EASY Better Than Takeout Chicken Fried Rice- no need to get take-out when you can make this from scratch version right at home! One of the best weeknight dinners, this take-out classic is packed with ...

The sweet, spicy, and citrusy dish is a quintessential take-out order, and you can also make baked orange chicken or even ...

Everyone loves fried chicken ... marinate for at least 2 hours. Even better, prep the night before and refrigerate. The flavor builds the longer the chicken sits in the marinade.

Boil the rice with 1 tsp salt and 1 Tbsp oil, till 'bite-like'. Add the chicken and stir-fry till well mixed. 6. Add the soya sauce, vinegar and chilli sauce, mix well and add the rice. 7. Stir till ...

Quick, easy and simple, this Indo-Chinese stir-fried recipe involves leftover rice which is further tossed with chicken chunks, some veggies and Asian sauces and seasonings followed by a piquant ...

Squeeze the rice pouch a few times to break up the rice, then add the rice to the pan with the roast chicken ... as it may become sticky if fried when hot.

Cook the rice in a pan of boiling water until just tender. Drain well and set aside to cool. Meanwhile, season the chicken well with salt and pepper. Heat the olive oil in a large wok or high ...

The chicken was crunchy and had a great texture to it. Although it wasn't as crispy as deep-fried takeout alternatives, it held up well in the thick, sticky orange sauce. I hadn't fried anything ...

The next time you want to skip ordering takeout, you can find plenty of recipes in Food & Wine's guide to fried rice.