By Better Than Takeout Fried Rice is a comfort-food classic made simpler for home cooks. With everyday ingredients and reliable technique, it delivers big flavor with little effort.
Better Than Takeout Fried Rice captures the essence of meals|chicken while staying approachable for everyday cooking. The method focuses on maximizing flavor with minimal steps, using common pantry items and fresh ingredients. From the first bite you’ll notice a balance of texture and taste that feels both familiar and exciting. To build depth, we combine proper seasoning with simple techniques: gentle heat for aromatics, accurate measurements, and attention to doneness. Small details—like resting time or layering ingredients—make a noticeable difference in the final dish. This recipe is designed to be flexible. You can swap in seasonal produce, adjust spices to match your preferences, or adapt the base to suit dietary needs. The goal is to keep the spirit of the dish while letting you tailor it to your kitchen. Serving ideas are wide open: pair with a crisp salad, roasted vegetables, warm bread, or your favorite grains. Leftovers store well and often taste even better the next day as flavors settle. That makes the recipe suitable for meal prep and busy schedules. For best results, read the steps once before you start, assemble ingredients, and cook with confidence. Taste as you go, and don’t be afraid to adjust seasoning. With these principles, Better Than Takeout Fried Rice becomes a reliable addition to your rotation—crowd-pleasing, practical, and full of flavor.
INGREDIENTS
4 C. Cooked rice
½ lb. Chicken thighs cut into small pieces and cooked
1 C. Mixed frozen vegetables
1 C. Onion chopped
2 large eggs
2 tsp. Minced garlic
2 Tbsp. Sesame oil
¼ C. Soy sauce
How To Make Better Than Takeout Fried Rice
Add the sesame oil to a skillet over medium-high heat on the stove.
Place the onion and mixed vegetables into the heated skillet and saute until the onion begins to soften.
Lower the heat to medium.
Add the minced garlic to the skillet and saute for another 30 seconds.
Shove the vegetables to one side of the skillet, and crack the eggs into the skillet. Stir the eggs to scramble them, and allow them to cook completely.
Mix the ingredients in the skillet together.
Add the rice and chicken to the skillet and stir to combine.
Pour the soy sauce over the mixture, and toss to coat everything well.
Saute another minute or two before serving.
PREPARATION STEPS
Add the sesame oil to a skillet over medium-high heat on the stove.
Add the minced garlic to the skillet and saute for another 30 seconds.
Mix the ingredients in the skillet together.
Add the rice and chicken to the skillet and stir to combine.
Pour the soy sauce over the mixture, and toss to coat everything well.
Saute another minute or two before serving.
ORIGIN STORY
Home-style cooking inspired by classic flavors and modern, reliable methods.
META INFOS
Prep: 15 min | Cook: 20 min | Total: 35 min | Servings: 4 | Calories: ~350 kcal | Difficulty: Easy
BENEFITS
Balanced flavor with approachable prep. Nutrition-friendly options and make-ahead friendly for busy schedules.
OCCASIONS
Weeknight dinners; Family gatherings; Potlucks; Holidays; Picnics; Meal prep
VARIATIONS
Swap seasonal produce; Adjust spices; Offer gluten-free or low-carb options where suitable; Try alternative proteins.
PAIRING
Green salad; Roasted vegetables; Rice or bread
STORAGE
Refrigerate in airtight container 2–4 days; freeze up to 2 months. Reheat gently to preserve texture.
TIPS
Measure accurately; Preheat pans/oven; Avoid overcooking; Taste and adjust seasoning; Rest before slicing when needed.
