Quick Skillet Better Than Takeout Fried Rice (Print Version)

Whip up easy Better Than Takeout Fried Rice at home! My simple recipe brings authentic flavors, perfect for weeknights.

# Recipe Info:

Prep Time: 15 Minutes minutes
Cook Time: 15 Minutes minutes
Total Time: 30 minutes
Servings: 4 Servings
Difficulty: Beginner
Cuisine: Asian
Dietary: Can be GF (with tamari) & Veg (with swaps)

# Ingredients:

→ Rice & Veggies Base

01 - 4 cups day-old cold cooked rice
02 - 2 large eggs, whisked
03 - 1 cup diced carrots (about 2 medium carrots)
04 - 1/2 cup frozen peas
05 - 1/2 yellow onion, finely diced
06 - 4 cloves garlic, minced

→ Protein & Flavor Boosters

07 - 1 lb boneless, skinless chicken breast or thighs, diced into 1/2-inch pieces
08 - 3 tbsp soy sauce (low-sodium preferred)
09 - 1 tbsp oyster sauce (or vegetarian oyster sauce)

→ Cooking Essentials & Finishing

10 - 2 tbsp vegetable or canola oil, divided
11 - 1 tsp toasted sesame oil
12 - 2 green onions, sliced (for garnish)

# Instructions:

01 - First things first, get all your ingredients ready, chopped and measured. This is called mise en place, and honestly, it’s a game-changer for stir-fries like this. Dice your chicken, chop your onion and garlic, slice your green onions. Whisk those eggs! You'll be moving fast once the heat is on, so having everything at arm’s reach prevents any frantic kitchen mishaps. I once tried to chop garlic while the pan was blazing, and let's just say it didn't end well for the garlic or my fingertips.
02 - Heat a little oil in your large skillet or wok over medium-high heat. Pour in your whisked eggs and quickly scramble them until they're just set but still soft. Don't overcook them! I like to break them into small pieces with my spatula. Remove them from the pan and set them aside. This step is quick, and the goal is tender, fluffy egg bits, not rubbery ones. I swear, the first time I made fried rice, my eggs turned into sad, brown hockey pucks. Learn from my oops!
03 - Add a bit more oil to the hot pan. Toss in your diced chicken and cook it until it's nicely browned and cooked through, about 5-7 minutes. Then, push the chicken to one side and add the chopped onion and garlic to the other. Sauté them for a minute until fragrant – oh, that smell! It’s the scent of pure comfort, honestly. Stir everything together. This is where the foundation of your Better Than Takeout Fried Rice flavor truly begins!
04 - Now, add your carrots and peas to the pan. Stir-fry for about 2-3 minutes until they start to soften slightly but still have a bit of bite. Then, dump in your day-old cold rice. Break up any clumps with your spatula. This is where the magic happens; the rice starts to get those lovely crispy bits. Make sure your heat stays high; that's what gives it that characteristic fried texture.
05 - Pour in the soy sauce and oyster sauce over the rice and veggies. Stir vigorously, making sure every grain of rice and every piece of chicken and vegetable gets coated evenly. You want to see that beautiful, rich color developing. Add your scrambled eggs back into the pan and gently fold them in. Taste it! This is your moment to adjust. Sometimes I add a tiny bit more soy sauce if it feels like it needs it. No shame in tasting as you go!
06 - Remove the pan from the heat. Drizzle in the toasted sesame oil – seriously, don't skip this, it adds so much depth and warmth! Sprinkle in most of your sliced green onions. Give it one final, gentle stir. Serve immediately, garnished with the remaining green onions. The result should be fragrant, flavorful, and perfectly textured. It’s warm, savory, and just makes you feel good. Enjoy your homemade Better Than Takeout Fried Rice!

# Notes:

01 - Always use day-old rice! It makes all the difference, honestly. Fresh rice gets mushy, and nobody wants that.
02 - Leftovers are fantastic for lunch, just reheat gently in a skillet for best texture.
03 - No chicken? Tofu or shrimp work wonderfully! I've even done just veggies when the fridge was bare.
04 - A sprinkle of chili flakes at the end adds a nice little kick if you're feeling adventurous.

# Equipment Needed:

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

# Nutrition (Per Serving):

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

Back