By Grocery List Plus Editorial Staff | Published on June 14, 2026
Serves 5
312 cal · 45 min
Better-Than-Takeout Fried Rice
Recipe GLPR3fd335882d8633
A quick and satisfying homemade fried rice loaded with tender vegetables, protein, and aromatic sesame oil. This one-pan meal comes together in under 45 minutes and tastes even better than restaurant takeout.
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Ingredients
4 cups, prepared Brown rice
2 large Eggs
2 cloves Garlic cloves, minced
1 cup Frozen peas and carrots
3 tablespoons Sesame oil
½ pound Boneless, skinless chicken breast, cooked
¼ cup Soy sauce
1 whole White onion, chopped
Directions
Cook the brown rice according to package directions until fluffy and fully cooked. Spread the cooked rice on a plate to cool slightly; chilled or room-temperature rice works best for fried rice.
Heat the sesame oil in a large skillet or wok over medium-high heat until shimmering.
Add the chopped onion and cook for 2 minutes, stirring occasionally. Add the minced garlic and stir until fragrant, about 30 seconds. Stir in the frozen peas and carrots and cook for another 2-3 minutes until the vegetables begin to soften.
Push the vegetables to the sides of the skillet. Crack the eggs into the center and scramble them gently, breaking them into small pieces. Once the eggs are cooked through (165F internal temperature), mix them evenly throughout the vegetables.
Add the cooked brown rice to the skillet and break up any clumps with a spatula or wooden spoon. Cut or shred the cooked chicken into bite-sized pieces and add to the rice.
Pour the soy sauce over the entire mixture and stir constantly for 2-3 minutes until everything is well combined and heated through. Serve immediately.
Comments
Every ingredient is stocked year-round at Harris Teeter, Food Lion, Walmart, and Kroger—nothing requires a special trip. The real cook time is closer to 50–55 minutes because the recipe ignores that you need to cook the rice first (20–30 minutes if starting fresh, or time to cool if using leftover), then prep and cook the chicken and vegetables; the stated 45 minutes assumes rice is already done. At roughly $1.20–$1.50 per serving, it's genuinely cheaper than takeout and reheats well for lunches. This is a solid weeknight dish that doesn't demand constant attention once the rice is ready, though it does need the stove for a sustained 15–20 minute window.
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