I finally nailed an Easy Vegetable Fried Rice With Egg in just 20 minutes, and the clever little twists I used might surprise you.
I used to order takeout every week until I figured out how to nail Better Than Takeout Fried Rice at home. Using chilled, day old long grain white rice and a couple eggs gives that separate, slightly chewy texture with little silky bits that surprise you.
I keep it simple but the flavors still pop, and my friends wont believe it came from my tiny stove. I call it my Homemade Fried Rice because it hits that restaurant note without the fuss, and every time someone searches for a Fried Rice Recipe Vegetable they end up loving this version.
Ingredients
- Long grain white rice: cold day-old rice keeps grains separate, great carbs, fills you up
- Eggs: add protein, silky scrambled bits, binds rice, gives richness and color
- Soy sauce: salty umami, supplies sodium and depth, balances sweetness and fat
- Oyster sauce: optional but boosts savory, thickens sauce, small sugar and sodium hit
- Sesame oil: tiny bit adds nutty aroma, rich flavor, not for high heat
- Peas and carrots: add color, fiber, tiny sweetness, veggies make it feel lighter
- Scallions: sharp white for cooking, bright greens to finish, fresh onion punch
- Protein (chicken shrimp ham): adds heft, protein, turns side dish into main meal
Ingredient Quantities
- 3 cups cooked long grain white rice, chilled and day old if possible
- 2 large eggs, beaten
- 2 tablespoons neutral oil (vegetable or canola)
- 1 tablespoon unsalted butter
- 1 small yellow onion, finely diced
- 2 cloves garlic, minced or grated
- 1 cup frozen peas and carrots, thawed
- 3 scallions, thinly sliced, whites and greens separated
- 2 tablespoons low sodium soy sauce
- 1 tablespoon oyster sauce, optional but recommended
- 1 teaspoon toasted sesame oil
- 1/2 teaspoon granulated sugar
- 1/4 teaspoon white pepper or black pepper
- Salt to taste
- 8 ounces cooked protein like diced chicken shrimp or ham, optional
How to Make this
1. Prep everything first: break up chilled day old rice with your hands or fork so it’s not a big clump, beat the eggs, thaw the peas and carrots, slice scallions keeping whites and greens separate, measure soy, oyster, sesame oil, sugar, pepper and set aside.
2. Stir together 2 tablespoons low sodium soy sauce, 1 tablespoon oyster sauce (if using), 1/2 teaspoon granulated sugar and 1/4 teaspoon white or black pepper in a small bowl; leave the toasted sesame oil out for the finish.
3. Heat a large wok or heavy skillet over high heat until very hot, add 1 tablespoon neutral oil then pour in the beaten eggs, quickly scramble until just set, season with a pinch of salt, then transfer eggs to a bowl.
4. Return the pan to high heat, add the remaining 1 tablespoon neutral oil plus 1 tablespoon unsalted butter, swirl until foamy, then add the finely diced yellow onion and cook 1 to 2 minutes until translucent.
5. Add the minced garlic and the scallion whites, stir 30 seconds until fragrant but not brown, then add any cooked protein you’re using (chicken, shrimp, ham) and stir-fry just until heated and edges get a little color.
6. Toss in the thawed peas and carrots and stir until warmed through, about 1 minute.
7. Crank the heat up if you can, add the chilled rice and spread it out, press down briefly and let it sit 20 to 30 seconds so some grains get a little char, then stir and break up remaining clumps with your spatula; keep moving it so everything fries evenly.
8. Return the scrambled eggs to the pan, pour the soy/oyster/sugar/pepper mixture over the rice and toss everything together until evenly coated and heated through; taste and add salt or a splash more soy if it needs it.
9. Turn off the heat, drizzle the 1 teaspoon toasted sesame oil over the rice, toss in the scallion greens, give one last stir and serve immediately. Don’t overcrowd the pan and use really hot heat for that restaurant sizzle.
Equipment Needed
1. Large wok or heavy skillet, for that hot restaurant sizzle
2. Wide metal spatula or flat turner, to break rice clumps and toss everything
3. 2 mixing bowls, one small for the soy/oyster mix and one for the beaten eggs
4. Measuring spoons and a measuring cup, for soy, oil, sugar etc
5. Chef’s knife and cutting board, for onion, scallions and any protein
6. Fork or whisk, to beat eggs and loosen chilled rice if needed
7. Garlic press or small knife for mincing garlic
8. Oven mitt or kitchen towel and a serving spoon for plating
FAQ
Better Than Takeout Fried Rice Recipe Substitutions and Variations
- Long grain white rice: try day old jasmine for more aroma, or cooked brown rice (chewier but heartier), leftover quinoa for a gluten free, protein boost, or cauliflower rice if you want low carb — keep it very dry so it fries up
- Soy sauce: swap with tamari for gluten free, coconut aminos for a milder, slightly sweet option, or liquid amino (Bragg) if you want something salty without soy
- Oyster sauce: replace with hoisin plus a splash of soy for sweetness and depth, use mushroom stir fry sauce or vegetarian “oyster” sauce for a meatless version, or mix soy + a pinch of sugar + a little fish sauce if you still want umami
- Cooked protein (chicken/shrimp/ham): use firm tofu (pressed and cubed), tempeh, shelled edamame for quick protein, or just pile in extra veggies like mushrooms and bell peppers for a vegetarian take
Pro Tips
1) Crank the pan very hot and work in small batches. If you pile everything in it steams and turns soggy not crisp, so dont overcrowd and let the rice sit a few seconds after spreading so some grains get a little color.
2) Use day old chilled rice and break it up with your hands or a fork. Cold rice separates better and wont clump or go mushy when you stir fry.
3) Cook the eggs quickly separate from the rice then add them back in at the end. That keeps the eggs tender instead of rubbery, and lets you get better color on the rice without overcooking the eggs.
4) Use a combo of neutral oil and a little butter for flavor but only add the butter once the pan is very hot so it browns fast not burns. Save the toasted sesame oil for after you turn off the heat, a tiny drizzle goes a long way.
5) Taste and adjust at the end not before. Add soy or salt in small amounts since oyster and sesame oil already add salt, and if the rice feels dry splash a teaspoon of hot water or stock to help the sauces coat evenly.
Better Than Takeout Fried Rice Recipe
I finally nailed an Easy Vegetable Fried Rice With Egg in just 20 minutes, and the clever little twists I used might surprise you.
4
servings
424
kcal
Equipment: 1. Large wok or heavy skillet, for that hot restaurant sizzle
2. Wide metal spatula or flat turner, to break rice clumps and toss everything
3. 2 mixing bowls, one small for the soy/oyster mix and one for the beaten eggs
4. Measuring spoons and a measuring cup, for soy, oil, sugar etc
5. Chef’s knife and cutting board, for onion, scallions and any protein
6. Fork or whisk, to beat eggs and loosen chilled rice if needed
7. Garlic press or small knife for mincing garlic
8. Oven mitt or kitchen towel and a serving spoon for plating
Ingredients
-
3 cups cooked long grain white rice, chilled and day old if possible
-
2 large eggs, beaten
-
2 tablespoons neutral oil (vegetable or canola)
-
1 tablespoon unsalted butter
-
1 small yellow onion, finely diced
-
2 cloves garlic, minced or grated
-
1 cup frozen peas and carrots, thawed
-
3 scallions, thinly sliced, whites and greens separated
-
2 tablespoons low sodium soy sauce
-
1 tablespoon oyster sauce, optional but recommended
-
1 teaspoon toasted sesame oil
-
1/2 teaspoon granulated sugar
-
1/4 teaspoon white pepper or black pepper
-
Salt to taste
-
8 ounces cooked protein like diced chicken shrimp or ham, optional
Directions
- Prep everything first: break up chilled day old rice with your hands or fork so it’s not a big clump, beat the eggs, thaw the peas and carrots, slice scallions keeping whites and greens separate, measure soy, oyster, sesame oil, sugar, pepper and set aside.
- Stir together 2 tablespoons low sodium soy sauce, 1 tablespoon oyster sauce (if using), 1/2 teaspoon granulated sugar and 1/4 teaspoon white or black pepper in a small bowl; leave the toasted sesame oil out for the finish.
- Heat a large wok or heavy skillet over high heat until very hot, add 1 tablespoon neutral oil then pour in the beaten eggs, quickly scramble until just set, season with a pinch of salt, then transfer eggs to a bowl.
- Return the pan to high heat, add the remaining 1 tablespoon neutral oil plus 1 tablespoon unsalted butter, swirl until foamy, then add the finely diced yellow onion and cook 1 to 2 minutes until translucent.
- Add the minced garlic and the scallion whites, stir 30 seconds until fragrant but not brown, then add any cooked protein you’re using (chicken, shrimp, ham) and stir-fry just until heated and edges get a little color.
- Toss in the thawed peas and carrots and stir until warmed through, about 1 minute.
- Crank the heat up if you can, add the chilled rice and spread it out, press down briefly and let it sit 20 to 30 seconds so some grains get a little char, then stir and break up remaining clumps with your spatula; keep moving it so everything fries evenly.
- Return the scrambled eggs to the pan, pour the soy/oyster/sugar/pepper mixture over the rice and toss everything together until evenly coated and heated through; taste and add salt or a splash more soy if it needs it.
- Turn off the heat, drizzle the 1 teaspoon toasted sesame oil over the rice, toss in the scallion greens, give one last stir and serve immediately. Don’t overcrowd the pan and use really hot heat for that restaurant sizzle.
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: 311g
- Total number of serves: 4
- Calories: 424kcal
- Fat: 17.2g
- Saturated Fat: 4.3g
- Trans Fat: 0.05g
- Polyunsaturated: 3.8g
- Monounsaturated: 5g
- Cholesterol: 118mg
- Sodium: 525mg
- Potassium: 335mg
- Carbohydrates: 41g
- Fiber: 2.1g
- Sugar: 2g
- Protein: 25.5g
- Vitamin A: 1325IU
- Vitamin C: 4.5mg
- Calcium: 30mg
- Iron: 1.8mg