Description
Homemade Better Than Takeout Fried Rice delivers restaurant-quality comfort with minimal effort and maximum flavor. Crispy rice, tender vegetables, and savory protein create a quick weeknight meal you’ll crave again and again.
Ingredients
Scale
Main Ingredients:
- 3 cups (600 g) white rice, cooked and cooled (preferably day-old)
- 2 eggs, lightly beaten
- 1 cup (150 g) frozen peas and carrots, thawed
Protein Options (Optional):
- 1 cup cooked protein (chicken, shrimp, beef, or tofu)
- ½ cup diced ham or cooked bacon
Seasonings and Oils:
- 2 tablespoons vegetable oil
- ½ cup (60 g) green onions, chopped
- 2 cloves garlic, minced
- 3 tablespoons soy sauce (low sodium if preferred)
- 1 tablespoon oyster sauce
- 1 teaspoon sesame oil
- ½ teaspoon sugar (optional)
Instructions
- Craft a flavorful sauce by whisking together soy sauce, oyster sauce, sesame oil, and sugar in a compact mixing vessel, then reserve for later use.
- Warm a generous skillet over medium heat, introducing a splash of vegetable oil. Gently cascade beaten eggs into the pan, transforming them into delicate scrambled curds. Extract the eggs and temporarily set aside.
- Reintroduce the skillet to additional oil, then cascade vibrant peas, carrots, and minced garlic into the sizzling surface. Allow vegetables to dance and soften for approximately 2-3 minutes until they reach tender perfection.
- Elevate the cooking temperature to medium-high, introducing the pre-cooled rice. Meticulously disintegrate any stubborn rice clusters using a robust spatula, ensuring thorough integration with the vegetable medley.
- Cascade the previously prepared sauce across the rice landscape, thoroughly tossing to achieve uniform flavor distribution.
- Reincorporate the scrambled eggs and any prepared protein into the rice mixture. Continue cooking, stirring consistently, until the entire composition reaches optimal warmth.
- Sprinkle freshly chopped green onions throughout the dish, creating a vibrant garnish. Taste critically and modulate seasonings as necessary.
- Present the fried rice piping hot, optionally adorning with additional green onion fragments or a delicate sesame seed shower.
Notes
- Prevent rice clumping by using day-old, cold rice which has less moisture and separates easily during stir-frying.
- Create flavor depth by using high heat to develop a delicious wok hei (smoky) taste that mimics authentic restaurant-style fried rice.
- Customize protein options by swapping chicken, shrimp, tofu, or keeping it vegetarian with extra eggs or plant-based alternatives.
- Reduce sodium by using low-sodium soy sauce and controlling added salt to make the dish more diet-friendly without compromising taste.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Lunch, Dinner, Snacks
- Method: Frying
- Cuisine: Chinese
Nutrition
- Serving Size: 4
- Calories: 350
- Sugar: 2 g
- Sodium: 600 mg
- Fat: 14 g
- Saturated Fat: 2 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 3 g
- Protein: 10 g
- Cholesterol: 100 mg