Enjoy this quick and flavorful Better Than Takeout Fried Rice recipe that’s packed with fresh veggies, tender eggs, and savory sauces.

Perfect for busy weeknights, it’s an easy homemade alternative to restaurant takeout with delicious, satisfying flavors.

Scale

3 cups cooked jasmine rice (preferably day-old)

2 tablespoons vegetable oil or canola oil

3 large eggs, lightly beaten

1 small onion, finely diced

2 cloves garlic, minced

1 cup mixed vegetables (carrots, peas, corn)

3 tablespoons soy sauce

1 tablespoon oyster sauce (optional)

1 teaspoon sesame oil

2 green onions, sliced thinly

Salt and pepper to taste

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1. Prepare all ingredients before cooking to save time.

2. Heat 1 tablespoon oil in a skillet over medium-high heat; scramble eggs until soft and set aside.

3. Add remaining oil, sauté onion until translucent, then add garlic and cook until fragrant.

4. Stir-fry mixed vegetables until tender-crisp.

5. Add chilled rice, breaking up clumps; stir-fry on high heat until slightly crisp.

6. Pour in soy sauce, oyster sauce, and sesame oil; mix well.

7. Return eggs to pan, fold gently, season with salt and pepper.

8. Stir in green onions and remove from heat.

Use day-old rice for best texture.

Substitute oyster sauce with hoisin or extra soy sauce.

Add cooked chicken or shrimp for a protein boost.

Reheat leftovers in a skillet with a splash of oil for best results.