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Easy Takeout Style Fried Rice

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Fried rice is a classic weeknight meal for good reason. It’s quick, delicious, and almost impossible to mess up. But even with the classics, there’s still room for innovation. This recipe uses some traditional takeout techniques to level up the flavor, while still being a cinch for any home cook. The best of both worlds.

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Some Things to Look Out For

Velvet the shrimp

Velveting is a Chinese cooking technique where a meat or seafood is marinated with a starch, commonly cornstarch. When the marinated meat is fried, the starch in the marinade creates a silky coating on the surface of the meat, giving it a moist and soft texture.

Caramelize the Soy Sauce (and use less of it!)

I’ve seen some fried recipes use soy sauce as their entire source of salt. This makes every element in fried rice taste like soy sauce. Soy sauce is best added in small amounts to add aroma and some complimentary flavor, with most of the saltiness being provided by plain old salt.

I also recommend pouring the soy sauce directly on the pan. You can do this by pouring it down the side of a sloped pan, or by scooting over the food to create a well in the center of the pan.  When it hits the pan the soy sauce immediately starts to evaporate and caramelize, adding complexity and smoky aromas that are reminiscent of Saturday night takeout.

Easy Takeout Style Fried Rice



Prep time


Cooking time




  • Marinated Shrimp
  • 10-12 shrimp (peeled, deveined, tails removed)

  • 1 tsp cornstarch

  • ½ tsp salt

  • ½ tsp white pepper

  • 1 tbsp neutral oil

  • Fried Rice
  • 2 tbsp neutral oil

  • 2 large eggs

  • 2 green onions, chopped

  • 1 shallot, diced

  • 2 cloves garlic, minced

  • 2 cups leftover cooked white rice

  • 1 tbsp soy sauce

  • 1/4 cup frozen peas and carrots

  • Salt and msg to taste


  • In a bowl add shrimp, cornstarch, salt, white pepper, and oil. Mix to combine. Let marinate for at least 10 minutes.
  • Heat a pan or wok on high. When the pan is hot, add about 1 tbsp oil. Crack in two eggs, season with a pinch of salt, and break them up with a spatula to scramble.  
  • Add shrimp and fry until opaque, about 1 minute on each side. Set aside to a bowl.
  • Wipe down the pan if needed. Add the remaining 1 tbsp of oil. Add shallots, the white part of the green onion, and
  • Add the rice. Break up any clumps with a wooden spoon. Stir fry for 1-2 minutes. Drizzle soy sauce directly on the sides of the pan. Stir until evenly incorporated into the rice.
  • Add frozen vegetables, cooked eggs, and shrimp. Stir for another 1-2 minutes, or until the vegetables are warmed through. Add salt, pepper, and msg to taste. Garnish with the green part of the green onion.

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