Better Than Takeout Fried Rice is a flavorful, satisfying dish that delivers all the savory, umami-packed goodness of your favorite restaurant-style fried rice, right from your own kitchen. It’s quick to make, budget-friendly, and incredibly customizable to whatever you have on hand. Whether you’re using leftover rice, cleaning out the fridge, or just craving something delicious in under 30 minutes, this recipe is about to become a go-to in your home. With perfectly seasoned rice, tender vegetables, and your choice of protein all tossed in a garlicky soy-based sauce, this version tastes even better than your local takeout.
What sets homemade fried rice apart is the ability to control the ingredients. You can adjust the salt, skip the grease, and load it up with extra veggies or protein to make it exactly how you like. It’s a fantastic way to repurpose leftover rice and turn it into a complete, hearty meal. The texture of day-old rice is ideal for fried rice because it’s drier and crisps up beautifully in the pan. Whether you’re feeding the family or meal prepping for the week, this dish is a guaranteed hit.
Fried rice stores very well. Keep leftovers in an airtight container in the refrigerator for up to 4 days. You can also freeze portions in sealed containers or freezer bags for up to 2 months. To reheat, warm in a skillet over medium heat with a splash of oil or water to revive the texture, or microwave until heated through.
This recipe makes about 4 servings, depending on portion size. It’s fast, filling, and perfect as a main or side dish. Add a fried egg on top or pair it with dumplings or spring rolls for a full takeout-style spread at home.
You’ll love this recipe because it’s quick, easy, and endlessly adaptable. You can use chicken, shrimp, tofu, or just go all veggie. Plus, it’s made in one pan, which means minimal cleanup and maximum flavor. Once you make it from scratch, you’ll wonder why you ever ordered out.
You’ll need a large nonstick skillet or wok, a spatula, a knife and cutting board, a small bowl for beating eggs, and measuring spoons.