This Better Than Takeout Fried Rice is loaded with fluffy scrambled eggs, tender vegetables, savory soy sauce, and perfectly seasoned rice — all tossed together in one hot skillet in under 30 minutes. Skip the delivery fee and make this at home tonight!
A Deliciously Easy Fried Rice Recipe
This is one of those recipes that I make on repeat in my house — and I mean seriously on repeat. It’s one of those meals that comes together so fast and uses up whatever I’ve got in the refrigerator, which makes it a total winner in my book. I always keep a batch of leftover rice on hand just so I can throw this together on a busy weeknight. It’s simple, it’s budget friendly, and honestly? It blows the takeout version completely out of the water.
The secret is really in a couple of things — using day-old rice (trust me on this one) and cooking everything over high heat so you get that slightly smoky, restaurant-style flavor right in your own kitchen. Once you try it this way, you are never going to want the cardboard box version again! Serve it alongside some Egg Drop Soup or on its own — either way, dinner is served!
Frequently Asked Questions
Does the rice have to be day-old?
I strongly recommend it! Freshly cooked rice has too much moisture and will steam in the pan instead of frying up nicely. Day-old rice that has been refrigerated overnight is drier and will give you that perfect, slightly crispy texture you are looking for. If you’re in a pinch, spread freshly cooked rice on a baking sheet and let it cool and dry out in the refrigerator for at least a couple of hours before using.
What kind of rice works best?
Long-grain white rice is my go-to here. Jasmine rice works really well too and adds a slightly floral note that is really lovely. You could also use brown rice if you want to add a little more fiber and nutrition to the dish — just keep in mind brown rice has a heartier, chewier texture which works just fine here.
Can I use frozen vegetables?
Absolutely! Frozen peas and carrots are actually what I use most often because they are so convenient and I almost always have them on hand. No need to thaw them first — just toss them straight into the hot pan and they will cook up perfectly.
What protein can I add to this?
This recipe is incredibly versatile. You can toss in some diced chicken, shrimp, or even leftover pork. Ground beef or ground pork would be fantastic too. Want to keep it simple? The eggs already give you a nice protein boost and this is plenty filling on its own!
Can I make this ahead of time?
Yes! Fried rice actually reheats really well. Make a big batch, let it cool completely, and store it in a covered container in the refrigerator. When you’re ready to eat, just toss it back in a hot skillet with a tiny drizzle of sesame oil and it comes right back to life. It’s perfect for meal prep!
How do I store leftover fried rice?
Allow it to cool completely then transfer it to an airtight container and store it in the refrigerator for up to 3 days. You can also freeze it for up to 3 months — just make sure it’s well sealed to protect against freezer burn. Reheat in a skillet or in the microwave with a splash of water to keep it from drying out.
Ingredients Needed: (See Recipe Card Below for the Full Recipe)
- day-old cooked white rice — this is the most important ingredient for getting that perfect fried rice texture. Freshly cooked rice will turn out mushy so please plan ahead on this one!
- eggs — they get scrambled right in the pan and add a wonderful protein boost to make this a truly wholesome, filling meal.
- frozen peas and carrots — so convenient and they add great color and nutrition. Feel free to swap in any vegetables your family enjoys.
- yellow onion — adds a savory depth of flavor as it cooks down. If you also like bell peppers, toss those in at the same time!
- garlic — freshly minced or jarred garlic both work great here, use whichever is easiest for you.
- butter — this is my secret weapon for flavor. I use a combination of butter and sesame oil and it is so good.
- sesame oil — this is what gives fried rice that signature restaurant flavor. A little goes a long way so don’t overdo it!
- soy sauce — use regular or low sodium depending on your preference. I almost always reach for low sodium so I can control the salt level.
- oyster sauce — this adds a rich, savory depth that really takes the flavor up a notch. If you can’t find it or don’t have it on hand, you can leave it out.
- green onions — these go on right at the end and add a fresh pop of flavor and color. Don’t skip them!
- white pepper — this gives a slightly different heat than black pepper and is very traditional in fried rice. Black pepper works fine as a substitute though.
How to Make Better Than Takeout Fried Rice
Make sure your day-old rice is broken up and not clumped together before you start. The easiest way is to just use your hands or a fork to break it all apart. You want each grain to be as separated as possible going into the pan.
Heat a large skillet or wok over medium-high heat. Add 1 tablespoon of butter and let it melt. Add your diced onion and cook for about 3 minutes, stirring frequently, until it starts to soften. Toss in your garlic and cook for another 30 seconds until fragrant — don’t let it burn!
Push the onion and garlic mixture to one side of the pan. Add your frozen peas and carrots directly to the pan and let them cook for 2-3 minutes, stirring occasionally, until they are heated through and tender.
Push all the vegetables to the outer edges of the pan. Add the remaining tablespoon of butter to the center. Once melted, add your beaten eggs to the center of the pan. Scramble them gently until they are just barely set — you want them slightly soft because they will continue to cook once everything is combined.
Now add your cold rice directly into the pan. Use a spatula to break up any remaining clumps and toss everything together well. Press the rice down slightly and let it sit without stirring for about 1 minute so it can get a little crispy on the bottom — this is where the magic happens! Then toss and repeat once more.
Drizzle your soy sauce, oyster sauce, and sesame oil over the rice. Toss everything together thoroughly until every grain of rice is coated and evenly seasoned. Taste and adjust seasoning as needed. Finish with a sprinkle of white pepper and your sliced green onions. Serve immediately!
Pro Tips for the Best Fried Rice
- Use the highest heat you’ve got. High heat is the key to getting that slightly smoky, restaurant-style flavor. Don’t be scared to crank it up! A cold pan will just steam everything and you’ll end up with soggy rice.
- Don’t overcrowd the pan. If you are doubling this recipe, work in batches. Overcrowding the pan brings the temperature down and again — you’ll end up steaming rather than frying.
- Season at the end. I always add my soy sauce and oyster sauce at the very end rather than throughout cooking. This gives you more control over the final saltiness of the dish and makes sure nothing gets too salty.
- Taste as you go. Keep tasting your rice as you add your seasonings. Every brand of soy sauce is a little different in its saltiness level so adjust to your own taste!
- Add the sesame oil last. Sesame oil has a low smoke point so adding it at the very end rather than using it for cooking is the way to go. It keeps that beautiful nutty flavor front and center.
What to Serve with Fried Rice
This fried rice is hearty and filling enough to be a complete meal all on its own — especially with the eggs and vegetables packed right in! But if you want to round it out into a bigger spread, it pairs so well with some Egg Drop Soup, Honey Garlic Chicken, or some simple steamed dumplings. It’s also a fantastic side dish alongside grilled teriyaki salmon or some crispy baked chicken thighs!
How to Store Leftover Fried Rice
Allow the fried rice to cool completely before storing. Transfer it to an airtight container and store in the refrigerator for up to 3 days. To reheat, toss it in a hot skillet with just a tiny drizzle of sesame oil or a splash of water and heat until warmed through. You can also reheat it in the microwave — just cover it loosely and heat in 60-second intervals, stirring in between, until hot.
Better Than Takeout Fried Rice
Ingredients
Method
- Break apart any clumps in your cold day-old rice using your hands or a fork. Set aside. Beat 3 large eggs in a small bowl and set aside as well.
- Heat a large skillet or wok over medium-high heat. Add 1 tablespoon of butter and let it melt, swirling to coat the pan.
- Add the diced onion and cook for 3 minutes, stirring frequently, until softened. Add the minced garlic and cook for 30 seconds until fragrant.
- Add the frozen peas and carrots directly to the pan. Stir and cook for 2-3 minutes until heated through and tender.
- Push all the vegetables to the outer edges of the pan. Add the remaining 1 tablespoon of butter to the center. Once melted, pour the beaten eggs into the center of the pan. Scramble gently until just barely set, then break into small pieces and mix with the vegetables.
- Add the 3 cups of cold rice to the pan. Use a spatula to toss and break up any remaining clumps, combining the rice well with the eggs and vegetables. Press down and let the rice sit undisturbed for 1 minute, then toss and repeat to develop some light crispiness on the bottom.
- Drizzle 3 tablespoons low sodium soy sauce, 1 tablespoon oyster sauce, and 1 teaspoon sesame oil over the rice. Toss thoroughly until every grain is evenly coated and the rice is a uniform golden-brown color.
- Season with ¼ teaspoon white pepper. Taste and adjust soy sauce as needed. Remove from heat and top with sliced green onions. Serve immediately!
I am allergic to soy. What substitute can I make for the recipe?