If you're a fan of Chinese takeout-style chicken fried rice but have been disappointed with your homemade version, this guide is here to help.

We'll walk you through the most common mistakes home cooks make and show you how to fix them, so you can achieve that coveted restaurant-quality flavor.

Plus, we'll reveal the secret rice blend used by all the best Chinese restaurants to take your fried rice game to the next level.

Best of all, you won't need any extreme techniques or special equipment - all of the tips are adapted for the average home cook using a standard burner.

By the end of this guide, you'll be equipped with everything you need to make fried rice at home that rivals the best takeout spots.

When making fried rice, the type of rice you use is important.

While your local Chinese takeout restaurant likely uses a standard, inexpensive variety of white rice that can be found at any grocery store, a blend of American long grain and Thai jasmine rice creates the perfect combination of separate grains and body, as well as a nutty aroma and flavor.

This blend is used by some of the best restaurants for fried rice.

Regardless of the type of rice you're using, it's essential to wash it under several changes of water until it runs clear.

This removes some of the surface starch that causes the final product to be sticky and clumpy.

The ideal range for perfectly cooked rice is between 1.5 parts water to 1 part rice to an exact 1 to 1 ratio, but fried rice generally works best with a slightly less hydrated grain.

When making Chinese-style fried rice at home, it's common to use the wrong kind of soy sauce.

The two most common Chinese-style soy sauce brands found in Western-style Chinese restaurants are Lee Kum Kee and Pearl River Bridge.

It's also important to understand the difference between light and dark soy sauce.

Shaoxing wine and toasted sesame oil are the two ingredients you may be less familiar with.

Shaoxing wine is commonly used in Chinese cooking, especially in stir-fry dishes.

It has a slightly acidic flavor with a hint of caramel, and adds sweetness and acidity to the dish.

Toasted sesame oil is a finishing oil added after cooking to achieve that toastiness that makes restaurant fried rice delicious.

To make the chicken in your fried rice tender and juicy, it's best to use breast meat.

However, this cut is often too lean and can dry out easily. To solve this problem, Chinese restaurants use a secret ingredient: baking soda.

While traditional Chinese fried rice relies on salt and some vegetables like scallion for flavor, Western-style takeout fried rice has a bit more sauce for both flavor and color.

The sauce mixture consists of light soy sauce, dark soy sauce, and a little bit of sugar.

The dry spice mixture is made up of kosher salt, white pepper, and MSG.

Before cooking the fried rice, make sure all the ingredients are prepared.

Now that you have all the ingredients ready, heat a wok or any cooking vessel over medium-high heat until you see light smoke. Add a tablespoon of neutral oil, turn the heat down to medium-low, and add two beaten eggs that have been seasoned with a pinch of salt and MSG. After 15-20 seconds, stir the eggs to lightly scramble and remove them to a bowl. Then, add another tablespoon of oil to the wok and cook the marinated chicken. Once cooked, remove it to the bowl with the eggs.

Next, return the wok to medium-high heat, add the final tablespoon of oil, and toss in diced onion, diced carrot, and chopped garlic. After a minute or two, add in the cooked rice and press it down so it makes an even layer. Break up any large chunks of rice and stir it constantly until all sides are fried. If the rice appears dry, add a touch more oil. Toss in the reserved chicken and egg and push everything to the center of the wok.

Pour the sauce mixture around the rim of the wok and stir the rice to incorporate it. Toss in the dry spice mixture and mix everything well. Add in the frozen peas and bean sprouts and push the rice to the center of the wok again. Deglaze with Shaoxing wine and stir to incorporate, then cook for 20-30 seconds. Turn off the heat and add sliced green onion and toasted sesame oil. Adjust the seasoning with salt and white pepper to taste. Your fried rice is now ready to serve!

In conclusion, making delicious fried rice at home is a breeze when you know the right techniques and ingredients. With this guide, you'll be able to prepare a homemade Chinese takeout-style chicken fried rice that's even better than what you can find at most restaurants. Whether you're a beginner or a seasoned cook, these tips, tricks, and hacks will help you take your fried rice game to the next level.

And if you're looking for a way to repurpose leftover white rice from takeout, don't store it in the carton in the fridge as it will become clumpy. Instead, spread it out on a baking sheet, let it come to room temperature, and then store it in the fridge overnight. The next day, use this rice for fried rice instead of starting from scratch. It's an easy and convenient way to turn a common leftover into a delicious meal.

We hope you found this guide helpful and that you'll try making your own homemade fried rice soon.