Better than Take-Out Fried Rice

Better Than Take-out Fried Rice Recipe

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Judy Garcia


My family thinks this fried rice is better than what we get at most Asian restaurants. I generally make it with shrimp, but have used other meats successfully.


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10 Min
20 Min
Stove Top


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3 c
cold, cooked rice
1/4 c
vegetable or olive oil, divided
onion (or 1 bunch green onions)
2 clove
garlic, minced
1/2 c
frozen peas & carrots
1/2 c
ham, cooked shrimp or cooked chicken
2 Tbsp
soy sauce

How to Make Better than Take-Out Fried Rice


  • 1Loosen rice by rubbing it between your hands to separate.
  • 2Lightly beat eggs. Heat 1 Tbsp. oil in a wide frying pan or wok over medium heat. Add egg and cook, stirring often until soft curds form. Remove from pan and set aside.
  • 3Increase heat to medium-high and add 1 Tbsp. more oil. Add onion and cook til transparent; add garlic, peas & carrots, and desired meat. Cook, stirring continually until heated through (about 2 minutes). Remove from pan and set aside.
  • 4Add remaining oil to pan. Add rice and cook 2 minutes. Add meat and vegetable mixture and heat through. Add eggs and soy sauce (I used low sodium). Stir and serve.

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About Better than Take-Out Fried Rice

Course/Dish: Rice Sides
Main Ingredient: Rice/Grains
Regional Style: Asian

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