Description
Better Than Takeout Fried Rice is a quick and flavorful dish made with day-old rice, vegetables, eggs, and savory seasonings—perfect for using leftovers and ready in just minutes.
Ingredients
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- 3 cups cooked and chilled white rice (preferably day-old)
- 2 tablespoons vegetable oil
- 2 eggs, lightly beaten
- 1 cup frozen peas and carrots, thawed
- 1/2 cup chopped onion
- 2 cloves garlic, minced
- 3 tablespoons soy sauce
- 1 tablespoon oyster sauce (optional)
- 1 teaspoon sesame oil
- Salt and pepper to taste
- 2 green onions, chopped (for garnish)
Instructions
- Heat 1 tablespoon vegetable oil in a large skillet or wok over medium-high heat.
- Add the beaten eggs and scramble until fully cooked. Remove from pan and set aside.
- Add remaining oil to the skillet. Sauté onion and garlic for 1–2 minutes until fragrant.
- Stir in peas and carrots and cook for another 2–3 minutes.
- Add chilled rice to the pan, breaking up clumps with a spatula. Stir-fry for 4–5 minutes until heated through.
- Add soy sauce, oyster sauce (if using), and sesame oil. Mix thoroughly to coat the rice.
- Return scrambled eggs to the pan and mix to combine. Season with salt and pepper to taste.
- Garnish with chopped green onions and serve hot.
Notes
- Use cold, day-old rice for best texture and minimal sticking.
- Add cooked chicken, shrimp, or tofu for a heartier version.
- Customize with your favorite vegetables like corn, bell peppers, or spinach.
Nutrition
- Serving Size: 1 cup
- Calories: 280
- Sugar: 3g
- Sodium: 620mg
- Fat: 11g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 2g
- Protein: 8g
- Cholesterol: 95mg