Skip the takeout and whip up this quick and easy fried rice that’s packed with flavor! Loaded with veggies, scrambled eggs, and a savory soy-based sauce, this dish is the perfect side or main course. It’s so good, you’ll never want takeout fried rice again.

Why You’ll Love This Recipe

Fast & Easy: Ready in under 30 minutes, perfect for busy weeknights.
Customizable: Add your favorite proteins or veggies to make it your own.

Better Than Takeout: Packed with bold, fresh flavors that outshine restaurant versions.
Uses Pantry Staples: Made with ingredients you likely already have on hand.

Ingredients

Cooked and Chilled White Rice: Day-old rice for the best texture in fried rice.

Vegetable Oil: Used for frying and adding moisture.
Large Eggs (beaten): Adds protein and helps bind the ingredients together.
Frozen Peas and Carrots: Pre-cooked vegetables for a sweet, earthy flavor.
Diced Onion: Adds a savory base flavor and slight sweetness.

Soy Sauce: A salty, umami flavoring for seasoning.
Sesame Oil: Adds a nutty, aromatic flavor.
Green Onions (thinly sliced): Adds a mild onion flavor and color.
Optional Add-ins (cooked chicken, shrimp, pork, or tofu): Protein options to enhance the dish.

Instructions

Step 1: Prepare the Ingredients
Make sure the rice is cold and separated into grains. Beat the eggs and set aside.

Step 2: Cook the Eggs
Heat 1 tbsp of vegetable oil in a large skillet or wok over medium heat. Add the beaten eggs and scramble until fully cooked. Remove from the skillet and set aside.

Step 3: Sauté the Vegetables
In the same skillet, heat the remaining oil. Add the diced onion and cook until softened, about 2 minutes. Stir in the peas and carrots and cook for another 2-3 minutes.

Step 4: Fry the Rice
Add the chilled rice to the skillet, breaking up any clumps. Cook for 3-4 minutes, stirring occasionally to let the rice crisp slightly.

Step 5: Add Seasoning and Eggs
Stir in the soy sauce and sesame oil, mixing thoroughly. Add the cooked eggs back into the skillet and toss everything together.

Step 6: Garnish and Serve
Top with sliced green onions and serve hot as a side or main dish.

Frequently Asked Questions (FAQs)

Q1: Can I use freshly cooked rice? It’s best to use day-old rice for fried rice, as it’s drier and less likely to clump. If using fresh rice, spread it out to cool and dry slightly before cooking.

Q2: Can I make this vegetarian? Absolutely! Skip the meat and add more veggies or tofu for a vegetarian version.

Q3: How can I add protein to this dish? Stir in cooked chicken, shrimp, pork, or tofu during Step 4 to make it more filling.

Q4: What type of soy sauce should I use? Regular soy sauce works well, but low-sodium soy sauce is a great option to reduce saltiness.

Q5: Can I freeze fried rice? Yes! Allow it to cool completely, then store in an airtight container for up to 3 months. Reheat in a skillet for best results.

Q6: How do I prevent the rice from sticking? Use cold rice and a hot skillet or wok with enough oil to coat the surface.

Q7: Can I use brown rice instead of white rice? Yes, brown rice works great and adds a nutty flavor and more fiber.

Q8: What other vegetables can I add? Bell peppers, corn, broccoli, or zucchini are delicious additions.

Q9: Can I make this spicy? Add sriracha, chili paste, or crushed red pepper flakes to give it a kick.

Q10: What’s the secret to restaurant-style fried rice? Using day-old rice, cooking on high heat, and incorporating sesame oil and soy sauce give it that signature flavor.

Enjoy your homemade, better-than-takeout fried rice!