Print

Crispy Better-Than-Takeout Fried Rice with Egg

crispy better-than-takeout fried rice with egg - featured image
Print Recipe

A quick and easy fried rice recipe using day-old rice and eggs to achieve a crispy texture and savory flavor that’s better than takeout.

Ingredients

Scale
  • 3 cups (450g) day-old cooked white rice (Jasmine or long-grain preferred)
  • 2 large eggs, beaten
  • 2 tablespoons vegetable oil (canola or grapeseed preferred)
  • 2 tablespoons soy sauce (regular or low-sodium)
  • 1 tablespoon oyster sauce (optional)
  • 2 cloves garlic, minced
  • 2 stalks green onions, sliced thin
  • ½ cup (about 75g) frozen peas and carrots
  • 1 teaspoon sesame oil
  • Salt and black pepper to taste

Instructions

  1. Prepare your rice: If you don’t have leftover rice, cook 1½ cups (270g) uncooked rice according to package instructions, then spread it out on a tray to cool thoroughly, ideally refrigerating overnight.
  2. Beat the eggs: In a small bowl, whisk 2 large eggs with a pinch of salt until smooth. Set aside.
  3. Heat your pan: Place your wok or skillet over medium-high heat and add 1 tablespoon of vegetable oil. Let it get hot but not smoking.
  4. Cook the eggs: Pour in the beaten eggs, tilting the pan to spread evenly. Let them set slightly for about 30 seconds, then scramble gently until just cooked but still tender. Remove eggs from pan and set aside.
  5. Increase heat and add oil: Add the remaining 1 tablespoon of vegetable oil to the pan and crank the heat to high.
  6. Sauté garlic and veggies: Toss in minced garlic and cook until fragrant, about 15 seconds. Quickly add frozen peas and carrots, stirring for another minute until heated through.
  7. Add the rice: Add cold, day-old rice to the pan, breaking up any clumps. Spread evenly and let sit undisturbed for about 2 minutes to crisp up on the bottom. Stir and repeat a couple more times for even crispiness, about 5-7 minutes total.
  8. Season: Drizzle soy sauce and oyster sauce (if using) evenly over the rice. Stir to combine and adjust salt and pepper as needed.
  9. Add cooked eggs back: Return scrambled eggs to the pan along with sliced green onions. Toss gently to mix and heat through for another minute.
  10. Finish with sesame oil: Remove from heat and drizzle sesame oil over the rice. Toss gently once more.
  11. Serve immediately while hot for best texture.

Notes

Use day-old rice for best crispiness. If using fresh rice, spread it on a baking sheet and refrigerate for at least an hour. High heat and letting the rice sit undisturbed in the pan are key to developing a crispy crust. Cook eggs separately to keep them tender. Oyster sauce is optional and can be substituted with hoisin or extra soy sauce. For gluten-free, use tamari instead of soy sauce.

Nutrition

Keywords: fried rice, crispy fried rice, egg fried rice, easy fried rice, homemade takeout, quick dinner, leftover rice recipe

Find it online: https://lucydishes.com/crispy-better-than-takeout-fried-rice-with-egg-easy-recipe-for-perfect-homemade-takeout/