Description

This Better Than Takeout Fried Rice is fast, flavorful, and way better than anything you’d get from a restaurant. Made with day-old rice, scrambled eggs, fresh veggies, and a savory soy sauce blend, it comes together in minutes and hits all the right notes—crispy, salty, and satisfying. A perfect weeknight dinner or side dish everyone will love.

Ingredients

3 cups cooked, chilled white rice (preferably day-old)
2 tbsp vegetable oil (divided)
2 large eggs, beaten
1 cup frozen peas and carrots (thawed)
1/2 small onion, diced
2 green onions, chopped
2-3 tbsp low-sodium soy sauce (to taste)
1 tsp sesame oil
1 clove garlic, minced
Optional: 1 cup cooked chicken, shrimp, or tofu for added protein

Salt and pepper, to taste

Cook Mode Prevent your screen from going dark

Instructions

Heat 1 tablespoon of oil in a large skillet or wok over medium-high heat.
Add the beaten eggs and scramble until fully cooked. Remove from pan and set aside.
Add remaining oil to the skillet, then sauté onion and garlic for 1–2 minutes, until fragrant.
Add peas and carrots and cook for another 2–3 minutes until heated through.
Stir in the cold rice, breaking up any clumps. Cook for 3–4 minutes, stirring occasionally.
Return the scrambled eggs to the pan, along with soy sauce and sesame oil. Mix everything well.
Add green onions and protein, if using. Cook 1–2 more minutes, taste, and adjust seasoning if needed.

Serve hot and enjoy!

Notes

Cold rice is key for the best texture—fresh rice will turn mushy.
Use tamari for a gluten-free version.
Great with leftover rotisserie chicken or diced ham!
For a spicier version, add a dash of sriracha or crushed red pepper flakes.