Faster than Takeout Fried Rice Plated Closeup

We have some serious business to discuss.

Who likes leftovers?  Okay and I see just about zero people raising their hands! Let’s admit it folks, leftovers are unpleasant. It’s like finding out you’re down to the last pair of socks and they have holes in 3 out of the 5 toes, on each foot. Unless it’s thanksgiving turkey, leftovers are not a welcoming sight around here.

Guess what? I’ve got a secret. I’m willing to share it with you, because we’re friends.

You know that takeout fried rice you love so much? What if I told you that you could have that at home in under 15 minutes. Shut up! I know right?

Ingredients shot: Vegetables in bowl, rice in a bowl, egg, salt and green onions

This take out fried rice recipe is best made with rice that is at least a day old. Lets put those leftovers to good use! Here’s what we’ll need.

white rice in a red bowl with garlic powder, white egg and black pepper on a wooden chopping board

This rice was cooked one day prior. We’re using it cold for this recipe.

Vegetables sautéing in a black frying pan

Beat that egg, heat that oil, scramble the egg for 30 seconds and add that colorful confetti of peas and carrots.

white rice mixed with vegetables in a black frying panCook the peas and carrots for 1 minute before adding the granulated garlic and cold rice. Cook for 1 more minute then add the black pepper, soy sauce, scallions, and green chili. We’re almost there, get those plates out, it’s about to be chow time! Drizzle with sesame oil and toss and you’re ready to serve!

Faster than Takeout Fried Rice Plated Closeup in white bowl with fork on the side

Yield: 2 large or 4 small

Faster Than Takeout Fried Rice

Prep Time 5 minutes
Cook Time 5 minutes
Total Time 10 minutes

A quick and easy recipe for fried rice that takes less time than it would take to get takeout! It's also the perfect way to use up leftover rice!

Faster Than Takeout Fried Rice


  • 1 tablespoon canola oil (or any other light, flavorless oil)
  • 1 large egg, beaten
  • 1 pinch salt
  • 1 cup peas and carrots, defrosted
  • 1/2 teaspoon granulated garlic powder (or more)
  • 2 cups rice, cold, cooked at least one day prior (I used basmati rice)
  • 1/2 teaspoon black pepper
  • 4 teaspoons soy sauce
  • 2 scallions, sliced very thinly
  • 1 green thai chili pepper, sliced very thinly (optional) (also known as Birds Eye Pepper)
  • 1 teaspoon sesame oil


  1. Beat the egg in a small bowl with a pinch of salt and set aside for later use.
  2. Heat the canola oil in a large nonstick skillet. Scramble the beaten egg in the skillet for 30 seconds then add the peas and carrots and cook for 1 minute.
  3. Add the granulated garlic powder and the cold rice to the skillet and continue to cook for another minute or until the rice is completely heated through. Sprinkle the black pepper, soy sauce, scallions and thai chili pepper and continue to cook for 1 minute. Toss and mix all ingredients well.
  4. Drizzle with sesame oil and toss once again. Enjoy!

Have you made this recipe?

If you enjoyed this recipe, please consider leaving a ⭐️⭐️⭐️⭐️⭐️ rating and a comment below. You can also share a picture on Instagram with the hashtag #LITTLESPICEJAR, I'd love to see what you made!