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Bowl of Better Than Takeout Chinese Fried Rice with chicken and vegetables

Better Than Takeout Chinese Fried Rice

A comforting and quick stir-fry that uses leftover rice and simple ingredients to create delicious fried rice better than takeout, all in one pan.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Chinese
Calories: 350
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 3 to 4 cups cold cooked rice Use rice cooked earlier and cooled.
  • 2 tablespoons neutral oil Plus a little more if needed.
  • 2 large eggs Beaten.
  • 1 cup mixed veggies Peas and carrots are classic.
  • 2 to 3 tablespoons soy sauce Low sodium is great.
  • 1 teaspoon toasted sesame oil Optional but adds great flavor.
  • 2 to 3 pieces green onions Sliced.
  • to taste Salt and pepper Adjust to preference.
Optional Add-Ins
  • to taste cooked chicken Diced.
  • to taste shrimp Peeled.
  • to taste ham Diced.
  • to taste tofu Diced.

Method
 

Cooking
  1. Heat your biggest skillet or wok over medium-high heat. Add a little oil.
  2. Pour in the beaten eggs. Scramble them fast, then push them to a plate. Do not overcook.
  3. Add another splash of oil, then toss in your mixed veggies. Stir for a minute or two until they are warmed through.
  4. Add the cold rice. Break up clumps with a spatula. Spread it out and let it sit for 20 to 30 seconds before stirring.
  5. Drizzle in the soy sauce and stir well. Add the scrambled eggs back in.
  6. Turn off the heat, then add sesame oil and green onions. Taste and adjust seasoning.

Notes

Use enough heat and do not crowd the pan. Season in layers and add sesame oil last. Optionally add a tiny bit of butter at the end for richness.