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Better Than Takeout Fried Rice

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!
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Course: Main Course
Cuisine: Chinese
Prep Time: 8 minutes
Cook Time: 12 minutes
Total Time: 20 minutes
Servings: 6

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

Instructions

  • Heat a large skillet or wok over medium heat. Add 1 tablespoon of butter and allow it to melt.
  • Pour in the beaten eggs and let them cook undisturbed for 30-40 seconds until they begin to set. Scramble the eggs until just cooked through, then transfer to a plate and set aside.
  • Add the remaining 2 tablespoons of butter to the pan. Once melted, add the diced carrot and chopped onion. Cook for 3-4 minutes until vegetables begin to soften.
  • Add the minced garlic and cook for 30 seconds until fragrant, being careful not to let it brown.
  • Increase the heat to medium-high. Add the cold rice and frozen peas to the pan, spreading in an even layer. Let it cook undisturbed for about 1 minute to develop some crispiness on the bottom.
  • Stir the rice and repeat the process a couple more times, allowing the rice to crisp up a bit between stirs (about 3-4 minutes total).
  • Return the cooked eggs to the pan. Add the sliced green onions, soy sauce, sesame oil, and oyster sauce.
  • Stir everything together thoroughly until well combined and heated through, about 1-2 minutes more.
  • Season with salt and pepper to taste, keeping in mind that the soy sauce already adds saltiness.
  • Serve immediately as a main dish or as a side with your favorite Chinese-inspired entrées.

Notes

  • Rice Preparation: For best results, cook your rice the day before and refrigerate it overnight. Spreading it on a baking sheet uncovered in the refrigerator helps it dry out properly.
  • Protein Options: To make this a complete meal, add 1-2 cups of cooked diced chicken, shrimp, beef, or tofu at the same time you return the eggs to the pan.
  • Storage: Keep leftover fried rice in an airtight container in the refrigerator for up to 5 days or freeze for up to 2 months.
  • Reheating: To reheat, microwave with a sprinkle of water to prevent drying out, or sauté in a pan with a small amount of oil until hot.
  • Vegetable Variations: Feel free to substitute or add other vegetables like bell peppers, bean sprouts, corn, or broccoli. Just make sure they're cut into small pieces for even cooking.
  • Spice Level: For a spicier version, add sriracha, chili oil, or red pepper flakes to taste.