I love making Easy Vegetable Fried Rice With Egg. Using chilled day-old jasmine rice, lightly whisked eggs, diced carrots, and minced garlic, I whip up a dish that bursts with flavor. A dash of soy sauce and a hint of sesame oil blend perfectly with fresh peas and onions in this quick yet satisfying plate.
I’ve been perfecting my Better Than Takeout Fried Rice recipe for a while now and i gotta say, it’s become one of my favorite quick meals. Picture this: you’re in the mood for something that comes with those amazing restaurant-style flavors but without waiting for delivery.
With just 20 minutes and a handful of ingredients, you can whip up a dish that’s as tasty as Chinese food but with a neat twist. I start with 2 cups chilled day-old jasmine rice, which really makes a difference, and then add a bit of vegetable oil, a couple of lightly whisked eggs, and some diced onions to form a tasty base.
Throw in minced garlic, diced carrots, and thawed frozen peas, and youre almost there. I drizzle in soy sauce, oyster sauce and a dash of sesame oil, seasoning with salt and pepper until it feels just right.
Even a bit of optional diced protein like shrimp or chicken ramps it up. Give it a try and see how easy homemade fried rice can be!
Why I Like this Recipe
I really like this recipe for several reasons:
1. It only takes about 20 minutes to whip up so when I’m super hungry, I can quickly prepare something that tastes like restaurant food without spending hours in the kitchen.
2. I love how the flavors of soy sauce, oyster sauce and sesame oil mix together perfectly with the veggies and eggs. It gives the fried rice a really nice, savory kick that reminds me of my favorite takeout.
3. The recipe is super flexible. I can throw in shrimp, chicken or tofu whenever I feel like switching it up which makes it fun to experiment with.
4. The texture is awesome too – the day-old rice has just the right chew and the veggies keep it from getting bland. It feels like I made it from scratch but without all the fuss.
Forget ordering in because this 20 minute fried rice is better than takeout. It brings that awesome restaurant-style flavor right to my kitchen and it’s pretty cool knowing I made it all by myself.
Ingredients
- Chilled day-old jasmine rice adds light texture, delicate flavor, and carbohydrate fuel.
- Large eggs supply protein, enriching the dish with creaminess and a firm texture.
- Diced onion bring natural sweetness and essential vitamins to brighten fried rice flavor.
- Minced garlic infuses a bold, aromatic kick that elevates every tasty bite.
- Diced carrots add crunch, natural sweetness, and vitamins, balancing savory and hearty notes.
- Thawed peas lend color, fiber, and a fresh pop of flavor to the mix.
- Soy sauce delivers a salty, umami punch that ties the dish together perfectly.
Ingredient Quantities
- 2 cups chilled day-old jasmine rice
- 2 tablespoons vegetable oil, plus extra if needed
- 2 large eggs, lightly whisked
- 1 small onion, diced
- 3 cloves garlic, minced
- 1 cup diced carrots
- 1 cup frozen peas, thawed
- 3 tablespoons soy sauce
- 1 tablespoon oyster sauce
- 1 teaspoon sesame oil
- Salt and pepper to taste
- Optional: 1 cup diced protein (shrimp, chicken, or tofu)
- Optional: 2 green onions, sliced for garnish
How to Make this
1. Heat a large pan or wok over medium-high heat and add 2 tablespoons of vegetable oil.
2. Pour the lightly whisked eggs into the pan and scramble until nearly done. Remove and set aside.
3. In the same pan, add a bit more oil if needed, then toss in the diced onion and minced garlic. Sauté until they get a light golden color.
4. If you’re using a protein like shrimp, chicken, or tofu, add it now and stir-fry until it’s almost fully cooked.
5. Add the diced carrots and cook for about 2 minutes before stirring in the thawed peas.
6. Crank up the heat and add the chilled day-old jasmine rice to the pan, breaking up any clumps. Stir everything well so the rice gets mixed with the veggies.
7. Pour in 3 tablespoons soy sauce, 1 tablespoon oyster sauce and drizzle 1 teaspoon of sesame oil over the rice. Season with a little salt and pepper then stir-fry for another 2 minutes.
8. Toss the scrambled eggs back into the pan and mix thoroughly until the eggs are well combined and heated through.
9. Once everything is evenly mixed and the rice is piping hot, turn off the heat.
10. If using, sprinkle 2 sliced green onions on top for garnish and serve immediately. Enjoy your 20-minute restaurant-style fried rice!
Equipment Needed
1. Large pan or wok – needed for stir-frying all the ingredients evenly.
2. Spatula – for stirring and mixing without scratching the pan.
3. Whisk – used to lightly beat the eggs.
4. Mixing bowl – to prepare the eggs before pouring them into the pan.
5. Knife – essential for dicing the onion, carrots, and protein if using.
6. Cutting board – provides a safe surface for chopping veggies and protein.
7. Measuring spoons – to accurately measure soy sauce, oyster sauce, and sesame oil.
8. Plate – to temporarily set aside the scrambled eggs during cooking.
FAQ
Better Than Takeout Fried Rice Recipe Substitutions and Variations
- Instead of chilled day-old jasmine rice, try using basmati or long-grain white rice if that’s all you got. They work pretty well too.
- If you dont have vegetable oil, canola oil or even a light olive oil can be a decent substitute though the flavor might change a bit.
- For oyster sauce, mushroom soy sauce or even hoisin sauce can do the trick, especially if youre aiming for a vegetarian twist.
- If you run out of sesame oil, you might sprinkle a few toasted sesame seeds in at the end for a similar nutty taste.
- For your protein option, you could swap out shrimp, chicken, or tofu with pieces of cooked ham or leftover pork for a different flavor vibe.
Pro Tips
1. Try to use fully chilled, day-old rice since fresh rice can get too mushy. If you only got freshly cooked rice, spread it out on a tray and let it cool in the fridge for a few hours first.
2. Make sure your pan is real hot before you add the rice so that it gets that nice crisp texture. I’ve found that if your heat isn’t high enough, everything just steams and it loses the stir-fry vibe.
3. When you cook the eggs, don’t overdo it. Scramble them until they’re just nearly done then set em aside. This helps stop them from turning into a rubbery mess when you mix them back later.
4. If you are using a protein like chicken or tofu, you can try seasoning it with a pinch of salt and pepper before cooking. It really helps amp up the flavor and works well with the soy and oyster sauces.
Better Than Takeout Fried Rice Recipe
I love making Easy Vegetable Fried Rice With Egg. Using chilled day-old jasmine rice, lightly whisked eggs, diced carrots, and minced garlic, I whip up a dish that bursts with flavor. A dash of soy sauce and a hint of sesame oil blend perfectly with fresh peas and onions in this quick yet satisfying plate.
4
servings
350
kcal
Equipment: 1. Large pan or wok – needed for stir-frying all the ingredients evenly.
2. Spatula – for stirring and mixing without scratching the pan.
3. Whisk – used to lightly beat the eggs.
4. Mixing bowl – to prepare the eggs before pouring them into the pan.
5. Knife – essential for dicing the onion, carrots, and protein if using.
6. Cutting board – provides a safe surface for chopping veggies and protein.
7. Measuring spoons – to accurately measure soy sauce, oyster sauce, and sesame oil.
8. Plate – to temporarily set aside the scrambled eggs during cooking.
Ingredients
-
2 cups chilled day-old jasmine rice
-
2 tablespoons vegetable oil, plus extra if needed
-
2 large eggs, lightly whisked
-
1 small onion, diced
-
3 cloves garlic, minced
-
1 cup diced carrots
-
1 cup frozen peas, thawed
-
3 tablespoons soy sauce
-
1 tablespoon oyster sauce
-
1 teaspoon sesame oil
-
Salt and pepper to taste
-
Optional: 1 cup diced protein (shrimp, chicken, or tofu)
-
Optional: 2 green onions, sliced for garnish
Directions
- Heat a large pan or wok over medium-high heat and add 2 tablespoons of vegetable oil.
- Pour the lightly whisked eggs into the pan and scramble until nearly done. Remove and set aside.
- In the same pan, add a bit more oil if needed, then toss in the diced onion and minced garlic. Sauté until they get a light golden color.
- If you're using a protein like shrimp, chicken, or tofu, add it now and stir-fry until it's almost fully cooked.
- Add the diced carrots and cook for about 2 minutes before stirring in the thawed peas.
- Crank up the heat and add the chilled day-old jasmine rice to the pan, breaking up any clumps. Stir everything well so the rice gets mixed with the veggies.
- Pour in 3 tablespoons soy sauce, 1 tablespoon oyster sauce and drizzle 1 teaspoon of sesame oil over the rice. Season with a little salt and pepper then stir-fry for another 2 minutes.
- Toss the scrambled eggs back into the pan and mix thoroughly until the eggs are well combined and heated through.
- Once everything is evenly mixed and the rice is piping hot, turn off the heat.
- If using, sprinkle 2 sliced green onions on top for garnish and serve immediately. Enjoy your 20-minute restaurant-style fried rice!
Notes
- Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.
Nutrition Facts
- Serving Size: 250g
- Total number of serves: 4
- Calories: 350kcal
- Fat: 14g
- Saturated Fat: 3g
- Trans Fat: 0g
- Polyunsaturated: 2g
- Monounsaturated: 5g
- Cholesterol: 120mg
- Sodium: 700mg
- Potassium: 300mg
- Carbohydrates: 45g
- Fiber: 3g
- Sugar: 4g
- Protein: 18g
- Vitamin A: 500IU
- Vitamin C: 8mg
- Calcium: 40mg
- Iron: 1.5mg
