Better-Than-Takeout Fried Rice
This rice recipe unlocks the secrets to creating authentic, flavor-packed fried rice at home. With perfectly separate, fluffy grains, crispy edges, and a savory sauce, this dish is guaranteed to satisfy your craving for that classic takeout favorite. It’s quick, easy, and endlessly customizable.
Equipment
- 14-inch Carbon Steel Wok (ideal) or a large Cast-Iron or Stainless Steel Skillet
- Spatula (a wok spatula is great, but any flat-edged spatula will work)
- Small bowl (for mixing the sauce)
- Cutting board and knife
Ingredients
For the Fried Rice:
- 3 cups cooked and chilled long-grain rice Jasmine is recommended; from ~1 cup uncooked
- 1 tablespoon vegetable oil or other high-smoke-point oil like avocado or canola
- 2 large eggs lightly beaten
- 1/2 cup chopped Vidalia onion about 1/4 of a large onion
- 2 cloves garlic minced
- 1 tablespoon fresh ginger minced
- 1 cup frozen peas and carrots no need to thaw
- 3 green onions thinly sliced (whites and greens separated)
For the "Secret Weapon" Sauce:
- 3 tablespoons low-sodium soy sauce
- 1 tablespoon oyster sauce
- 1 teaspoon sugar
- 1/4 teaspoon white pepper
- 1/2 teaspoon toasted sesame oil add at the end
Instructions
- Prepare the Sauce: In a small bowl, whisk together the low-sodium soy sauce, oyster sauce, sugar, and white pepper. Set aside.
- Cook the Eggs: Heat your wok or skillet over high heat until it's very hot. Add 1 teaspoon of vegetable oil and swirl to coat. Pour in the beaten eggs and scramble quickly for 30-45 seconds until just set but still soft. Immediately remove the eggs from the pan and set aside.
- Sauté Aromatics: Add the remaining vegetable oil to the hot pan. Add the onion, minced garlic, minced ginger, and the white parts of the green onions. Stir-fry for 30-60 seconds until fragrant, being careful not to burn the garlic.
- Cook Vegetables: Add the frozen peas and carrots to the pan. Stir-fry for 1-2 minutes until they are bright and heated through.
- Fry the Rice: Add the cold rice to the pan. Use your spatula to break up any clumps. Spread the rice into an even layer and let it cook, undisturbed, for 1-2 minutes to allow the bottom to get crispy and toasted. Then, begin stir-frying for another 2 minutes.
- Combine and Sauce: Pour the prepared sauce mixture evenly over the rice. Stir and toss continuously for another 1-2 minutes until every grain of rice is coated and the sauce has been absorbed.
- Finish the Dish: Turn off the heat. Fold in the reserved scrambled eggs and the green parts of the green onions. Drizzle the toasted sesame oil over the top and give it one final toss to combine. Serve immediately.
Notes
- Rice is Key: For best results, use day-old rice that has been refrigerated. This dries it out and prevents mushy fried rice. One cup of uncooked long-grain rice will yield about 3 cups cooked.
- "Forgot to Plan Ahead" Rice Hack: If you don't have day-old rice, cook a fresh batch and spread it on a baking sheet. Let it cool for 5 minutes, then place it in the freezer for 15-20 minutes until completely cold and dry to the touch.
- Protein Variations: To add protein like chicken, shrimp, or pork, cook it first in the pan, remove it, and set it aside. Add it back into the fried rice along with the cooked eggs at the end.
- Reheating: The best way to reheat is to stir-fry it in a hot pan with a little oil. In the microwave, place the rice in a bowl, put an ice cube on top, cover, and heat. The ice will steam the rice perfectly without making it soggy.
Tried this recipe?Let us know how it was!