Better Than Takeout Fried Rice
This easy and customizable fried rice recipe is packed with flavor and perfect for using leftover rice.
Ingredients
Main Ingredients
- 3 cups cooked jasmine rice, chilled (preferably day-old)
- 2 tablespoons vegetable oil (or sesame oil for more flavor)
- 2 large eggs, beaten
- 1 cup diced carrots
- ½ cup frozen peas, thawed
- ½ cup diced onion
- 2-3 pieces green onions, sliced
- 2 cloves garlic, minced
- 3 tablespoons soy sauce (adjust to taste)
- 1 tablespoon oyster sauce (optional, for added depth)
- 1 teaspoon toasted sesame oil (optional)
- Salt and pepper, to taste
Instructions
Preparation
- Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Once hot, pour in the beaten eggs and scramble them until fully cooked. Remove the eggs from the pan and set them aside.
- Add the remaining 1 tablespoon of oil to the skillet. Toss in the diced onions and garlic. Stir-fry these until fragrant and the onions are translucent, about 2 minutes.
- Add the diced carrots and cook for about 2-3 minutes, until they start to soften. Stir in the thawed peas and cook for another minute.
- Add the chilled rice to the skillet. Break apart any clumps and stir-fry until heated through and starting to brown slightly, about 4-5 minutes.
- Return the scrambled eggs to the skillet and mix. Add soy sauce, oyster sauce, and toasted sesame oil (if using), stirring to coat the rice and veggies.
- Stir in the sliced green onions and season with salt and pepper to taste. Mix well and remove from heat.
- Serve immediately and enjoy, either as a main dish or side to your favorite Asian cuisine.
Notes
Use day-old rice to prevent mushiness. Add your favorite proteins or more vegetables as desired. Store leftovers in an airtight container for up to 3-4 days.