Better Than Take Out Fried Rice
Craving that classic takeout fried rice but tired of the hefty price tag? Look no further! This homemade version is not only delicious but also a fraction of the cost. Packed with flavor and easy to customize, it’s a weeknight dinner winner.
The secret to great fried rice is using day-old rice. This helps to create that perfect texture. Topped with scrambled eggs and your favorite mix of vegetables, this dish is a satisfying meal any time of day. Whether you’re a seasoned home cook or just starting out, this recipe is a must-try.
Want to add a protein boost? Chicken or shrimp are popular choices, but you can also use tofu or beef. For extra flavor, consider adding a splash of white wine or Shaoxing wine while cooking the vegetables.
So, why not ditch the takeout and treat yourself to a homemade fried rice feast? Your taste buds will thank you!
Questions I often get asked about this recipe:
Can I use fresh vegetables instead of frozen?
Absolutely! Fresh vegetables will work great. You might need to adjust the cooking time slightly.
What kind of rice is best for fried rice?
Short-grain or medium-grain rice works best. Day-old rice is ideal for its texture.
Can I make this recipe vegetarian or vegan?
Yes! Simply omit the chicken or shrimp and use a vegan oyster sauce alternative.
What other protein options can I use?
Tofu, pork, or beef would be delicious additions.
Can I reheat fried rice?
Yes, fried rice reheats well. Just be sure to reheat it thoroughly.
What you need to make Better Than Take Out Fried Rice:
4 cups cooked and cooled rice (day-old is best)
3 large eggs, beaten
1 tablespoon sesame oil
1 onion, finely chopped
2 cloves garlic, minced
1 cup mixed frozen vegetables (peas, carrots, corn)
1/2 cup cooked chicken or shrimp (optional)
3 tablespoons soy sauce
1 tablespoon oyster sauce (optional)
1 teaspoon sesame oil
Green onions, chopped, for garnish
How to make it:
Prep the rice: Ideally, use day-old rice as it will be drier and separate better. Fluff the rice with a fork to break up any clumps.
Cook the eggs: Heat a large skillet or wok over medium heat. Add a splash of oil and pour in the beaten eggs. Scramble until cooked through and set aside.
Sauté the vegetables: In the same skillet, heat the sesame oil. Add onion and garlic and cook until fragrant. Stir in the frozen vegetables and cook until thawed and slightly softened.
Combine ingredients: Push the vegetables to one side of the pan. Add the cooked rice to the empty space and stir-fry until heated through and slightly crispy.
Add protein: If using chicken or shrimp, add it to the pan and cook until heated through.
Create the flavor: Stir in the scrambled eggs, soy sauce, and oyster sauce. Cook for another minute to combine flavors.
Finish and serve: Remove from heat and stir in the sesame oil. Garnish with green onions and serve immediately.
Tips:
For extra flavor, add a splash of white wine or Shaoxing wine while cooking the vegetables.
To make the fried rice even more flavorful, you can add a pinch of white pepper.
Customize your fried rice by adding other vegetables like broccoli, snap peas, or bell peppers.
Latest Reviews:
This fried rice is incredible! So much better than takeout. The flavors are spot on and the texture is perfect. A definite keeper for busy weeknights. Daniel M.
I followed this recipe exactly and it was a huge hit! The crispy rice and flavorful veggies were amazing. Even my picky eaters loved it. Sam M.
Easy to follow and delicious results! This fried rice recipe is now a staple in our household. Great for meal prep too. Peter T.
Printable Recipe:
Better Than Take Out Fried Rice
Better Than Take Out Fried Rice
Ingredients
- 4 cups cooked and cooled rice (day-old is best)
- 3 large eggs, beaten
- 1 tablespoon sesame oil
- 1 onion, finely chopped
- 2 cloves garlic, minced
- 1 cup mixed frozen vegetables (peas, carrots, corn)
- 1/2 cup cooked chicken or shrimp (optional)
- 3 tablespoons soy sauce
- 1 tablespoon oyster sauce (optional)
- 1 teaspoon sesame oil
- Green onions, chopped, for garnish
Instructions
- Prep the rice: Ideally, use day-old rice as it will be drier and separate better. Fluff the rice with a fork to break up any clumps.
- Cook the eggs: Heat a large skillet or wok over medium heat. Add a splash of oil and pour in the beaten eggs. Scramble until cooked through and set aside.
- Sauté the vegetables: In the same skillet, heat the sesame oil. Add onion and garlic and cook until fragrant. Stir in the frozen vegetables and cook until thawed and slightly softened.
- Combine ingredients: Push the vegetables to one side of the pan. Add the cooked rice to the empty space and stir-fry until heated through and slightly crispy.
- Add protein: If using chicken or shrimp, add it to the pan and cook until heated through.
- Create the flavor: Stir in the scrambled eggs, soy sauce, and oyster sauce. Cook for another minute to combine flavors.
- Finish and serve: Remove from heat and stir in the sesame oil. Garnish with green onions and serve immediately.
If you enjoyed this recipe, please share it on your social media! I would love for more people to try this delicious and easy-to-make recipe. If you have any questions or feedback, please feel free to leave a comment below. I would love to hear from you! Shhh… Join our secret foodie group on Facebook
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