Beyond the Package: More Ways to Use Our New Fakeaway Seasonings

Takeout favourites are just the beginning.

Our new Beef & Broccoli and Chicken Fried Rice Seasonings were designed to make weeknight dinners faster, easier, and more delicious, but they don't have to stay within the recipe on the back of the pack.

The same savoury blends that make glossy beef & broccoli and restaurant-style fried rice also work beautifully with different proteins, vegetables, and noodles. Whether you're cooking with what's already in your fridge or putting your own spin on a favourite, these easy ideas help you get even more from every pouch.

Beef & Broccoli Seasoning

One seasoning. More than one dinner.

Rich with garlic, ginger, miso, coconut palm sugar, and a hint of star anise, this savoury sauce is made for quick stir-fries. It pairs just as well with chicken or tofu as it does with beef, and it's an easy way to turn vegetables and noodles into a complete meal.

Use	How to
Classic Beef & Broccoli	Stir-fry ground beef or sliced beef with broccoli florets. Stir seasoning with ¾ cup water + 2 tbsp soy sauce. Add to the pan. Simmer 2 min until glossy. Serve over rice. 15 min.
With chicken or tofu	Same method as beef — works equally well with chicken breast or firm tofu. A complete vegan fakeaway with tofu.
With green beans or bok choy	Swap broccoli for green beans, bok choy, or sugar snap peas. Same sauce, different vegetable — works with whatever is in season.
As a noodle sauce	Prepare the sauce as directed. Toss with cooked udon, rice noodles, or soba instead of serving over rice. Chow mein style.

Don't be afraid to improvise

The beauty of stir-fry is that it's forgiving. Use whatever protein you have on hand, swap in seasonal vegetables, or clean out the crisper drawer. As long as you have the sauce, dinner is already halfway there.

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Chicken Fried Rice Seasoning

Your shortcut to better fakeaway.

Made with garlic, ginger, chives, and soy, this seasoning brings the savoury flavour of classic fried rice without needing a pantry full of sauces.

The biggest tip? Start with cold, day-old rice. It stays fluffy in the pan and gives you that restaurant-style texture every time.

Use	How-to
Classic Chicken Fried Rice	Stir-fry chicken, add day-old cold rice (essential — fresh rice becomes mushy), fold in 2 cups coleslaw mix, add seasoning. 20 min. Technique tip: cold rice from the day before is the whole secret.
Shrimp Fried Rice	Same method with peeled shrimp. Shrimp cook faster — add near the end.
Tamari Chicken Lettuce Wraps	Prepare chicken with seasoning. Serve in crisp iceberg lettuce cups with shredded carrot, cucumber, green onion. The fakeaway that looks complicated — it isn't.
Fried Rice with vegetables only	Skip the chicken — use edamame and egg instead. Add egg by pushing rice to one side, scrambling in the gap, then folding through.

A few fried rice rules worth knowing

Cold rice is always better than freshly cooked.
High heat helps everything stay crisp instead of steaming.
Add quick-cooking ingredients like shrimp near the end.
Almost any leftover vegetables can find a home in fried rice.

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A Better Way to Fake Takeout

The best fakeaway meals don't require a special grocery trip. They work with what's already in your fridge.

Swap proteins. Change the vegetables. Serve over rice one night and noodles the next. These seasonings are designed to make dinner flexible, so you can create meals your family already loves with real ingredients, less sodium, and plenty of flavour.

Once you've mastered the classics, the possibilities only get better.

Keep these staples on hand: