🍚 Fried Rice (Better Than Takeout)
🥣 Ingredients
- 3 cups day-old cooked rice (cold is key!)
- 2 tbsp oil (vegetable or sesame blend)
- 2 eggs (beaten)
- 1/2 cup diced carrots
- 1/2 cup peas (frozen works great)
- 3 green onions (chopped)
- 2–3 cloves garlic (minced)
- 3 tbsp soy sauce
- 1 tsp sesame oil
- Salt & pepper (to taste)
👉 Optional add-ins: diced chicken, shrimp, steak, or ham
🔥 Instructions
1. Scramble Eggs
- Heat 1 tbsp oil in a large pan or wok
- Pour in eggs, scramble, then remove and set aside
2. Cook Veggies
- Add a little more oil
- Sauté carrots for 2–3 minutes
- Add peas and garlic, cook another minute
3. Add Rice
- Toss in cold rice
- Break up clumps and stir-fry for 3–4 minutes
4. Season
- Add soy sauce, sesame oil, salt, and pepper
- Stir well so everything is evenly coated
5. Combine
- Return eggs to the pan
- Add green onions
- Mix and cook another 1–2 minutes
🍽️ Serve Hot
Top with:
- Extra green onions
- Sesame seeds
- A drizzle of soy sauce or chili oil
💡 Pro Tips
- Cold rice = no mush (fresh rice will turn soggy)
- Use high heat for that authentic “wok flavor”
- Don’t overdo soy sauce—it can get salty fast
- Add butter at the end for a rich hibachi-style twist
🔄 Variations
- 🍗 Chicken Fried Rice: add cooked diced chicken
- 🍤 Shrimp Fried Rice: toss in shrimp at the start
- 🥓 Bacon Fried Rice: cook bacon first, use the fat for flavor
- 🌶️ Spicy: add sriracha or chili flakes