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!
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!
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.
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!
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.
MORE TAKE OUT INSPIRED CLASSICS:
- Beef And Broccoli
- Better Than Takeout Sesame Chicken
- Sweet And Sour Chicken
- Instant Pot Teriyaki Chicken
- Better Than Takeout Cashew Chicken
Better Than Takeout Fried Rice 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.
Recipe source: Life Made Simple