The Best Fried Rice: Better Than Takeout in 15 Minutes
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Restaurant-quality fried rice made at home with fluffy rice, scrambled eggs, crisp vegetables, and savory seasonings. This quick and versatile recipe is perfect for using leftover rice and easily customizable with any protein or vegetables you have on hand.
Ingredients
Instructions
Prep all ingredients before cooking. Break up cold rice with hands, beat eggs, dice vegetables, mince garlic, slice green onions (separate white and green parts).
Heat wok or large skillet over high heat. Add 1 tablespoon oil and swirl to coat.
Scramble eggs by pouring beaten eggs into hot pan. Let set for 10 seconds, then scramble into small pieces (30-45 seconds). Push to side or remove to plate.
Add 1 tablespoon oil to pan. Add diced onions and cook 1 minute. Add garlic and white parts of green onions, stir for 30 seconds until fragrant.
Add frozen vegetables and stir-fry for 2-3 minutes until heated through.
Add cold rice and final tablespoon of oil. Press rice against hot pan and toss constantly for 3-4 minutes until rice is heated through and slightly crispy.
Add soy sauce, oyster sauce, and white pepper. Toss to coat rice evenly. Mix scrambled eggs back in.
Turn off heat. Drizzle sesame oil over everything and toss. Add green parts of green onions and toss once more.
Serve immediately while hot with extra soy sauce or sriracha on the side.
Nutrition
- Calories
- 320
