What Is This Recipe?

Chinese fried rice is a classic dish featuring cooked rice stir-fried with vegetables, eggs, and seasonings. This version elevates the traditional recipe by incorporating fresh ingredients and techniques that enhance its authentic taste.

Why You Should Try This Recipe

Healthier Alternative: Control the quality and quantity of ingredients.
Quick & Easy: Ready in under 30 minutes.
Versatile: Customize with your favorite proteins or veggies.
Budget-Friendly: More economical than ordering takeout.

Pro Tips & Variations

Use Day-Old Rice: Chilled, leftover rice prevents clumping and yields better texture.
High Heat Cooking: Ensures a good stir-fry without making ingredients soggy.
Protein Options: Add cooked chicken, shrimp, or tofu for extra protein.
Vegetable Variations: Incorporate bell peppers, broccoli, or snap peas for added nutrients.

FAQs – Common Questions

Can I use freshly cooked rice?

It’s best to use day-old, chilled rice to achieve the desired texture. Freshly cooked rice can be too moist and may result in a mushy dish.

How do I store and reheat leftovers?

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet over medium heat until warmed through to maintain the dish’s texture.

Can I make this dish vegetarian?

Absolutely! Simply omit any meat and add more vegetables or plant-based proteins like tofu.

Final Thoughts – Enjoy & Share!

Experience the satisfaction of creating a delicious, homemade version of your favorite takeout dish. Share your culinary creations with friends and family, and don’t forget to leave a comment or tag us on social media!

Give this recipe a try, and let us know how it turns out! Share your creations in the comments below or tag us on social media @Myflavorhaven ! Happy cooking! comments!

Better Than Takeout Chinese Fried Rice: Quick & Flavorful

Recipe by Chef Haven

Servings

servings

Prep time

minutes

Cooking time

minutes

Calories

250

kcal

Total time

minutes

Ingredients

3 cups cooked white rice, preferably day-old
Using day-old rice prevents clumping and ensures a better texture.
2 tablespoons vegetable oil
A neutral oil suitable for high-heat cooking.
1 small onion, finely chopped
Adds aromatic flavor and sweetness.
1 cup frozen peas and carrots, thawed
Provides color and nutrients; thawing ensures even cooking.
cloves garlic, minced
Enhances the dish with a robust flavor.
2 large eggs, beaten
Adds protein and richness to the fried rice
3 tablespoons soy sauce
Imparts savory umami flavor; adjust to taste.
1 teaspoon sesame oil
Provides a nutty aroma and depth of flavor.
Salt and black pepper, to taste
Season according to personal preference.
2 green onions, sliced, for garnish
Adds a fresh, mild onion flavor and vibrant color.

Directions

Prepare the Rice:
If using freshly cooked rice, spread it on a baking sheet and let it cool to room temperature to reduce moisture.
Cook the Vegetables:
Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat.
Add the chopped onion and sauté until translucent, about 2-3 minutes.
Stir in the minced garlic, peas, and carrots, cooking for an additional 2 minutes.
Scramble the Eggs:
Push the vegetable mixture to one side of the skillet.
Pour the beaten eggs into the empty side and scramble until fully cooked.
Combine the scrambled eggs with the vegetables.
Fry the Rice:
Add the remaining tablespoon of vegetable oil to the skillet.
Introduce the cooked rice, breaking up any clumps, and stir-fry for 3-4 minutes until heated through.
Season the Dish:
Pour in the soy sauce and sesame oil, stirring to evenly distribute the flavors.
Season with salt and black pepper to taste.
Garnish and Serve:
Remove from heat and garnish with sliced green onions.
Serve hot as a main course or side dish.