This recipe is ‘Better Than Takeout’ — We always make extra!
This Better Than Takeout Fried Rice combines chilled day-old jasmine rice with scrambled eggs, savory aromatics, and tender mixed vegetables. Sautéed quickly in a hot skillet with soy sauce, oyster sauce, and sesame oil, this quick dish brings classic, restaurant-quality fried rice straight to your kitchen.
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Better Than Takeout Fried Rice
Ingredients:
| Ingredient | Quantity |
| Cooked jasmine rice (preferably day-old) | 3 cups |
| Vegetable oil | 2 tablespoons |
| Eggs, beaten | 3 |
| Mixed vegetables (peas, carrots, and corn) | 1 cup |
| Small onion, diced | 1 |
| Garlic, minced | 2 cloves |
| Soy sauce | 3 tablespoons |
| Oyster sauce | 1 tablespoon |
| Sesame oil | 1 teaspoon |
| Green onions, sliced | 2 |
| Salt and pepper | to taste |
Step-By-Step Directions:
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Scramble eggs: Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Add the beaten eggs, scramble until fully cooked, then remove from the pan and set aside.
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Sauté aromatics: Add the remaining 1 tablespoon of oil to the same pan. Add the diced onion and minced garlic, sautéing until the onion is translucent.
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Cook vegetables: Add the mixed vegetables to the pan and cook for 3 to 4 minutes until tender.
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Add rice and sauce: Add the cooked rice, breaking up any clumps with a spatula. Stir in the soy sauce, oyster sauce, and sesame oil, mixing thoroughly to coat the rice evenly.
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Combine and season: Return the scrambled eggs to the pan along with the sliced green onions, stirring everything together. Season with salt and pepper to taste.
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Serve: Garnish with additional green onions if desired and serve hot immediately.
