Better Than Takeout Fried Rice
Quick, savory Better Than Takeout Fried Rice made with cold rice, vegetables, and bold sauce in just one skillet. Dinner in 20 minutes!
Equipment
- large nonstick skillet or wok
- mixing bowl
- spatula
- measuring spoons
- cutting board and knife
Ingredients
- 3 cups cold cooked jasmine rice
- 2 tbsp neutral oil (like canola or avocado)
- 3 large eggs, beaten
- 1/2 medium onion, diced
- 2 carrots, peeled and diced
- 1/2 cup frozen peas
- 2 cloves garlic, minced
- 3 tbsp low-sodium soy sauce
- 1 tbsp oyster sauce (optional)
- 1 tsp sesame oil
- Fresh green onions, chopped (for garnish)
Instructions
- Heat 1 tbsp oil in a large skillet; scramble eggs and set aside.
- Add remaining oil, sauté onions and carrots for 3 minutes.
- Stir in peas and garlic, cook 1 more minute.
- Add rice, stir-fry 2–3 minutes on high heat until separated.
- Add soy sauce, oyster sauce, sesame oil. Toss to coat.
- Return eggs to pan and stir until everything is heated.
- Garnish with green onions and serve hot.
Notes
Use day-old rice for best texture.
Optional: Add cooked shrimp, chicken, or tofu after rice is tossed.
Reheat leftovers in a skillet for best results.
Optional: Add cooked shrimp, chicken, or tofu after rice is tossed.
Reheat leftovers in a skillet for best results.
Nutrition
Calories: 290kcalCarbohydrates: 38gProtein: 9gFat: 10gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gCholesterol: 140mgSodium: 520mgPotassium: 230mgFiber: 2gSugar: 2gVitamin A: 2900IUVitamin C: 6mgCalcium: 35mgIron: 1.5mg