It tastes better than takeout.

The only must is day-old cold rice.

This take on the take-out favorite is Thai-inspired, with red curry paste providing the bulk of the flavor.

Thai-style fried rice on a platter at a table setting with a serving of fried rice on a plate, a small plate with Thai basil, a glass of water, and a table napkin

Simply Recipes / Photo by Morgan Hunt Glaze / Food Styling by Julian Hensarling / Prop Styling by Christina Daley

Look for it in small packages and cans at the supermarket or Asian grocerany brand will do.

In less than 30 minutes, youll have restaurant-worthy chicken fried rice.

If you cant find Thai basil, it can be left out or swapped for regular Italian-style basil.

Thai-style fried rice on a plate with a serving spoon at a table setting with a stack of plates, a table napkin, a glass of water, and a small plate with Thai basil

Simply Recipes / Photo by Morgan Hunt Glaze / Food Styling by Julian Hensarling / Prop Styling by Christina Daley

Transfer eggs to a plate and set aside.

Melt the remaining 1 tablespoon of coconut oil in the same skillet.

Add the onion and carrot and cook, stirring occasionally, until starting to soften, about 4 minutes.

Add mirin and cook until evaporated, about 1 minute.

Transfer to a serving platter or plates and garnish with the basil.

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