Better Than Takeout Fried Rice

Name: Better Than Takeout Fried Rice
Prep time: 8 min
Cook time: 12 min
Total time: 20 min
Ingredients: 3 tablespoons butter (divided); 3 eggs (lightly beaten); 1 large carrot (peeled and finely diced); 1 small white onion (chopped); 3 cloves garlic (minced); 4-5 cups cold cooked rice (preferably jasmine or basmati); 1 cup frozen peas; 4 green onions (thinly sliced); 1/4 cup soy sauce (plus more to taste); 2 teaspoons sesame oil; 3 teaspoons oyster sauce; Salt and pepper (to taste)

This homemade Better Than Takeout Fried Rice is so quick and delicious! You can make this restaurant favorite so easily and there’s no need for delivery!

RESTAURANT-QUALITY FRIED RICE IN JUST 20 MINUTES

Better Than Takeout Fried Rice is the perfect way to satisfy your Chinese food cravings without waiting for delivery! This recipe is wonderfully simple, requiring basic ingredients and little prep time, while your stove does most of the work. You don’t need special equipment or hard-to-find ingredients to create this restaurant-quality dish at home!

I found myself really wanting Chinese food lately but didn’t feel like paying delivery fees or waiting for my order to arrive. After playing around with different techniques, I discovered that making amazing fried rice at home isn’t just possible—it’s actually super easy AND tastes even better than takeout!

What makes this recipe special is learning the secrets that restaurants use to get that perfect texture and flavor. Once you know the tricks (like using cold rice!), you’ll be shocked at how simple it is to create restaurant-quality fried rice in your own kitchen. Plus, you get to customize it exactly how you like it and know exactly what ingredients are going into your meal.

FREQUENTLY ASKED QUESTIONS:

Why do I need to use cold rice? This is probably THE most important tip for perfect fried rice! Fresh, warm rice contains too much moisture and will become mushy when fried. Cold rice that’s had time to dry out in the refrigerator maintains its structure and allows each grain to get that signature crispy exterior while staying tender inside. For best results, cook your rice the day before and refrigerate it overnight uncovered or on a baking sheet to allow maximum drying.

Can I use different vegetables? Absolutely! The classic combination is carrots, peas, and onions, but feel free to use whatever you have on hand. Bell peppers, broccoli, corn, bean sprouts, or snow peas all work wonderfully. Just make sure to cut vegetables into small, uniform pieces so they cook evenly.

What kind of rice works best? Long-grain rice varieties like jasmine or basmati are ideal because they don’t clump together as much as short-grain varieties. The grains stay separate and distinct, which is perfect for fried rice. Whatever type you choose, just make sure it’s thoroughly chilled before using.

Is there a substitute for oyster sauce? If you don’t have oyster sauce or prefer not to use it, you can substitute with additional soy sauce plus a pinch of sugar, or use hoisin sauce (though this will change the flavor profile slightly). Fish sauce would also work in a pinch, but use less as it’s quite potent.

How can I turn this side dish into a complete meal? This fried rice is incredibly versatile! Add protein like diced chicken, shrimp, beef, or tofu to make it a complete meal. You can cook your protein first in the same pan, remove it while you make the rice, then add it back in at the end to warm through.

INGREDIENTS NEEDED:

butter – creates a rich base for frying that adds wonderful flavor. You can substitute with oil if preferred, but butter gives that special restaurant taste.
eggs – add protein and that authentic fried rice texture. They should be lightly beaten before adding to create those fluffy scrambled pieces throughout.
carrot – provides color, sweetness, and nutrition. Dice it small so it cooks quickly and integrates well with the rice.
white onion – adds aromatic flavor that serves as the foundation of good fried rice. A small dice works best for even cooking.
garlic – enhances the overall flavor profile with its distinctive taste. Fresh minced garlic is much better than garlic powder here.
cold cooked rice – the star ingredient! Using day-old refrigerated rice is crucial for achieving that perfect fried rice texture.
frozen peas – add color, sweetness, and texture. No need to thaw them first; they’ll warm up quickly in the hot pan.
green onions – provide a fresh, mild onion flavor and bright color contrast. The white parts are slightly stronger in flavor than the green.
soy sauce – contributes essential saltiness and that classic umami flavor. Low-sodium varieties work well if you’re watching salt intake.
sesame oil – adds that distinctive nutty flavor that’s characteristic of Chinese cuisine. A little goes a long way!
oyster sauce – provides depth and complexity with its sweet-savory profile. This ingredient really helps achieve that authentic restaurant taste.

HOW TO MAKE BETTER THAN TAKEOUT FRIED RICE

Start by heating a large skillet or wok over medium heat. I prefer using a large nonstick skillet for this recipe as it prevents the rice from sticking, making the process much easier.

Add your first tablespoon of butter to the pan and let it melt completely. The butter should sizzle slightly but not brown—this tells you the pan is at the right temperature.

Pour in your lightly beaten eggs and let them set for about 30-40 seconds before scrambling. You want them just cooked through but not browned or dried out. Once cooked, transfer the eggs to a separate plate.

Add the remaining butter to the same pan and once melted, toss in your diced carrots and chopped onions. Sauté these vegetables until they’re softened but still retain some texture, usually about 3-4 minutes.

Next, add the minced garlic and cook just until fragrant, about 30 seconds. Be careful not to let the garlic brown or burn as this can make it bitter.

Now for the crucial step: turn your heat up to medium-high or slightly higher. This higher heat is essential for getting that authentic fried rice texture! Add your cold rice to the pan along with the frozen peas.

Spread the rice out in an even layer and let it cook undisturbed for about a minute. This allows the bottom layer to get slightly crispy. Then, toss or stir the rice and repeat this process a couple more times. You should hear a nice sizzling sound—that’s the sound of delicious fried rice in the making!

Once your rice has developed some crispy bits and the peas are heated through, it’s time to add flavor. Return the cooked eggs to the pan and add your sliced green onions, soy sauce, sesame oil, and oyster sauce.

Stir everything together thoroughly but gently, making sure the sauces coat all the rice evenly. Continue cooking for another minute or two until everything is hot and well combined.

Finally, taste and season with salt and pepper as needed. Remember that soy sauce is already salty, so you might not need much additional salt.

Serve your homemade fried rice immediately while it’s hot and at its most delicious! This recipe makes a generous amount that’s perfect as a main dish or as a side with your favorite Chinese-inspired entrées.