Better Than Takeout Fried Rice

CreatedMay 5, 2025May 5, 2025

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If you’ve got some day-old rice sitting in the fridge, this is your sign to make this Better Than Takeout Fried Rice. It’s quick, easy, and delivers all the flavor you’d expect from your favorite Chinese food takeout—without the price tag.

Better Than Take Out Fried Rice in take out containers

With tender scrambled eggs, crisp veggies, and savory seasonings like soy sauce and sesame oil, this dish comes together fast in one large skillet. It’s a great way to turn leftover rice into a delicious meal for busy weeknights. Serve it as a side or add chicken, shrimp, or tofu to make it a full main dish.

Ingredient Notes

ingredients for Better Than Take Out Fried Rice

Short-grain white rice: The base of this dish; best when cold rice or day-old rice for perfect texture.
Butter: Adds richness and helps sauté the aromatics.
Yellow onion: Brings a touch of sweetness and builds layers of flavor.
Fresh garlic: Essential for that bold, takeout fried rice taste.
Frozen peas and carrots: Adds color, texture, and convenience—no chopping required!
Large eggs: Scrambled into the rice for protein and creaminess.
Salt & pepper: Simple seasonings that enhance the overall flavor.
Sesame oil: The best part for that authentic toasted aroma and taste.
Soy sauce: Brings the signature savory-salty flavor and that golden fried rice color.
Green onions: Fresh and sharp, perfect for a final garnish that brightens up the dish.

Can I use freshly cooked rice?

It’s best to use cold rice or leftover rice. Fresh rice can turn mushy during the cooking process.

Can I make this on a sheet pan?

While this recipe is for a skillet, sheet pan fried rice is an easy variation. Just roast the rice with veggies and seasonings in a hot oven.

How should I store my leftovers?

Fridge: Store leftovers in an airtight container for up to 3 days.
Reheat: Use a large skillet over medium-high heat with a splash of vegetable oil or toasted sesame oil.
Freezer: You can freeze it, but for best texture, it’s better enjoyed fresh or from the fridge the next day.

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What substitutions can I make?

Rice: Use brown rice, basmati rice, or leftover fried rice—just make sure it’s not freshly made.
Butter: Swap with olive oil or canola oil for a lighter version.
Soy Sauce: Try low sodium soy sauce, extra soy sauce for bolder flavor, or oyster sauce and hoisin sauce for a twist.
Add-ins: Toss in bell peppers, a dash of red pepper flakes, or toasted sesame seeds for more flavor and crunch.

Use cold, leftover rice: Day-old rice, especially jasmine rice or long-grain rice, works best and helps avoid mushy results.
Don’t skip the sesame oil: It’s key for that classic takeout chicken fried rice flavor.
Make it a meal: Add leftover chicken, fresh shrimp, or diced chicken thighs for a hearty, main dish.
Crisp veggies: Don’t overcook the carrots and peas—let them keep a bit of bite for texture.

How to Make Better Than Take Out Fried Rice

In a large skillet add butter, onions and garlic over low-medium heat. Cook for about 2 minutes or until the onions are semi-translucent and fragrant.
Add in peas and carrots and cook for another 3-4 minutes.
Add in rice cooking for another 2-3 minutes, stirring and mixing well.
Using a rubber spatula or serving spoon, carve out a hollow center inside the skillet and add the eggs. Scramble and eggs inside of the hollow center, mixing thoroughly into the rice when done.
Add salt, pepper, sesame oil and soy sauce and cook for another 2-3 minutes, mixing frequently.
Remove from heat and serve with chopped green onions.