Description
Skip the takeout and make this Better Than Takeout Fried Rice right at home! Packed with flavorful chicken, sesame oil, vegetables, and perfectly cooked rice, it’s a quick and easy meal that’s sure to satisfy. Add your favorite seasonings and toppings for a customizable and delicious dish.
Ingredients
-
1 tablespoon vegetable oil
-
1 tablespoon soy sauce
-
1 pound chicken, cut into bite-sized pieces
-
2 tablespoons sesame oil
-
1 cup diced white onion (about 1 small onion)
-
1 cup thawed frozen peas and carrots
-
3 cups cooked rice (preferably day-old rice for best texture)
-
2–3 tablespoons soy sauce (more or less to taste)
-
2 large eggs, lightly beaten
-
2 tablespoons sliced green onions (optional garnish)
Instructions
-
Heat vegetable oil and 1 tablespoon soy sauce in a large skillet or wok over medium heat. Add the chicken pieces and cook until browned and cooked through, about 5-7 minutes. Remove the chicken from the pan and set aside.
-
In the same pan, heat the sesame oil over medium heat. Add the diced onion and sauté for about 2 minutes, until softened.
-
Add the peas and carrots to the pan and cook for another 2–3 minutes, until heated through.
-
Push the vegetables to one side of the pan and pour the beaten eggs into the empty side. Scramble the eggs until fully cooked, then mix them with the vegetables.
-
Add the cooked rice to the pan, breaking up any clumps. Stir in the chicken, soy sauce, and additional soy sauce to taste.
-
Cook the rice mixture for another 3-5 minutes, stirring occasionally, to allow the flavors to meld.
- Garnish with sliced green onions and serve hot.
Notes
-
Day-old rice works best as it is less sticky and fries up more easily.
-
You can substitute the chicken with shrimp, pork, or tofu for a different protein.
- For added flavor, drizzle in a bit of oyster sauce or hoisin sauce.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Dish
- Method: Stir-fry
- Cuisine: Asian