Garlic Fried Rice Better Than Takeout
This garlic fried rice is better than takeout, made at home with cold leftover rice, fragrant garlic, eggs, and simple pantry ingredients for balanced flavor and cozy comfort.
Equipment
- Large wide skillet or wok
- Wooden spoon or spatula
- Small bowl
- Measuring Spoons
- Chef knife
- Cutting Board
Ingredients
Fried Rice
- 3 cups cooked rice cold and preferably day old
- 2 tbsp butter
- 1 tbsp olive oil
- 5 cloves garlic finely minced
- 2 large eggs lightly beaten
- 2 tbsp soy sauce
- salt to taste
- black pepper to taste
For Finishing
- 2 green onions thinly sliced
Instructions
- Heat a large skillet over medium high heat. Add the butter and olive oil and let them melt together until glossy.
- Add the minced garlic and cook briefly, stirring constantly, until fragrant and softened.
- Push the garlic to one side and pour in the beaten eggs. Let them set briefly, then scramble gently until just cooked.
- Add the cold rice and break up any clumps. Spread it out slightly and let it heat through.
- Drizzle the soy sauce over the rice and stir well so every grain is evenly seasoned.
- Season with salt and black pepper to taste. Cook 5 to 7 minutes, stirring occasionally, until hot and lightly golden.
- Remove from heat and sprinkle with green onions before serving.
Notes
For the best texture, use cold day old rice and a wide pan so the rice does not steam. Add soy sauce gradually to avoid over salting, and serve right away for the best bite.