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Better Than Takeout Fried Rice

There’s no need to order out! This Better Than Takeout Fried Rice recipe is ready to go in just 20 minutes!

We’ve been on a huge Chinese food kick lately. I’ve been craving fried rice and orange chicken like crazy!

Better Than Takeout Fried Rice

So, I decided to whip up a batch of our favorite homemade fried rice- it’s so easy to make and tastes way better than any takeout you could order. Plus it’s ready to go in just 20 minutes… you can’t beat that!

The Key to Making Fried Rice at Home

The key to making crisp and flavorful fried rice at home is chilling the rice before using it. I’m talking overnight people. The longer it chills and dries out, the better the result!

I like to cook my rice the night before, spread it out on a baking sheet and leave it uncovered in the refrigerator until the next evening when I’m ready to fry it up. Then all you have to do is chop up some vegetables, whisk a few eggs and you’re ready to go!

Better Than Takeout Fried Rice

How to Make Fried Rice

Like I mentioned above, this rice is so easy to make.

Heat a large (the biggest you have) skillet over medium-high heat.

Add some butter and scramble the eggs.

Transfer the eggs to a dish and add the remaining butter to your pan.

Cook the carrots and onion until they’re nice and soft.

Add the garlic and cook until fragrant.

Next comes the most important part.

Turn your heat up (I do almost full heat).

Add your COLD rice along with the peas. It will sizzle and brown a bit on the bottom as long as you leave it for a minute or two. I suggest tossing it about 3 times, that way the rice has a chance to get crispy.

Add back in the eggs along with some green onion, soy sauce, sesame oil and oyster sauce.

Season with salt and pepper and serve piping hot!

Fried Rice Variations

If you want to transform this side into a main dish, just add some chicken, shrimp, beef, pork or a combination.

Want a Hawaiian Fried Rice, then leave out the carrots and peas, add some chopped ham, chopped red bell pepper, sliced green onions and pineapple chunks.

Sometimes we add sprouts or broccoli which helps bulk it up a bit. But it’s fantastic either way.

Better Than Takeout Fried Rice

Our family loves this fried rice and I think yours will too! It’s crisp, flavorful and loaded with veggies and eggs just the way it should be!

Once you try this dish, you’ll never want to order takeout again!

Storing Info

How long can fried rice keep in the refrigerator?

Fried rice is good for 5-7 days in the refrigerator. Keep it in zip top bags or in an air tight container in the fridge.

Can you freeze fried rice?

Yes, you can freeze fried rice. Fried rice is a great meal to freeze and reheat.

How to Freeze Fried Rice?

To freeze fried rice, just let it cool first. Then, portion into zip top freezer bags and remove as much air as possible from the freezer bags. Label the bags with the date and freeze for up to 6 months.

How to Reheat Fried Rice?

You can reheat fried rice in the microwave or on the stovetop.

To reheat in the microwave, you don’t need to thaw first. I like to add a little water (1-2 Tablespoons) and cover the microwave safe bowl to steam up the rice so that it doesn’t dry out.

To reheat on the stove top, then thaw the rice first, heat a little oil in your skillet or pan, add the thawed rice and stir occasionally for about 5 minutes until it is warmed throughout.


Better Than Takeout Fried Rice Recipe

There's no need to order out! This better than takeout fried rice is ready to go in just 20 minutes!
4.79 from 60 votes
Pin Rate
Course: Side Dish
Cuisine: Chinese
Prep Time: 8 mins
Cook Time: 12 mins
Total Time: 20 mins
Servings: 6 Servings
Calories: 585kcal
Author: Life Made Simple Team
Print Recipe


  • 3 Tbsp 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
  • 1 cup frozen peas
  • 4 green onions - thinly sliced
  • 1/4 cup soy sauce * - plus more to taste
  • 2 tsp sesame oil
  • 3 tsp oyster sauce
  • salt and pepper


  • Preheat a large skillet or wok to medium heat (I've used both a nonstick and a regular skillet, I kind of prefer a nonstick for this rice). Add 1 tbsp. of the butter into the pan. Once the butter has melted, add the lightly beaten eggs. Let them cook for about 30-40 seconds or until set, then scramble. Once the eggs are fully cooked, remove them and set them aside.
  • Add the remaining butter to the pan- when it's hot, add the carrot and onion and cook until tender, then add the garlic and cook until fragrant, taking care not to brown. Turn the heat up slightly and add the cold rice and peas. Cook the the mixture for about 3-4 minutes (it will sizzle and should brown a bit), then add the eggs, green onion, soy sauce, sesame oil and oyster sauce. Cook for a few more minutes or until the mixture is hot. Season with salt and pepper, serve immediately.



*We usually add about 1-2 tablespoons of additional soy sauce to this dish.
Nutrition Facts
Better Than Takeout Fried Rice Recipe
Serving Size
1 serving
Amount per Serving
% Daily Value*
Saturated Fat
Trans Fat
Polyunsaturated Fat
Monounsaturated Fat
Vitamin A
Vitamin C
* Percent Daily Values are based on a 2000 calorie diet.
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    1. In my opinion it gives the rice a lot of flavor, but you could omit it and just add a tad bit more soy sauce if you don’t have it on hand.

      1. 5 stars
        I chose not to use oyster sauce and added a little more soy sauce and sesame oil. It was delicious! I am making more tonight!

  1. I go to print out the recipe for Better than Takeout Chicken Fried rice, and it says I must print out 7 pages for the short recipe for the Rice, whats going on, I dont want to waste ink for 7 pages for one short recipe. What gives herer? I have never had that happen with otherYummly recipes I print out. Rose Lucy

    1. Hmmm, are you trying to print from the top of your internet browser? Try hitting the rectangular print button where the recipe is (in the light blue area under the little square picture) it should print out a nice 1 page recipe card for you!

  2. I just made this and it turned out great! I’ve always had trouble making good fried rice, but your tips did the trick, thank you so much for sharing!!

  3. Anyone ever made this in”quantity” for a party? Like triple batch?wondering if I can make a few hours ahead and keep warm in a crockpot perhaps?? Thoughts?

  4. 5 stars
    The rice turned out great! I think the toasted sesame oil really brought the flavor. Pinned for future use!

  5. I am making this for my son’s 12th birthday tonight. What is the best type of rice to use?

    1. I am so sorry, I didn’t message you back soon enough. What did you end up using? I have used white, long grain rice & jasmine rice. Whatever you like best 🙂

  6. If I wanted to make chicken in it, at what step would you add it in? Season it with anything specific?

    1. I would probably add already cooked chicken cubes. I usually just season it with a little salt & pepper, when I am cooking it up. I would then add it in step 2, with the rice. Hope that helps 🙂 Enjoy!

  7. 5 stars
    Made last night for my boys and they LOVED it! My husband said “save this recipe” which is a first, so you know it was a winner of a dish. I have leftover brown rice from another recipe so I’m going to omit the egg and oyster sauce for a vegan version for myself. Thank you for the fantastic recipe!

    1. You are very welcome!! That makes me so happy to hear that. Tell your hubby, thank you!

  8. 5 stars
    This is awesome from my daughter who considers herself a fried rice officiant says “ This is real good fried rice. Can’t tell where the onions are. Good job on dinner”
    I did not add the oyster sauce, but had never used sesame oil before- it made the rice so good. Thank you

    1. You are so welcome! Please tell your daughter thank you & thank you for trying it. I am so happy you liked it!

  9. 5 stars
    This was delicious! I skip the onion, saute the green onion and garlic, use frozen peas and carrots and way less soy sauce. I only made 4 cups of rice and 1/4 cup would have been too salty for us. I used maybe 3 tbsp or so. We love the sesame oil and oyster sauce! I served this with shrimp tempura!

  10. 5 stars
    I have made many different fried rice recipes, but this is the best I’ve ever had or made! I used a little fish sauce instead of the oyster sauce. I think the butter and the fresh, not frozen, veggies made a huge difference. I only made a half of the recipe and now I’m kicking myself hahaha. 

  11. Amazing! My husband and I ate so much and enjoyed every bite. I can’t wait to make this again, I will never willingly eat Chinese food restaurant fried rice again. 

  12. 5 stars
    This really is better that takeout fried rice! They flavors are amazing and it taste much more fresh! Adding this into our dinner rotations!

  13. 5 stars
    This was really delicious. I didn’t use the oyster sauce and added grilled chicken to it but it was absolutely better than takeout!! Thank you for the recipe!!

  14. This is an amazing recipe and for a first timer, it turned out great!! And I actually added some chicken. Perfect!😊

  15. 5 stars
    I made this in my wok, I did not have green onion & used a frozen bag of peas & carrots & it turned out absolutely delicious!! Am making it again this evening! The amount of soy sauce, oyster sauce and sesame oil is about perfect with extra soy sauce depending on your preference. I let the boys add as they please. The most IMPORTANT part to this recipe is definitely drying out your rice. I make my rice in the instant pot & put it on a cookie sheet & into the fridge to dry and cook until evening dinner time. Works like a charm!

  16. 5 stars
    The best fried rice! I normally do not like fried rice, but this was awesome. Husband asked for it to be in “rotation”. I subbed the soy sauce for Coco Aminos, and it was great!

  17. Wow, this recipe is excellent!! I made this fried rice today and we loved it very much. It is definitely better than takeout!

  18. I‘d like to try this recipe tomorrow 🙂 Could you tell me how much raw rice I would have to measure and cook to get the 4-5 cups of cooked rice as a result?

    1. For 4 cups of cooked rice you would need 2 cups of raw rice. For 5 cups of cooked rice you would need 2 1/2 cups of raw rice. Hope this helps and that you enjoy the recipe!

  19. 5 stars
    This was delicious! I followed the recipe except for the carrots because I didn’t have any, and added some ground chicken I had that needed to be cooked. It came together so easy and quick! Loved it with a little bit of yum yum sauce! Will definitely be making again!

  20. 5 stars
    A great recipe to start with and make your own. I used peanut oil, more carrot and peas, and less soy sauce.

  21. 5 stars
    Delicious! I always cook according to our taste; so i added some ginger and cut back on the oyster sauce and soy sauce, you can do what ever you like with this recipie; add pork, shrimp, chicken or steak… more veggies.. add sweet and sour at the end…my absolute base for making fried rice, thank you

    1. Hi Jacqueline, yes, you can freeze fried rice. Just let it cool first, then portion into zip top bags for air tight containers, label with the date and freeze for up to 6 months. To reheat, you can reheat in the microwave without thawing first. I like to add a little water and cover the microwave safe bowl to steam up the rice so that it doesn’t dry out. If you want to reheat on the stove top, then thaw the rice first, heat a little oil in your skillet or pan, add the thawed rice and stir occasionally for about 5 minutes until it is warmed throughout.

  22. Absolutely one of, if not the best fried rice recipe I’ve come across. I’ve been a chef over 20 years, in Louisiana at that. So I know food. Tweek it the way you want. Must have in your arsenal of recipes.

  23. 4 stars
    I just made this and it was yummy! I added a little green cabbage (no peas 🤢) and also teriyaki sauce for more flavor.