Take Out Fried Rice
Transform your kitchen into your favorite takeout spot with this easy and flavorful Take Out Fried Rice recipe! Perfectly cooked and chilled white rice is the star of this quick stir-fry, brought to life with crisp vegetables like carrots, peas, and green onions, along with aromatic garlic and ginger. Customize your fried rice with optional proteins like chicken, shrimp, or tofu for a hearty twist. A mix of soy sauce, dark soy sauce, and sesame oil creates that signature savory depth, while scrambled eggs add a touch of richness. Ready in just 30 minutes, this one-pan recipe is perfect for busy weeknights or a satisfying side dish. Skip the delivery and enjoy the ultimate homemade fried rice experience!
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Recipe Information
Ingredients
- 4 cups cooked and chilled white rice
- 3 tablespoons vegetable oil
- 2 large eggs
- 1 cup (diced) carrots
- 1 cup frozen peas
- 3 stalks (sliced) green onions
- 3 tablespoons soy sauce
- 1 tablespoon dark soy sauce
- 1 teaspoon sesame oil
- 1 cup (diced or chopped) cooked chicken, shrimp, or tofu (optional)
- 2 cloves (minced) garlic
- 1 teaspoon (minced or grated) ginger
- 0.25 teaspoon salt
- 0.25 teaspoon black pepper
Instructions
Gather and prepare all ingredients. Ensure the cooked rice is chilled and separated to prevent clumping. Dice vegetables and slice green onions.
Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Crack the eggs into the pan and scramble them until fully cooked. Transfer to a plate and set aside.
Add the remaining 2 tablespoons of vegetable oil to the skillet. Once hot, add the minced garlic and ginger, stirring constantly until fragrant (about 30 seconds).
Add the diced carrots and cook for 2-3 minutes until slightly softened. Stir in the frozen peas and cook for an additional 1-2 minutes.
Push the vegetables to one side of the skillet. Add the chilled rice to the empty side of the pan and spread it out evenly. Let it sit for 1-2 minutes to crisp slightly.
Stir the rice and vegetables together, breaking up any clumps of rice.
If adding a protein like chicken, shrimp, or tofu, stir it into the pan now and mix thoroughly.
Pour the soy sauce, dark soy sauce, and sesame oil over the mixture. Stir continuously to coat the rice evenly in the sauce and heat everything through.
Add the scrambled eggs back to the skillet and mix them into the fried rice.
Season with salt and black pepper to taste. Sprinkle the sliced green onions over the fried rice and serve immediately.
Nutrition Facts
Calories |
2281 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 74.9 g | 96% | |
| Saturated Fat | 14.1 g | 70% | |
| Polyunsaturated Fat | 31.2 g | ||
| Cholesterol | 574 mg | 191% | |
| Sodium | 3824 mg | 166% | |
| Total Carbohydrate | 270.5 g | 98% | |
| Dietary Fiber | 16.6 g | 59% | |
| Total Sugars | 17.3 g | ||
| Protein | 122.2 g | 244% | |
| Vitamin D | 2.3 mcg | 12% | |
| Calcium | 318 mg | 24% | |
| Iron | 10.8 mg | 60% | |
| Potassium | 2195 mg | 47% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
