Ingredients

3 cups cooked, cold rice (day-old is best; jasmine or long-grain)

2 tbsp neutral oil (avocado, canola, or vegetable), divided

2 eggs, lightly beaten (optional, but classic)

1 cup frozen peas & carrots (or mixed veggies)

1/2 cup diced onion

1 cup chopped broccoli florets (small pieces)

3 cloves garlic, minced

1 tbsp fresh ginger, minced (or 1 tsp ground ginger)

3 tbsp soy sauce (use low-sodium if preferred)

1 tbsp oyster sauce or hoisin (optional, adds “takeout” depth)

1 tsp toasted sesame oil

2-3 green onions, sliced

Salt & pepper, to taste

Optional add-ins: diced bell pepper, corn, mushrooms, spinach, bean sprouts.

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Instructions

Scramble the eggs (optional): Heat a large skillet or wok over medium-high heat. Add 1 tsp oil, pour in eggs, scramble quickly, then remove to a plate.

Cook the veggies: Add 1 tbsp oil. Sauté onion 1 minute. Add broccoli and frozen peas/carrots; stir-fry 3–4 minutes until crisp-tender.

Add aromatics: Stir in garlic and ginger for 30 seconds (don’t let it burn).

Fry the rice: Add remaining oil and the cold rice. Break up clumps and stir-fry 3–4 minutes so the rice dries out and lightly toasts.

Sauce it: Add soy sauce and oyster/hoisin (if using). Toss well and cook 1–2 minutes.

Finish: Return eggs to the pan. Add sesame oil and green onions. Taste and adjust with more soy sauce, pepper, or a pinch of salt if needed. Serve hot.

Notes

Cooking Tips (For “Better Than Takeout” Results)

Use cold, day-old rice: Fresh rice gets gummy. If you only have fresh, spread it on a tray and chill 30 minutes.
High heat + big pan: Crowding steams the rice. Use a wok or the largest skillet you have.
Dry the rice first: Stir-fry the rice a few minutes before adding extra sauce so it stays fluffy.
Layer flavor: A little oyster sauce (or hoisin) + sesame oil gives that classic takeout depth.
Don’t overdo soy sauce: Add gradually—too much makes rice soggy.

Variations

Protein boost: Add cubed tofu, edamame, scrambled extra egg, or tempeh.
Spicy: Stir in sriracha, chili garlic sauce, or a pinch of crushed red pepper.
Pineapple veggie fried rice: Add 1/2–1 cup pineapple chunks at the end.
Lower sodium: Use low-sodium soy sauce and skip oyster sauce; add a squeeze of lime for brightness.
Extra “takeout” flavor: Add 1/2 tsp MSG (optional) or a small pinch of sugar.

Author: Emma
Prep Time: 10 minutes
Cook Time: 12 minutes

Nutrition

Serving Size: 1 serving
Calories: 330
Sugar: 4g
Sodium: 700mg
Fat: 9g
Carbohydrates: 52g
Fiber: 4g
Protein: 10g