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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

Make this simple one-pan Better Than Take-Out Fried Rice recipe for a delicious side dish to go with a range of meals.
Course Main Course, Side Dish
Cuisine American, Chinese
Keyword Better Than Take-Out Fried Rice Recipe
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 4
Calories 612kcal


  • 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.



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