Quick and Easy Homemade Fried Rice with Everyday Ingredients
If you’re looking for a flavorful and satisfying dish you can whip up in under 30 minutes, this homemade fried rice is it. Made with jasmine rice, frozen peas and carrots, eggs, and a blend of soy sauce and sesame oil, it’s the kind of recipe that turns pantry staples into something crave-worthy. The best part? It all comes together in one pan, making cleanup a breeze.
Start by sautéing sweet Vidalia onions and garlic until fragrant, then add your frozen veggies and day-old rice for that perfect texture. The eggs are scrambled right in the pan—just like your favorite hibachi spot—before everything gets coated in a savory soy-sesame glaze. Finish it off with fresh green onions (and cilantro, if you like) for a burst of freshness. It’s simple, fast, and tastes even better than takeout.
Better-Than-Takeout Fried Rice You Can Make at Home Tonight
Skip the delivery fees and soggy containers this better-than-takeout fried rice recipe is bursting with fresh flavor and ready when you are. With just a handful of ingredients and a few easy steps, you’ll have a hot, comforting meal that’s customizable and satisfying. Whether you’re using leftover rice or cooking up a new batch, this dish transforms basic ingredients into a dinnertime favorite.
The secret lies in the balance of texture and taste: soft scrambled eggs, crisp-tender veggies, and perfectly seasoned rice with just a touch of sesame oil. Using day-old jasmine rice helps the grains stay separate and slightly crispy, giving that authentic stir-fried feel. Serve it as a main course or a side it’s so tasty, you might not want to share!
Homemade Fried Rice Recipe – Better Than Takeout!
4
servings10
minutes15
minutes300 – 350
kcalIngredients
3 cups jasmine rice cooked
1 tbsp vegetable oil
1/4 large Vidalia onion chopped
2 cloves garlic minced
1 cup peas and carrots frozen
2 large eggs
1/2 tsp sesame oil
3 tbsp soy sauce
green onions
cilantro optional
Directions
In a large skillet or wok, preheat vegetable oil over medium heat and add onion and garlic. Cook until onions are soft, about 2 to 3 minutes. Stir occasionally to keep the garlic from burning.
Add peas and carrots and cook until partially thawed, 1 to 2 minutes.
Turn the heat up to medium-high and add cooked rice. Cook for another 2 to 3 minutes until rice is nice and hot and starts to brown. Reduce heat and push rice to the sides of the pan, making a hole for the eggs.
Crack the eggs into the middle of the pan and scramble. Once eggs are cooked, stir them into the rice.
Mix soy sauce and sesame oil together and pour over rice. Stir until rice is evenly coated with sauce.
Top with chopped green onions and/or cilantro, optional.
