Better Than Takeout Fried Rice

After spending my days cooking for personal chef clients, I am always on the lookout for a quick fix dinner loaded with flavorful and healthy ingredients to make at home.  My recipe for Better Than Takeout Fried Rice cooks up quickly.  I can enjoy a relaxing and nutritious dinner after a long day in the kitchen in only about 20 minutes.

There are a couple keys to making fried rice better than the local Chinese restaurant.  One is to make the rice in advance and store in in the refrigerator until completely chilled.  The cold rice ensures that it will not break up and become mushy when combined with the other ingredients.  In a pinch, I have made fried rice with rice that is not chilled. It still tastes delicious but, the texture of the rice is just not right.  My first choice is to make fried rice with fully chilled rice.

The second key to stellar fried rice is one of the ingredients – oyster sauce. This thick, slightly sweet and salty dark brown sauce adds the earthy flavor that gives this dish its authentic Asian taste.  I like to think of it as the Asian version of the all-purpose Worcestershire sauce because only a small amount adds complex flavor to your cooking. It can be used in a variety of dishes including stir fries, sauces, and marinades. Oyster sauce is readily available in the international aisle of the grocery store so be sure to pick up a bottle on your next visit.

Not only is this fried rice made at home better than takeout from the local Chinese restaurant, it is a very forgiving and adaptable recipe.  It can be prepared following the recipe as written which is my favorite version of fried rice.  But, it can also be modified to use up leftovers in the refrigerator.

Any variety of rice including brown, basmati, or jasmine can be used in the recipe.  Instead of shredded cooked chicken try cubed ham or pork or even cubed tofu. Any vegetables can stand in for the broccoli and snap peas.  Just be sure to cut them in about the same size pieces so they cook at an even rate. Even already cooked vegetables can be added to the fried rice.  Add them along with the soy and oyster sauces and stir to just heat the vegetables through.  This is the wok I have been using for over 25 years.  It is not essential for making this recipe but, the high sides and shape are ideal for stirring all the ingredients.

There is no need to order takeout Chinese food when you can make it at home.  This quick, delicious and healthy recipe for fried rice will have dinner on the table in a flash.

Better Than Takeout Fried Rice
Recipe type: entree
Prep time: 
Cook time: 
Total time: 
Serves: 4
  • 4 cups of cooked white rice, chilled
  • 3 teaspoons sesame oil, divided
  • 2 eggs, beaten
  • 2 cups chopped broccoli
  • 2 cups chopped sugar snap peas
  • 2 cups cooked chicken - shredded
  • 3 tablespoons low sodium soy sauce
  • 2 tablespoons oyster sauce
  • 2 thinly sliced scallions for garnish
  • Sesame seeds for garnish
  1. In a wok or large sauté pan over medium high heat add 2 teaspoons of sesame oil and the beaten eggs. Stir and scramble the eggs until cooked through, about 2 – 3 minutes. Remove from the pan to a plate.
  2. Add 1 teaspoon of sesame oil to the pan along with the broccoli and stir fry for 2 – 3 minutes. Add the sugar snap peas and continue stir frying for 2 – 3 minutes. Leave the vegetables in the pan.
  3. Add the chilled rice to the pan making sure to break up any lumps along with the chicken, and the scrambled eggs. Toss to mix the rice with the other ingredients. Add the soy sauce and oyster sauce and toss to coat the fried rice completely.
  4. Serve fried rice sprinkled with thinly sliced scallions and sesame seeds.
Recipe by Amy Casey

© 2016 amycaseycooks


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