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
-
3 cups cooked white rice (day-old or leftover rice works best!)
-
3 tablespoons sesame oil
-
1 cup frozen peas and carrots (thawed)
-
1 small onion, chopped
-
2 teaspoons minced garlic
-
2 eggs, slightly beaten
-
1/4 cup soy sauce
Instructions
-
Heat the Oil: In a large skillet or wok, heat the sesame oil over medium-high heat.
-
Cook Vegetables: Add the peas, carrots, chopped onion, and minced garlic. Stir-fry for about 3-4 minutes, until the vegetables are tender.
-
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.
-
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.
-
Serve: Remove the fried rice from the heat and serve immediately.
Notes
-
For a bit of crunch, you can add chopped peanuts or cashews to the fried rice.
-
If you prefer a different flavor, try substituting the sesame oil with vegetable or canola oil.
-
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