Fried Rice That’s Even Better Than Restaurant Takeout

Fried Rice That’s Even Better Than Restaurant Takeout: A Simple, Flavorful Recipe

If you’re craving the rich, savory goodness of fried rice but don’t want to wait for takeout or pay the restaurant prices, we’ve got the perfect recipe for you! Homemade fried rice can be just as tasty—if not better—than what you get from your favorite Chinese restaurant. With the right ingredients, seasoning, and a few simple techniques, you can create fried rice that is full of flavor, packed with texture, and has that irresistible smoky finish that makes restaurant versions so delicious.

Whether you’re using up leftover rice or starting from scratch, this recipe delivers fried rice that’s packed with vibrant vegetables, tender proteins (if desired), and a balance of savory, slightly sweet, and umami-rich flavors. Ready to make fried rice that will have everyone asking for seconds? Let’s dive in!

Ingredients:

3 cups cooked and cooled rice (preferably day-old rice)
2 tablespoons vegetable oil (or sesame oil for extra flavor)
2 large eggs, beaten
1 small onion, finely chopped
1 cup frozen mixed vegetables (carrots, peas, corn, etc.)
2-3 cloves garlic, minced
2-3 tablespoons soy sauce (adjust to taste)
1 tablespoon oyster sauce (optional for depth of flavor)
1 teaspoon sesame oil (for extra flavor)
1/2 teaspoon ground white pepper (or black pepper)
2 green onions, sliced (for garnish)
1/2 cup cooked protein (chicken, shrimp, pork, or tofu), optional
Optional: 1/4 teaspoon ginger, grated or minced (for a zesty kick)

Instructions:

1. Prepare the Rice

Start by ensuring you have day-old rice for the best fried rice. Fresh rice tends to be too moist and sticky, making it difficult to achieve that fluffy texture fried rice is known for. If you don’t have leftover rice, spread freshly cooked rice out on a baking sheet to cool for 15-20 minutes before using it in the recipe. Cold rice works best because the grains are firm, and it helps them fry without becoming mushy.

2. Scramble the Eggs

Heat a large skillet or wok over medium-high heat and add 1 tablespoon of vegetable oil. Once the oil is hot, pour in the beaten eggs. Scramble the eggs until fully cooked, about 2-3 minutes. Remove them from the pan and set them aside. This step gives your fried rice a nice texture and richness.

3. Sauté the Vegetables

In the same pan, add the remaining tablespoon of oil. Add the chopped onion and sauté for 2-3 minutes, or until it softens and becomes translucent. Then add the garlic and optional ginger, and cook for another 30 seconds to 1 minute until fragrant.

Toss in the frozen mixed vegetables and cook for another 2-3 minutes, allowing them to heat through and soften. If you’re using a protein (chicken, shrimp, etc.), add it to the pan now and cook it through for a few minutes. You can also use leftover cooked protein, like rotisserie chicken, for a quick option.

4. Add the Rice

Once your vegetables and protein are ready, add the cold rice to the pan. Break up any clumps of rice with a spatula or spoon. Stir-fry the rice in the pan, making sure to coat each grain with the oil and veggies. Keep stirring for about 3-4 minutes so that the rice gets evenly mixed and starts to pick up a bit of color and texture.

5. Season the Fried Rice

Now, it’s time to add the flavor! Pour in the soy sauce, sesame oil, and oyster sauce (if using). Stir the mixture well, ensuring that the rice is evenly coated with the sauce. Add the white pepper to taste. This combination of soy sauce and sesame oil adds a deep umami flavor and just the right amount of saltiness.

6. Add the Scrambled Eggs Back In

Once the rice is well-seasoned, add the scrambled eggs back into the pan and toss everything together. Stir-fry for an additional 1-2 minutes until the eggs are well distributed through the rice. The eggs will give the dish a creamy richness, and mixing them in at this stage ensures they don’t overcook or dry out.