Description

This Better Than Takeout Fried Rice is quick, flavorful, and made with simple pantry staples. It’s loaded with fluffy rice, savory soy sauce, scrambled eggs, veggies, and your choice of protein. It’s better, cheaper, and faster than ordering in—and just as satisfying!

Ingredients

3 cups cooked, cold rice (day-old rice works best)
2 tablespoons vegetable oil (or sesame oil for extra flavor)
2 large eggs, beaten
1 cup frozen peas and carrots
1/2 small onion, finely diced
2-3 green onions, sliced
2-3 tablespoons soy sauce (to taste)
1 teaspoon garlic (minced)
1/2 teaspoon ground ginger (or fresh grated)
Optional: 1 cup cooked chicken, shrimp, or tofu for added protein
Salt and pepper, to taste

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Instructions

Scramble the Eggs: Heat 1 tablespoon of oil in a large skillet or wok over medium-high heat. Add the beaten eggs, scramble until just cooked, then transfer to a plate.
Sauté Veggies: Add the remaining oil to the pan. Sauté onion, garlic, and ginger for 1–2 minutes. Add frozen peas and carrots and cook for another 2–3 minutes until warmed through.
Add Rice: Stir in the cold, cooked rice. Use a spatula to break it up and mix with the veggies. Cook for 3–4 minutes, stirring often, until heated through.
Season: Add soy sauce and mix until evenly coated. Add scrambled eggs and protein (if using), and toss everything together. Season with salt and pepper to taste.

Finish & Serve: Remove from heat and stir in green onions. Serve hot!

Notes

Cold, day-old rice gives you the best texture—it won’t clump or get mushy.
Use low-sodium soy sauce and adjust to taste.
Want extra flavor? Add a splash of oyster sauce or drizzle of sesame oil at the end.
Great for meal prep and leftovers!