There is nothing quite like the smell of savory garlic and sesame oil wafting through a cozy home kitchen on a busy weeknight. Bringing the authentic flavors of your favorite local diner or takeout spot into your own home is easier than you might think. This particular recipe focuses on creating those perfectly separated grains of rice that we all crave in a high-quality dish. Whether you are feeding a hungry family or just looking for a simple solo dinner, this meal hits the spot every single time. It is a wonderful way to use up leftovers while serving something that feels special and intentional. We love how the bright green onions and golden scrambled eggs bring a pop of color and flavor to the plate. Once you try this method, you will see how simple it is to achieve that classic taste without leaving your house.
Helpful Tips
- For the best results, use chilled day-old rice because freshly cooked rice contains too much moisture and will likely become gummy or clump together.
- If you find yourself with only fresh rice, spread it out on a baking sheet and pop it in the freezer for about 15-20 minutes to dry out the exterior of the grains.
- Make sure your pan or wok is screaming hot before you add the rice to ensure you get that delicious ‘breath of the wok’ charred flavor.
- Don’t be afraid to experiment with add-ins like diced bell peppers, sautéed mushrooms, or even leftover shredded rotisserie chicken for extra heartiness.
- Using a high-smoke point oil like peanut or vegetable oil is crucial because olive oil can burn at the high temperatures required for stir-frying.
Step-by-Step Instructions
- Whisk the eggs in a small bowl with a pinch of salt until fully combined.
- Heat one tablespoon of vegetable oil in a large wok or skillet over medium-high heat.
- Pour in the eggs and scramble them quickly until they are just set, then remove from the pan and set aside.
- Add the remaining tablespoon of oil to the same pan and stir-fry the frozen peas and carrots for two minutes until tender.
- Turn the heat to high and add the cold, cooked rice to the pan, breaking up any large clumps with your spatula.
- Pour in the soy sauce, sesame oil, sugar, and white pepper, then stir-fry constantly for three minutes until the rice is evenly coated and heated through.
- Fold the scrambled eggs and sliced green onions back into the rice, tossing for one final minute before serving.
Ingredients
- 3 cups cooked Jasmine rice (chilled overnight)
- 2 large eggs (beaten)
- 2 tablespoons vegetable oil (divided)
- 1/2 cup frozen peas and carrots (thawed)
- 2 stalks green onions (thinly sliced)
- 2 tablespoons low-sodium soy sauce
- 1 teaspoon toasted sesame oil
- 1/2 teaspoon granulated sugar
- 1/4 teaspoon white pepper
Shopping List
- Produce: 1 bunch green onions
- Dairy & Eggs: 1 carton large eggs
- Pantry: Jasmine rice, Vegetable oil, Soy sauce, Toasted sesame oil, Granulated sugar, White pepper
- Frozen: 1 bag peas and carrots mix
Equipment Needed
- Large wok or heavy-bottomed skillet
- Spatula or rice paddle
- Small mixing bowl
- Whisk or fork
Variations & Serving Ideas
This dish is incredibly versatile and serves as the perfect partner for homemade potstickers or a simple side of steamed broccoli. For a truly professional look, press the finished rice into a small bowl and invert it onto a plate to create a neat dome shape. Store any remaining portions in an airtight container in the fridge; it actually stays delicious for several days and makes for a great office lunch. When you are ready to eat it again, a quick toss in a hot pan with a tiny drop of water will bring back that fluffy, fresh texture. It is a reliable staple that everyone in the family will reach for seconds of.
Easy Egg Fried Rice Just Like Chinese Takeout Rice Recipe
Enjoy a comforting bowl of restaurant-style egg fried rice made quickly in your own home kitchen.
Ingredients
- 3 cups cooked Jasmine rice (chilled overnight)
- 2 large eggs (beaten)
- 2 tablespoons vegetable oil (divided)
- 1/2 cup frozen peas and carrots (thawed)
- 2 stalks green onions (thinly sliced)
- 2 tablespoons low-sodium soy sauce
- 1 teaspoon toasted sesame oil
- 1/2 teaspoon granulated sugar
- 1/4 teaspoon white pepper
Instructions
- Whisk the eggs in a small bowl with a pinch of salt until fully combined.
- Heat one tablespoon of vegetable oil in a large wok or skillet over medium-high heat.
- Pour in the eggs and scramble them quickly until they are just set, then remove from the pan and set aside.
- Add the remaining tablespoon of oil to the same pan and stir-fry the frozen peas and carrots for two minutes until tender.
- Turn the heat to high and add the cold, cooked rice to the pan, breaking up any large clumps with your spatula.
- Pour in the soy sauce, sesame oil, sugar, and white pepper, then stir-fry constantly for three minutes until the rice is evenly coated and heated through.
- Fold the scrambled eggs and sliced green onions back into the rice, tossing for one final minute before serving.
I hope this simple dish brings a little bit of joy to your dinner table tonight! Please leave a comment below if you have any questions or want to share your own variations.
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