Better Than Takeout Fried Rice 😍
Let’s be honest: fried rice is the unsung hero of weeknight dinners. It’s fast, filling, and made with pantry staples you probably already have on hand. But this Better Than Takeout Fried Rice? It’s a total upgrade—loaded with flavor, perfectly crisp rice, and just enough sesame-scented goodness to make you ditch delivery for good.
In just 20 minutes, you’ll have a satisfying, restaurant-style dish on your table that you can easily customize with whatever’s in your fridge. Got leftover rice? This is your new favorite way to use it.
Why I Love This Recipe
This fried rice recipe has been my go-to for lazy nights, leftover cleanouts, and last-minute guests. The sesame oil adds richness, the eggs bring protein, and the soy sauce ties everything together with that salty umami punch.
The best part? It’s super versatile. Add diced ham, cooked chicken, shrimp, green onion—whatever you’ve got works here. And since it’s made in one skillet or wok, cleanup is a breeze.
Ingredients You’ll Need
- 3 cups cooked white rice (preferably cold or day-old)
- 3 tablespoons sesame oil
- 1 cup frozen peas and carrots, thawed
- 1 small onion, chopped
- 2 teaspoons minced garlic
- 2 eggs, slightly beaten
- ¼ cup soy sauce (use low sodium if desired)
Ingredient Notes & Swaps
- Cold rice works best—it fries up better and won’t turn mushy.
- Want more protein? Add diced ham, shrimp, or rotisserie chicken.
- Spice it up with sriracha, chili flakes, or a dash of white pepper.
- No sesame oil? Use any neutral oil, but sesame adds that classic takeout flavor.
How to Make Better Than Takeout Fried Rice
Step 1: Heat the Pan
Heat sesame oil in a large skillet or wok over medium-high heat.
Step 2: Stir-Fry the Veggies
Add the peas and carrots, chopped onion, and minced garlic.
Stir-fry for 2–3 minutes, until tender and fragrant.
Step 3: Scramble the Eggs
Push the veggie mixture to one side of the pan.
Pour the beaten eggs onto the empty side and scramble until just set.
Step 4: Add Rice & Sauce
Add the cold rice and soy sauce to the pan.
Toss everything together until well combined and the rice is evenly coated.
Stir-fry for another 3–4 minutes, or until hot and slightly crisp.
Tips for Success
- Use a nonstick skillet or wok for easy tossing and cleanup.
- Don’t overcrowd the pan—if doubling, work in batches.
- Let the rice sit undisturbed for a minute or two for that crispy-bottom texture.
- Taste before adding extra soy sauce—some rice may already be salted.
Serving Suggestions
This fried rice is a complete dish on its own, but it pairs beautifully with:
- Fried or grilled chicken thighs
- These Chicken Enchiladas for a fusion-style night
- This Mexican Chicken and Rice Casserole if you’re batch-cooking with rice
- These Sheet Pan Quesadillas for a party-style dinner combo
Storage & Leftovers
- Fridge: Store leftovers in an airtight container for up to 4 days.
- Reheat: Warm in a skillet with a splash of soy sauce or water to rehydrate.
- Freezer: Portion into freezer bags and freeze up to 2 months. Thaw and reheat in a pan.
More Recipes You’ll Love
- These Sheet Pan Quesadillas Are My Favorite Way to Feed a Crowd Fast
- This Instant Pot Lasagna Is My Favorite Way to Make Comfort Food Fast
- This Dorito Casserole Is My Favorite Weeknight Dinner Shortcut
- These Chicken Enchiladas Are My Go-To for Cozy Crowd-Pleasing Dinners
- This Mexican Chicken and Rice Casserole Is My Favorite One-Pan Dinner That’s Always a Hit
Final Thoughts
This Better Than Takeout Fried Rice is one of those meals you can whip up with barely any planning and zero stress. It’s fast, flavorful, and flexible enough to fit whatever ingredients you have on hand. Once you try it, it’ll earn a permanent place in your dinner rotation.
If you give it a go, tag @chefmaniac or leave a comment below—we’d love to see your delicious results. And don’t forget to follow along for more quick-fix meals with serious flavor.
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