Better than takeout fried rice is buttery, savory and a little toasty, with soft bits of scrambled egg, sweet peas and carrot, and green onion in every forkful. It is the side dish to make on a weeknight when there is leftover rice in the refrigerator.
How to make better than takeout fried rice: Scramble eggs in butter and set them aside, soften carrot, onion and garlic, then fry cold cooked rice and frozen peas for 3 to 4 minutes until the rice sizzles and browns a little. Stir the eggs back in with soy sauce, sesame oil and oyster sauce.
Why You’ll Love It
- Fast. Eight minutes of chopping and about 12 minutes at the stove.
- One pan. The eggs, the vegetables and the rice all cook in the same skillet or wok.
- It uses leftovers. Cold rice from yesterday is exactly what this recipe wants.
- Feeds six. One batch is a side dish for the whole table.
Ingredient Notes
Rice. Use 4 to 5 cups of cooked rice that has been chilled. Long-grain rice such as jasmine or basmati is the first choice.
Butter. Three tablespoons, divided: one for the eggs, the rest for the vegetables.
Peas. Frozen peas go in straight from the freezer along with the rice. There is no need to thaw them.
Soy sauce. Start with 1/4 cup, taste, and add more if you want it saltier.
Oyster sauce and sesame oil. Small amounts of each go in at the end with the soy sauce.
Ingredients
- 3 tablespoons butter, divided
- 3 eggs, lightly beaten
- 1 large carrot, peeled and cubed
- 1 small white onion, chopped
- 3 cloves garlic, minced
- 4–5 cups cooked and chilled rice, preferably long-grain jasmine or basmati
- 1 cup frozen peas
- 4 green onions, thinly sliced
- 1/4 cup soy sauce, plus more to taste
- 2 teaspoons sesame oil
- 3 teaspoons oyster sauce
- Salt and pepper, to taste
How to Make Better Than Takeout Fried Rice
1. Cook the eggs. Heat a large skillet or wok over medium heat. Melt 1 tablespoon of the butter, add the beaten eggs and let them cook for about 30–40 seconds, until set. Scramble until fully cooked, then remove and set aside.
2. Soften the vegetables. Add the remaining butter. When it is hot, add the carrot and onion and cook until tender. Add the garlic and cook until fragrant, taking care not to brown it.
3. Fry the rice. Turn the heat up slightly. Add the cold rice and frozen peas and cook for about 3–4 minutes, until the mixture sizzles and the rice browns a little.
4. Season and serve. Add the cooked eggs, green onions, soy sauce, sesame oil and oyster sauce. Cook for a few more minutes, until everything is hot. If you are reheating previously cooked rice, check that it reaches 165°F with a food thermometer. Season with salt and pepper and serve immediately.
Does the 20 Minutes Include the Rice?
No. The 20 minutes starts with rice that is already cooked and cold. Have it ready in the refrigerator before you pick up a knife.
If you only have freshly cooked rice, spread it out on a sheet pan and put the pan in the refrigerator for 30 to 45 minutes before you start. That chilling time is on top of the 20 minutes.
| Your rice | What to do | Extra time |
|---|---|---|
| Leftover, already cold | Use it straight from the refrigerator | None |
| Just cooked | Spread on a sheet pan and refrigerate | 30–45 minutes |
Do not leave a pot of rice on the counter to cool. USDA FSIS says to refrigerate cooked food within 2 hours, or within 1 hour when it is hotter than 90°F.
Have Everything Ready First
This dish moves quickly once the pan is hot, and there is no time to chop between steps. Before you turn on the burner, beat the eggs, cube the carrot, chop the onion, mince the garlic and slice the green onions. Measure the soy sauce, sesame oil and oyster sauce and set them by the stove with the cold rice and the frozen peas.
Tips for Success
Why did my garlic taste bitter?
It browned. Garlic goes in after the carrot and onion are tender, and it only needs to cook until you can smell it. Then the rice goes in right away.
Why are my eggs rubbery?
They stayed in the pan the whole time. Cook them first, take them out as soon as they are fully cooked, and add them back at the very end.
Why is my fried rice bland?
It needs more seasoning at the finish. The 1/4 cup of soy sauce is a starting point, so taste it, add more soy sauce if you like, then salt and pepper.
Storage & Reheating
Refrigerate leftovers within 2 hours in shallow, covered containers and eat them within 3 to 4 days, or freeze them for 3 to 4 months. Thaw frozen fried rice in the refrigerator, in cold water or in the microwave, not on the counter. Reheat until a food thermometer reads 165°F.
What to Serve With It
For more rice dinners, try chicken and bacon fried rice or a simple egg fried rice. As a side, this goes well with pineapple chicken. On other nights, a one-pot Mexican rice casserole or a beef and rice casserole uses the same pantry staples, and fried potatoes, onions and smoked sausage is another quick skillet supper.
Frequently Asked Questions
What kind of rice is best for fried rice?
Cooked, chilled long-grain rice, preferably jasmine or basmati. You need 4 to 5 cups of it.
Is there chicken in this fried rice?
No. This is an egg and vegetable fried rice with carrot, onion, peas and green onions. It is meant as a side dish.
Can I make it in a regular skillet?
Yes. A large skillet or a wok both work, as long as it is big enough to hold all of the rice.
Final Notes
I cook extra rice the night before and refrigerate it, so the cold rice is waiting when I want fried rice. If you make it, leave a comment to tell me how it turned out or ask a question.
Better Than Takeout Fried Rice
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Ingredients
- 3 tablespoons butter divided
- 3 eggs lightly beaten
- 1 large carrot peeled and cubed
- 1 small white onion chopped
- 3 cloves garlic minced
- 4–5 cups rice cooked and chilled; preferably long-grain jasmine or basmati
- 1 cup peas frozen
- 4 green onions thinly sliced
- 1/4 cup soy sauce plus more to taste
- 2 teaspoons sesame oil
- 3 teaspoons oyster sauce
- salt and pepper to taste
Instructions
- Heat a large skillet or wok over medium heat. Melt 1 tablespoon of the butter, add the beaten eggs, and let them cook for about 30–40 seconds, until set. Scramble until fully cooked, then remove and set aside.
- Add the remaining butter. When hot, add the carrot and onion and cook until tender. Add the garlic and cook until fragrant, taking care not to brown it.
- Turn the heat up slightly. Add the cold rice and frozen peas; cook for about 3–4 minutes, until the mixture sizzles and the rice browns a little.
- Add the cooked eggs, green onions, soy sauce, sesame oil and oyster sauce. Cook for a few more minutes, until the mixture is hot. If reheating previously cooked rice, check that it reaches 165°F with a food thermometer. Season with salt and pepper and serve immediately.
