Better Than Takeout Fried Rice Recipe

Discover the secret behind an irresistible Easy Vegetable Fried Rice With Egg that transforms simple leftovers into a vibrant, flavor-packed dish. Bursting with colorful vegetables, aromatic garlic and onions, and the perfect balance of soy and oyster sauces, this recipe brings a touch of restaurant-style magic to your family meals.

I recently whipped up my version of Better Than Takeout Fried Rice and man, I was so impressed with how quickly it came together. I mean, in just 20 minutes, I managed to bring the sizzling flavors of restaurant-style fried rice to my kitchen.

I used 3 cups of cold day-old white rice that I had lying around, which just works wonders with texture. Then I heated up a bit of vegetable oil and scrambled 2 large, lightly beaten eggs right in the pan.

Next, I tossed in some diced onions, minced garlic, and a medley of peas and carrots that were already thawed from the freezer. I finished it off with sliced green onions, 2 tbsp of low sodium soy sauce, 1 tbsp oyster sauce and a dash of sesame oil along with salt and pepper.

It reminded me of those classic vegetable fried rice recipes that are super easy to do at home, yet full of that authentic Chinese food kick. Enjoy your cooking!

Why I Like this Recipe

I really love this recipe for a few reasons. First, it’s super fast to make and perfect when I’m short on time, which is awesome when i’m hungry after school or work. Second, I like that it uses leftover rice because I don’t have to waste any food and it actually gives the dish a great texture. Third, the mix of flavors like garlic, soy sauce, and a hint of sesame oil really makes it taste amazing, even though its pretty simple. Lastly, I can easily tweak it if i want to add more veggies or even some other proteins, so it’s a recipe that suits my mood every time.

Ingredients

• Cold, day-old rice provides essential carbohydrates and a perfect texture base.
• Eggs offer protein and creaminess, binding fried rice ingredients together deliciously.
• Peas and carrots add fiber, color, and a subtle sweetness to the dish.
• Diced onions give natural sweetness and depth to the savory fried rice.
• Minced garlic packs a bold punch and boosts overall health benefits.
• Sliced green onions lend a fresh, vibrant taste and appealing color.
• Low sodium soy sauce adds rich umami flavor without heavy saltiness.
• Oyster sauce offers a savory, slightly sweet note to enrich the dish.
• Sesame oil brings a nutty aroma and elegant finishing touch.

Ingredient Quantities

• 3 cups cold, leftover white rice (day-old works best)
• 1 tbsp vegetable oil
• 2 large eggs, beaten lightly
• 1 cup frozen peas and carrots, thawed
• 1 small onion, diced
• 3 garlic cloves, minced
• 2 green onions, sliced
• 2 tbsp low sodium soy sauce
• 1 tbsp oyster sauce
• 2 tsp sesame oil
• Salt and freshly ground black pepper, to taste

How to Make this

1. Heat the vegetable oil in a large skillet or wok over medium-high heat.

2. Add the lightly beaten eggs and scramble them until they’re just set, then remove them from the pan and set aside.

3. Toss the diced onion and minced garlic into the pan and cook for about 2 minutes until they start to get soft.

4. Stir in the thawed peas and carrots and let them cook for another minute or two.

5. Mix in the cold rice, breaking up any big clumps as you stir it all together.

6. Pour in the low sodium soy sauce and oyster sauce, season with a bit of salt and freshly ground black pepper and keep tossing the ingredients.

7. Return the scrambled eggs to the pan, add the sliced green onions and drizzle the sesame oil over everything.

8. Stir-fry for another 2 to 3 minutes so that all the flavors blend well, then taste and adjust the seasonings if needed before serving.

Equipment Needed

1. Large skillet or wok
2. Mixing bowl for beating the eggs
3. Knife for dicing the onion and mincing the garlic
4. Cutting board
5. Measuring spoons for the sauces and oils
6. Spatula or wooden spoon for stir-frying

These are the basic utensils and tools you’ll need.

FAQ

Better Than Takeout Fried Rice Recipe Substitutions and Variations

• If you dont have vegetable oil on hand, you can use canola or peanut oil as a good swap
• You can mix up the veggies if peas and carrots isnt available; try using a frozen medley of corn, green beans and even broccoli for extra crunch
• If you dont have a small white onion, a red onion or even a couple of shallots work fine in a pinch
• Instead of low sodium soy sauce, tamari or coconut aminos give a similar salty flavor with a slightly different twist
• If you’re out of oyster sauce, try hoisin sauce mixed with a splash of water to tone down its sweetness

Pro Tips

1. If you dont have day-old rice, spread out your hot cooked rice on a sheet and let it cool down so it dries out a bit, this helps keep it from turning mushy when you stir fry.
2. Make sure your pan is properly heated before adding things, a hot pan really helps to lock in flavor and gives the veggies a nice crisp bite.
3. When scrambling the eggs, cook them just until they are set so they stay soft and mix in better with the rest of the ingredients.
4. For an extra kick of flavor, try to toast the garlic in the oil for a minute before tossing in the other stuff, just be careful not to burn it.