15 Stir Fry and Rice Bowl Recipes That Taste Better Than Takeout

How much did you spend on takeout last month? Be honest. The good news is that most of your favorite orders are easy to make at home, and often faster than waiting for delivery. A hot pan, a simple stir fry sauce and a pot of rice are all you need. This list has classic Chinese takeout dishes, Korean and Thai favorites and colorful rice bowls you can build your own way. For more restaurant favorites at home, see our copycat restaurant recipes. Grab your chopsticks..

Stir Fry Night Starts With Beef and Vegetables in a Hot Wok

This is the stir fry that teaches you all the basics. Thin strips of beef sear fast in a very hot wok, then crisp vegetables go in for just a few minutes so they stay bright and crunchy. A simple garlic, ginger and soy sauce turns glossy and coats everything. Spoon it over jasmine rice and dinner is ready in about 20 minutes.

You will need: 1 pound flank steak (thinly sliced), 1 tablespoon cornstarch, 2 tablespoons oil, 2 cups broccoli florets, 1 red bell pepper, 1 cup snap peas, 1 carrot (sliced), 3 garlic cloves, 1 tablespoon grated ginger. Sauce: 1/4 cup soy sauce, 2 tablespoons oyster sauce, 1 tablespoon honey, 1 teaspoon sesame oil, 1 teaspoon cornstarch, 1/4 cup water. Sesame seeds, green onions, rice.

How to make it: Toss the beef with cornstarch. Whisk the sauce. Sear the beef in 1 tablespoon very hot oil for 2 minutes and remove. Add the rest of the oil and the vegetables and stir fry 3 minutes. Add the garlic and ginger for 30 seconds. Return the beef, pour in the sauce and toss until glossy. Top with sesame and green onions.

Stir Fry Takeout Copycat: Beef and Broccoli

Beef and broccoli is one of the most ordered takeout dishes in America, and the homemade version is even better. Tender beef and bright broccoli are coated in a savory brown sauce that is slightly sweet. The secret is slicing the beef thin against the grain. Quick poll: A) extra broccoli, B) extra beef, C) extra sauce, D) extra rice?

You will need: 1 pound flank steak (sliced thin), 1 tablespoon cornstarch, 4 cups broccoli florets, 2 tablespoons oil, 3 garlic cloves, 1 teaspoon ginger. Sauce: 1/3 cup soy sauce, 2 tablespoons oyster sauce, 2 tablespoons brown sugar, 1 tablespoon cornstarch, 1/2 cup water.

How to make it: Toss the beef in cornstarch. Steam or blanch the broccoli for 2 minutes. Sear the beef in hot oil for 2 to 3 minutes. Add the garlic and ginger, then the sauce, and stir until thick. Toss in the broccoli and serve over rice.

Kung Pao Chicken Stir Fry With Peanuts

Kung pao chicken is sweet, salty, tangy and a little spicy, with crunchy peanuts in every bite. Dried chilies give it a smoky heat, but you can use fewer for a milder version. It cooks in under 15 minutes, which is faster than any delivery. How spicy do you like your kung pao?

You will need: 1 1/2 pounds boneless chicken thighs (cubed), 1 tablespoon cornstarch, 2 tablespoons oil, 6 to 10 dried red chilies, 3 garlic cloves, 1 tablespoon ginger, 4 green onions, 1/2 cup roasted peanuts. Sauce: 3 tablespoons soy sauce, 1 tablespoon rice vinegar, 1 tablespoon hoisin, 1 tablespoon sugar, 1 teaspoon cornstarch.

How to make it: Toss the chicken in cornstarch. Fry the chilies in hot oil for 30 seconds. Add the chicken and cook 5 minutes until golden. Add the garlic, ginger and green onions for 1 minute. Pour in the sauce and stir until glossy. Toss in the peanuts.

Mongolian Beef With Green Onions

This sticky, sweet and savory beef is a restaurant favorite you can make at home in 20 minutes. Thin slices of beef are lightly coated in cornstarch and pan fried until crisp, then tossed in a brown sugar soy glaze with lots of green onions. Serve over rice and watch it disappear. Do you like it sweeter or more savory?

You will need: 1 pound flank steak (thinly sliced), 1/4 cup cornstarch, 3 tablespoons oil, 4 garlic cloves, 1 tablespoon ginger, 1/2 cup soy sauce, 1/2 cup water, 1/3 cup brown sugar, 6 green onions (cut in 2 inch pieces), 1 red pepper (optional).

How to make it: Coat the beef in cornstarch and fry in hot oil in batches until crisp, then remove. Cook the garlic and ginger for 30 seconds. Add the soy, water and sugar and simmer 3 minutes until syrupy. Return the beef with the green onions and pepper and toss for 1 minute.

Sweet and Sour Chicken

Bright, tangy and a little bit sweet, this classic is loved by kids and adults alike. Crispy chicken pieces are tossed with peppers, onion and pineapple in a glossy sweet and sour sauce. Bake the chicken instead of frying to keep it easy. Pineapple on savory food: yes or no? This dish might change your mind.

You will need: 1 1/2 pounds chicken breast (cubed), 1/2 cup cornstarch, 2 eggs, 1 red and 1 green bell pepper, 1 onion, 1 cup pineapple chunks, 1 tablespoon oil. Sauce: 1/2 cup sugar, 1/3 cup ketchup, 1/3 cup rice vinegar, 2 tablespoons soy sauce, 1 tablespoon cornstarch, 1/4 cup water.

How to make it: Dip the chicken in cornstarch, then egg, and bake on an oiled sheet at 425 F for 15 minutes. Simmer the sauce ingredients until thick. Stir fry the peppers and onion in oil for 3 minutes. Add the pineapple, chicken and sauce and toss to coat.

Crispy Tofu Stir Fry

Think tofu is boring? This dish will change your mind. Pressing the tofu and coating it in cornstarch makes it golden and crispy on the outside and soft inside. Toss it with peppers and a garlicky soy glaze for a meatless stir fry that is filling and full of flavor. Would your family try a tofu night?

You will need: 1 block (14 oz) extra firm tofu, 2 tablespoons cornstarch, 3 tablespoons oil, 1 red bell pepper, 1 green bell pepper, 1 small onion, 3 garlic cloves, 1 fresh chili (optional). Sauce: 3 tablespoons soy sauce, 1 tablespoon maple syrup, 1 tablespoon rice vinegar, 1 teaspoon sesame oil.

How to make it: Press the tofu for 15 minutes, cut into cubes and toss with cornstarch. Fry in 2 tablespoons oil until golden on all sides, then remove. Stir fry the peppers, onion, garlic and chili in the rest of the oil for 3 minutes. Add the sauce and tofu and toss.

Rainbow Vegetable Stir Fry

When the fridge is full of odds and ends, a vegetable stir fry saves the day. Any mix of carrots, peppers, zucchini, mushrooms, cabbage or green beans works. Cook the hardest vegetables first and keep the pan very hot so everything stays crisp. It is healthy, colorful and ready in 15 minutes.

You will need: 6 cups mixed vegetables (sliced carrots, peppers, zucchini, mushrooms, snap peas, cabbage), 2 tablespoons oil, 3 garlic cloves, 1 tablespoon ginger. Sauce: 3 tablespoons soy sauce, 1 tablespoon oyster or hoisin sauce, 1 teaspoon sesame oil, 1 teaspoon cornstarch, 1/4 cup water.

How to make it: Heat the oil in a wok until very hot. Add the hardest vegetables first (carrots, green beans) for 2 minutes, then the rest for 3 minutes. Add the garlic and ginger for 30 seconds. Pour in the sauce and toss until glossy. Serve over rice or noodles.

Stir Fry Leftovers Into Egg Fried Rice

Fried rice is the best way to use leftover rice, and it is actually better with day old rice because it gets crispy. Scrambled egg, peas, carrots and corn make it a complete meal, or you can add chicken, shrimp or ham. It is a ten minute dinner that tastes like your favorite takeout spot. What do you always add to fried rice?

You will need: 4 cups cold cooked rice, 3 eggs, 2 tablespoons oil, 1 cup frozen peas and carrots, 1/2 cup corn, 3 green onions, 2 garlic cloves, 3 tablespoons soy sauce, 1 teaspoon sesame oil, white pepper.

How to make it: Scramble the eggs in a little oil and remove. Heat the rest of the oil until very hot and cook the garlic and vegetables for 2 minutes. Add the rice and press it flat, letting it crisp for 1 minute before tossing. Add the soy, sesame oil, eggs and green onions and toss.

Easy Vegetable Lo Mein

Lo mein is all about soft noodles soaked in a savory sauce with crunchy vegetables. You can use spaghetti if you cannot find lo mein noodles, and nobody will know the difference. Add chicken, beef or shrimp to make it heartier. It is the perfect quick dinner for noodle lovers. Chopsticks or fork?

You will need: 12 oz lo mein noodles or spaghetti, 2 tablespoons oil, 2 cups shredded cabbage, 1 carrot (julienned), 1 red pepper, 4 green onions, 3 garlic cloves. Sauce: 3 tablespoons soy sauce, 1 tablespoon oyster sauce, 1 tablespoon hoisin, 1 teaspoon sugar, 1 teaspoon sesame oil.

How to make it: Cook the noodles, drain and toss with a little oil. Stir fry the vegetables in hot oil for 3 minutes, then add the garlic. Add the noodles and sauce and toss with tongs for 2 minutes until coated and hot.

Pad Thai at Home

Pad thai is the most famous noodle dish from Thailand, and making it at home is easier than you think. Rice noodles are tossed with egg, bean sprouts and green onions in a sweet, sour and salty tamarind sauce, then topped with crushed peanuts and lime. Add shrimp, chicken or tofu. Have you ever tried making it yourself?

You will need: 8 oz flat rice noodles, 2 tablespoons oil, 2 garlic cloves, 2 eggs, 1 cup bean sprouts, 3 green onions, 1/4 cup crushed peanuts, lime. Sauce: 3 tablespoons fish sauce, 2 tablespoons tamarind paste, 3 tablespoons brown sugar, 1 teaspoon chili sauce.

How to make it: Soak the noodles in hot water for 8 minutes and drain. Cook the garlic in oil, push aside and scramble the eggs. Add the noodles and sauce and toss for 2 minutes. Add the sprouts and green onions. Top with peanuts and serve with lime.

Korean Beef Bulgogi Bowl

Bulgogi means fire meat in Korean, and it is thin sliced beef in a sweet soy, garlic and pear marinade that caramelizes in a hot pan. Spoon it over rice with sesame seeds and green onions and you have a bowl that is hard to stop eating. It is perfect for meal prep too. Would you add kimchi on the side?

You will need: 1 1/2 pounds ribeye or sirloin (very thinly sliced), 1/3 cup soy sauce, 2 tablespoons brown sugar, 1/2 grated pear or apple, 4 garlic cloves, 1 tablespoon sesame oil, 1 teaspoon ginger, 3 green onions, 1 tablespoon oil, rice, sesame seeds.

How to make it: Mix the soy, sugar, pear, garlic, sesame oil and ginger. Marinate the beef for 30 minutes or overnight. Cook in a very hot oiled pan in batches for 2 minutes until caramelized. Serve over rice with green onions and sesame seeds.

Korean Bibimbap

Bibimbap means mixed rice, and that is exactly how you eat it. A bowl of warm rice is topped with colorful seasoned vegetables, savory beef and a sunny side up egg, then mixed with spicy gochujang sauce. Every bite is different. It looks like a work of art but is really just simple parts put together. Which topping is your favorite?

You will need: 4 cups cooked rice, 1/2 pound ground or sliced beef, 2 tablespoons soy sauce, 1 teaspoon sugar, 2 cups spinach, 1 carrot (julienned), 1 zucchini (julienned), 1 cup bean sprouts, 4 eggs, sesame oil, sesame seeds. Sauce: 3 tablespoons gochujang, 1 tablespoon sesame oil, 1 tablespoon sugar, 1 tablespoon water.

How to make it: Cook the beef with soy sauce and sugar. Quickly saute each vegetable separately with a drop of sesame oil and salt. Fry the eggs sunny side up. Fill bowls with rice, arrange the vegetables and beef on top, add an egg and drizzle with the gochujang sauce. Mix before eating.

Teriyaki Salmon Rice Bowl

Sticky homemade teriyaki sauce turns simple salmon into something special. The fish cooks in about 10 minutes and gets a shiny, caramelized glaze. Serve it over rice with cucumber, avocado and edamame for a healthy, filling bowl. It is a great way to get more fish into your week. Would your kids eat salmon like this?

You will need: 4 salmon fillets, salt, 1 tablespoon oil. Teriyaki: 1/3 cup soy sauce, 2 tablespoons honey, 1 tablespoon mirin or rice vinegar, 1 garlic clove, 1 teaspoon ginger, 1 teaspoon cornstarch, 2 tablespoons water. Rice, cucumber, avocado, edamame, sesame seeds.

How to make it: Simmer the teriyaki ingredients for 2 minutes until thick. Sear the salmon skin side up in oil for 4 minutes, flip and cook 3 minutes. Brush with teriyaki and cook 1 minute more. Serve over rice with cucumber, avocado and edamame and drizzle with more sauce.

Fresh Tuna Poke Bowl

Poke comes from Hawaii and means to cut into pieces. Cubes of fresh sushi grade tuna are tossed in a soy and sesame dressing, then piled on rice with colorful toppings like avocado, mango, cucumber and seaweed. No cooking needed, just chopping. It is fresh, light and beautiful. Quick poll: A) tuna, B) salmon, C) tofu, D) shrimp?

You will need: 1 pound sushi grade tuna (cubed), 3 tablespoons soy sauce, 1 tablespoon sesame oil, 1 teaspoon rice vinegar, 1 green onion, sesame seeds, 4 cups cooked sushi rice, 1 avocado, 1 mango, 1 cucumber, shredded carrot, spicy mayo (mayo plus sriracha).

How to make it: Gently toss the tuna with soy, sesame oil, vinegar and green onion and chill for 15 minutes. Divide the rice into bowls. Arrange the tuna and sliced toppings on top. Drizzle with spicy mayo and sprinkle with sesame seeds.

Build Your Own Burrito Bowl

We end with a bowl that brings Mexican flavors to the rice bowl party. Seasoned grilled chicken, black beans, cilantro lime rice, fresh pico de gallo and creamy guacamole make every spoonful exciting. Set out the toppings and let everyone build their own. So, which stir fry or rice bowl will you make first this week?

You will need: 1 1/2 pounds chicken thighs, 1 tablespoon chili powder, 1 teaspoon cumin, 1 teaspoon garlic powder, juice of 1 lime, 1 tablespoon oil, 3 cups cooked rice, cilantro, 1 can (15 oz) black beans, 1 cup corn, pico de gallo, guacamole, shredded cheese.

How to make it: Rub the chicken with spices, lime and oil and grill or pan sear 6 minutes per side. Rest and slice. Stir chopped cilantro and lime into the rice. Warm the beans and corn. Fill bowls with rice, beans, corn and chicken and top with pico, guacamole and cheese.