If you’re craving a quick and delicious meal, you’ve found the perfect recipe! This “Better Than Takeout Fried Rice” is simple to make and can be prepared in just 15 minutes. Whether you’re using leftover rice or making a fresh batch, this fried rice is packed with flavor and is the ideal solution for busy weeknights or when you’re simply looking for a tasty meal. The combination of sesame oil, soy sauce, and eggs adds a rich and savory taste, while the peas, carrots, and onions bring in a perfect balance of texture and sweetness.
This dish is incredibly versatile and can be easily adapted to suit your preferences. Want to add some protein? You can include chicken, shrimp, or tofu—just stir it in once the eggs are cooked. Whether you enjoy it as a main course or as a side dish, this fried rice beats takeout any day. Plus, it’s a great way to use up any leftover rice you have in the fridge!
The best part about this fried rice is that it’s completely customizable. You can adjust the soy sauce for more or less saltiness and add extra garlic or vegetables if you like. Not only is it quick, but it’s also budget-friendly and full of comforting flavors. This recipe is perfect for anyone who loves tasty, homemade meals that don’t take hours to prepare.
Ingredients:
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3 cups cooked white rice (day-old or leftover rice works best!)
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3 tablespoons sesame oil
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1 cup frozen peas and carrots (thawed)
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1 small onion, chopped
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2 teaspoons minced garlic
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2 eggs, slightly beaten
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1/4 cup soy sauce
Instructions:
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Heat the Oil: Start by heating the sesame oil in a large skillet or wok over medium-high heat. This will create a rich, aromatic base for the stir-fry.
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Cook Vegetables: Add the thawed peas and carrots, chopped onion, and minced garlic to the pan. Stir-fry for about 3-4 minutes, or until the vegetables are tender and fragrant. This is where the flavors begin to meld together.
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Scramble Eggs: Once the vegetables are cooked, reduce the heat to medium-low. Push the vegetable mixture to one side of the skillet, and pour the slightly beaten eggs into the empty space. Scramble the eggs gently until fully cooked, which should take about 2 minutes.
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Add Rice & Soy Sauce: Add the cooked rice to the pan along with the soy sauce. Stir everything together well, ensuring the rice is fully coated with the sauce. Continue stir-frying for another 3-4 minutes until the rice is heated through and the flavors are evenly combined.
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Serve: Once the rice is ready, remove the skillet from the heat. Serve your Better Than Takeout Fried Rice hot, and enjoy a quick, flavorful meal!
How Long to Cook:
This Better Than Takeout Fried Rice is quick and easy to prepare. The total cook time is around 10 minutes. This allows enough time to stir-fry the vegetables and rice, while ensuring the flavors meld together. Keep an eye on the rice as you stir-fry it to avoid overcooking or burning. The key is to heat it through without letting it sit too long in the pan.
How to Store Leftovers:
If you have any leftover fried rice, you can store it in an airtight container in the refrigerator for up to 3 days. When reheating, make sure to heat it thoroughly to avoid any cold spots. You can reheat it in a skillet over medium heat for a few minutes, or use a microwave, stirring halfway through to ensure even heating. If the rice seems a little dry, feel free to add a teaspoon of water or a small amount of extra soy sauce to refresh it.
Tips for Perfect Fried Rice:
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Use Day-Old Rice: For the best texture, always use day-old or leftover rice. Fresh rice can be too moist, which can result in clumpy fried rice. The dry texture of day-old rice helps it absorb the flavors better and prevents it from getting soggy.
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High Heat is Key: Stir-fry the rice over medium-high heat to ensure it gets a nice, crispy texture. This high heat helps the ingredients cook quickly and evenly, giving the dish its characteristic flavor and texture.
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Don’t Overcrowd the Pan: If you’re making a larger batch, it’s better to cook the fried rice in batches. Overcrowding the pan can make it harder for the rice to get that crispy, stir-fried texture.
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Add Protein: For an extra boost, you can add cooked chicken, shrimp, or tofu to your fried rice. Stir them in once the eggs are scrambled and cooked to perfection.
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Customize to Taste: This fried rice recipe is highly versatile. You can add or swap vegetables based on what you have on hand. Bell peppers, zucchini, or even broccoli make great additions.
Better Than Takeout Fried Rice
- Total Time: 15 minutes
- Yield: 4 servings 1x
Description
This Better Than Takeout Fried Rice is a simple yet satisfying dish that’s perfect for any occasion. Whether you’re looking for a quick weeknight meal or a side dish to complement your favorite Asian-inspired dishes, this fried rice is sure to impress. With a perfect balance of savory soy sauce, fragrant sesame oil, and a mix of tender vegetables, this dish beats takeout every time. Plus, it’s made with ingredients you likely already have at home, making it a budget-friendly and delicious option.
Ingredients
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3 cups cooked white rice (day-old or leftover rice works best!)
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3 tablespoons sesame oil
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1 cup frozen peas and carrots (thawed)
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1 small onion, chopped
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2 teaspoons minced garlic
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2 eggs, slightly beaten
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1/4 cup soy sauce
Instructions
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Heat the Oil: In a large skillet or wok, heat the sesame oil over medium-high heat.
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Cook Vegetables: Add the peas, carrots, chopped onion, and minced garlic. Stir-fry for about 3-4 minutes, until the vegetables are tender.
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Scramble Eggs: Reduce the heat to medium-low, move the veggies to one side of the pan, and pour the beaten eggs into the empty space. Scramble the eggs until fully cooked.
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Add Rice & Soy Sauce: Add the cooked rice and soy sauce to the pan, stirring everything together until the rice is heated through and evenly coated with the sauce.
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Serve: Remove the fried rice from the heat and serve immediately.
Notes
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For a bit of crunch, you can add chopped peanuts or cashews to the fried rice.
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If you prefer a different flavor, try substituting the sesame oil with vegetable or canola oil.
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Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat on medium heat before serving.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
Frequently Asked Questions:
1. Can I use brown rice instead of white rice?
Yes, you can use brown rice as a substitute for white rice in this recipe. Keep in mind that brown rice will take a bit longer to cook, so it’s important to ensure it’s fully cooked and cooled before making the fried rice. The flavor will be a bit nuttier, and the texture will be firmer compared to white rice.
2. Can I make this fried rice vegetarian?
Absolutely! To make this dish vegetarian, simply omit the eggs or replace them with scrambled tofu for a plant-based alternative. You can also add more vegetables, such as bell peppers, mushrooms, or spinach, to make it even heartier.
3. How can I make this recipe spicier?
If you like your fried rice with a bit of heat, try adding some chili flakes, a dash of hot sauce, or fresh chopped chili peppers. Adding a teaspoon of sriracha or a bit of sesame chili oil would also work wonders to bring up the spice level without overpowering the dish.
4. Can I add other proteins to this fried rice?
Yes, you can add various proteins to enhance the dish. Chicken, shrimp, beef, or even tofu work perfectly well with fried rice. If using meat, make sure it’s cooked beforehand and then add it to the pan along with the rice. This will ensure the protein is heated through and fully incorporated into the dish.