Better Than Take Out Fried Rice

If you're craving real, authentic, homemade stir fry rice lately, this simple stir fried rice recipe will hit the spot!

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5 from 11 votes

This quick and easy fried rice recipe is better than take out. It’s restaurant style, but created at home with easy ingredients you’ll have on hand. It comes together so fast and it’s so filling. 

For an alternative, try our fried cauliflower rice! For some more of your favorite foods from your favorite restaurants, make sure you check out these copycat recipes.

MORE RICE RECIPES:
Dirty Rice | Spanish Rice

Ingredients for Easy Fried Rice

This Chinese-style egg fried rice recipe is packed with great ingredients. I love that it’s so versatile. 

You will need:

• 3 cups cooked jasmine rice
• 1 tablespoon vegetable oil
• ¼ large Vidalia onion, chopped
• 2 cloves of minced garlic
• 1 cup frozen peas and carrots
• 2 eggs
• ½ teaspoon sesame oil
• 3 tablespoon soy sauce
• green onions

ingredient Substitutions:

RICE: For this recipe, we’re using jasmine rice. You could also use brown rice. I almost always have both on hand. If you haven’t tried jasmine rice, I highly recommend it. Very delicious!

VEGETABLES: You can pick what vegetables you love. You can use fresh veggies or frozen. Some of my other favorite veggies to include are broccoli, sprouts, sweet corn, water chestnuts, green peppers and bell peppers.

PROTEIN: You can make it with eggs or liquid eggs. You can serve it with meat or without. You can also get creative with the meat and use chicken, beef or pork. I’ve also had it with shrimp. You can’t go wrong!

How to Make Fried Rice

STEP ONE: Prepare your rice according to package directions. Set aside. This is a handy recipe if you happen to have rice leftover from another meal as well.You can even make rice in your Instant Pot.

STEP TWO: In a large skillet or wok, preheat oil over medium heat and add onion and garlic. Cook until onions are soft, about 2-3 minutes. Make sure to stir occasionally to keep the garlic from burning. Add peas and carrots and cook until partially thawed, 1-2 minutes. You’ll need to adjust this time if you use fresh veggies.

STEP THREE: Turn the heat up to medium high and add cooked rice. Cook for another 2-3 minutes until rice is nice and hot and starts to brown.

STEP FOUR: Reduce heat and push rice to the sides of the pan, making a hole for the eggs. Crack the eggs into the middle of the pan and scramble in the center of the pan. 

STEP FIVE: Once eggs are cooked, stir them into the rice. Mix soy sauce and sesame oil together and pour over rice. Stir until rice is evenly coated with sauce.

To serve this fried rice, top with chopped green onions. You could even use cilantro as an additional topping. This recipe is fantastic served with Mongolian beef and cheesy pull apart bread on the side.

How to Reheat

It’s very easy to reheat your rice if you know how to do it right. The secret is adding a little liquid! A little liquid goes a long way and helps keep the rice flavorful and at the perfect consistency. Your leftovers will taste fresh and like they were just made by using this trick.

If you’re reheating in the microwave, add a few tablespoons of broth or water for each cup of rice you’re reheating. Cover the bowl with plastic wrap or another bowl to create a steaming effect. Be sure to stir before serving to help distribute the heat evenly.

If you’re reheating on the stove, grab your wok or large skillet again and apply the same principle of adding liquid. Stir often to prevent any burning.

Even on a busy night, this is a simple side dish to get on the table. It’s something everyone in our family loves to eat as well, making it a great choice. I hope you’ll try this easy fried rice soon and enjoy it as much as we do.

More Recipes to serve this fried rice with:

NOODLES: Thai Noodles | Lo Mein
MEATBALLS: Sweet & Sour | Swedish | Grape Jelly
SALAD: Chinese Chicken Salad

Better Than Take Out Fried Rice

If you're craving real, authentic, homemade stir fry rice lately, this simple stir fried rice recipe will hit the spot!

5 from 11 votes

Print Pin Rate

Prep Time: 10 minutes

Cook Time: 15 minutes

Total Time: 25 minutes

Servings: 4

Calories: 182kcal

Ingredients

• 3 cups cooked jasmine rice
• 1 tablespoon vegetable oil
• ¼ large Vidalia onion chopped
• 2 cloves of minced garlic
• 1 cup frozen peas and carrots
• 2 large eggs
• ½ teaspoon sesame oil
• 3 tablespoon soy sauce
• green onions
• cilantro optional

Instructions

• In a large skillet or wok, preheat oil over medium heat and add onion and garlic. Cook until onions are soft, about 2-3 minutes. Stir occasionally to keep the garlic from burning.
• Add peas and carrots and cook until partially thawed, 1-2 minutes.
• Turn the heat up to medium high and add cooked rice. Cook for another 2-3 minutes until rice is nice and hot and starts to brown. Reduce heat and push rice to the sides of the pan, making a hole for the eggs.
• Crack the eggs into the middle of the pan and scramble. Once eggs are cooked, stir them into the rice.
• Mix soy sauce and sesame oil together and pour over rice. Stir until rice is evenly coated with sauce.
• Top with chopped green onions and/or cilantro (optional).

Video

Nutrition

Calories: 182kcal

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