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Elevate your home-cooking game with our Better Than Takeout Fried Rice recipe! This dish is a flavor-packed adventure that brings the magic of your favorite takeout right to your kitchen. Imagine perfectly cooked rice, stir-fried with a medley of colorful vegetables, tender proteins, and a symphony of savory sauces. It’s the kind of fried rice that not only satisfies your cravings but also surpasses the flavors of your go-to takeout spot. Get ready to wok this way into a world of culinary delight!

Exciting Story: Allow me to share a story of kitchen experimentation and the quest for the perfect fried rice – the story of our Better Than Takeout Fried Rice. It all began with a craving for the familiar flavors of takeout, but I wanted to recreate it at home with a personal touch. Through trial and error, I discovered the right combination of ingredients, cooking techniques, and a touch of kitchen magic, resulting in a fried rice that not only satisfied the craving but surpassed all expectations.

Why This Better Than Takeout Fried Rice: Unveiling Why This Recipe Is a Must-Try Fusion Masterpiece!

Selling Points:

  • Flavor Explosion: Experience an explosion of flavors with the perfect balance of soy sauce, sesame oil, and other umami-packed ingredients.
  • Customizable Delight: Personalize your fried rice with your favorite proteins and veggies for a tailor-made culinary adventure.
  • Quick and Easy: Enjoy the simplicity of creating a restaurant-quality dish in the comfort of your own kitchen.
  • Leftover Redemption: Transform leftover rice and ingredients into a delicious second act that’s better than takeout.


  • For the best texture, use day-old and chilled rice. Freshly cooked rice tends to be too moist and can result in a mushy fried rice.
  • Customize the protein and vegetable combination according to your preferences.
  • Feel free to add a splash of sriracha or chili oil for a spicy kick.


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Can I use brown rice instead of jasmine rice?

Yes, you can use brown rice, but keep in mind that it has a different texture and may require a longer cooking time.

Can I make this vegetarian or vegan?

Absolutely! Simply omit the eggs and choose tofu as your protein. Ensure that your soy sauce and oyster sauce are vegetarian or vegan versions.

How do I prevent the rice from sticking to the wok?

Using chilled, day-old rice and making sure your wok or skillet is hot before adding the rice helps prevent sticking. You can also add a little extra oil if needed.
Wok your way to a culinary masterpiece with our Better Than Takeout Fried Rice – a fusion of flavors that surpasses your favorite takeout spot. Customize it to your liking, savor the umami goodness, and turn your kitchen into a wok-tastic haven.



Recipe by Alexandra
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Course: All Word Recipes


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  • 3 cups 3 cooked jasmine rice (preferably day-old and chilled)

  • 2 tablespoons 2 vegetable oil

  • 2 2 eggs, lightly beaten

  • 1 cup 1 cooked and diced chicken, shrimp, or tofu

  • 1 cup 1 mixed vegetables (peas, carrots, corn, and diced bell peppers)

  • 3 3 green onions, thinly sliced

  • 3 cloves 3 garlic, minced

  • 1/4 cup 1/4 soy sauce

  • 1 tablespoon 1 oyster sauce

  • 1 teaspoon 1 sesame oil

  • 1/2 teaspoon 1/2 sugar

  • 1/4 teaspoon 1/4 white pepper

  • Sesame seeds and additional sliced green onions for garnish (optional)


  • Heat 1 tablespoon of vegetable oil in a large wok or skillet over medium-high heat.
  • Add the beaten eggs and scramble them until just cooked. Remove them from the wok and set aside.
  • In the same wok, add the remaining tablespoon of oil.
  • Add the minced garlic and cook for 30 seconds until fragrant.
  • Add the diced chicken, shrimp, or tofu and stir-fry until cooked through.
  • Add the mixed vegetables and continue to stir-fry until they are tender-crisp.
  • Push the ingredients to one side of the wok, add a little more oil if needed, and pour the chilled rice on the empty side.
  • Break up any clumps of rice and stir-fry to heat it through.
  • Combine the rice with the cooked ingredients in the wok.
  • Pour the soy sauce, oyster sauce, sesame oil, sugar, and white pepper over the rice mixture. Stir to evenly coat everything.
  • Add the scrambled eggs back into the wok and stir until everything is well combined and heated through.
  • Stir in the sliced green onions.
  • Taste and adjust the seasoning if necessary.
  • Garnish with sesame seeds and additional sliced green onions if desired.
  • Serve the Better Than Takeout Fried Rice hot and enjoy!

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