Better than Take out Fried Rice

This Better than Take Out Fried Rice is totally customizable using any vegetables you have around. It is quick, easy and absolutely delicious!!!!

Course Rice

Cuisine Chinese

Keyword better than take out fried rice, better than takeout fried rice, chinese veg fried rice, oyster sauce fried rice

Prep Time 6

Cook Time 10

Total Time 16

Servings servings

Calories 647kcal

Author Maria Doss

Ingredients

3 tablespoons vegetable oil divided
2 eggs
½ cup diced onion
2 garlic cloves chopped
2 to 3 cups finely chopped vegetables refer notes for choices
Group-1
3 cups cooked and cooled white rice
2 tablespoons soy sauce or to taste
1 and ½ tablespoons oyster sauce or to taste
½ teaspoon toasted sesame oil
½ teaspoon ground black pepper
2 scallions chopped

Instructions

Heat 1 tablespoon vegetable oil in a wok or large frying pan over high heat, until very hot.
Add eggs, cook until scrambled (stirring occasionally) and remove on to plate.
Add remaining oil (reduce heat to medium-high) and then diced onion, garlic and harder vegetables (that need longer cooking time like carrot, frozen peas, frozen corn, green beans, cauliflower).
Cook for 3 to 5 minutes on medium high heat, until vegetables have softened.
Increase heat to high and remaining vegetables (except scallions), stir fry for 2 minutes, until cooked but still crunchy.
Add group-1 ingredients (rice, soy sauce, oyster sauce, sesame oil, pepper and scallions) and cooked egg. Continue stirring for 2 minutes, until rice is heated through. (Taste and season with additional pepper/salt/ soy sauce / oyster sauce if needed).

Notes

Cold rice – Cold refrigerated rice, preferably day old is perfect. Hot cooked rice will turn slightly mushy when stir fried, so it is important for the rice to be cold or room temperature.If you don’t have cold rice from the day before, then spread hot cooked rice on sheet trays and let it hang out at room temperature for couple of hours to help it dry.

Vegetables – Any combination of the following vegetables are great:

Carrot (peeled and cut into small dice)
Peas (frozen or thawed)
Corn (frozen or thawed)
Cauliflower (cut into tiny florets)
Broccoli (cut into tiny florets)
Broccoli stems (peel tough outer skin and cut into thin slice)
Kale (chopped)
Spinach (chopped)
Green beans (cut into 1 inch pieces)
Cabbage (thinly sliced)

You will need need a total of 2 to 3 cups for this recipe. Since, some vegetables take longer to cook (except thawed peas/corn, spinach and cabbage), the recipe requires adding vegetables in a two stage process. The vegetables that require more cooking time are added along with onion, whereas others are added few minutes later.

Root vegetables like potato and sweet potato are NOT recommended.

Oyster Sauce – It is a key ingredient in making this delicious rice. Oyster sauce can be found at the Asian section of all major US grocery stores / Asian super markets / Amazon

Toasted Sesame oil – Essential in making a authentic tasting fried rice, but a little goes a long way.

Eggs – Eggs is one of the essential part of a good fried rice. It adds flavor and texture.

High heat – It helps in fast cooking, charring the ingredients and gives a smoky flavor.

Dice all ingredients the same size for a even cooking and texture

Nutrition