Fried rice is one of the most versatile and delicious dishes out there, and our recipe is the best way to enjoy it at home. It’s packed with high-quality ingredients and is bursting with flavor, which makes it so much better than any takeout. It’s so easy to make and perfect for meal prepping!
Fried rice is a classic dish that is loved all over the world, and it’s no surprise why. It’s a one-pan dish that is easy to make, versatile and delicious. The combination of tender and nutty rice, sautéed vegetables, and savory seasoning makes it a perfect meal for any occasion. In this article, we’ll go over everything you need to know to make the perfect fried rice at home.
Takeout fried rice is not an authentic Chinese recipe, but rather a typical American version of Chinese-American takeout restaurants. The Stay At Home Chef uses ingredients that are easily accessible for most people in the United States and Canada so that anyone can easily celebrate world cuisines even if their opportunities for travel or access to regional ingredients are limited.
Fried rice is traditionally made with long-grain rice, but you can use other types of rice as well. The most important thing is to use cold, leftover rice. Freshly cooked rice is too moist and will become mushy when stir-fried. Cold, leftover rice is drier and will give you the perfect texture for fried rice. But if you don’t have leftover rice, you can cook the rice separately from the vegetables and proteins and let it cool down before using it in the recipe. Another option is to use precooked rice like instant rice or microwavable rice. It’s important to note that precooked rice may have added preservatives or artificial flavors, which may affect the taste and texture of the fried rice.
Brown rice is a great alternative to white rice. Like white rice, it is a versatile ingredient that can be used in many dishes, but it has a chewier texture and nuttier flavor. Brown rice is also a whole grain and higher in fiber and nutrients than white rice. To use brown rice in this recipe, you can simply substitute the same amount of brown rice as white rice. However, do keep in mind that brown rice may not absorb the flavors as well as white rice and may not be as light and fluffy. So, it’s a matter of personal preference.
How to Add Protein
Fried rice is a versatile dish that can be made with different proteins. Some popular options include chicken, beef, pork, or shrimp. You can add the protein of your choice to the pan with the vegetables and cook it through before adding the rice. If you’re looking for a vegetarian option, you can use tofu or tempeh instead.
The traditional fried rice recipe calls for eggs to be scrambled and added to the dish. However, if you’re looking for a vegan or egg-free option, you can omit the eggs and use a vegan egg substitute. Another option is to use scrambled tofu, which gives the dish a similar texture and flavor.
Tips For The Perfect Fried Rice
- Use cold, leftover rice: Freshly cooked rice is too moist and will become mushy when stir-fried. Cold, leftover rice is drier and will give you the perfect texture for fried rice.
- Use a wok or a large skillet: A wok or a large skillet will give you more surface area to stir-fry the ingredients and will prevent them from overcrowding the pan.
- Experiment with flavors: Fried rice is a versatile dish that can be flavored with different seasonings and sauces. Experiment with different combinations to find your perfect flavor.
Storage and Reheating Instructions
Fried rice is best served immediately, as it tends to dry out and lose its texture when it’s stored and reheated. If you have leftovers, store them in an airtight container in the refrigerator for up to 3 days. To reheat, add a small amount of water or oil to the pan and heat it over medium heat. Stir frequently to prevent the rice from sticking to the pan.
If you like this recipe, you may be interested in these other delicious better-than takeout recipes:
Takeout Fried Rice
- 2 tablespoons cooking oil
- 4 large eggs beaten
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 2 tablespoons sesame oil
- 1 1/2 cups frozen peas and carrots
- 2 tablespoons garlic minced
- 1/2 cup green onions chopped
- 4 cups cooked rice
- 1/4 cup soy sauce regular or low sodium
- Heat a wok or skillet over medium heat and add the cooking oil.
- Pour in the beaten eggs and season with salt and pepper. Cook until fully scrambled. Remove the eggs from the pan and set them aside.
- Heat a large skillet or wok over medium-high heat and add the sesame oil.
- Once heated, add the frozen peas and carrots to the pan and sauté for about 2 minutes.
- Add the minced garlic and sauté for an additional minute.
- Add the cooked rice to the pan and toss with the vegetables. Sauté for about 5 minutes.
- Reduce the heat to medium-low and add the green onions and soy sauce to the pan. Fold in the cooked eggs.
- Stir carefully to combine and heat through.
- Serve hot and enjoy!