The BEST Fried Rice Recipe (BETTER THAN TAKEOUT!)

cooked rice

🥗Healthier: brown rice

💰Cheaper: day-old rice

Brown rice is more nutritious, while day-old rice is often cheaper and ideal for frying.

soy sauce

🥗Healthier: low-sodium soy sauce

💰Cheaper: tamari

Low-sodium soy sauce is healthier, while tamari can be a budget-friendly gluten-free option.

Start with cooked long grain rice, preferably chilled and set aside.

Mince onion and garlic.

Prepare the sauce by mixing soy sauce, seasoned rice wine vinegar, a little sugar, and a splash of sesame oil.

Heat a large pan over medium heat and add about 1 tablespoon of flavorless oil (peanut oil is recommended).

Add minced onion and garlic to the pan and sauté for about 3 to 4 minutes until fragrant.

Add frozen peas and carrots to the pan and sauté for another 3 to 4 minutes until heated through.

Remove the sautéed vegetables from the pan and set aside.

Add about half a tablespoon of oil to the pan and add 2 beaten eggs, scrambling them for about 30 seconds to 1 minute until cooked.

Remove the scrambled eggs from the pan and set aside with the vegetables.

Add about 1.5 tablespoons of oil to the pan and increase the heat to medium-high.

Add the cooked rice to the pan, breaking up any chunks and letting it sit for about 30 seconds to 1 minute to get crispy.

Continue to flip the rice every 30 seconds to a minute for about 5 to 10 minutes until it is lightly browned and toasty.

Turn off the heat and add back the scrambled eggs and sautéed vegetables to the rice.

Pour in the prepared sauce (soy sauce, rice wine vinegar, sesame oil) and toss everything together.

Season with salt and pepper to taste and add chopped scallions for freshness.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens