Dinner

Better Than Takeout Fried Rice Recipe

ByJulian Dempsey January 22, 2026January 22, 2026

Introduction

This Better Than Takeout Fried Rice recipe delivers a delicious, homemade version of a classic favorite. It’s packed with savory flavors, colorful vegetables, and your choice of protein for a satisfying meal that comes together quickly.

A close-up image of fried rice inside a black cooking pan, showing one layer with light brown cooked rice mixed with bright green peas, small orange carrot cubes, and bits of scrambled yellow egg scattered evenly throughout. The rice grains have a slightly oily shine and soft texture. The pan edges frame the food lightly and the background shows a subtle white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

3 cups (600 g) white rice, cooked and cooled (preferably day-old)
2 eggs, lightly beaten
1 cup (150 g) frozen peas and carrots, thawed
1 cup cooked protein (chicken, shrimp, beef, or tofu)
½ cup diced ham or cooked bacon
2 tablespoons vegetable oil
½ cup (60 g) green onions, chopped
2 cloves garlic, minced
3 tablespoons soy sauce (low sodium if preferred)
1 tablespoon oyster sauce
1 teaspoon sesame oil
½ teaspoon sugar (optional)

Instructions

Step 1: Whisk together soy sauce, oyster sauce, sesame oil, and sugar in a small bowl; set aside.
Step 2: Heat a skillet over medium heat with a splash of vegetable oil. Add beaten eggs and scramble gently until just set. Remove eggs and set aside.
Step 3: Add more oil to the skillet, then sauté peas, carrots, and garlic for 2-3 minutes until tender.
Step 4: Increase heat to medium-high and add the cooled rice. Use a spatula to break up any clumps and mix thoroughly with the vegetables.
Step 5: Pour the sauce over the rice mixture and toss well to coat evenly.
Step 6: Return scrambled eggs and cooked protein to the skillet. Stir frequently until heated through.
Step 7: Stir in chopped green onions. Taste and adjust seasoning if needed.
Step 8: Serve hot, garnished with extra green onions or a sprinkle of sesame seeds if desired.

Tips & Variations

Use day-old rice to ensure the best texture; fresh rice can turn mushy.
Swap the protein for your favorite leftovers or omit for a vegetarian version.
Add a dash of chili sauce or crushed red pepper for a spicy kick.
For extra flavor, stir in a teaspoon of toasted sesame seeds before serving.

Storage

Store leftover fried rice in an airtight container in the refrigerator for up to 3 days. Reheat thoroughly in a skillet or microwave, adding a splash of water or oil to prevent drying out.

How to Serve

A close-up view of fried rice in a dark cooking pan showing one main layer of light brown rice mixed with small bright green peas, small orange carrot cubes, and scattered yellow scrambled egg pieces; the rice grains look soft and slightly shiny. The pan edges are visible with a metallic rim, sitting on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh rice instead of day-old rice?

Freshly cooked rice tends to be more moist and sticky, which can cause fried rice to turn mushy. It’s best to use rice that has been cooked and cooled, preferably refrigerated overnight, for the ideal texture.

What type of protein works best in fried rice?

Almost any cooked protein can be used, such as chicken, shrimp, beef, tofu, or ham. Choose what you enjoy or have on hand. Make sure cooked proteins are chopped into bite-sized pieces for even cooking and ease of eating.