Description
This Better Than Take-Out Fried Rice is a quick and delicious homemade stir-fry made with day-old rice, mixed vegetables, eggs, and a flavorful combination of soy and oyster sauces. Perfect for a satisfying weeknight dinner, it mimics restaurant-style fried rice but with simple ingredients you can find in your kitchen.
Ingredients
Scale
Rice and Eggs
- 3 cups cooked and chilled white rice (preferably day-old)
- 2 eggs (beaten)
Vegetables
- 1 cup mixed vegetables (peas, carrots, corn)
- ½ cup diced onion
- 2 green onions (sliced)
- 2 garlic cloves (minced)
Oils and Sauces
- 2 tbsp vegetable oil
- 2–3 tbsp soy sauce
- 1 tbsp oyster sauce (optional)
- 1 tsp sesame oil
Seasoning
- Salt and pepper to taste
Instructions
- Scramble the eggs: Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Add the beaten eggs and scramble until just cooked. Remove from the pan and set aside.
- Sauté aromatics and vegetables: Add the remaining tablespoon of oil to the pan. Sauté the diced onion and minced garlic for 1–2 minutes until fragrant. Then add the mixed vegetables and cook for another 2–3 minutes until tender.
- Stir-fry the rice: Add the cold, day-old rice to the skillet, breaking up any clumps with a spatula. Stir-fry the rice for 3–4 minutes until heated through and well combined with the vegetables.
- Combine eggs and seasonings: Return the scrambled eggs to the pan and mix everything together. Drizzle in soy sauce, optional oyster sauce, and sesame oil. Stir well and continue cooking for 1–2 minutes to let the flavors meld.
- Garnish and serve: Remove from heat and garnish with sliced green onions. Serve immediately while hot.
Notes
- Use cold, day-old cooked rice for best texture to avoid mushy fried rice.
- Optional protein additions: diced chicken, shrimp, or tofu can be added for extra nutrition and flavor.
- Adjust the amount of soy sauce to your taste and dietary sodium preference.
- Oyster sauce is optional; omit for a vegetarian or dairy-free meal.
