One of the best things about a take-out is the fried rice you get with it. There’s always something so tasty about it! But with this Better Than Take-Out Fried Rice, you can make your own version that’s even more delicious and available whenever you want it.
BETTER THAN TAKE-OUT FRIED RICE INGREDIENTS
You will need:
- 3 cups cooked jasmine rice
- 1 tablespoon vegetable oil
- 1/4 large Vidalia onion, chopped
- 2 cloves of minced garlic
- 1 cup frozen peas and carrots
- 2 eggs
- 1/2 teaspoon sesame oil
- 3 tablespoon soy sauce
- Green onions
SUBSTITUTIONS AND ADDITIONS
Rice: This recipe uses jasmine rice but you can try other types such as white rice or long grain rice. You can even test brown rice in the dish, just make sure you alter cooking times as needed by the packet as different types need slightly different preparation.
Vegetables: Select any vegetables you love or have in the house to make the dish. You can also use frozen vegetables, just let them defrost first. A few ideas include broccoli, bok choy, Brussels sprouts, sweet corn, red peppers and bell peppers. You can also use a vegetable mix full of colorful vegetables in this recipe.
Meat: You can also add some meat to the recipe such as leftover chicken to make it into something like takeout chicken fried rice. Shredded pork, bacon or beef also works well. You can also add shrimp if you like seafood.
HOW TO MAKE THIS BETTER THAN TAKE-OUT FRIED RICE RECIPE
STEP ONE: Prepare your rice according to package directions. Set aside.
PRO TIP: This is a handy recipe if you happen to have rice leftover from another meal as well.
STEP TWO: In a large skillet or wok, heat sesame oil over medium heat and add onion and garlic. Cook until onions are soft, about 2 to 3 minutes. Make sure to stir occasionally to keep the garlic from burning. Add peas and carrots and cook until partially thawed, 1 to 2 minutes. You’ll need to adjust this time if you use fresh veggies.
PRO TIP: One of the secrets of delicious fried rice is a nice hot wok and plenty of oil so that your veggies don’t burn to the bottom.
STEP THREE: Turn the heat up to medium-high and add cooked rice. Cook for another 2 to 3 minutes until rice is nice and hot and starts to brown.
STEP FOUR: Reduce heat and push the rice to the sides of the pan, making a hole in the center of the pan for the eggs. Crack eggs into the bottom of the pan.
STEP FIVE: Scramble the eggs in the middle of the pan. Once eggs are cooked, stir the cooked egg into the rice.
STEP SIX: Mix soy sauce and sesame oil together and pour over rice. Stir until rice is evenly coated with sauce.
STEP SEVEN: To serve this fried rice, top with chopped green onions. You could even use cilantro and toasted sesame seeds as additional toppings.
HOW TO SERVE
Serve as a dish on its own by adding cooked chicken or other protein into the rice or make a yummy stir fry to top this homemade fried rice. Our zucchini and mushroom chicken, sheet pan stir fry or beef and broccoli would be delicious dishes to serve alongside the rice.
IN THE FRIDGE: You can store leftover rice in an airtight container once cooled and put them in the fridge for 3 to 4 days. Reheat in the pan to serve.
IN THE FREEZER: Freeze fried rice in portions to make it easy to defrost and use. Once it is cooled, pop the portions in a freezer bag and use within 3 months. Defrost overnight then pop in the skillet to heat up.
This classic takeout fried rice recipe takes less than 30 minutes to prepare which is perfect for busy weeknights and can be upgraded in lots of different ways. It works perfectly with Chinese food dishes as well as being an easy and filling light meal on its own.
This easy fried rice recipe freezes well. Cool and place in an airtight container for easy reheating later.
You can use either day-old rice or fresh rice in this easy recipe.
While it will alter the flavor of the fried rice, you can use whichever sauces you like to use in your cooking. Try hoisin sauce, oyster sauce or extra soy sauce.
MORE RECIPES YOU’LL LOVE
Better Than Take-Out Fried Rice
- 3 cups jasmine rice cooked
- 1 tbsp vegetable oil
- 1/4 large Vidalia onion chopped
- 2 cloves garlic minced
- 1 cup peas and carrots frozen
- 2 large eggs
- 1/2 tsp sesame oil
- 3 tbsp soy sauce
- green onions
- cilantro optional
- In a large skillet or wok, preheat oil over medium heat and add onion and garlic. Cook until onions are soft, about 2 to 3 minutes. Stir occasionally to keep the garlic from burning.
- Add peas and carrots and cook until partially thawed, 1 to 2 minutes.
- Turn the heat up to medium-high and add cooked rice. Cook for another 2 to 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.