We’ve been on a Chinese food binge recently. I’ve been dying for fried rice and orange chicken! So I decided to prepare our favorite homemade fried rice–it’s so simple to make and tastes far superior to any takeout you could order. It’s also ready to use in a matter of minutes.

We’ve been on a Chinese food binge recently. I’ve been dying for fried rice and orange chicken! So I decided to prepare our favorite homemade fried rice–it’s so simple to make and tastes far superior to any takeout you could order. Plus, it’s ready in 20 minutes… can’t top that!

Chilling the rice before using it is the key to preparing crisp and tasty fried rice at home. I’m referring about folks who arrived overnight. The longer it sits and dries, the better the outcome! I like to make my rice the night before, spread it out on a baking sheet, then refrigerate it uncovered until the next evening when I’m ready to fry it up. Then all you have to do is cut some vegetables and whisk a few eggs before you’re ready to go!

1 cup cooked rice
3 cooked and shredded chicken breasts (I recommend SLOW COOKER CHICKEN TERIYAKI)
1 diced onion
12 cup frozen peas 2 minced garlic cloves
4 diced carrots
2 eggs
three tbsp sesame oil
14 tbsp soy sauce
Sesame seeds are optional.

In a rice cooker or on the stovetop, combine 1 cup rice and 2 cups water.
Meanwhile, in a large skillet over medium heat, heat the sesame oil.
Mix in the onion, garlic, peas, and carrots. Cook for around 5-7 minutes.
Scramble the eggs in the pan with the veggies.
To the pan, add the rice, chicken, and soy sauce. Remove from heat after stirring to mix.