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Sharing an easy, weeknight style…Better Than Takeout Sesame Ginger Chicken Fried Rice. Day-old rice is pan-fried with a Chinese inspired sauce, plenty of ginger, garlic, vegetables, scrambled eggs, and caramelized chicken. This fried rice is a touch salty, a touch spicy, and full of so much flavor. It’s heavy on the sauce and comes together in no time at all (about 30 minutes). Perfect for busy weeknights when you’re looking for something with a little more flavor, but still quick, healthy-ish, and DELICIOUS.
These “better than takeout” style recipes have officially become some of my favorite recipes to create and share with you guys. After so many requests from you all to keep sharing them, I’m thinking this should be a bi-weekly series here on HBH. What do you guys think? Would that excite you? We already have another one in the works and my ideas for “better than takeout” style dishes are not slowing down.
I have so many I want to create! What are some of your favorite take-out dishes?
Anyway, point is that I love these recipes so much and this fried rice is up there as a new top favorite. It’s actually shocking to me that it has taken me this long to create a fried rice recipe. This has been a staple in my kitchen for a few weeks now and I love making it with the leftover rice I seem to always have in the fridge. It’s perfect for using up leftovers and getting in plenty of vegetables too! Bonus? Even the picky eaters enjoy this recipe!!
Growing up, we didn’t eat a lot of chicken fried rice, but I do recall a very specific Christmas Eve day that I experienced my first bowl of chicken fried rice. My brothers got Chinese takeout…since my mom was busy cleaning the house for her annual Christmas Eve family gathering. All five of us siblings (so me plus all the brothers…well maybe not Red, he was just a baby) were randomly watching Pirates of The Caribbean. Even more randomly we were all enjoying some Chinese takeout.
My oldest brother must have ordered me some chicken fried rice. All that I really remember is that is was so good. I also remember thinking the takeout containers were very cool and that I was having way too much fun attempting to use chopsticks. Well, that was before I finally got annoyed and switched to a fork.
So that’s my first memory of chicken fried rice. I don’t recall the taste other than it was salty and full of rice. So of course…I loved it.
I wanted to create a more traditional rice, so I used eggs, chicken, vegetables, and day-old rice. That said, you can easily make this vegetarian by omitting the eggs and the chicken. The rice is still just as delicious. If you wanted to add more protein, tofu or chickpeas would be great in this fried rice too.
Start by making the sauce. It’s a very simple mix of soy sauce, toasted sesame oil, and hoisin sauce (using my homemade Hoisin).
Once the sauce is made, grab your largest skillet and start cooking. I like to start with the eggs, then cook the vegetables, then the chicken, and toss the rice in right at the end. It’s all made in just one skillet and it’s very quick and so easy. There’s plenty of ginger and plenty of garlic. There’s also toasted sesame oil for added flavor, and my favorite vegetables, mushrooms, and greens.
First up, if time allows, use leftover day-old rice. Using older rice will give you a crispier fried rice. If you’re cooking the rice the same day, the rice will have a high moisture content and will be trickier to get crispy.
Tip: if you’re cooking your rice just before making this recipe, cook the rice, then spread it out on a large rimmed baking sheet. Transfer the baking sheet full of rice to the freezer and freeze for fifteen to twenty minutes to help the rice dry out.
Next, make sure to really crisp your mushrooms before adding in the greens. This will allow the mushrooms to have the most flavor and not turn to complete mush once the sauce has been added.
For the vegetables, you can really use whatever you have on hand. I’m using mushrooms and baby bok choy, but broccoli, frozen peas, carrots, kale, and spinach would all be great. Use what you have…and or what you love most.
The leftovers are delicious the following day for lunch, especially when topped with a fried egg and additional herbs. Yum!
Excited to have this quick better than takeout fried rice in my recipe box. I already know I will be making this time and time again. It’s one of those dinners that everyone in the family loves. Added bonus? It’s perfect for getting the picky, non-vegetable eaters of the fam to actually eat and enjoy their vegetables.
Added bonus #2? I love how easily adaptable this recipe is. I can literally use whatever I have on hand and as long I have rice plus the ingredients for the sauce, I know it will turn out GOOD.
Nothing not to love!
30 Minute Creamy Sesame Miso Ramen with Crispy Mushrooms
Better Than Takeout Sweet Thai Basil Chicken
Better Than Takeout Kung Pao Cauliflower
Lastly, if you make this better than takeout sesame ginger chicken fried rice, be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you guys and always do my best to respond to each and every comment. And of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Delicious! I made the homemade Hoisin sauce and so happy I did! Most hoisin sauces taste like ketchup with soy sauce. Great recipe, Like most, it works best if you do all the chopping before you start to cook. It comes together very quickly after that. But we had to cut ourselves off from eating 3rds, it’s that delicious.
Thank you so much Joanne! I am so glad this recipe turned out so well for you! xTieghan
Looks delicious! Would you use a cast iron or non stick wok/skillet for this dish?
Hi Roya! I always use cast iron! I hope you love this! xTieghan
Awesome. Thank you.
Thank you! xTieghan
Wow, another amazing recipe. My husband says you are amazing and that I cook your dishes perfectly. But, I tell him it is because you make the directions so easy to follow. Thanks for making me look good. I made mine with broccoli ( chopped fairly small) rather than bok choy. Yum!
Aw thank you Julie! I am so glad you have been enjoying my recipes!! I hope you continue to! xTieghan
Loved this recipe and so easy! Used baby bellas, frozen peas and carrots, celery and green onions. No chicken just veggies as we’re trying to eat more vegetarian. I used a bit less oil so wasn’t as crispy as designed but still great. Hubby loved it too. Think I’ll try it with brown rice next time. No picture as mine never even come close to being as cool as yours. Thanks Tieghan.
Hi Lisa! I am so glad this turned out so well for you! Thank you for trying it! I am sure your photos were amazing! I would love to see if you tag me on Instagram! Thank you! xTieghan
Looks so yummy! In your notes though, I think there’s a typo. You say two cups of dried rice yields 2 cups of cooked rice. Can’t wait to try this one!
All fixed! It is 4 cups of rice. Please let me know if you have any other questions. I hope you love this recipe! Thank you!! xTieghan
Cooked this for dinner and my dad was literally scrapping out the bottom of the pan it was so delicious! Thank you for the incredible recipe!
Amazing! Thank you for trying this Lou! I am so glad you both enjoyed it! xTieghan
Stir fried chicken
Thanks Mike! xTieghan
This was amazing! Thank you again Tieghan for sharing such a delish recipe! We had ours with egg noodles (not sure what you’d call them in the US) and I use chives and garlic oil as I’m not able to eat onions or garlic and they were soooo good. If I wasn’t so full, Id make more right now!
Hi Melanie! I am so glad you enjoyed this recipe!! Thank you so much for trying it! Also, we do call them egg noodles as well haha! xTieghan
Just made this tonight and it is INCREDIBLE! So flavorful!! Thank you for another amazing recipe!!
Thank you so much Radhika! xTieghan
Hi Tieghan, I think in the notes section, your ratio may be off for the uncooked rice to cooked ratio “2 cups of dry jasmine or basmati rice yields 2 cups cooked rice”, usually its around a 1:3 ratio. Just wanted to make a note, Recipe looks delicious !
Hey Melissa! It will yield 4 cups rice. All fixed. Please let me know if you have any other questions. I hope you love this recipe! Thank you!! xTieghan
Hi, Tieghan – in your “cooking the rice” note at the end, you have 2 cups of jasmine/basmati rice equals 2 cups of cooked rice. Could that be right? Maybe you mean 4 cups of cooked?
Hi! Yes, you are correct! It is 4 cups of cooked rice. Recipe all fixed. Please let me know if you have any other questions. I hope you love this recipe! Thank you!! xTieghan
Hi Tiegen. I’d love to see a recipe for hot and sour soup that actually has some spiciness. The best hot and sour soups I’ve had were all spicy, but so many recipes are too timid.
Ooo love! Thank you Jules! xTieghan
Oh my goodness, this sounds fabulous! I love your Asian inspired recipes, they taste so good, got to make this one. Xx
Yes! I hope you do! Thank you so much Kelly! xTieghan
looks delicious, I love fried rice
Thank you Ruth! It is such a good one! xTieghan