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Better Than Takeout Fried Rice

A quick, flavorful, and customizable homemade fried rice that outshines takeout with bold flavors and crispy texture.
Print Recipe
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Ingredients Method Notes

Ingredients
  

Main
  • 2 cups cooked chilled rice (preferably jasmine or long grain)
  • 2 tablespoons soy sauce
  • 1 tablespoon oyster sauce
  • 1 teaspoon sesame oil
  • 2 eggs whisked
  • 2 cloves garlic minced
  • 1 teaspoon fresh ginger minced
  • 1 cup frozen peas and carrots thawed
  • 3 scallions chopped
  • 2 tablespoons vegetable oil
  • Optional protein: cooked chicken shrimp, or tofu

Method
 

  1. Gather and prepare all ingredients. Chop vegetables, whisk eggs, and measure out sauces to ensure a smooth cooking process.
  2. Heat a wok or large skillet over high heat. Add 1 tablespoon of vegetable oil and let it shimmer, about 1 minute.
  3. Pour in the whisked eggs and stir gently until just set, about 1–2 minutes. Remove the eggs from the pan and set aside.
  4. Add the remaining 1 tablespoon of vegetable oil to the pan. Add minced garlic and ginger, stirring for 30 seconds until fragrant.
  5. Add the thawed peas and carrots to the pan. Cook for 1 minute, stirring frequently.
  6. Add the chilled rice to the pan. Break up any clumps and stir well to combine with vegetables, cooking for 2–3 minutes.
  7. Pour in the soy sauce, oyster sauce, and sesame oil. Stir thoroughly so that all the rice is coated and glossy, about 2 minutes.
  8. Return the cooked eggs to the pan and break them up into bite-sized pieces. Add optional cooked protein and stir-fry until heated through, about 2 minutes.
  9. Add the chopped scallions and give the rice a final toss. Cook for 1 more minute to blend flavors and serve hot.

Notes

For best results, use day-old chilled rice to prevent clumping. Customize the recipe with leftover proteins or vegetables. Avoid overloading the pan and crank up the heat at the end to get crispy rice bits.