Description
This Better Than Takeout Fried Rice recipe features tender chicken, vibrant mixed vegetables, and perfectly cooked day-old rice all tossed in a savory soy and sesame oil sauce. Quick to prepare and bursting with flavor, it’s a wholesome and delicious meal that beats Chinese takeout any day.
Ingredients
Scale
Protein
- 1 lb boneless, skinless chicken breasts, cut into bite-sized pieces
Vegetables
- 1 cup mixed vegetables (peas, carrots, bell peppers)
- 3 green onions, sliced
- 4 cloves fresh garlic, minced
Base
- 3 cups cooked rice (preferably day-old)
Seasonings and Oils
- 3 tbsp low-sodium soy sauce
- 1 tbsp sesame oil
Instructions
- Prepare Ingredients: Chop the chicken into bite-sized pieces and dice the mixed vegetables. Mince the garlic and slice the green onions in preparation for cooking.
- Cook Chicken: Heat the sesame oil in a large skillet or wok over medium heat. Add the chicken pieces and cook until they turn golden brown and are cooked through, approximately 5 to 7 minutes.
- Sauté Vegetables and Garlic: Stir in the minced garlic and mixed vegetables with the chicken. Cook for another 3 to 4 minutes until the vegetables become tender but still retain their vibrant colors.
- Add Rice: Incorporate the day-old cooked rice into the skillet, breaking up any clumps with a spatula. Mix thoroughly to combine with the chicken and vegetables.
- Season: Gradually pour in the low-sodium soy sauce while stirring to ensure even flavor distribution. Taste and adjust as needed. Continue to toss and heat through for a few minutes.
- Garnish and Serve: Remove from heat and garnish with the sliced green onions. Serve the fried rice warm for a satisfying meal.
Notes
- Using day-old rice is key for the best texture, as fresh rice can become mushy when fried.
- You can substitute chicken with tofu or shrimp as a protein alternative.
- Adjust soy sauce quantity based on your sodium preference.
- For extra flavor, consider adding a splash of sesame seeds or a fried egg on top.
- This dish reheats well and can be stored in an airtight container in the refrigerator for up to 3 days.
