Better Than Takeout Fried Rice Recipe


  • 2 cups of cooked rice (preferably a day old)
  • 2 tablespoons of vegetable oil
  • 2 large eggs, lightly beaten
  • 1 small onion, finely chopped
  • 2 cloves of garlic, minced
  • 1 cup of frozen peas and carrots, thawed
  • 2-3 tablespoons of soy sauce (adjust to taste)
  • 1 teaspoon of sesame oil
  • Salt and pepper to taste
  • Optional: chopped green onions, cooked chicken, shrimp, or tofu for protein


  1. Prepare the Rice: Ensure your rice is cold (leftover rice from the fridge works best). This prevents the rice from becoming mushy when frying.
  2. Cook the Eggs: Heat a large skillet or wok over medium-high heat. Add a bit of vegetable oil and pour in the beaten eggs. Scramble the eggs until fully cooked, then remove them from the pan and set aside.
  3. Sauté Aromatics: In the same pan, add a bit more oil if needed, then add the chopped onion and minced garlic. Sauté until the onion is translucent and fragrant.
  4. Add Vegetables: Add the peas and carrots to the pan, stirring until they’re heated through.
  5. Fry the Rice: Add the cold rice to the pan. Break apart any clumps and stir it to mix with the vegetables. Fry for a few minutes until the rice starts to get golden.
  6. Season the Rice: Pour the soy sauce and sesame oil over the rice. Stir thoroughly to ensure the rice is evenly coated. Season with salt and pepper to taste.
  7. Combine Everything: Add the scrambled eggs back to the pan. Stir everything together and adjust seasoning if necessary.
  8. Final Touches: If using, add your protein (chicken, shrimp, tofu) and heat through. Garnish with chopped green onions.
  9. Serve Hot: Serve your fried rice hot, right out of the pan.

Enjoy your homemade fried rice! Feel free to customize it with your favorite ingredients.

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