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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.

overhead photo of Better Than Takeout Sesame Ginger Chicken Fried Rice in skillet with serving bowl next to skillet

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!!

side angled prep photo of vegetables cooking in skillet on stove

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.

side angled prep photo of chicken cooking in skillet on stove

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.

overhead close up photo of Better Than Takeout Sesame Ginger Chicken Fried Rice

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.

overhead photo of Better Than Takeout Sesame Ginger Chicken Fried Rice with serving spoon in skillet

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!

overhead photo of Better Than Takeout Sesame Ginger Chicken Fried Rice with chopsticks in skillet to show the food has been eaten

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

Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
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.

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  • 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.


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. 
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  1. 5 stars
    One of our favorites! This is delicious. I think I’m going to make it for a potluck at work this year, in fact.

    1. Hey Kate,
      Thanks so much for giving this recipe a try, I love to hear that it turned out well for you! Happy Tuesday! 🎄

    1. Hey Leslie,
      Happy Friday!!❄️ Thanks so much for making this recipe and sharing your review, so glad to hear it was a winner! xx