takeout-style fried rice



2 cups cooked white rice

1 tablespoon vegetable oil

1/2 cup diced carrots

1/2 cup frozen peas

1/2 cup diced onions

2 cloves garlic, minced

2 tablespoons soy sauce

1 teaspoon sesame oil

2 large eggs, beaten

2 green onions, sliced


Begin by cooking the white rice according to the package instructions. You can use leftover rice or freshly cooked rice for this recipe. Set the cooked rice aside.

Heat the vegetable oil in a large skillet or wok over medium-high heat.


Once the oil is hot, add the diced carrots, frozen peas, and diced onions to the skillet. Cook the vegetables for 3-4 minutes, stirring occasionally, until they are tender.

Add the minced garlic to the skillet and cook for an additional minute.

Push the cooked vegetables to the side of the skillet and add the beaten eggs to the empty space. Use a spatula to scramble the eggs until they are fully cooked and set.

Add the cooked white rice to the skillet and stir to combine with the vegetables and eggs.

Pour the soy sauce and sesame oil over the top of the rice and stir to evenly coat the rice with the sauce.

Continue cooking the fried rice for another 2-3 minutes, until it is heated through.

Garnish the fried rice with sliced green onions and serve immediately.

Optional additions:

You can add protein to this recipe by stirring in diced cooked chicken, beef, pork, or tofu along with the vegetables.


You can also add additional vegetables, such as bell peppers or diced zucchini, to the skillet along with the carrots and peas.


If you like a bit of heat, you can add a pinch of red pepper flakes or a small diced chili pepper to the skillet when you add the garlic.

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