I’m excited to share my 20-minute Better Than Takeout Homemade Fried Rice and the tiny trick that delivers restaurant-worthy results.

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I used to order takeout every Friday, until I figured out how to get that restaurant sizzle at home. This Better Than Takeout Fried Rice hits fast, about 20 minute from pan to plate, and the trick is day old jasmine rice and a quick scramble of eggs for texture.

Sometimes I mess up the heat, but it still turns out better than I’d expect, with little surprises in every bite. Call it my Easy Vegetable Fried Rice With Egg, it makes you curious to stir the next bite before you even finish serving.

Ingredients

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Jasmine rice: Mostly carbs, fluffy when day old, soaks up flavors really well.
Eggs: Good protein, give richness and silkiness, scramble into little golden bits.
Toasted sesame oil: Intense nutty aroma, a little goes far, finish with depth.
Garlic and onion: Savory aromatics, they brown and add sweet caramelized flavor.
Peas and carrots: Veg fiber and color, small sweetness, keeps dish bright and fresh.
Soy sauce and oyster sauce: Salt and umami, deepen savory notes and brown the rice.
Green onions: Bright herbal bite, tossed at end for crunch and lift.
Optional proteins: Chicken shrimp bacon or ham add protein, sometimes salty or smoky.

Ingredient Quantities

3 cups cooked jasmine rice, chilled (day old rice if possible)

2 large eggs, lightly beaten

3 tablespoons neutral oil (vegetable, canola or peanut oil), divided

1 teaspoon toasted sesame oil

2 garlic cloves, minced

1 small yellow onion, finely diced (about 3/4 cup)

1 cup frozen peas and carrots, thawed

3 green onions, thinly sliced

3 tablespoons soy sauce (low sodium optional)

1 tablespoon oyster sauce, optional

1 teaspoon granulated sugar

1/4 to 1/2 teaspoon white pepper or black pepper

Kosher salt, to taste

Optional protein add ins: 1 cup cooked diced chicken or cooked shrimp or 1 cup diced ham or 1/2 cup cooked bacon, or whatever you got

How to Make this

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1. Prep everything first: fluff and break up 3 cups chilled jasmine rice (day old is best), beat 2 eggs, mince 2 garlic cloves, finely dice 1 small yellow onion, thaw 1 cup frozen peas and carrots, thinly slice 3 green onions, and if using optional protein have 1 cup cooked diced chicken or shrimp or ham or 1/2 cup cooked bacon ready. In a small bowl mix 3 tablespoons soy sauce, 1 tablespoon oyster sauce if using, 1 teaspoon granulated sugar and 1/4 to 1/2 teaspoon white or black pepper.

2. Heat a large wok or heavy skillet over high heat until very hot, then add 1 tablespoon neutral oil.

3. Add the beaten eggs, swirl to make a thin omelet, cook quickly until just set, break into large pieces with your spatula and remove to a plate. Don’t overcook, you want soft curds.

4. Add the remaining 2 tablespoons neutral oil to the pan and reduce heat to medium-high. Add the diced onion and cook 1 to 2 minutes until translucent, then add the minced garlic and cook 20 to 30 seconds until fragrant.

5. Toss in the peas and carrots and any pre-cooked protein, stir fry until heated through and any bacon is crisp, about 1 to 2 minutes.

6. Turn heat back up to high, add the chilled rice and spread it out, then press and stir to break up clumps. Keep the rice moving so it fries evenly, let it sit a few seconds at a time to get little toasty bits.

7. Return the scrambled egg to the pan and add the soy sauce mixture plus 1 teaspoon toasted sesame oil. Toss thoroughly so every grain gets coated and the color is even.

8. Stir in most of the sliced green onions (save a few for garnish), taste and season with kosher salt as needed and a pinch more pepper if you like it spicy.

9. Remove from heat, drizzle a tiny extra splash of sesame oil if wanted, garnish with remaining green onions and serve hot.

Equipment Needed

1. Large wok or heavy 12-inch skillet (gets super hot for proper fry)
2. Long-handled metal spatula or wok spatula (best for scrambling eggs and breaking up rice, dont use soft plastic at high heat)
3. Two mixing bowls — small for the sauce, medium for the beaten eggs and to hold the cooked egg pieces
4. Measuring spoons and a 1/4 cup measure (for soy, oyster sauce, sugar, sesame oil)
5. Sharp chef knife and cutting board (for onion, garlic, green onions and any protein)
6. Plate or shallow bowl to rest the omelet pieces on while you fry the rice
7. Tongs or a large wooden spoon for tossing and moving rice around
8. Clean kitchen towel or paper towels and a small serving spoon for finishing oil and garnish

FAQ

Q: Can I use freshly cooked rice? A: You can but its not ideal. Fresh rice is too moist and will clump. If thats all you got, spread the rice on a baking sheet to cool, fan or chill it for 20–30 minutes, or pop it in the freezer for 10 minutes and break up the clumps with a fork. Day old chilled jasmine gives the best texture.

Q: How do I stop the rice from getting soggy or sticky? A: Use cold, separated grains, high heat, and dont overcrowd the pan. Heat a wok or large skillet until smoking, use the neutral oil, stir fry in batches if needed, and toss quickly. Cook the eggs and set aside so you dont overcook things into mush.

Q: Can I make this vegetarian or vegan? A: Yes. Omit the eggs and oyster sauce, swap oyster for mushroom sauce or extra soy, or a little hoisin. Add browned firm tofu or extra veggies for protein. For an egg replacement try crumbled tofu cooked with a pinch of turmeric for color.

Q: How should I store and reheat leftovers? A: Store in an airtight container in the fridge up to 4 days, or freeze up to 1 month. Reheat in a hot skillet with a splash of oil or water so it loosens up, tossing until heated through. Microwave works too, cover with a damp paper towel and heat in short bursts.

Q: What proteins work best and when should I add them? A: Pre cooked proteins are easiest — diced ham, cooked chicken, shrimp, or bacon (use about 1 cup). Add them near the end just to heat through so they dont dry out. If cooking raw shrimp or raw chicken, cook them first then push to the side and finish with the rice.

Q: How do I get that "restaurant" flavor? A: Taste and adjust at the end. Add the toasted sesame oil right at the finish, a little extra soy or oyster sauce for umami, and a pinch of white pepper to mimic takeout flavor. Fresh sliced green onions and a tiny pinch of sugar help too. Dont over salt, soy sauce will carry the saltiness.

Better Than Takeout Fried Rice Recipe Substitutions and Variations

Jasmine rice: swap for long‑grain white rice or leftover brown rice. Brown rice is chewier so you might need a splash more soy and an extra minute in the pan.
Eggs: use firm tofu, crumbled and tossed with a pinch of turmeric and soy to fake the color and texture. Good if youre making it vegan.
Neutral oil: use avocado oil, light olive oil, or a little melted butter or ghee for richer flavor. Butter tastes great but watch the heat cause it smokes sooner.
Soy sauce: replace with tamari for gluten free, or coconut aminos for a lower‑sodium, slightly sweeter finish; add a pinch of salt if using coconut aminos.

Pro Tips

1) Use really cold, dry rice. If your rice is a little clumpy, break it up with your hands or a fork before it hits the pan. Cold grains fry instead of turn to mush, so if your rice is fresher than a day, spread it on a tray and pop it in the freezer for 10 to 15 minutes.

2) Get the pan screaming hot and keep things moving. A hot wok or skillet gives you those tiny toasted bits and real wok flavor, but if you crowd the pan everything steams. Cook in batches if you need to, then combine at the end.

3) Season in layers, taste as you go. Add a little less soy than you think at first because it can hide salt from the other ingredients, then finish with a splash of sesame oil or oyster sauce for depth. Always taste at the end and adjust, you might need a pinch of kosher salt even after the soy.

4) Prep everything first, and use textures to your advantage. Have veggies and proteins chopped and mostly dry, eggs done separately into soft curds, and green onions split so whites go in early for cooking and greens go in last for freshness. Small things like squeezing excess water from frozen peas, or crisping bacon separately, make the whole dish come together better.