Skip the takeout and make this Better Than Takeout Fried Rice at home in just 15 minutes! Fluffy scrambled eggs, tender veggies, and savory soy sauce come together for the perfect balance of flavor and texture. This easy recipe is a great way to use up leftover rice and is completely customizable with your favorite proteins or veggies. Cooked on high heat for that classic restaurant-style taste, it’s a quick and satisfying meal for any day of the week. Once you try it, you’ll never need takeout fried rice again.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
3 eggs
2 bags of instant rice
1 bag of frozen peas and carrots
2 green onions, chopped
Soy sauce (to taste)
Salt and pepper (to taste)
1 tablespoon oil (for frying)
Directions
Crack the eggs into a bowl and whisk them until well combined.
Heat a pan over medium-high heat and add the oil. Let it get very hot before pouring in the eggs.
Scramble the eggs until fully cooked, breaking them into small pieces.
Add the cooked instant rice to the pan, stirring well to combine with the eggs.
Toss in the frozen peas and carrots, cooking until they are heated through and evenly mixed with the rice.
Season with salt and pepper to taste.
Drizzle in soy sauce, stirring until everything is well coated and flavored to preference.
Garnish with chopped green onions and serve immediately.
Servings and Timing
Servings: 2
Prep Time: 5 minutes
Cooking Time: 10 minutes
Total Time: 15 minutes
Calories per serving: 350 kcal
Variations
Protein Boost: Add diced chicken, shrimp, or tofu for extra protein.
Garlic & Ginger Kick: Sauté minced garlic and ginger before adding the rice for more depth of flavor.
Spicy Twist: Drizzle in some sriracha or sprinkle red pepper flakes for heat.
More Veggies: Try adding corn, bell peppers, or mushrooms to the mix.
Brown Rice Option: Swap instant rice with cooked brown rice for a healthier alternative.
Storage/Reheating
Storage: Leftover fried rice can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating: Heat in a pan over medium heat with a splash of water or extra soy sauce to revive moisture. Alternatively, microwave it in 30-second intervals, stirring in between, until heated through.
Freezing: I don’t recommend freezing this dish, as the texture of the eggs and rice may change upon thawing.
FAQs
How can I make this fried rice taste more like takeout?
Using day-old rice instead of instant rice helps achieve a firmer, less sticky texture. Cooking on high heat and adding a bit of sesame oil also enhances the flavor.
Can I use fresh vegetables instead of frozen?
Absolutely! I just make sure to chop them finely and sauté them for a few minutes before adding the rice.
What kind of soy sauce should I use?
I prefer low-sodium soy sauce so I can control the saltiness, but any soy sauce works. For a deeper flavor, dark soy sauce can be mixed in as well.
Is there a way to make this dish gluten-free?
Yes! Just use tamari or coconut aminos instead of soy sauce. Also, double-check that any other ingredients are certified gluten-free.
Can I use another type of rice?
Yes, cooked jasmine rice, basmati rice, or even cauliflower rice can work well as substitutes. Just make sure it’s cooled before adding it to the pan.
Conclusion
This Better Than Takeout Fried Rice is a quick and flavorful meal that’s easy to whip up anytime. With a few simple ingredients and endless customization options, it’s a great go-to dish for busy days. Whether enjoyed as a side or a main course, this homemade version will have me skipping the takeout line.
Recipe:
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Better Than Takeout Fried Rice
A quick and easy homemade fried rice that rivals any takeout! Packed with fluffy scrambled eggs, tender veggies, and a savory touch of soy sauce, this dish is ready in just 15 minutes. Perfect for a fast and satisfying meal!
- Total Time: 15 minutes
- Yield: 2 servings
Ingredients
3 eggs
2 bags of instant rice
1 bag of frozen peas and carrots
2 green onions, chopped
Soy sauce (to taste)
Salt and pepper (to taste)
1 tablespoon oil (for frying)
Instructions
- Whisk the eggs in a bowl until well combined.
- Heat a pan over medium-high heat and add oil. Once hot, pour in the eggs.
- Scramble the eggs until fully cooked, breaking them into small pieces.
- Add the cooked instant rice to the pan, stirring well to combine with the eggs.
- Toss in the frozen peas and carrots, cooking until heated through and evenly mixed with the rice.
- Season with salt and pepper to taste.
- Drizzle in soy sauce, stirring until everything is well coated.
- Garnish with chopped green onions and serve immediately.
Notes
For a firmer texture, use day-old rice instead of instant rice.
For extra flavor, add garlic, ginger, or a dash of sesame oil.
To make it gluten-free, substitute soy sauce with tamari or coconut aminos.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Main Course, Side Dish
- Method: Stir-Frying
- Cuisine: Asian, Chinese-Inspired
- Diet: Vegetarian
Nutrition
- Serving Size: 2 servings
- Calories: 350 kcal
