Better Than Takeout Fried Rice: Quick & Flavorful (Print Version)

Better Than Takeout Fried Rice in minutes! This recipe is packed with flavor, easy to make, and perfect for using up leftovers. Skip the delivery!

# Recipe Info:

Prep Time: 15 Minutes minutes
Cook Time: 15 Minutes minutes
Total Time: 30 minutes
Servings: 4 Servings
Difficulty: Beginner
Cuisine: Asian
Dietary: Dairy-Free

# Ingredients:

→ The Base & Protein

01 - 3 cups day-old white rice (Jasmine or Basmati)
02 - 1 lb boneless, skinless chicken breast, diced into ½-inch pieces
03 - 2 large eggs, whisked

→ Flavor Foundation

04 - 2 tbsp vegetable oil (plus more as needed)
05 - 1 tbsp minced garlic (about 3 cloves)
06 - 1 tbsp grated fresh ginger
07 - 1 cup frozen peas and carrots mix

→ Sauce Essentials

08 - ¼ cup low-sodium soy sauce
09 - 1 tsp sesame oil

→ Finishing Touches

10 - 2 green onions, thinly sliced (white and green parts separated)

# Instructions:

01 - First things first, get everything ready. Dice your chicken, mince your garlic and ginger, chop your green onions. If you didn't plan ahead and use day-old rice, don't panic, but you might want to spread it out on a tray to dry a bit for an hour or so. I've been caught out before, and let's just say, it wasn't my proudest moment; the rice just didn't get that lovely separate texture. This step makes the actual cooking go so much smoother.
02 - Heat a large wok or a heavy-bottomed skillet over medium-high heat. Add a tablespoon of oil – I usually go for vegetable or canola. Toss in your diced chicken and cook until it's nicely browned and cooked through, about 5-7 minutes. Make sure not to overcrowd the pan; if you do, the chicken will steam instead of sear, and we want that lovely golden crust! I sometimes try to cram it all in, and then I regret it, haha.
03 - Push the cooked chicken to one side of the pan. Add another splash of oil to the empty side, then throw in your minced garlic and ginger. Sauté for about 30 seconds until fragrant—oh, that smell! It just screams 'dinner's coming!'—then add your frozen peas and carrots. Stir-fry for 2-3 minutes until they start to soften, then mix them in with the chicken. This step always makes the kitchen smell amazing.
04 - Make a well in the center of the pan, pushing all the chicken and veggies to the sides. Pour in your whisked eggs. Let them cook undisturbed for about 30 seconds, then gently scramble them until they're just set but still soft and fluffy. Don't overcook them! I once got distracted and burnt them a little, had to quickly scoop them out and start fresh, sigh. It happens!
05 - Now for the star! Add your day-old rice to the pan. Break it up with your spatula, making sure there are no big clumps. Pour in the soy sauce and a teaspoon of sesame oil evenly over the rice. This is where it all truly comes together! Stir, stir, stir, making sure every single grain of rice is coated in that delicious, savory sauce. It should smell absolutely incredible right now, like a takeout place just opened in your kitchen.
06 - Continue to stir-fry everything together for another 2-3 minutes, ensuring all the ingredients are well combined and heated through. Taste it! Does it need a tiny bit more soy sauce? A pinch of salt? You're the chef, so adjust to your preference! Stir in most of the chopped green onions, saving a few for garnish. Serve immediately, topped with the remaining green onions. It should be hot, flavorful, and wonderfully aromatic!

# Notes:

01 - Always use day-old rice, honestly, it makes all the difference!
02 - Leftovers keep great in the fridge for 3 days; just reheat gently.
03 - No chicken? Shrimp or tofu works too – I've tried both, they're pretty good!
04 - A sprinkle of toasted sesame seeds on top just elevates everything.

# Equipment Needed:

01 - Large wok or heavy-bottomed skillet
02 - spatula
03 - chopping board
04 - knife
05 - measuring cups and spoons

# Nutrition (Per Serving):

Calories: 450 kcal
Total Fat: 15g
Total Carbohydrate: 50g
Protein: 30g

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