Better Than Takeout Chicken Fried Rice

ByDeShawn Ellis
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Better Than Takeout Chicken Fried Rice

Who doesn’t love the irresistible aroma of fried rice wafting through the kitchen? This Better Than Takeout Chicken Fried Rice brings all those delightful, comforting flavors straight to your home, making you feel like a culinary genius. With perfectly cooked chicken, vibrant vegetables, and fluffy rice, this dish is sure to brighten any mealtime!

Why Make This Recipe

  • Convenience: It’s a swift, one-pan meal that comes together in about 30 minutes.
  • Customize: You can easily modify ingredients to cater to your family’s taste.
  • Healthier Option: This homemade version is lighter than takeout, allowing you to control the amount of oil and sodium.

Making this Better Than Takeout Chicken Fried Rice is not just about saving money or time—it’s also a chance to whip up something tailored to your palate, full of fresh ingredients and cooked to perfection in the comfort of your kitchen.

Step-by-Step Guide to Making Better Than Takeout Chicken Fried Rice

Whether you’re a novice cook or a seasoned chef, making this chicken fried rice at home is a breeze. Follow these simple steps to achieve a deliciously satisfying meal that’s sure to impress.

Ingredients

  • 2 cups cooked rice
  • 1 pound chicken breast, diced
  • 1 cup mixed vegetables (peas, carrots, corn)
  • 2 eggs, beaten
  • 3 tablespoons soy sauce
  • 2 tablespoons sesame oil
  • 2 green onions, chopped
  • Salt and pepper to taste

Directions

  1. Heat sesame oil in a large skillet over medium-high heat.
  2. Add the diced chicken and cook until browned and cooked through.
  3. Push the chicken to one side of the pan and add the mixed vegetables, cooking until tender.
  4. Push the vegetables to the side and pour the beaten eggs in, scrambling them until fully cooked.
  5. Add the cooked rice to the pan, followed by soy sauce, and mix everything together.
  6. Stir in green onions, and season with salt and pepper to taste.
  7. Cook for an additional 2-3 minutes until everything is heated through. Serve hot.

Better Than Takeout Chicken Fried Rice

Storage Tips for Better Than Takeout Chicken Fried Rice

To keep your fried rice fresh and flavorful for later, consider these storage tips:

  • Refrigerate: Store in an airtight container.
  • Time: It’s best to eat within 3-4 days.
  • Temperature: Ensure it’s cooled to room temperature before placing it in the fridge.

Proper storage will help maintain the delicious flavors of this dish while preventing spoilage.

Serving Suggestions for Better Than Takeout Chicken Fried Rice

This dish is versatile and can be served in various ways to suit your dining preferences:

  • Pair it with a side of egg rolls or spring rolls for an authentic Asian flair.
  • Serve it on a platter garnished with additional green onions and sesame seeds for an elegant presentation.
  • Enjoy it as a standalone dish or alongside a light salad to balance the meal.

Tips to Make Better Than Takeout Chicken Fried Rice

  • Use Day-Old Rice: It’s best to use rice that has been cooked and cooled, allowing it to dry slightly. This prevents sogginess.
  • Don’t Overcrowd the Pan: Cook in batches if necessary. Overcrowding can hinder the frying process, making your rice wet rather than crispy.
  • Enhance Flavor: Consider adding a splash of oyster sauce or a hint of garlic for an extra flavor boost.

Variations

Feel free to change the ingredients based on what you have on hand:

  • Protein Substitutions: Use shrimp or tofu instead of chicken for different flavors.
  • Vegetable Mix: Try adding bell peppers, broccoli, or mushrooms for extra nutrition and color.

FAQs

Q: Can I use leftover rice?
A: Absolutely! In fact, day-old rice works best for fried rice as it’s less sticky.

Q: Can I make this ahead of time?
A: Yes, you can prep all the ingredients beforehand, and then cook them just before serving for the best flavor and texture.

Q: What’s a good way to spice it up?

  • Add sriracha or chili paste while cooking for some heat.
  • Toss in diced jalapeños or red pepper flakes for an extra kick.

In short, this Better Than Takeout Chicken Fried Rice is not only delightful and comforting but also practical for any busy cook. With its vibrant flavors and easy preparation, it can be a regular feature on your dinner table, leaving takeout far behind! So why not whip up a batch today and savor the homemade goodness?

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Better Than Takeout Chicken Fried Rice

  • Author: admin
  • Total Time: 30 minutes
  • Yield: 4 servings 1x
  • Diet: None
Print Recipe

Description

A swift, one-pan chicken fried rice that’s healthier and more flavorful than takeout.

Ingredients

Scale
  • 2 cups cooked rice
  • 1 pound chicken breast, diced
  • 1 cup mixed vegetables (peas, carrots, corn)
  • 2 eggs, beaten
  • 3 tablespoons soy sauce
  • 2 tablespoons sesame oil
  • 2 green onions, chopped
  • Salt and pepper to taste

Instructions

  1. Heat sesame oil in a large skillet over medium-high heat.
  2. Add the diced chicken and cook until browned and cooked through.
  3. Push the chicken to one side of the pan and add the mixed vegetables, cooking until tender.
  4. Push the vegetables to the side and pour the beaten eggs in, scrambling them until fully cooked.
  5. Add the cooked rice to the pan, followed by soy sauce, and mix everything together.
  6. Stir in green onions, and season with salt and pepper to taste.
  7. Cook for an additional 2-3 minutes until everything is heated through. Serve hot.

Notes

For best results, use day-old rice and avoid overcrowding the pan while cooking.

  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Category: Main Course
  • Method: Stir-Frying
  • Cuisine: Asian

Nutrition

  • Serving Size: 1 serving
  • Calories: 400
  • Sugar: 4g
  • Sodium: 800mg
  • Fat: 15g
  • Saturated Fat: 2g
  • Unsaturated Fat: 10g
  • Trans Fat: 0g
  • Carbohydrates: 45g
  • Fiber: 2g
  • Protein: 25g
  • Cholesterol: 150mg

Keywords: fried rice, chicken fried rice, homemade fried rice, takeout, quick meal

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Hey, I’m DeShawn Ellis—friends call me D. I’m 42 years old, born and raised in Jackson, Mississippi, and now I’m holding it down in Atlanta, Georgia, where I run a soul food kitchen that’s as much about storytelling as it is about the food. Cooking isn’t just what I do it’s who I am. It’s how I honor where I come from, and how I speak love into the world.

My earliest memories are in my grandma’s kitchen barefoot on a step stool, stirring roux while she told me stories about her own mama, who used to cook for church fish fries back in the ’50s. That kitchen was my school. That woman was my first chef. She never measured a thing, but everything came out perfect. She taught me that food could heal, could gather people, could celebrate and comfort at the same time.

I didn’t come up through culinary school I came up through Sunday dinners, community cookouts, and elbow grease. I worked every back-of-house job you can think of, from janitor to pitmaster. Over time, I built my own rhythm in the kitchen deeply rooted in Southern Black tradition but open to everything. My oxtails have a splash of Caribbean heat. My collards might get kissed with smoked paprika and a dash of coconut vinegar. And yeah, I’ll put Cajun spice on anything that holds still long enough.

What drives me most is making food that feels like a hug from home. I want folks to taste a dish and remember their auntie's kitchen, or a summer evening on the porch, or that one bite that made them feel seen. But I also want to evolve because our food, our culture, is not stuck in the past. It’s growing, remixing, finding new voices. I’m proud to be one of them.

I cook for people who love food with a story behind it. You don’t need fancy tools or a French accent to make magic you just need heart, hustle, and a little bit of fire. If you’ve ever cooked with love, failed with style, or fed someone just to see them smile, then we’re already family.

Welcome to my kitchen. Let’s build something beautiful one bite at a time.

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