airtight container in the fridge for up to 3 days.

Reheating: Reheat in a skillet over medium heat or microwave in short intervals, stirring between each.

FAQs

Can I use freshly cooked rice?

Yes, but chilled rice is better for texture. If using fresh, spread it on a baking sheet to cool for 20–30 minutes before frying.

Do I have to use sesame oil?

It adds great flavor, but you can skip it or substitute with another oil if needed.

Can I make it vegetarian?

Absolutely. Just leave out any meat and use vegetable-based ingredients.

Is this recipe gluten-free?

Use gluten-free soy sauce or tamari to keep it gluten-free.

What’s the best oil for frying rice?

Neutral oils like vegetable, canola, or peanut oil work great. Sesame oil is used more for flavor.

How do I keep the rice from getting mushy?

Use cold, day-old rice and high heat. Avoid overcrowding the pan.

Can I freeze fried rice?

Yes! Cool completely, then freeze in airtight containers. Reheat straight from frozen or thaw in the fridge overnight.

Can I double the recipe?

Yes, but cook in batches to avoid overcrowding the pan.

Can I add sauce for more flavor?

A splash of oyster sauce or hoisin sauce can deepen the flavor if desired.

What’s the best rice to use?

Long grain rice like jasmine or basmati works best for fluffy, non-sticky fried rice.

Conclusion

Better Than Takeout Fried Rice is your go-to for a fast, flavor-packed meal that’s endlessly adaptable and always satisfying. Whether you’re cleaning out the fridge or planning a quick dinner, this one-pan wonder is sure to become a regular on your menu — no delivery required.

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