How to Cook Fried Rice Better Than Takeout

Master the secrets to making restaurant-quality fried rice at home with day-old rice, proper technique, and simple ingredients.

  1. Start with day-old rice. This is the most important step that most people skip. Freshly cooked rice has too much moisture and will turn mushy when you fry it. Cook your rice a day ahead and store it uncovered in the refrigerator overnight. The cold air will dry out the grains, making them perfect for frying. If you forgot to make rice ahead of time, spread freshly cooked rice on a baking sheet and let it cool completely, then refrigerate for at least 2 hours.
  2. Get your ingredients ready first. Fried rice cooks fast, so have everything chopped and ready before you start. Beat your eggs in a bowl. Dice your vegetables into small, uniform pieces — carrots, peas, onions, and garlic work great. If using meat or shrimp, cut it into bite-sized pieces. Mix your sauce in a small bowl: 2 tablespoons soy sauce, 1 tablespoon oyster sauce, 1 teaspoon sesame oil, and a pinch of white pepper. Have everything within arm's reach of your stove.
  3. Use high heat and work in batches. Heat your largest skillet or wok over high heat until it's smoking hot. Add 1 tablespoon of oil, then immediately add your beaten eggs. Let them set for 10 seconds, then scramble quickly and remove to a plate. Add more oil, then cook your meat until just done — remove and set aside. Next, cook harder vegetables like carrots for 1-2 minutes. The key is to cook each ingredient separately so nothing gets overcooked or mushy.
  4. Fry the rice properly. Add another tablespoon of oil to your hot pan. Add the cold rice and break up any clumps with your spatula. Let the rice sit undisturbed for 1-2 minutes to get a little crispy on the bottom, then stir and repeat. This takes about 5 minutes total. The rice should look dry and each grain should be separate. Add garlic and cook for 30 seconds until fragrant.
  5. Bring it all together. Return your cooked eggs, meat, and vegetables to the pan with the rice. Add softer vegetables like peas or green onions now. Pour your sauce mixture over everything and toss quickly to coat. The sauce should sizzle when it hits the hot pan. Cook for 1-2 more minutes, tasting and adjusting seasoning. Serve immediately while it's hot and crispy.