Better Than Take-Out Fried Rice

We’ve been on a huge Chinese food kick lately. I’ve been craving fried rice and orange chicken like crazy! So I decided to whip up a batch of our favorite homemade fried rice—it’s so easy to make and tastes way better than any takeout you could order. Plus, it’s ready to go in just 20 minutes… you can’t beat that!

The key to making crisp and flavorful fried rice at home is chilling the rice before using it. I’m talking overnight, people. The longer it chills and dries out, the better the result! I like to cook my rice the night before, spread it out on a baking sheet, and leave it uncovered in the refrigerator until the next evening when I’m ready to fry it up. Then all you have to do is chop up some vegetables, whisk a few eggs, and you’re ready to go!

Why You’ll Love This Recipe

This recipe is not only quick and simple, but it also bursts with flavors that will have you questioning why you ever ordered takeout in the first place. It’s customizable, satisfying, and a perfect way to use up leftover rice and veggies. Plus, it’s an excellent opportunity to sneak in some extra vegetables for the kids!

Kitchen Equipment You’ll Need

• Rice cooker or pot
• Large skillet or wok
• Knife and cutting board
• Spatula

Ingredients

• 1 cup rice
• 3 chicken breasts, cooked and shredded (I recommend slow cooker chicken teriyaki)
• 1 onion, diced
• 2 cloves garlic, minced
• ½ cup frozen peas
• 4 carrots, diced
• 2 eggs
• 3 tablespoons sesame oil
• ¼ cup soy sauce
• Optional: sesame seeds

Step-by-Step Instructions

1. Prepare 1 cup of rice using two cups of water in a rice cooker or on the stovetop. Once cooked, spread the rice out on a baking sheet and refrigerate overnight.
2. Heat sesame oil in a large skillet over medium heat.
3. Add the diced onion, minced garlic, frozen peas, and diced carrots to the skillet. Cook for 5-7 minutes until the vegetables are tender.
4. Crack the eggs into the pan and scramble, mixing them with the vegetables.
5. Add the chilled rice, shredded chicken, and soy sauce to the pan. Stir to combine all ingredients well and remove from heat.

Tips for Success

• Ensure your rice is chilled and slightly dry for the best texture.
• Use a large skillet or wok to allow ample space for frying.
• Adjust the soy sauce to taste and feel free to add more vegetables or proteins as desired.

Additional Tips or Variations

• For a vegetarian version, omit the chicken and add tofu or more veggies.
• Sprinkle sesame seeds on top for added crunch.
• Add a splash of rice vinegar for an extra tangy flavor.

Nutritional Highlights (Per Serving)

This dish is a balanced meal, providing protein from the chicken and eggs, carbohydrates from the rice, and vitamins from the assorted vegetables.

Frequently Asked Questions (FAQ)

• Can I use brown rice instead of white rice?
  Absolutely! Just make sure it’s chilled overnight for the best results.
• How long can I store leftover fried rice?
  Store in an airtight container in the fridge for up to 3 days.
• Can I freeze this fried rice?
  Yes, it freezes well. Make sure to cool completely before freezing in portion-sized containers.

Conclusion

Ready to ditch the takeout menu and try this Better Than Take-Out Fried Rice at home? It’s quick, delicious, and sure to become a household favorite. Give it a go and let us know how it turns out! Share your experience and any twists you made in the comments below. We can’t wait to hear from you!