BETTER THAN TAKEOUT FRIED RICE

There’s something undeniably comforting about a bowl of Chinese takeout fried rice. After a long day, the warmth and flavors transport you to your favorite corner restaurant without you even lifting a finger. However, when you try your hand at making fried rice at home, you realize it can be even better! Not only can you customize the ingredients to your liking, but you can also control the seasoning for a dish that’s fresher and healthier. Plus, there’s something so satisfying about creating this beloved dish from scratch.

Recipe Overview

• Preparation time: 15 minutes
• Cooking time: 15 minutes
• Serving count: 4 servings

Ingredients Required

To whip up a batch of fabulous fried rice, you’ll need the following ingredients. Selecting fresh and high-quality ingredients is key to a dish that shines!

Freshness Matters

• Cooked Rice: 4 cups (day-old rice works best for frying)
• Vegetable Oil: 2 tablespoons (look for a high smoke point oil like canola or peanut oil)
• Garlic: 2 cloves, minced (fresh is always best)
• Onion: 1 small, diced (yellow or green onions work)
• Carrots: 1 cup, small diced (about 1 medium-sized carrot)
• Frozen Peas: 1 cup (no need to thaw; just add them straight from the freezer)
• Eggs: 2 (opt for organic or pasture-raised for better flavor)
• Soy Sauce: 4 tablespoons (low-sodium soy sauce can be a healthier choice)
• Sesame Oil: 1 tablespoon (for aroma and flavor)
• Green onions: 2, chopped (for garnish)
• Protein (optional): chicken, beef, shrimp or tofu (about 1 cup, cooked and diced)

Ingredient Tips

• Rice: Ideally, use refrigerated leftover rice that’s at least a day old, as this helps to dry the grains out, preventing the dreaded sticky rice situation.
• Vegetables: Feel free to play with the vegetables! Bell peppers, bean sprouts, and corn can add exciting textures and flavors.
• Soy Sauce: If you’re watching your sodium levels, using a mixture of soy sauce and a splash of vinegar can help replicate the flavor without all the salt.

Substitutes You Can Use

• Soy Sauce: Tamari or coconut aminos for gluten-free.
• Eggs: Use flax eggs or tofu for a vegan option.
• Sesame Oil: Can be replaced with olive oil but expect a different flavor profile.

Step-by-step Cooking Instructions

Preparing the Ingredients

Before you fire up the stove, take a moment to get everything prepped. This will make cooking a breeze and prevent any last-minute scrambling.

1. Rice Preparation: If you don’t have leftover rice, cook about 1.5 cups of uncooked rice. Follow the package instructions, and once done, spread it out on a baking sheet to cool. This will help it dry out and firm up.
2. Chop Your Veggies: Dice your onions and carrots, and set them aside. You can also measure out your peas and any additional vegetables you’d like to include.
3. Protein Prep: If you’re adding meat like chicken or shrimp, make sure it’s cooked and diced into manageable bites.

Cooking The Rice

1. Wok or Skillet: Opt for a well-seasoned cast iron skillet or a Chinese wok for best results. Heat your pan over medium-high heat until it’s hot but not smoking.
2. Oil It Up: Add the vegetable oil and let it heat for a moment. You want to create a nice base that prevents sticking.

Preparing the Meat and Vegetables

1. Sauté Aromatics: Throw in the minced garlic and diced onion first. Sauté these for about 1-2 minutes until fragrant and the onion is translucent.
2. Cooking the Protein: If you’re using any protein, toss it in now to warm up and absorb those lovely flavors. Stir-fry for about 2-3 minutes.
3. Add Veggies: Next, add the carrots and frozen peas. Stir-fry for another 2-3 minutes until the veggies are tender but still vibrant in color.

Assembling and Frying Everything Together

1. Add Rice: Everything in the pan should be fragrant and slightly cooked. Now is the time to add the cold, cooked rice. Dump it in and start breaking apart any clumps with a spatula.
2. Seasoning: Pour the soy sauce evenly over the rice. This is where the magic happens! Add the sesame oil, too. Mix everything thoroughly ensuring each grain of rice is coated in deliciousness.
3. Egg It Up: Push the rice to one side of the pan and crack the eggs into the empty space. Allow them to fry for just a minute, then scramble them until cooked before incorporating the egg into the rice.

4. Final Mix: Toss everything together and stir-fry for an additional 2-3 minutes until heated through, the flavors marry, and the rice takes on a slightly crispy texture.

Tips to Get the Perfect Fried Rice

• Heat: A hot pan is crucial for getting that nice, slightly crispy texture.
• Day-Old Rice: As mentioned, this is a game changer. Freshly cooked rice can turn to mush quickly.
• Don’t Overcrowd: If you’re making a large batch, it’s best to fry the rice in batches in a large skillet to allow even cooking.

Serving Suggestions

There’s no wrong way to enjoy fried rice! Here are some ideas to enhance your meal:

• Serve With: Pair your better than takeout fried rice with a side of sweet and sour chicken, dumplings, or a light wonton soup for a complete meal.
• Presentation: Garnish with freshly chopped green onions or a sprinkle of sesame seeds for that extra touch. You can also serve it in a large bowl to create a family-style dining experience.

Storage and Reheating Tips

Leftovers can be just as satisfying! Here’s how to keep your fried rice fresh:

Proper Storage

• Use an airtight container to store the fried rice in the refrigerator. It can last about 3-4 days. If you want to keep it for longer, consider freezing it for up to a month.

Reheating Instructions

1. Microwave: Place the rice in a microwave-safe container, sprinkle a bit of water over it to prevent drying out, and cover. Heat in 1-minute increments, stirring in between.
2. Stovetop: Heat a skillet with a teaspoon of oil on medium heat. Add the rice and stir continuously until heated through. This method can also help rekindle some of that crispy texture.

Nutritional Information

• Calories: Approximately 300 calories per serving, not accounting for added proteins.
• Health Benefits: Ingredients like peas and carrots provide vitamins K and A, while eggs are great sources of protein and healthy fats.

Troubleshooting Common Mistakes

Even professional cooks can run into challenges, and it’s all part of the cooking experience!

• Wet or Sticky Fried Rice: This often occurs when using freshly cooked rice that hasn’t had time to dry. Always use day-old rice or cool fresh rice before frying.
• Crispy or Burnt Rice: If your rice burns, ensure your heat isn’t too high. A well-temped pan is key; you want it hot enough to fry, but not so hot it chars the rice.
• Bland Taste: Don’t shy away from seasonings. Consider tasting as you go and adjust. Adding more soy sauce, sesame oil, or a hint of pepper at the end can make a world of difference.

FAQs

What are your personal recommendations for ingredients?

I highly recommend using fresh, organic ingredients whenever possible. A good quality soy sauce and sesame oil can deeply elevate the dish’s taste.

Is there a difference in taste when cooked in a wok or pan?

Yes! A wok allows for higher heat and quicker cooking due to its shape, which can give a nicer char and prevent steaming. That said, a large cast-iron pan can also yield great results!

When is the best time to cook rice for fried rice?

The night before is ideal. Once it’s cooked, spread it out to cool completely, then refrigerate. This helps the rice firm up and is perfect for frying.

Can it be made vegetarian or vegan?

Definitely! Simply omit the eggs and replace any meat with tofu or more veggies. Use soy sauce and ensure the oils are plant-based, and you’re set.

Conclusion

This recipe for better than takeout fried rice promises to awaken your inner chef while delivering the flavors you love. Take the plunge and try your hand at making this dish for dinner tonight. You’re bound to impress not only yourself but anyone you choose to share it with. Happy cooking!

Reader Comments

I would love to hear from you! How did your fried rice turn out? Did you run into any issues, and if so, how did you overcome them? Feel free to share any tweaks you made to the recipe or your experience in the kitchen.

Remember, cooking is all about experimenting. If you found a new vegetable that complements fried rice or a spice that takes the dish to another level, share that knowledge!

If you’re asking about the texture or flavors experienced when cooking fried rice, let us know what methods you’ve tried! Have you used different proteins or gone full vegetarian? It’s always intriguing to hear how others approach the same dish.

Engaging with different cooking styles can enhance the overall experience and can be a fun way to learn from one another. Looking forward to reading your comments and providing assistance as you dive into the world of homemade fried rice!

BETTER THAN TAKEOUT FRIED RICE

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• Author: Amelia
• Total Time: 30 minutes
• Yield: 4 servings 1x
• Diet: vegetarian

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Description

A comforting and customizable homemade fried rice recipe that’s better than takeout.

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Ingredients

Scale 1x2x3x

4 cups cooked rice (day-old rice works best for frying), 2 tablespoons vegetable oil (high smoke point oil like canola or peanut oil), 2 cloves garlic, minced, 1 small onion, diced (yellow or green onions work), 1 cup carrots, small diced (about 1 medium-sized carrot), 1 cup frozen peas (no need to thaw), 2 eggs (organic or pasture-raised for better flavor), 4 tablespoons soy sauce (low-sodium can be a healthier choice), 1 tablespoon sesame oil (for aroma and flavor), 2 green onions, chopped (for garnish), 1 cup protein (optional: chicken, beef, shrimp or tofu, cooked and diced)

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Instructions

If you don’t have leftover rice, cook about 1.5 cups of uncooked rice. Follow the package instructions, and once done, spread it out on a baking sheet to cool., Dice your onions and carrots, and set them aside. Measure out your peas and any additional vegetables you’d like to include., If you’re adding meat like chicken or shrimp, make sure it’s cooked and diced into manageable bites., Opt for a well-seasoned cast iron skillet or a Chinese wok. Heat your pan over medium-high heat until it’s hot but not smoking., Add the vegetable oil and let it heat for a moment., Throw in the minced garlic and diced onion first. Sauté for about 1-2 minutes until fragrant and the onion is translucent., If you’re using any protein, toss it in now to warm up and absorb flavors. Stir-fry for about 2-3 minutes., Next, add the carrots and frozen peas. Stir-fry for another 2-3 minutes until the veggies are tender but still vibrant in color., Now add the cold, cooked rice. Break apart any clumps with a spatula., Pour the soy sauce evenly over the rice and add the sesame oil. Mix everything thoroughly ensuring each grain of rice is coated., Push the rice to one side of the pan and crack the eggs into the empty space. Allow them to fry for just a minute, then scramble until cooked before incorporating into the rice., Toss everything together and stir-fry for an additional 2-3 minutes until heated through and the rice takes on a slightly crispy texture.

Notes

Use day-old rice for best results. A hot pan is crucial for getting that nice, slightly crispy texture. If making a large batch, fry in batches to allow even cooking.

• Prep Time: 15 minutes
• Cool Time: 0
• Cook Time: 15 minutes
• Category: main dish
• Method: stir-frying
• Cuisine: Chinese

Nutrition

• Serving Size: 1 cup
• Calories: 300
• Sugar: 2g
• Sodium: 800mg
• Fat: 10g
• Saturated Fat: 1g
• Unsaturated Fat: 8g
• Trans Fat: 0g
• Carbohydrates: 40g
• Fiber: 3g
• Protein: 10g
• Cholesterol: 150mg

Keywords: fried rice, Chinese takeout, homemade, comfort food, quick meal