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Better Than Takeout Fried Rice recipes

This recipe delivers a quick and flavorful "better than takeout" fried rice. It combines jasmine rice with fresh aromatics, frozen peas and carrots, scrambled egg, and savory seasonings like soy and sesame oil. Perfect for a weeknight meal, it's easily customizable and offers a satisfying balance of textures and tastes.
Print Recipe
Total Time 30 minutes
Course lunch/dinner
Cuisine Chinese
Servings 4 people
Calories 1286.2 kcal

Equipment

  • 1 Wok or Large Skillet Essential for proper stir-frying; ensure it can handle high heat.
  • 1 Chef's knife
  • 1 Cutting Board
  • 1 Spatula For stirring and scrambling.
  • 1 Measuring Spoons

Ingredients
  

Main

  • 3 cups cooked jasmine rice
  • 1 T vegetable oil
  • ¼ large Vidalia onion chopped
  • 2 gloves of minced garlic
  • 1 cup frozen peas and carrots
  • ½ cup of Egg Creations
  • ½ t sesame oil
  • 3 T soy sauce
  • green onions
  • cilantro

Instructions
 

  • Heat vegetable oil in a large wok or skillet over high heat until shimmering.
  • Add chopped Vidalia onion and minced garlic to the pan, stir-frying for 1-2 minutes until fragrant.
  • Stir in the frozen peas and carrots, continuing to cook for 2-3 minutes until slightly tender.
  • Push the cooked vegetables to one side of the pan. Pour the Egg Creations into the empty space and scramble until just set, then mix with the vegetables.
  • Add the cooked jasmine rice to the pan, breaking up any clumps with your spatula.
  • Drizzle sesame oil and soy sauce evenly over the rice and other ingredients.
  • Stir-fry vigorously for 3-5 minutes, ensuring all ingredients are thoroughly combined and the rice is heated through and slightly toasted.
  • Taste the fried rice and adjust seasoning if necessary, adding more soy sauce or a pinch of salt if desired.
  • Garnish generously with fresh chopped green onions and cilantro.
  • Serve immediately while hot for the best flavor and texture.

Notes

Achieving restaurant-quality fried rice hinges on a few key techniques. Always use cold, day-old rice; freshly cooked rice has too much moisture, leading to a gummy texture. High heat is paramount for stir-frying; it ensures a slight crispness on the rice grains and prevents steaming. Avoid overcrowding the pan, which lowers the temperature and can make ingredients mushy. For enhanced flavor, a dash of white pepper is a secret ingredient in many Asian kitchens. Consider adding a protein like diced chicken, shrimp, or tofu for a more substantial meal. Adjust soy sauce to taste, remembering that it's easy to add more but impossible to remove.