Better Than Takeout Fried Rice Recipe

Introduction

This Better Than Takeout Fried Rice recipe is a delicious and easy way to enjoy a classic favorite at home. Packed with savory flavors and fresh ingredients, it’s perfect for a quick weeknight dinner or a satisfying lunch.

Ingredients

• 3 Tbsp butter (divided)
• 3 eggs (lightly beaten)
• 1 large carrot (peeled and cubed)
• 1 small white onion (chopped)
• 3 cloves garlic (minced)
• 4-5 cups cooked and chilled long-grain rice (jasmine or basmati preferred)
• 1 cup frozen peas
• 4 green onions (thinly sliced)
• 1/4 cup soy sauce (plus more to taste)
• 2 tsp sesame oil
• 3 tsp oyster sauce
• Salt and pepper to taste

Instructions

1. Step 1: Preheat a large skillet or wok over medium heat. A nonstick pan is preferred for easy cooking.
2. Step 2: Add 1 tablespoon of butter to the pan and let it melt.
3. Step 3: Pour in the lightly beaten eggs. Let them cook undisturbed for 30-40 seconds until set, then scramble gently.
4. Step 4: Remove the cooked eggs from the pan and set aside.
5. Step 5: Add the remaining butter to the pan. Once hot, add the carrot and chopped onion. Cook until tender, about 3-4 minutes.
6. Step 6: Stir in the minced garlic and cook until fragrant, being careful not to let it brown.
7. Step 7: Increase the heat slightly. Add the chilled rice and frozen peas to the pan. Cook for 3-4 minutes, letting the rice sizzle and brown slightly.
8. Step 8: Return the cooked eggs to the pan along with the green onions, soy sauce, sesame oil, and oyster sauce. Stir well to combine.
9. Step 9: Cook for a few more minutes until everything is heated through.
10. Step 10: Season with salt and pepper to taste. Serve immediately for best flavor and texture.

Tips & Variations

• Use day-old rice that’s been chilled—this helps prevent the fried rice from becoming mushy.
• Feel free to add cooked chicken, shrimp, or tofu for extra protein.
• Adjust soy sauce and oyster sauce amounts to suit your preferred saltiness and flavor.
• For a spicy kick, add a dash of chili sauce or red pepper flakes.

Storage

Store leftover fried rice in an airtight container in the refrigerator for up to 3 days. To reheat, warm it in a skillet over medium heat, stirring frequently to heat evenly. Avoid microwaving if possible, as it can make the rice dry or unevenly cooked.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use freshly cooked rice instead of chilled rice?

Freshly cooked rice tends to be softer and moister, which can result in mushy fried rice. Using chilled, day-old rice helps the grains stay separate and gives better texture.

Is oyster sauce necessary? Can I omit it?

Oyster sauce adds a rich, umami flavor to fried rice, but if you don’t have it or prefer a vegetarian option, you can omit it or substitute with vegetarian mushroom sauce or extra soy sauce.

Better Than Takeout Fried Rice Recipe

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★★★★★

5 from 97 reviews

• Author: Charlotte
• Total Time: 25 minutes
• Yield: 4–5 servings 1x

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Description

This Better Than Takeout Fried Rice recipe is a quick and satisfying dish featuring tender carrots, fragrant garlic, and savory seasonings, all brought together with fluffy, chilled long-grain rice and scrambled eggs for a perfect homemade fried rice experience.

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Ingredients

Scale 1x2x3x

Eggs and Butter

• 3 Tbsp butter (divided)
• 3 eggs (lightly beaten)

Vegetables

• 1 large carrot (peeled and cubed)
• 1 small white onion (chopped)
• 3 cloves garlic (minced)
• 1 cup frozen peas
• 4 green onions (thinly sliced)

Rice and Sauces

• 4–5 cups rice (preferably long-grain jasmine or basmati, cooked and chilled)
• 1/4 cup soy sauce (plus more to taste)
• 2 tsp sesame oil
• 3 tsp oyster sauce

Seasoning

• Salt and pepper to taste

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Instructions

1. Heat the Pan: Preheat a large skillet or wok over medium heat. A nonstick skillet is preferred for easy cooking and cleanup.
2. Cook the Eggs: Add 1 tablespoon of butter to the hot pan. Once melted, pour in the lightly beaten eggs. Let them set for 30-40 seconds, then scramble until fully cooked. Remove eggs from pan and set aside.
3. Sauté Vegetables: Add the remaining butter to the pan. When hot, add diced carrot and chopped onion. Cook them until they become tender and slightly softened.
4. Add Garlic and Rice: Stir in the minced garlic and cook until fragrant, careful not to let it brown. Increase heat slightly, then add the chilled rice and frozen peas to the pan.
5. Brown the Rice: Cook the rice mixture for 3-4 minutes, allowing it to sizzle and brown slightly for added flavor.
6. Combine Ingredients: Return the cooked eggs to the pan along with sliced green onions. Pour in soy sauce, sesame oil, and oyster sauce, stirring everything together thoroughly.
7. Final Seasoning and Serve: Cook for a few more minutes until the mixture is heated through. Season with salt and pepper to taste, then serve immediately.

Notes

• For best texture, use leftover or chilled rice to prevent clumping.
• Adjust soy sauce quantity based on your preferred saltiness.
• Oyster sauce can be substituted with vegetarian mushroom sauce for a vegetarian version.
• Feel free to add other vegetables like bell peppers or mushrooms for more variety.
• Ensure garlic does not burn to keep the flavor delicate and aromatic.

• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Category: Main Dish
• Method: Stovetop
• Cuisine: Asian

Keywords: fried rice, easy fried rice, homemade fried rice, takeout style fried rice, egg fried rice, quick dinner, Asian rice recipe