I’m telling you, this restaurant-style fried rice recipe is absolutely game-changing — just heat oil in your wok, toss in chopped onions and green peppers until tender, then stir in day-old rice with mushrooms and soy sauce, cooking everything for 10 minutes before scrambling in beaten eggs during the final moments. The secret is using day-old rice because fresh rice gets mushy as hell, and you’ll get that smoky wok-hei flavor that makes takeout so addictive. Trust me, once you master this technique, your wallet and taste buds will thank you forever.

Why You’ll Love this Easy Restaurant-Style Fried Rice

When you’re craving that perfect takeout fried rice but don’t want to blow fifteen bucks on something you can whip up at home, this recipe is your absolute savior — and trust me, I’ve been down that expensive delivery rabbit hole way too many times. This thing’s ridiculously simple, uses stuff you probably already have lurking in your fridge (leftover rice, anyone?), and delivers that wok-hei smoky flavor that makes restaurant versions so addictive. Plus, you control the salt levels — no more bloated regret at 2am.

What Ingredients are in Easy Restaurant-Style Fried Rice?

The beauty of this fried rice recipe lies in its stunning simplicity — we’re talking about seven ingredients that probably live in your kitchen right now, just waiting to transform into something magnificent.

No exotic sauces you’ll use once and forget about, no specialty oils that cost more than your monthly streaming subscriptions, just honest-to-goodness pantry staples that somehow create magic when they come together in a hot pan.

• 1/4 cup onions, chopped
• 2 tablespoons green pepper, chopped
• 2 tablespoons salad oil
• 2 cups cooked rice
• 3 ounces sliced mushrooms
• 2 tablespoons soy sauce
• 3 eggs, beaten

Now, let’s talk about the secret weapon here — that cooked rice needs to be day-old if you want restaurant-level results, because fresh rice turns into a mushy disaster that’ll break your heart.

The mushrooms can be whatever you’ve got, whether that’s button mushrooms from a can or fancy shiitakes you splurged on, and honestly, the salad oil just means any neutral cooking oil that won’t hijack the flavors.

Don’t stress about perfectly dicing everything either, because rustic chunks actually give you better texture and prove you’re not trying too hard.

How to Make this Easy Restaurant-Style Fried Rice

Making this restaurant-style fried rice is honestly way easier than you might think, and the best part? You probably have most of these ingredients hanging out in your kitchen right now.

Start by heating up 2 tablespoons of salad oil in a large skillet or wok – and trust me, don’t skimp on the oil because nobody wants sticky rice clinging to the pan like it’s auditioning for a cooking disaster show. Toss in your 1/4 cup of chopped onions and 2 tablespoons of chopped green pepper, then cook and stir until the onions get tender and translucent. This usually takes about 3-4 minutes, but keep stirring because burned onions taste about as good as they sound.

Once your vegetables are looking happy and fragrant, it’s time to add the real stars: 2 cups of cooked rice, 3 ounces of sliced mushrooms, and 2 tablespoons of soy sauce.

Here’s where things get interesting – you want to stir everything together and let it cook over low heat for a full 10 minutes, stirring frequently. I know, I know, ten minutes feels like forever when you’re hungry, but this step is essential for getting that perfect restaurant texture where each grain of rice gets coated in all those delicious flavors.

During the last few minutes, pour in your 3 beaten eggs and keep stirring for another 2 to 3 minutes until the eggs are completely cooked and distributed throughout the rice. The eggs will scramble right into the mixture, creating those little golden ribbons that make fried rice look so professional. For perfectly cooked eggs with consistent results every time, consider investing in a professional egg cooker that can help elevate your breakfast preparation game.

Easy Restaurant-Style Fried Rice Substitutions and Variations

Look, I get it — sometimes you open your fridge and it’s like a sad episode of “What’s Left in My Kitchen,” but honestly that’s when fried rice becomes your best friend because this dish is practically begging for substitutions.

No mushrooms? Chuck in whatever vegetables you’ve got — carrots, peas, hell even that slightly wrinkly bell pepper that’s judging you from the crisper drawer.

Skip the eggs if you’re vegan, add leftover roast chicken for protein, or go nuts with kimchi for that funky fermented kick that’ll make your taste buds dance.

What to Serve with Easy Restaurant-Style Fried Rice

While fried rice can absolutely stand alone as a complete meal — and trust me, I’ve demolished entire plates at 2am with zero shame — pairing it with the right sides turns your kitchen into a legit Asian feast that’ll make you forget about ordering takeout.

I’m talking crispy spring rolls that shatter when you bite them, releasing that hot veggie steam that burns your tongue but you can’t stop eating.

Add some sweet and sour pork with that glossy sauce, maybe some wontons floating in clear broth, and boom — you’ve got yourself a proper spread, lah.

Final Thoughts

After countless midnight fridge raids and way too many disappointing takeout containers, I can honestly say that homemade fried rice hits different — and once you nail this basic recipe, you’ll never look at those $12 soggy restaurant portions the same way again.

Look, I’m not gonna lie and say this will magically transform you into some wok hei master overnight, but damn if it doesn’t come pretty close to scratching that late-night craving itch.

Plus your wallet will thank you, and honestly? That’s reason enough to ditch the delivery apps for good.

Frequently Asked Questions

Can I Use Day-Old Rice Instead of Freshly Cooked Rice?

I’d recommend using day-old rice for better results. Fresh rice contains too much moisture and becomes mushy when fried. Day-old rice has dried out, creating separate grains that won’t clump together.

How Do I Prevent the Rice From Sticking to the Pan?

I’ll make certain you use enough oil and heat the pan properly before adding rice. I recommend using medium-high heat and stirring frequently to prevent sticking. Don’t overcrowd the pan either.

What’s the Best Oil Temperature for Making Fried Rice?

I recommend heating your oil to medium-high temperature before adding ingredients. You’ll know it’s ready when a drop of water sizzles immediately. This prevents sticking and creates that authentic restaurant-style texture you’re after.

How Long Can Leftover Fried Rice Be Stored in the Refrigerator?

I’d store leftover fried rice in the refrigerator for only three to four days maximum. I always make sure it’s properly covered in an airtight container to maintain freshness and prevent contamination.

Can I Make This Recipe Without Eggs for a Vegan Version?

Yes, I can easily make this vegan by omitting the eggs completely. The recipe will still taste delicious with just the sautéed vegetables, rice, mushrooms, and soy sauce cooked together.