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Better Than Take-Out Fried Rice

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close up overhead shot of better than take-out fried rice in a pan with a wooden spoon
Make this simple one-pan Better Than Take-Out Fried Rice recipe for a delicious side dish to go with a range of meals.
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Table of Contents
  1. BETTER THAN TAKE-OUT FRIED RICE INGREDIENTS
  2. HOW TO MAKE THIS BETTER THAN TAKE-OUT FRIED RICE RECIPE
  3. HOW TO SERVE
  4. STORAGE
  5. FAQ
  6. MORE RECIPES YOU'LL LOVE
  7. JUMP TO RECIPE

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.

Want to go further with fried rice? Then check out this Cauliflower Fried Rice recipe. Or you could try Shrimp Fried Rice as a delicious light meal.

close up overhead shot of a serving of better than take-out fried rice in a bowl with chopsticks

MORE RICE RECIPES:
Dirty Rice | Spanish Rice


BETTER THAN TAKE-OUT FRIED RICE INGREDIENTS

better than take-out fried rice raw ingredients that are labeled

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

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.

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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.

better than take-out fried rice process shot of ingredients being cooked in a pan

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. 

better than take-out fried rice process shot of ingredients in a pan

STEP FIVE: Scramble the eggs in the middle of the pan. Once eggs are cooked, stir the cooked egg into the rice.

better than take-out fried rice process shot of ingredients being stirred together in a pan

STEP SIX: Mix soy sauce and sesame oil together and pour over rice. Stir until rice is evenly coated with sauce.

better than take-out fried rice process shot of ingredients being added to pan then stirred together

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.

STORAGE

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.

close up shot of better than take-out fried rice in a bowl

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.

FAQ

Can I freeze fried rice?

This easy fried rice recipe freezes well. Cool and place in an airtight container for easy reheating later.

Can I use day-old rice in this recipe?

You can use either day-old rice or fresh rice in this easy recipe.

Can I use other Asian sauces that I have on hand?

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

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close up overhead shot of better than take-out fried rice in a pan with a wooden spoon

Better Than Take-Out Fried Rice

5 from 38 votes
Make this simple one-pan Better Than Take-Out Fried Rice recipe for a delicious side dish to go with a range of meals.
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 4

Ingredients
  

  • 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

Instructions
 

  • 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.

Video

Nutrition

Calories: 612kcal | Carbohydrates: 118g | Protein: 16g | Fat: 7g | Saturated Fat: 4g | Trans Fat: 1g | Cholesterol: 93mg | Sodium: 826mg | Potassium: 321mg | Fiber: 3g | Sugar: 2g | Vitamin A: 3459IU | Vitamin C: 5mg | Calcium: 72mg | Iron: 2mg
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    Comments

  1. Sandy says

    5 stars
    This is the best fried recipe I have ever found. I fixed if a week ago and am fixing it again tonight. The only change I made to it was adding fresh ginger and adding hoisin sauce and fish sauce to the sauce. Absolutely great recipe.

    • Layne Kangas says

      Hi, Ashley – there isn’t actually any chicken in this recipe. You could definitely add cooked chicken or beef to this recipe if you’d like, it’s very yummy that way! Enjoy 🙂

  2. Rhonda says

    Made this tonight following the recipe exactly as written. For someone that doesn’t cook much, I found it to be incredibly easy and it was delicious! I have lunch for the next 2 days😉 Thanks for sharing the recipe with us!

  3. Caroline says

    My daughter and I made this in 10 minutes with things we found in the refrigerator. So fun, easy, delicious, and economical! We sprinkled it with nutritional yeast and used Bragg’s amino acids. Thanks!

  4. Colleen says

    5 stars
    The easiest recipe to follow! Made it with jasmine rice also. Love it better than white rice for sure!

  5. Marla says

    Hi! Any chance there is a substitution for sesame oil? Or would it matter too much if I just leave that out? Thank you.

  6. Hayley says

    Hi, I need some clarification on “3 cups of cooked rice”.. as in, do I cook 1.5 cups of (uncooked) rice first (which doubles in size when cooked), or do I cook 3 cups of rice (and end up with like 25000 cups of rice)?

  7. Barb Pist says

    5 stars
    I made this for the first time tonight and oh my goodness is it delicious!! I used ingredients that I had on hand – brown basmati rice, frozen corn and broccoli – and added cubed chicken and loved it! Can’t wait to try with jasmine rice, peas and carrots like the recipe states. The sauce is perfect and delicious. Didn’t take too long to prepare even with adding the chicken, which I cooked while the rice was cooking then just added the onion and garlic to the chicken – worked great!

  8. Reta says

    5 stars
    We loved this recipe! I added a bag of frozen stir fry veggies, chunks of rotisserie chicken and shrimp. This will be our go to instead of carry out fried rice. Thanks for sharing!

  9. Sheridan says

    5 stars
    We made this according to the recipe. Served with roast pork smothered in rhubarb chutney. The fried rice was a perfect side dish, although I plan to eat the leftovers cold in the morning!

  10. Margaret says

    5 stars
    This was very easy to make and really good! I had a stir fry chicken I was making to go with the rice, so needless to say, I didn’t add the chicken. I used shredded carrots because I already had them, and added frozen peas which I always have on hand. I did chop up the shredded carrots into smaller pieces. It was perfect!

  11. Keywalk says

    5 stars
    Absolutely delicious. Yea it taste just like takeout. Easy to recreate Chinese fried rice with few ingredients. I used long grain rice, seasoned my chicken with S%P, garlic powder and ginger. My family devoured it.

  12. Susan says

    5 stars
    I had basic long grain white rice which I used. I did not have sesame oil. However I added a few pats of butter at the end and this dish was fantastic. My family loved this rice. I don’t think I’ll ever be able to order fried rice from our local NYC restaurant!

  13. Samantha says

    hi, so what you mean is topping with the green onions and cilantro is optional? we don’t have to top with anything? Thank you

      • Samantha says

        Hi, this recipe mentions jasmine rice…I don’t have that I only have sushi rice. Can I use that instead? Also can I substitute extra virgin olive oil for vegetable oil? Also instead of frozen peas and carrots can I use a mixture of frozen peas and fresh carrots?
        Thank you so much.

      • Layne Kangas says

        I haven’t used sushi rice before, so I can’t say for sure how well it will turn out! You can substitute EVOO for the veggie oil. Yes, you can use the mix as well. Enjoy 🙂

  14. Samantha says

    Hi, this recipe mentions jasmine rice…I don’t have that I only have sushi rice. Can I use that instead? Also can I substitute extra virgin olive oil for vegetable oil? Also instead of frozen peas and carrots can I use a mixture of frozen peas and fresh carrots?
    Thank you!

  15. Pam says

    How do you add the meat to this recipe? Do you cook separately in another sauce or do you cook in pan with rice?(chicken or beef)

  16. Donna says

    5 stars
    This recipe is THE BOMB!!! Not too heavy on the soy sauce and the rest is hard to fault. It was just perfect. One ting I did differently is that I cooked my rice with about 3 cloves of minced garlic in about 2 tbsp. butter. The end result was more garlic, which we love. Next time I might add a touch of fresh ginger. ☺️

    • Layne Kangas says

      Jasmine rice is long-grain, has a sweet, nutty flavor, and has a delicious smell. You can substitute another type of rice in this recipe just fine, however! I’ve made it with brown and white rice before. Enjoy 🙂

      • Sharon C says

        5 stars
        I made this for dinner tonight and It tasted ok. I realized i forgot to buy the sesame oil. I’m Not sure how much that changed things. I think if I make it again I’ll remove the rice from the pan before cooking the egg then add the rice back in. I used my wok and made the hole for the egg but my rice kept sliding down I to the egg which resulted in egg coated rice. LOL

    • Gail. Orriskn says

      5 stars
      I had leftover chicken,rice and a Broccoli,carrot,cauliflower mix and was looking for a fried rice recipe. I’ll admit,I almost didn’t try this one because I don’t like food blogs and lengthy recipes….I like quick and to the point. So I basically skipped right to the recipe and made it. It was very good,simple,easy and delicious. I will make again!

  17. Randi says

    Love this recipe!

    Every time I attempt fried rice, my rice in the end becomes mushy and muddled, and sometimes a big sticky mess. How can I prevent this?!

    • Layne Kangas says

      It’s best to use cold, leftover rice instead of cooking the rice fresh right before making fried rice. If you are making rice specifically for this, I would suggest making the rice first and putting it in the fridge for a couple of hours before proceeding with the fried rice. Enjoy! 🙂

  18. Jen says

    5 stars
    This was a simple and tasty recipe. I eyeballed my ingredients and only wished I had added some fresh ginger for the added flavor. Delicious!

  19. Tammy Henson says

    5 stars
    I loved this recipe. I didn’t have peas or carrots on hand so I added canned corn and it was delicious. It was super easy and I’ll definitely be making this again.

  20. Megan says

    5 stars
    I made this today, but loaded up on the veggies (broccoli, red pepper, zucchini, and carrots) and it was fantastic! I made it with fresh rice and found that it was kind of mushy when hot, but when we let on leftovers cool it was the perfect fried rice consistency. This was a easy recipe and didn’t require me to go to the store. Thank you!

  21. Kathy says

    5 stars
    Very tasty, and I loved the crunch of the green onions on top! I served it with a little additional soy sauce.

  22. Katie says

    5 stars
    Great recipe! I love ginger so I added some along with black pepper and it gave it a little kick. Love it!

  23. Erin says

    5 stars
    This is the best fried rice recipe I’ve ever made! I posted it on my IG story and have tons of people asking for it!

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