We’ve all been there. That insatiable craving for take-out fried rice that just won’t go away. But what if I told you that with just a few simple ingredients and a little bit of time, you could create a fried rice dish that’s even better than your favorite take-out? Yes, you read that right. Today, I’ll be sharing the ultimate recipe for Better Than Take-Out Fried Rice that will leave your taste buds dancing with joy.
The Secrets Behind Perfect Fried Rice:
- Cold Rice: Using cold rice (preferably left overnight in the fridge) ensures non-mushy fried rice. The grains remain separate and give that authentic take-out texture.
- High Heat: Cooking on high heat ensures that each grain of rice gets fried perfectly and absorbs the flavors.
- Fresh Ingredients: Always use fresh veggies and proteins. The fresher the ingredients, the better the taste.
- Sesame Oil: This is the secret ingredient that gives the fried rice its unique flavor. Don’t skip it!
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Servings: 4
- 1 cup rice
- 3 chicken breasts, cooked and shredded (For the best flavor, try the SLOW COOKER CHICKEN TERIYAKI)
- 1 onion, diced
- 2 cloves garlic, minced
- ½ cup frozen peas
- 4 carrots, diced
- 2 eggs
- 3 tablespoons sesame oil
- ¼ cup soy sauce
- Optional: sesame seeds for garnish
- Rice Preparation: Start by cooking the rice according to the package instructions. Once cooked, spread it out on a tray and let it cool. This step ensures that your fried rice doesn’t turn out mushy.
- Sauté the Veggies: In a large skillet or wok, heat 2 tablespoons of sesame oil over medium heat. Add the diced onions and sauté until translucent. Next, add the minced garlic and sauté for another minute.
- Add the Proteins: Push the onion and garlic to one side of the skillet. Crack the eggs into the other side. Scramble the eggs and once they’re almost set, mix them with the onion and garlic.
- Chicken Time: Stir in the shredded chicken breasts. If you’re using the SLOW COOKER CHICKEN TERIYAKI, the teriyaki flavor will infuse the rice beautifully.
- Veggies Galore: Add the diced carrots and frozen peas to the skillet. Stir everything together and let it cook for about 5 minutes, or until the vegetables are tender.
- Rice Time: Add the cooled rice to the skillet. Pour the soy sauce over the top and stir everything together. Ensure that the rice is well-coated with the soy sauce and all the ingredients are evenly distributed.
- Final Touches: Drizzle the remaining tablespoon of sesame oil over the rice. This will give it that signature fried rice flavor. If you’re using sesame seeds, sprinkle them on top for an added crunch and aesthetic appeal.
- Serve and Enjoy: Dish out your homemade fried rice into bowls and enjoy the fruits of your labor!
- Serve with a side of steamed broccoli or stir-fried bok choy for added greens.
- Pair with spring rolls or dumplings for a complete Chinese take-out experience at home.
- A cold Asian cucumber salad complements the warm, hearty rice perfectly.
Frequently Asked Questions (FAQs):
- Can I use brown rice? Absolutely! Brown rice offers a nuttier flavor and is a healthier alternative.
- Vegetarian or Vegan version? Skip the chicken and eggs. Add tofu or tempeh for protein.
- Storing leftovers? Store in an airtight container in the fridge for up to 3 days. Reheat in a skillet for best results.
There you have it, the perfect recipe for Better Than Take-Out Fried Rice. Not only is this dish incredibly delicious, but it’s also packed with wholesome ingredients. The next time you’re tempted to dial up your local take-out spot, remember this recipe and treat yourself to a homemade delight.
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