Better Than Take-Out Fried Rice is delicious restaurant-style fried rice loaded with vegetables and flavor! It’s so quick and easy to make you’ll wonder why you ever ordered take-out.
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Oh, fried rice, how I love you! My obsession with fried rice started back in childhood on those rare occasions we were treated to some Chinese take-out goodness. I always thought that there was some incredible ages-old secret to making it and it never even dawned on me that I could have it whenever I wanted…until I went to a Japanese Steakhouse.
Watching one of my most favorite things to eat getting made right in front of me, changed my life! Seeing how easy it was, inspired me to create my own version (and get a rice cooker!) and I have never looked back! Now, after making my own rendition, I feel that Chinese take-out fried rice can’t even compare to a homemade version, which in my opinion, is a great achievement!
After we found ourselves living on our backwoods Montana homestead where the nearest Asian restaurant is nearly 40 miles away, I became even more grateful for this Better Than Take-Out Fried Rice. In fact, living out here where take-out options of ANY kind are pretty limited, has inspired me to try to create even more of my restaurant favorites. This is how my Asian Pork Dumplings were born and also, my latest creation that I will share with you in my next post on Tuesday (hint: it is excellent with this fried rice!).
I must say that challenging yourself to create the dishes that you would order at a restaurant, at home, is kind of addicting but totally rewarding! So if you are trying to save money or just plain want to break your habits of ordering take-out, start with this super easy (and delicious!) fried rice and it may inspire you to create even more of your restaurant favorites too!
Better Than Take-Out Fried Rice
- 1 C Yellow or White Onion Diced
- 2 TBL Sesame Oil
- ½ tsp Ginger Powder Ground
- ½ tsp Garlic Powder
- 2-3 eggs I use 3 but I like it eggy!
- ¾ C Frozen Peas & Carrots
- 3 TBL Butter
- 2 - 2 ½ C Cooked White Rice
- 2 TBL Soy Sauce
If you haven’t already done it, steam your rice in a rice cooker (easiest) or pot, to prepare your 2 – 2 ½ C Cooked White Rice. (For most white rice it is usually, 1 cup uncooked rice and 2 cups water that will make roughly 2 – 2 ½ Cups.)
While your rice is cooking, dice your onions and any other vegetables you would like to add except for the frozen peas & carrots (those are later!)
In a large non-stick skillet or Wok, heat 2 TBL Sesame Oil and add diced onion, ground ginger and garlic powder, and sautee for about 1 minute. Push onions to one side of skillet.
Add eggs to the other side of the skillet and scramble until cooked through. Combine eggs and onions and add frozen peas and carrots. Push all ingredients to one side of the skillet.
Melt 3 TBL of butter at opposite side of skillet. Add steamed rice to skillet on top of butter and stir to incorporate butter throughout the rice.
Mix the rice in with the rest of the ingredients and add the soy sauce over the rice mixture, stirring to coat the skillet’s contents. And that’s it!
Serve hot and enjoy!
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