Better Than Take-Out Fried Rice
Quick and easy homemade fried rice with chicken or shrimp, vegetables, eggs, soy sauce, and sesame oil. A delicious 30-minute meal that’s better than take-out.
Ingredients
- 4 cups rice prepared
- 1/2 lb boneless chicken breast cooked and cut into bite-size pieces (or use the same amount of medium shrimp, cooked)
- 1 cup peas and carrots frozen
- 1 medium white onion chopped
- 2 cloves garlic minced
- 2 large eggs
- 3 tablespoons sesame oil
- 1/4 cup soy sauce
Instructions
Step 1: Prepare the Rice
- Cook the rice according to package instructions to yield about 4 cups. Day-old rice works best for fried rice because it’s drier and won’t clump together. If you’re using freshly cooked rice, spread it on a baking sheet and let it cool for at least 20 minutes before using.
Step 2: Sauté the Vegetables
- Heat sesame oil in a large skillet or wok over medium heat. Add the chopped onion, garlic, peas, and carrots. Stir-fry until the vegetables are tender and the onion is translucent. The sesame oil adds a nutty depth that’s signature to fried rice flavor.
Step 3: Scramble the Eggs
- Push the vegetables to the side of the pan and crack the eggs into the skillet. Scramble them quickly, then mix them back into the vegetables. This ensures that the eggs are fluffy and evenly distributed throughout the rice.
Step 4: Add the Protein and Rice
- Add in the chicken or shrimp, along with the rice. Pour the soy sauce over everything and stir well to combine. Cook for 2–3 minutes, allowing the rice to absorb the flavors and heat through.
Step 5: Serve
- Taste and adjust seasoning if necessary. Serve hot, garnished with chopped green onions or sesame seeds if desired.