Fake-Out Fried Rice

fried rice 1


We have the best Japanese take-out place just down the street from our house.

Seriously.  So good.  So good, in fact, that any time I tell the Tall Boy I’m too busy looking up stuff on Pinterest to cook dinner, he suggests picking this up instead.  Which was all fine and good, until I saw the copious amounts of butter they mixed in when sautéing the vegetables for my meal.  Hey, we all know I’m not opposed to butter, but I like to keep it under (semi) control when I can.

Most of the time, we do prepare our meals at home.  Not only is it more economical, but I like being able to control the ingredients that go into our meals–especially with a young child who I’m trying to raise to make good food choices.  Never mind the fact that I fed him a cupcake, a mini-cherry pie and hot chocolate over the weekend, okay (not all at the same time, promise)?

In my own defense, he took one bite of each, said, “Yum” and then, “I’m done.”  And next: “Mama, I think we should go do Zumba.”

How is this kid related to me?

The Tall Boy loves this version of take-out fried rice, and he is typically not much of a rice eater.  We always use brown rice for all of our meals, but if you’re not a brown rice fan, go ahead and sub for white.  Although you might be surprised–with all of the veggies and flavors in this dish, you may not miss the white rice at all!

Play around with your veggies, too.  The ones I listed below are the ones I typically use, but if I have other stuff on hand that I need to use up, I’ll throw that in as well.  I usually make this as a side dish, but you could easily turn this into your main course by adding some leftover chicken or beef, or by quickly sautéing some shrimp or adding scrambled egg.

What’s your favorite take-out?


fried rice 2


Fake-Out Fried Rice
  • 4 cups cooked rice (we always use brown)
  • 3 tablespoons butter
  • 1½ teaspoons mined garlic
  • ¼ cup minced red onion
  • ¼ cup chopped carrots
  • ¼ cup chopped celery
  • ½ cup sliced mushrooms
  • 8 ounces shredded cabbage
  • 3 tablespoons light soy sauce
  • ¼ teaspoon celery salt
  • ½ teaspoon dehydrated onion
  • ¼ teaspoon pepper
  • ½ teaspoon kosher salt
  • ½ teaspoon sugar
  1. Over medium heat, saute vegetables in butter until tender. Add rice, soy sauce and seasonings.
  2. If desired, add scrambled eggs, or shrimp, chicken or beef.
adapted from Our Best Bites

Don't stop here! Check out this other yummy stuff...


  1. My hubby is not big on rice either but add some chicken and I think he would go for this. Yumm!

  2. I love making healthier versions of favourite restaurant dishes. This fried rice looks great. I’ll give it try soon. Thanks. By the way, the comment about your little boy made me chuckle… 🙂

  3. it looks really delicious the whole combination is great and I have to admit that my favorite take out food is actually chinese, it it the best!

  4. If I know you, and I do, this is one yum yum scrummy dish!!! I will have to make it!!

  5. What a wonderful, delicious, one dish meal. Your pictures are great.

  6. yum! i made fried rice (bacon fried rice, to be precise) on saturday night — one of our favorites! my favorite takeout is probably the caribbean place near our house, although chinese or indian would be a close second!

    • Amy, I’ve been wanting to try your bacon fried rice–who can argue with that?!?!? Wowzers, Caribbean take-out sounds to die for. Totally wishing we had a place like that here.

  7. Instead of chopped carrots, I use 1 cup defrosted peas and carrots. Always add scrambled egg and sometimes sliced green onion at the end.


  1. […] This recipe is hands-down my favorite make at home Chinese dish.  We’ve made it a number of times, and it never disappoints.  It’s definitely one of our staple rotation meals, and I love that it has the “take-out” taste without the “take-out” calorie-count.  We usually serve this meal with brown rice, but if you really want to jazz it up a bit, serve it with my favorite version of fried rice. […]

Speak Your Mind


CommentLuv badge