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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.
Ingredients for Better Than Take-Out Fried Rice
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. 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, Brussels sprouts, sweet corn, and peppers of all kinds.
Meat: You can also add some meat to the recipe to make it into something like chicken fried rice. Shredded pork or beef also works well and you can add shrimp as well.
How to Make This Better Than Take-Out Fried Rice Recipe
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.
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 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.
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 for the eggs. Crack the eggs into the middle of the pan.
STEP FIVE: Scramble the eggs in the center of the pan. Once eggs are cooked, stir them 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 as an additional topping
IN THE FRIDGE: You can store leftovers 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 and can be upgraded in lots of different ways. It works perfectly with Chinese dishes as well as being an easy and filling light meal on its own.
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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.