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Crispy Restaurant-Style Fried Rice Recipe Easy Better Than Takeout

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This crispy restaurant-style fried rice is quick, easy, and delivers a perfect balance of crispy and tender textures. It’s a comforting, flavorful dish that beats takeout and is highly customizable.

Ingredients

Scale
  • 3 cups cooked jasmine rice (preferably day-old and refrigerated; about 600g or 4.5 cups)
  • 2 tablespoons vegetable oil
  • 2 large eggs, lightly beaten
  • 1/2 cup frozen peas (about 75g)
  • 1/2 cup diced carrots (about 60g)
  • 1/4 cup chopped scallions (white and green parts separated)
  • Optional: 1 cup cooked chicken, shrimp, or tofu (cubed or shredded)
  • 2 tablespoons soy sauce
  • 1 tablespoon oyster sauce (or mushroom sauce for vegetarians)
  • 1 teaspoon toasted sesame oil
  • 1/2 teaspoon freshly ground black pepper
  • 1 clove garlic, minced
  • 1 teaspoon grated ginger (optional)
  • Optional chili flakes or sriracha for heat

Instructions

  1. Use cold, day-old jasmine rice (3 cups or 600g). If freshly cooked, spread it on a baking sheet and chill for at least 30 minutes to remove moisture and prevent clumping.
  2. Place 2 tablespoons vegetable oil in your skillet or wok over medium-high heat. Let it get hot until shimmering.
  3. Pour in the beaten 2 eggs and scramble gently until just set. Remove and set aside on a plate.
  4. Add a little more oil if needed. Toss in minced garlic (1 clove) and grated ginger (1 teaspoon) for about 30 seconds until fragrant.
  5. Add diced carrots (1/2 cup) and cook for 2-3 minutes until slightly tender. Stir in thawed peas (1/2 cup) and cook another minute.
  6. Increase heat to high. Add the rice in an even layer, pressing down gently with the spatula. Allow it to sit undisturbed for 2-3 minutes to form a golden crust.
  7. Carefully flip sections of the rice to crisp the other side. Repeat a couple of times for an even crust.
  8. Drizzle 2 tablespoons soy sauce, 1 tablespoon oyster sauce, and 1 teaspoon toasted sesame oil evenly over the rice. Stir thoroughly to coat every grain. Add black pepper (1/2 teaspoon).
  9. Fold the scrambled eggs and white parts of scallions into the rice. Cook for an additional minute to combine flavors.
  10. If using, stir in cooked chicken, shrimp, or tofu. Heat through for 2 minutes.
  11. Remove from heat and sprinkle green parts of scallions on top. Add chili flakes or sriracha if desired.

Notes

Use day-old rice for best texture. If using fresh rice, cool and dry it before frying. Press rice gently into the pan and let it sit undisturbed to form a crispy crust. Avoid overcrowding the pan; cook in batches if needed. For vegetarian or vegan versions, omit eggs and oyster sauce and substitute with mushroom sauce or tamari. Reheat leftovers in a skillet to maintain crispiness.

Nutrition

Keywords: fried rice, crispy fried rice, restaurant-style fried rice, easy fried rice, takeout fried rice, jasmine rice, quick dinner, stir-fry

Find it online: https://elaraeats.com/crispy-restaurant-style-fried-rice-recipe-easy-better-than-takeout/