Homemade Fried Rice Better Than Takeout
Skip takeout and try making fried rice at home! The rice is seasoned with sesame oil, garlic and soy sauce mixed with peas, carrots and eggs.
Fried rice is a staple when making Asian food, and this recipe is quick, easy, and delicious. Serve with some teriyaki chicken or Moo Goo Gai Pan and this will make a delicious dinner menu!
Who loves Asian food?
My family loves Asian food! I mean – who doesn’t? ! My family makes it all the time and we have a lot of favorites at this point. Including sesame chicken and General Tso.
We also love making all the sides that are common to Asian food, including egg rolls and cream cheese wontons (how could you not love these fried foods?), which happens to be hubby’s favorite.
One of the recipes my sister makes for family gatherings is fried rice. This is our favorite and I finally tried making it recently, just to discover how easy and delicious it is. It tastes like it’s straight from a restaurant, but it’s so simple.
brown or white rice
What I love is that this fried rice can be made with white or brown rice, but we think brown rice tastes just as good and has health benefits.
stir fry. To make, you will heat the oil in a large skillet or wok over medium-high heat. From there, add the garlic, peas and carrots. Stir fry until tender (about 5 minutes).
Egg. Reduce heat to medium-low and push vegetable mixture aside. Then pour the eggs on the other side of the frying pan and fry until cooked through.
mix. Next, add the rice and soy sauce and mix well. Stir fry until fully heated!
The secret to the best fried rice?
Fresh, properly cooked rice is sticky and should clump together. This is especially useful when using chopsticks! However, when frying rice, you want the rice grains to be separated so that they are evenly fried.
What’s the secret to this recipe? Use cold rice because when you use cold rice it will start frying as soon as it hits the hot pan, making it crispy on the outside and hot on the inside, while freshly cooked rice will get soggy when fried.
Since cold rice is best for this recipe, I recommend making two batches of rice whenever possible, and keeping some in the fridge or freezer for this delicious fried rice recipe.
add and replace: As always, I love the recipes I post. However, I do like to share small changes that you may wish to make your own. 😉
- Add shrimp, tofu, chicken, pork or bacon
- Substitute cauliflower rice for low carb
- Add your favorite veggies: They add beautiful color to dishes and are an easy way to change up the flavor to keep it fresh and delicious.
- Try using butter instead of oil
- After the dish is fried, add the toasted sesame oil and oyster sauce before serving.
storage. Leftover fried rice will keep for 5-7 days in an airtight container, or up to 6 months in the refrigerator. Reheat in the microwave or on the stove top.
Asian Entrees with Rice:
Course Side Dishes
Prep time 5 minutes
Cook Time 20 minutes
Total time 25 minutes
Serving Size 6
Calories 211 kcal
by Lil’ Luna
- 3 cups brown rice cooked (white will work too, but brown will taste just as good, better for you!)
- 3 tablespoons sesame oil
- 1/2 cup frozen peas thawed
- 1/3 cup shredded carrots
- (or 1 cup frozen pea/carrot combo, thawed)
- 2 teaspoons minced garlic
- 2 eggs, lightly beaten
- 1/4 cup soy sauce
Heat oil in a large skillet or wok over medium-high heat.
Add garlic, peas and carrots and mix. Sauté until tender (8-10 minutes).
Reduce heat to medium-low and push mixture to one side.
Pour the eggs on the other side of the skillet and fry until cooked through. Next add the rice and soy sauce and mix well. Stir fry until fully heated!