This recipe is better than anything you’d order out — and we always double it
Fried rice is one of those go-to dishes that’s endlessly adaptable and perfect for clearing out the fridge. Leftover chicken or shrimp, extra veggies like broccoli or mushrooms, and a splash of your favorite sauce can all transform it into something new. This simple version delivers classic flavor that’s even better than takeout—and comes together fast.
Better Than Takeout Fried Rice
Ingredients
| Ingredient | Amount |
|---|---|
| Eggs | 3 |
| Instant rice | 2 bags |
| Frozen peas and carrots | 1 bag |
| Green onions | To taste |
| Soy sauce | To taste |
| Salt | To taste |
| Black pepper | To taste |
| Oil | For cooking |
Instructions
- Prepare the Eggs
Crack the eggs into a bowl and whisk until fully blended. - Heat the Pan
Add oil to a large skillet or pan and heat over medium-high until hot. - Scramble the Eggs
Pour the eggs into the pan and cook, stirring gently, until fully set. - Add the Rice
Stir the cooked instant rice into the scrambled eggs. - Combine Thoroughly
Toss the rice and eggs together until evenly mixed. - Add Vegetables
Add the frozen peas and carrots to the pan. - Cook Until Heated
Stir-fry until the vegetables are hot and tender. - Season
Sprinkle in salt and black pepper to taste. - Add Soy Sauce
Drizzle in soy sauce gradually, tasting as you go. - Garnish and Serve
Finish with chopped green onions and serve hot.
