I skip the delivery with my 20-minute Better Than Takeout Fried Rice, and if you’ve been hunting for How To Make Vegetable Fried Rice that comes together in minutes, you’re going to want to read on.

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Skip the delivery! My 20 minute Better Than Takeout Fried Rice brings the sizzle of restaurant style flavors right to your kitchen table.

I throw day old cold jasmine rice into a hot pan with beaten eggs and watch it go from boring to addictive in minutes. There’s a tiny trick I use that gives it that near smoky, restaurant note and honestly it still surprises me every time.

It’s quick, a little messy, and totally satisfying when you want something that tastes like you worked way harder than you did. Call it Homemade Fried Rice and see who believes you.

Ingredients

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Jasmine rice: Light, fragrant carb base, keeps fried rice fluffy and soaks up flavors.
Soy sauce: Adds savory umami and salty depth, use low sodium to control salt.
Eggs: Big protein boost, makes rice richer and gives a silky texture when folded in.
Peas and carrots: Add fiber, color and a small sweet pop, keeps dish balanced and bright.
Garlic and ginger: Punchy aromatics that add warmth and sharpness, they lift the whole dish.
Toasted sesame oil: A little goes far, gives nutty aroma and depth, rich so use sparingly.
Optional protein (chicken, shrimp, pork): Adds satiety and more protein, makes rice a full meal.

Ingredient Quantities

3 cups cooked jasmine rice, cold and preferably day old

2 to 3 tbsp low sodium soy sauce

1 tbsp oyster sauce, optional

2 tbsp neutral oil like vegetable or peanut oil

1 tsp toasted sesame oil

2 large eggs, beaten

1 cup frozen peas and carrots

3 green onions, sliced

2 cloves garlic, minced

1 tsp grated fresh ginger

1 tsp granulated sugar

1/2 tsp kosher salt

1/4 tsp black pepper

1 cup cooked protein such as diced chicken shrimp or pork, optional

How to Make this

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1. Prep everything first: fluff and break up 3 cups cold day old jasmine rice with a fork so there are no big clumps, beat 2 large eggs, slice 3 green onions, mince 2 cloves garlic and grate 1 tsp fresh ginger, thaw 1 cup frozen peas and carrots and have 1 cup cooked protein ready if using.

2. Whisk 2 to 3 tbsp low sodium soy sauce with 1 tbsp oyster sauce if using, 1 tsp granulated sugar and 1 tsp toasted sesame oil in a small bowl, set aside.

3. Heat a large wok or heavy skillet over very high heat until hot, add 2 tbsp neutral oil and swirl to coat.

4. Pour in the beaten eggs, let them set for a few seconds then scramble quickly until just cooked, transfer eggs to a plate and leave the pan hot.

5. Add a little more oil if the pan looks dry, toss in the garlic and ginger and stir for 10 to 15 seconds till fragrant but not browned.

6. Add the peas and carrots and the cooked protein, stir fry 1 to 2 minutes to heat through and get some color on the protein.

7. Crank the heat, add the rice and spread it out so it contacts the pan, press gently with your spatula to break remaining clumps, then stir and toss for 2 to 3 minutes until rice is hot and starting to crisp in places.

8. Pour the soy and oyster sauce mixture over the rice, sprinkle 1/2 tsp kosher salt and 1/4 tsp black pepper, toss constantly so every grain gets coated, taste and add a splash more soy if needed but dont make it soggy.

9. Return the scrambled eggs to the pan, add the sliced green onions, toss once more, then finish with a tiny extra drizzle of toasted sesame oil for aroma.

10. Serve hot straight from the pan, garnish with extra green onions or a squeeze of lime if you want, and enjoy your better than takeout fried rice.

Equipment Needed

1. Large wok or heavy skillet — gets super hot for good sear
2. Sturdy heatproof spatula for tossing, pressing and scraping the rice
3. Small mixing bowl for the soy/oyster sauce mix
4. Fork or small whisk to beat eggs and whisk the sauce
5. Chef’s knife for slicing green onions, mincing garlic and cutting protein
6. Cutting board for all your prep
7. Microplane or fine grater for the fresh ginger
8. Measuring spoons and a 1 cup measuring cup for sauces, sugar and portions
9. Plate or shallow bowl to hold the scrambled eggs and keep cooked protein separate before adding back in

Enjoy cooking, it makes the whole process way easier when everything’s ready.

FAQ

Q: Can I use freshly cooked rice instead of day old jasmine? A: You can, but it's not ideal. Fresh rice is moist and clumps, so spread it on a tray to cool and pop it in the fridge or freezer for 15 to 20 minutes to dry it out. It's best to use cold, day old rice when you can.

Q: What if I dont have oyster sauce? A: No problem. Use an extra tablespoon of soy sauce and a pinch of sugar, or a splash of hoisin or fish sauce if you have it. Those give the same sweet savory boost.

Q: How do I keep the rice from getting soggy? A: High heat and a hot pan are key. Use enough oil, don't overcrowd the pan, and stir quickly so the rice gets a little toast instead of steaming. Also make sure the rice is cold and separated into grains before you start.

Q: Can I make this vegetarian or vegan? A: Yes. Omit the cooked meat and use firm tofu or extra veggies like mushrooms and bell pepper. Swap oyster sauce for a vegetarian oyster alternative or a bit more soy and a pinch of sugar for depth.

Q: How long will leftovers keep and how should I reheat them? A: Store in an airtight container in the fridge for 3 to 4 days, or freeze up to 3 months. To reheat, toss in a hot skillet with a little oil and a splash of water, or microwave covered for 1 to 2 minutes until hot.

Q: Can I add other mix ins or proteins? A: Totally. Shrimp, diced chicken, pork, ham, or crispy bacon all work. Cook proteins first, remove them, then finish fried rice and fold them back in at the end so everything stays tender.

Better Than Takeout Fried Rice Recipe Substitutions and Variations

Rice: Swap the 3 cups cooked jasmine rice for long-grain white rice (very similar), brown rice (chewier, use a bit more oil), or cauliflower rice for a low-carb version – if using cauliflower add it near the end so it dont get soggy.
Soy sauce: Use tamari for a gluten-free option, coconut aminos for a milder slightly sweeter low-salt choice, or liquid aminos; taste and adjust since saltiness varies.
Oyster sauce: Replace with hoisin sauce for sweetness, a mushroom stir-fry sauce for vegetarian umami, or mix 1 tsp soy sauce + 1/2 tsp sugar to mimic that savory-sweet punch.
Eggs: Swap 2 eggs for crumbled firm tofu scrambled with a pinch of kala namak for an eggy flavor, or use a chickpea-flour “egg” (about 1/4 cup chickpea flour + water), or just skip and add extra protein or veggies.

Pro Tips

1) Use truly cold, day old rice and break up any clumps with your fingers or a fork first, or if you only have fresh rice spread it on a tray and chill it for a bit so the grains dry out a little — wait, sorry, no em dash. Better: spread it on a tray and chill it for a bit so the grains dry out a little.

2) Get the pan screaming hot and dont skimp on a high smoke point oil, but save the toasted sesame oil for the very end for aroma only, otherwise it burns and loses flavor.

3) Cook the eggs fast and take them out a touch early, they keep cooking from the pan heat and wont get rubbery if you do this.

4) Add sauces sparingly and taste as you go, start with less soy than you think then add a splash more if needed so the rice never turns soggy.

5) Keep wet stuff dry: squeeze excess water from thawed peas or drained proteins, and dont stir constantly so some grains can hit the pan and get a little crisp for texture.