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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!!
The Inspiration…
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.
Here’s how you make this chicken fried rice.
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.
The secret to great fried rice.
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!
Looking for other better than takeout style recipes?
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!
Better Than Takeout Sesame Ginger Chicken Fried Rice
Servings: 6
Calories Per Serving: 459 kcal
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Ingredients
- 1/4 cup low sodium soy sauce
- 2 tablespoons toasted sesame oil
- 2 tablespoons hoisin sauce (make sure to use GF, if needed)
- 1-2 teaspoon chili flakes use to your taste
- 3 eggs, beaten (optional)
- 5 tablespoons extra virgin olive oil or sesame oil
- Kosher salt and black pepper
- 2 cups shiitake or cremini mushrooms, roughly torn
- 4 baby bok choy or 2 cups spinach, roughly chopped
- 4 green onions, chopped
- 2 inches fresh ginger, grated
- 4 garlic cloves, minced or grated
- 1/2 pound chicken breasts, cubed
- 4 cups cooked, day-old rice
- ½ cup fresh basil or cilantro, chopped
Instructions
- 1. To make the sauce. In a small bowl, combine the soy sauce, toasted sesame oil, hoisin sauce, and chili flakes.2. Heat 1 tablespoon oil in a large skillet over medium heat. Add the eggs (if using), season with salt and pepper, and let cook until the edges start to set, 1-2 minutes. Roughly scramble the eggs. Remove from the heat and transfer to a plate. 3. Return the skillet to medium-high heat. Add 2 tablespoons oil. When the oil shimmers add the mushrooms and cook, stirring occasionally, until the mushrooms are crisping on the edges, about 5 minutes. Season with salt and large pinch of pepper. Stir in the green onions, ginger, garlic, and bok choy. Cook another 2-3 minutes, until the mushrooms are caramelized. Remove from the heat and transfer the mushrooms and greens to the plate with the eggs. 4. Return the skillet to medium-high heat and add the remaining 2 tablespoons oil. Add the chicken and cook until browned, 5 minutes. Stir in 2 tablespoons of the sauce, cook another 1-2 minutes. Add the rice and cook, stirring occasionally, until toasted, 4 to 5 minutes. Stir in the remaining sauce, toss, cook another 1 to 2 minutes. Stir in the mushroom, bok choy, and eggs. Remove from the heat. Add the basil or cilantro. 5. Divide the rice amoung bowls and top with additional green onions.
Notes
Homemade Hoisin: in a small bowl, combine 1/4 cup low sodium soy sauce, 2 tablespoons creamy peanut butter, 2 tablespoons honey, 2 tablespoons balsamic vinegar, 1 tablespoon molasses, 1 teaspoon Chinese 5 spice powder, and a pinch of black pepper.
Cooking the Rice: 2 cups of dry jasmine or basmati rice yields 4 cups cooked rice. Make sure your rice is room temp and not hot before using. 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.
Brown Rice: works just a well and is a delicious, healthy twist! Quinoa works too, though I prefer brown rice.
Oh So Good! I just realized I forgot to add the basil or cilantro at the end… :(….but it was still delicious. And truly not to hard, I made the rice the day before and then came home after work and dinner was done soon. I had never used baby bok choy before but I love it.
Thanks for the great dinner!!
I am so glad you still ended up loving this Sheri! Thank you so much! xTieghan
This rice is INSANE! So much flavor. Day old rice really is the key here, and strange to think such an easy trick can make such a huge difference! We’ve kept this one on our spring meal menu as well.
Thank you so much Megan! I am so glad this one has been turning out so well for you! xTieghan
Just made this and my husband and i are OBSESSED. so simple yet so good. keep the recipes coming! you’ve literally been the inspiration for dinner and lunch in my house for the past 2 weeks! your’e amazing!
Thank you so much Kendyan! I am so glad you both loved this recipe!! I hope you continue to love other recipes of mine! xTieghan
Delicious! Veggie heavy and husband approved!
Thank you so much Alison! xTieghan
So I made this tonight … and it was INCREDIBLE. Jaw dropping incredible. Thank you!
Thank you!! I am so glad this turned out so well for you! xTieghan
So delicious! and adaptable. I had frozen shrimp, but not enough for a meal for 2, I had leftover pork loin that needed to be reincarnated, and I had carrots, sweet onion and broccoli. I followed your method and made your sauce- that homemade hoisin ?! Fortunately my garden had spring onions and cilantro. This was the best fried rice I’ve ever cooked, the flavors were so fresh. I will definitely make this again and again. I appreciate how your recipes often have suggestions for substitutions, especially now when our supplies may be limited. You are truly a bright new star in the culinary world
Hi Lori! Wow you are too kind! I am so glad this recipe was easily adaptable and turned out so well for you! Thank you for trying it! I hope you are staying healthy and safe! xTieghan
I accidentally grabbed the wrong bottle and used oyster sauce instead of hoisin sauce. It was amazing! My family and I enjoyed this recipe. Now I’ve got to try with the hoisin sauce next time..
I am so glad it turned out so well for you Angelica!! Thank you so much! I hope you love it with hoisin as well haha! xTieghan
Oh my word!!! I made this tonight!! The hubby and I aren’t fans of mushrooms so I used broccoli instead. IT WAS SO GOOD!!!! I’m so excited I have leftovers tomorrow for lunch. Thank you!!!!
Yes!! So happy you loved this one, Courtney! Thank you so much for trying it! xTieghan
That was delicious! We are in lock down with CV19, this was a highlight today!
Thank you so much Anna! xTieghan
Made this tonight without the chicken but crispy tofu instead. Added lots of veg and kimchi and put a fried egg on top. Amazing!
Thank you Michelle! xTieghan
Tasty! I made this for lunch and definitely cut some corners to make it faster (don’t recommend. Just follow the instructions!), but it still came out tasting pretty good. I love the sauce mix. It’s simple and easy and perfect for fried rice (salty but full of flavor).
Cooling your rice is KEY. I skipped this. I knew better but did it anyway because I was in a rush.. Don’t do what I did. Stick your rice in the fridge for a day and let it dry out! Wet fried rice is not very exciting!
I’m excited for the day I have a nice gas stove and a wok to make fried rice in!
Hi Shannon! I am glad this still turned out well for you! I hope you like it even better without cutting corners haha! Thank you! xTieghan
Can you substitute anything for the peanut butter in the Hoisin Sauce? It’s an allergy.
Hi Sue! You can use tahini, almond butter, or just omit the peanut butter all together if that is easier. Please let me know if you have any other questions. I hope you love this recipe! Thank you!! xTieghan
Yup. another winner! thanks! I made it with Brown rice. Rice needs to be cooked hard instead of soft. It was days old but still was cooked to soft to start. In my opinion. Will make again. Looked nothing like yours… but tasted delish! lol
I am so glad this turned out so well for you De! Thank you for trying it! xTieghan
This was so quick and easy to make and all my kids loved it (which is nearly impossible to please all of them). I made the sauce and rice and cooked chicken and tofu separately so I could have a vegan option for myself. Loved it!
Thank you so much Paige!! I am so glad this turned out so well for you all! xTieghan
This was sooooo good and easy to make vegetarian friendly! The mushrooms are just perfect. I did both bok choy and spinach and replaced the chicken with tempeh. Your childhood fried rice story reminds me of falling in love with broccoli in a Chinese restaurant as a kid, the tops of the broccoli soaking up all that sauce, so maybe I’ll add broccoli next time too 🙂 Thanks again and looking forward to your next creations! I always send people to you for vegetable-focused and bold-flavored dishes.
That is so amazing to hear! Thank you so much Amber! xTieghan