Homestyle Fried Rice: Better Than Takeout Flavor (Print Version)

Better Than Takeout Fried Rice, made at home! This easy recipe delivers restaurant flavor in minutes. Perfect for busy weeknights & a hit with the family.

# Recipe Info:

Prep Time: 15 Minutes minutes
Cook Time: 10 Minutes minutes
Total Time: 25 minutes
Servings: 4 Servings
Difficulty: Beginner
Cuisine: Asian
Dietary: Dairy-Free, Can be Gluten-Free

# Ingredients:

→ Base Ingredients

01 - 3 cups cold, day-old cooked white rice
02 - 2 tbsp vegetable oil (or preferred high-heat oil)

→ Flavor Builders

03 - 2 tbsp low-sodium soy sauce
04 - 1 tsp sesame oil
05 - 1/2 tsp white pepper
06 - 2 cloves garlic, minced
07 - 1 tbsp fresh ginger, grated

→ Protein & Veggies

08 - 2 large eggs, whisked
09 - 1 cup cooked chicken breast, diced (or shrimp/tofu)
10 - 1 cup mixed vegetables (frozen peas, carrots, corn blend)
11 - 3 green onions, white and green parts separated and sliced

→ Optional Extras

12 - 1 tbsp oyster sauce (for deeper umami)
13 - Chili oil for serving

# Instructions:

01 - First things first, get everything ready. Mince your garlic and ginger, chop your green onions (whites and greens separate, remember?), and crack those eggs into a bowl, whisking them up. This is where I always forget something, so don't be like me! Having everything prepped makes the actual cooking of Better Than Takeout Fried Rice so much smoother.
02 - Heat a large skillet or wok over medium-high heat. Add a splash of oil. If you're using chicken or shrimp, toss it in and cook until it's just done, maybe 3-4 minutes. You want a little color! Remove it from the pan and set aside. Don't worry if there are little browned bits left in the pan; that's flavor!
03 - Add another tiny bit of oil if needed, then throw in your minced garlic and ginger. Stir-fry for about 30 seconds until they smell absolutely incredible – seriously, this is where the kitchen starts to smell like a dream. Be careful not to burn them, or your Better Than Takeout Fried Rice will taste bitter, and we don't want that!
04 - Now, toss in your mixed vegetables. If using frozen, let them cook for a few minutes until they're tender-crisp. You don't want them mushy, just bright and vibrant. This step adds so much texture and color to our Better Than Takeout Fried Rice, making it feel fresh and wholesome.
05 - Push the veggies to one side of the pan, add a tiny bit more oil to the empty spot, and pour in your whisked eggs. Scramble them quickly, then mix them into the vegetables. Now, add your cold day-old rice. Break up any clumps with your spatula. Pour in the soy sauce and a dash of white pepper. Stir-fry everything together, making sure the rice gets coated evenly and starts to get a little crispy. This is where the magic happens for Better Than Takeout Fried Rice!
06 - Return your cooked protein to the pan. Add the green onion whites and a drizzle of sesame oil. Stir-fry for another minute or two, ensuring everything is heated through and well combined. Taste and adjust seasonings – maybe a little more soy sauce? Or a pinch of salt? Garnish with the green onion greens. Honestly, it's so good, you'll wonder why you ever ordered takeout! This truly is the Better Than Takeout Fried Rice you've been craving.

# Notes:

01 - The secret to non-mushy fried rice is *cold, day-old rice*. Seriously, I learned this the hard way with a sticky mess once.
02 - Don't overcrowd your pan! Cook in batches if you need to, or your ingredients will steam instead of fry, and you won't get that lovely texture.
03 - If you don't have soy sauce, tamari is a perfect gluten-free swap, or even coconut aminos for a paleo option, though the flavor profile shifts a bit.
04 - Serve with a fried egg on top and a dash of chili oil for an extra special treat.

# Tools You'll Need:

01 - Large skillet or wok
02 - spatula
03 - cutting board
04 - knife

# Nutrition Facts (Per Serving):

Calories: 450 kcal
Total Fat: 15g
Total Carbohydrate: 55g
Protein: 25g

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