How to Make Egg Fried Rice Like Chinese Takeaway
Want to learn how to make Egg Fried Rice like Chinese takeaway? You may never go back to your favorite takeout Chinese restaurant!
This Egg Fried Rice is a healthy, vegetarian, takeout side dish made with leftover rice to save time. Get the traditional flavors of Chinese fried rice at home in less than 15 minutes. Serve this with Spicy Chicken Stir Fry or Pepper Steak.
Egg Fried Rice Like Chinese Takeaway
Take out might be easy, but it’s not always the best meal. It’s often full of unnecessary sodium and MSG, and it’s usually not hot by the time you get it home. Plus, you have to go out and get it! Once you make this easy dish, I think you’ll change your mind about spending all that money when you can make a tastier, healthier dish at home!
What You Need To Make It
- vegetable oil
- vegetables: green cabbage, onion, green onions
- spices: garlic, ginger, sea salt, black pepper
- eggs
- cooked rice (cold)
- soy sauce (2.70 fluid oz | 80 ml)
- sesame seeds
How to Make Egg Fried Rice
Heat a large non-stick pan with 2 tablespoons of oil.
Saute cabbage and onion together over medium heat.
Sprinkle cabbage with salt and pepper and toss. Add two tablespoons of water from time to time so as not to burn the vegetables. Cook until softened. It will take about 4 minutes. Remove and set aside on a plate.
Add the rest of the oil and heat over medium heat.
Pour beaten eggs and scramble them into tiny pieces with a wooden spoon.
Return cabbage to the hot skillet and add cold rice. Stir all together. Pour in soy sauce and toss to coat the rice and cabbage. Fry for 3 minutes.
Remove from the stove. Garnish with sesame seeds and chopped green onions.
Tips & Variations
- Use day-old rice, as this will help prevent the white rice from becoming mushy as you cook it.
- Type of Rice: You can use any rice grains you would like. Jasmine rice, brown rice, white long-grain rice, and Basmati rice are just a few popular choices.
- You can add different vegetables to your dish. For example, green beans, water chestnuts, bok choy, bean sprouts, etc., can be added to this Chinese-style rice dish.
- Protein: You can use cooked chicken, steak, shrimp, or tofu. For best results, cook the protein thoroughly before adding it to the fluffy rice mixture as it cooks.
- Coconut aminos can be swapped instead of regular soy sauce in the recipe.
- Make sure to scramble the eggs first before adding the cabbage and rice mixture. That way, the rice mix will contain smaller pieces of scrambled eggs.
- Use an oil with a high smoke point. That way, it doesn’t smoke up your house, as you will cook on higher heat. Canola oil, avocado oil, and vegetable oil are great ones.
How to Serve Egg Fried Rice
Serve this delicious recipe as a main dish or side dish alongside one of these Asian dinner ideas. We also love these Vietnamese Spring Rolls I learned to make in Vietnam, or try my Shrimp Summer Rolls with this meal. Chopsticks make it fun!
How to store leftovers
Store in the refrigerator in an airtight container for up to 5 days.
How to freeze
Allow to cool down and freeze in an airtight container for 1 month.
How to reheat
Reheat in the microwave until heated through.
More Delicious Asian Recipes
Egg Fried Rice Like Chinese Takeaway Recipe
Ingredients
- 4 tablespoons vegetable oil divided
- 4 cups chopped green cabbage 0.79 lb | 360 g
- 1 medium white onion
- 1 teaspoon minced garlic
- 1 teaspoon minced ginger
- ½ teaspoon sea salt
- ½ teaspoon ground black pepper
- 4 eggs beaten
- 4 cups cooked rice 21.16 oz | 600 g
- ⅓ cup low-sodium soy sauce 2.70 fluid oz | 80 ml
Garnish
- 1 tablespoon sesame seeds
- chopped green onions
Instructions
- Heat a large non-stick pan with 2 tablespoons of oil.
- Saute cabbage and onion together over medium heat.
- Sprinkle cabbage with salt and pepper and toss. Add two tablespoons of water from time to time so as not to burn the vegetables. Cook until softened. It will take about 4 minutes. Remove and set aside on a plate.
- Add the rest of the oil and heat on medium heat.
- Pour beaten eggs and scramble them into tiny pieces with a wooden spoon.
- Return cabbage to the skillet with rice. Stir all together. Pour soy sauce and toss to coat the rice and cabbage. Fry for 3 minutes.
- Remove from the stove. Garnish with sesame seeds and chopped green onions.
