Fried rice is one of those dishes that never fails to hit the spot. Whether you’ve had a long day and want something comforting, or you’re just craving a restaurant-style meal without leaving home, fried rice always delivers. This recipe for Better Than Take-Out Fried Rice is quick, easy, and customizable, making it a go-to option for weeknights, meal prep, or even a last-minute side dish for dinner parties.
The beauty of fried rice lies in its simplicity. Just a handful of pantry staples and some leftover rice can transform into a flavorful dish that tastes like it came straight from your favorite Chinese restaurant. Best of all, you can tailor it to your taste—chicken, shrimp, pork, or even a vegetarian version with just vegetables. It’s versatile, satisfying, and perfect for using up leftovers.
This recipe has become a staple in my kitchen, not only because it’s delicious but also because it’s fast. In about 25 minutes, you’ll have a meal that rivals take-out in flavor and freshness. The combination of tender vegetables, savory soy sauce, fluffy eggs, and sesame oil creates that classic fried rice flavor we all know and love. Add in chicken or shrimp for protein, and you’ve got a complete meal in one skillet.
Why You’ll Love This Fried Rice
- Quick and Easy: From prep to plate in under 30 minutes.
- Better than Take-Out: Fresh, flavorful, and without the excess oil or sodium.
- Customizable: Use whatever protein or vegetables you have on hand.
- Budget-Friendly: A perfect way to stretch leftovers into a whole new meal.
- Family Favorite: Kids and adults alike can’t resist it.
Ingredients
- 4 cups rice, prepared
- 1/2 lb boneless chicken breast, cooked and cut into bite-size pieces (or use the same amount of medium shrimp, cooked)
- 1 cup peas and carrots, frozen
- 1 medium white onion, chopped
- 2 cloves garlic, minced
- 2 large eggs
- 3 tablespoons sesame oil
- 1/4 cup soy sauce
Step-by-Step Instructions
Step 1: Prepare the Rice
Cook the rice according to package instructions to yield about 4 cups. Day-old rice works best for fried rice because it’s drier and won’t clump together. If you’re using freshly cooked rice, spread it on a baking sheet and let it cool for at least 20 minutes before using.
Step 2: Sauté the Vegetables
Heat sesame oil in a large skillet or wok over medium heat. Add the chopped onion, garlic, peas, and carrots. Stir-fry until the vegetables are tender and the onion is translucent. The sesame oil adds a nutty depth that’s signature to fried rice flavor.
Step 3: Scramble the Eggs
Push the vegetables to the side of the pan and crack the eggs into the skillet. Scramble them quickly, then mix them back into the vegetables. This ensures that the eggs are fluffy and evenly distributed throughout the rice.
Step 4: Add the Protein and Rice
Add in the chicken or shrimp, along with the rice. Pour the soy sauce over everything and stir well to combine. Cook for 2–3 minutes, allowing the rice to absorb the flavors and heat through.
Step 5: Serve
Taste and adjust seasoning if necessary. Serve hot, garnished with chopped green onions or sesame seeds if desired.
Tips for the Best Fried Rice
- Use Cold Rice: Leftover rice straight from the fridge works best—it’s less sticky and fries beautifully.
- High Heat is Key: Cook over medium-high heat to give the rice that slightly crispy texture.
- Don’t Overload the Pan: If making a large batch, cook in two rounds to avoid steaming the rice instead of frying it.
- Add Protein Last: Since your chicken or shrimp is already cooked, add it toward the end to avoid overcooking.
- Soy Sauce Balance: Start with 1/4 cup and adjust to taste—some brands are saltier than others.
Variations
- Vegetarian: Skip the meat and add extra veggies like bell peppers, zucchini, or broccoli.
- Pork Fried Rice: Use diced pork or even leftover pork chops.
- Beef Fried Rice: Thinly sliced beef strips stir-fry beautifully.
- Spicy Version: Add a drizzle of sriracha or a sprinkle of red pepper flakes.
- Hawaiian Style: Toss in pineapple chunks for a sweet-and-savory twist.
What to Serve With Fried Rice
While fried rice can definitely stand on its own, it also pairs beautifully with other dishes:
- Sweet and Sour Chicken
- Egg Rolls or Spring Rolls
- Teriyaki Chicken or Beef
- Dumplings
- Hot and Sour Soup
Make Ahead & Storage
- Make Ahead: Cook rice the day before for the best texture.
- Refrigeration: Store leftovers in an airtight container in the fridge for up to 4 days.
- Freezing: Fried rice freezes well! Store in freezer bags or containers for up to 2 months. Reheat in a skillet for best results.
- Reheating: Warm on the stovetop with a splash of soy sauce or water to refresh the flavors.
Frequently Asked Questions
Can I use freshly cooked rice?
Yes, but for best results, let it cool and dry out before using. Fresh rice tends to be too moist and clumpy.
What type of rice works best?
Long-grain varieties like Jasmine or Basmati work wonderfully because they stay fluffy.
Can I make this gluten-free?
Absolutely! Just swap regular soy sauce for tamari or coconut aminos.
Do I need a wok to make fried rice?
Nope! A large non-stick skillet works perfectly fine.
How do I keep my fried rice from getting mushy?
Make sure your pan is hot enough, use day-old rice, and don’t overcrowd the skillet.
Final Thoughts
This Better Than Take-Out Fried Rice is a dish you’ll find yourself making again and again. It’s fast, easy, and endlessly adaptable, making it one of those recipes that earns a permanent spot in your weekly rotation. With tender vegetables, savory soy sauce, fluffy eggs, and your choice of protein, it’s as satisfying as it is versatile.
Once you’ve tried this homemade version, you may never go back to ordering fried rice again. It’s fresher, healthier, and just as tasty—if not better—than the take-out version. So next time you’re craving Chinese food, skip the delivery app and whip up this delicious fried rice in your own kitchen.
Better Than Take-Out Fried Rice
Ingredients
- 4 cups rice prepared
- 1/2 lb boneless chicken breast cooked and cut into bite-size pieces (or use the same amount of medium shrimp, cooked)
- 1 cup peas and carrots frozen
- 1 medium white onion chopped
- 2 cloves garlic minced
- 2 large eggs
- 3 tablespoons sesame oil
- 1/4 cup soy sauce
Instructions
Step 1: Prepare the Rice
- Cook the rice according to package instructions to yield about 4 cups. Day-old rice works best for fried rice because it’s drier and won’t clump together. If you’re using freshly cooked rice, spread it on a baking sheet and let it cool for at least 20 minutes before using.
Step 2: Sauté the Vegetables
- Heat sesame oil in a large skillet or wok over medium heat. Add the chopped onion, garlic, peas, and carrots. Stir-fry until the vegetables are tender and the onion is translucent. The sesame oil adds a nutty depth that’s signature to fried rice flavor.
Step 3: Scramble the Eggs
- Push the vegetables to the side of the pan and crack the eggs into the skillet. Scramble them quickly, then mix them back into the vegetables. This ensures that the eggs are fluffy and evenly distributed throughout the rice.
Step 4: Add the Protein and Rice
- Add in the chicken or shrimp, along with the rice. Pour the soy sauce over everything and stir well to combine. Cook for 2–3 minutes, allowing the rice to absorb the flavors and heat through.
Step 5: Serve
- Taste and adjust seasoning if necessary. Serve hot, garnished with chopped green onions or sesame seeds if desired.
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