Ohhh yes—fried rice and chow mein is the ultimate takeout-at-home combo. One wok, big flavors, totally customizable. 🍚🥢🍜
Here’s a classic, no-fuss version of both, made so they’re ready at the same time.
Classic Fried Rice
Ingredients
- 3 cups cold cooked rice (day-old is best)
- 2 eggs, beaten
- 2 tbsp oil
- ½ cup mixed veggies (peas, carrots, corn)
- 2 green onions, sliced
- 2–3 tbsp soy sauce
- 1 tsp sesame oil (optional)
- Optional protein: chicken, shrimp, pork, or ham
Instructions
- Heat oil in a large skillet or wok over medium-high.
- Scramble eggs, remove, set aside.
- Add a little more oil, toss in veggies and protein; stir-fry 2–3 minutes.
- Add rice, break it up, cook until hot and slightly crispy.
- Stir in eggs, soy sauce, and sesame oil.
- Finish with green onions.
Classic Chow Mein
Ingredients
- 8 oz chow mein noodles (or thin spaghetti)
- 2 tbsp oil
- 1 cup shredded cabbage
- ½ cup sliced carrots
- ½ cup sliced onions
- 2 cloves garlic, minced
- Optional protein: chicken, beef, shrimp
Sauce
- 3 tbsp soy sauce
- 1 tbsp oyster sauce (optional but great)
- 1 tsp sugar
- 1 tsp sesame oil
- 2 tbsp water
Instructions
- Cook noodles according to package; drain.
- Heat oil in a wok or skillet over high heat.
- Stir-fry protein until cooked; remove if needed.
- Add garlic, onions, cabbage, carrots; stir-fry 2–3 minutes.
- Add noodles and sauce; toss until coated and slightly caramelized.
- Return protein to pan and toss once more.
Takeout-style tips
- High heat = better flavor
- Don’t overcrowd the pan
- Prep everything before you start (it goes fast!)
- Add chili oil or sriracha if you like heat 🌶️
If you want, I can give you:
- a 15-minute weeknight version
- a Chinese takeout sauce cheat sheet
- or turn this into a one-pan combo meal
Just say the word 😄
