Description
Why settle for takeout when you can make Better Than Takeout Fried Rice at home in just 20 minutes? This homemade fried rice is packed with flavor, uses simple ingredients, and can be customized with your favorite vegetables and proteins. It’s quick, easy, and a perfect weeknight dinner or side dish!
Ingredients
Scale
- 3 cups cooked rice (preferably cold, day-old rice works best)
- 2 tablespoons sesame oil (or vegetable oil)
- 1 small onion, diced
- 1 cup mixed vegetables (carrots, peas, corn, or your favorites)
- 2 garlic cloves, minced
- 2 large eggs, beaten
- 2 tablespoons soy sauce (or tamari for gluten-free)
- 1 tablespoon oyster sauce (optional)
- 1 teaspoon rice vinegar
- ½ teaspoon ground white pepper
- 2 green onions, sliced (for garnish)
- Cooked protein of your choice (shrimp, chicken, or tofu – optional)
Instructions
- Prepare the rice: If using fresh rice, spread it out on a baking sheet and let it cool for a few minutes to avoid clumping. Day-old rice works best as it’s drier and less sticky.
- Cook the vegetables: In a large skillet or wok, heat 1 tablespoon of sesame oil over medium-high heat. Add the diced onion and mixed vegetables, and cook for 3-4 minutes until tender.
- Scramble the eggs: Push the vegetables to one side of the pan. Add the remaining sesame oil and pour the beaten eggs into the empty side of the pan. Scramble until fully cooked, then mix everything together.
- Add the rice: Add the cold rice to the pan, breaking it apart with a spoon or spatula. Stir to combine with the vegetables and eggs.
- Season the rice: Drizzle soy sauce, oyster sauce (if using), rice vinegar, and white pepper over the rice. Stir everything together until the rice is evenly coated and heated through.
- Optional protein: If adding a protein, stir in your cooked shrimp, chicken, or tofu at this point and heat through.
- Serve: Garnish with sliced green onions and serve immediately. Enjoy your homemade, better-than-takeout fried rice!
Notes
- For extra flavor, add a pinch of chili flakes or a dash of sriracha if you like a bit of heat.
- You can swap out the soy sauce for coconut aminos for a gluten-free version.
- If you want to add more vegetables, feel free to throw in bell peppers, peas, or spinach!
- Prep Time: 5 minutes
- Cook Time: 15 minutes
Nutrition
- Calories: 300
- Fat: 12 g
- Carbohydrates: 40 g
- Fiber: 3g
- Protein: 8g