Description
This Better Than Takeout Fried Rice recipe is a quick, flavorful dish combining fluffy eggs, tender vegetables, and fragrant sauces for a satisfying homemade meal that rivals any restaurant version. Perfect for using leftover rice, it comes together in just 20 minutes on the stovetop and is easily customizable to your taste.
Ingredients
Scale
Eggs
- 3 eggs – lightly beaten
Vegetables
- 1 large carrot – peeled and cubed
- 1 small white onion – chopped
- 3 cloves garlic – minced
- 1 cup frozen peas
- 4 green onions – thinly sliced
Rice and Sauces
- 4–5 cups cooked and chilled long-grain rice (jasmine or basmati preferred)
- 1/4 cup soy sauce, plus more to taste
- 3 tsp oyster sauce
- 2 tsp sesame oil
Other
- 3 tbsp butter – divided
- Salt and pepper to taste
Instructions
- Preheat skillet: Preheat a large nonstick or regular skillet or wok over medium heat to prepare for cooking.
- Cook eggs: Add 1 tablespoon of butter and melt. Pour in the beaten eggs and let cook undisturbed for 30-40 seconds until set, then scramble them until fully cooked. Remove eggs and set aside.
- Sauté vegetables: Add remaining 2 tablespoons of butter to the skillet. When melted and hot, add the cubed carrot and chopped onion. Cook until tender, about a few minutes.
- Add garlic: Stir in minced garlic and cook just until fragrant, being careful not to brown it.
- Add rice and peas: Increase heat slightly, add the chilled rice and frozen peas to the skillet. Stir well and cook for 3-4 minutes, allowing the rice to sizzle and develop slight browning for flavor.
- Combine ingredients: Return the cooked eggs to the skillet along with sliced green onions, soy sauce, sesame oil, and oyster sauce.
- Heat through and season: Cook for a few more minutes until everything is heated through and flavors meld. Season with salt and pepper to taste.
- Serve immediately: Remove from heat and serve the fried rice hot for best taste and texture.
Notes
- Adjust soy sauce to taste; usually 1-2 tablespoons extra is added for stronger flavor.
- Store leftover fried rice in an airtight container in the fridge for 3-4 days.
- Freeze leftovers in a suitable container for up to 2 months.
- To reheat, microwave covered for 2-3 minutes, stirring halfway, or warm in a skillet over medium heat with a splash of water or soy sauce if needed to moisten.
Keywords: fried rice, easy fried rice, homemade fried rice, better than takeout, quick dinner, Asian rice recipe