Description
This Better Than Takeout Fried Rice is a quick and flavorful dish that’s perfect for any occasion. Made with fluffy rice, colorful vegetables, scrambled eggs, and a savory blend of soy sauce and sesame oil, it’s a simple yet satisfying recipe. Whether enjoyed as a main course or a side dish, this fried rice will become a household favorite!
Ingredients
Scale
- 3 cups cooked, day-old rice (Jasmine or long-grain preferred)
- 1 cup diced carrots and peas (fresh or frozen)
- 2 large eggs, whisked
- 2 tablespoons soy sauce (adjust to taste)
- 1 tablespoon sesame oil
- 2 garlic cloves, minced
- 2 tablespoons cooking oil (vegetable or canola)
- 2 green onions, chopped (for garnish)
- Salt and pepper, to taste
Instructions
- Prepare all ingredients before starting to cook. Chop vegetables, whisk the eggs, and ensure the rice is clump-free.
- Heat 1 tablespoon of oil in a large skillet or wok over medium-high heat. Add the whisked eggs and scramble until just set. Remove and set aside.
- In the same skillet, add another tablespoon of oil and sauté the minced garlic for 30 seconds until fragrant.
- Add the diced carrots and peas. Stir-fry for 2-3 minutes until slightly softened.
- Add the cooked rice to the skillet, breaking up clumps with a spatula. Stir-fry for 2-3 minutes to heat through.
- Drizzle soy sauce and sesame oil over the rice, stirring to coat evenly. Season with salt and pepper to taste.
- Return the scrambled eggs to the skillet and mix gently with the rice. Sprinkle with chopped green onions.
- Serve warm and enjoy your delicious homemade fried rice!
Notes
- Use day-old rice for the best texture. Fresh rice can be used, but let it cool and dry out slightly before frying.
- Customize by adding cooked chicken, shrimp, tofu, or other favorite proteins.
- For an extra crunch, toss in chopped cashews or sesame seeds.
- Store leftovers in the refrigerator for up to 3 days or freeze for up to 1 month.
- Prep Time: 10 minutes
- Cook Time: 12 minutes