Sesame Chicken Fried Rice

Why You’ll Love This Recipe

I like this recipe because it’s hearty, flavorful, and packed with nutrients. The sesame sauce is slightly sweet and savory, coating every bite of rice and chicken. I also enjoy how versatile it is—I can prep the rice ahead of time or swap in different vegetables depending on what I have. It’s one of those meals that feels indulgent yet still nourishing.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

1-1/2 cups long grain white rice
6 cups packed chopped kale, ~1 large bunch
1-1/2 Tablespoons vegetable oil
3 boneless skinless chicken thighs, ~3/4lb, chopped into bite-sized pieces
gluten free reduced-sodium Tamari, or soy sauce if not GF
white pepper
1 shallot or 1/2 small onion, minced
6 garlic cloves, pressed or minced
toasted sesame seeds, for garnish

For the sauce:

1/4 cup mirin
1/4 cup gluten free reduced-sodium Tamari, or soy sauce if not GF
1 Tablespoon pure maple syrup, not pancake syrup
1 scant Tablespoon sesame oil

Directions

1. I combine all the sauce ingredients in a small bowl, stir, and set aside.

2. I cook the rice by bringing 2-3/4 cups water to a simmer with the rice, then cover and cook on low for 12–15 minutes. After resting for 3 minutes, I fluff it and set aside to cool.

3. In a large wok, I boil water and simmer the kale for 4–5 minutes until tender, then drain and squeeze out excess water. Once cooled, I crumble it into a bowl.

4. I heat vegetable oil in the wok until very hot, then add the chicken in an even layer. I sear it for 2 minutes, then season with Tamari, white pepper, and shallots. I cook until the chicken is done, then add garlic and sauté until fragrant.

5. I add the crumbled kale and cooked rice, tossing everything together. I drizzle in the sauce, turn off the heat, and mix until well combined.

6. I serve it hot, topped with toasted sesame seeds.

Servings and Timing

This recipe makes 4 servings. It takes about 5 minutes to prep and 15 minutes to cook, so I can have it on the table in 20 minutes.

Variations

Sometimes I swap kale for spinach or bok choy for a lighter green. If I want extra crunch, I add diced bell peppers or snap peas. For more protein, I use chicken breast or even shrimp instead of thighs. When I’m craving spice, I stir in a spoonful of chili paste or sprinkle red pepper flakes on top.

Storage/Reheating

I store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, I warm it in a skillet over medium heat with a splash of water or broth to keep it moist. It also reheats well in the microwave, but I prefer the skillet for the best texture. I don’t recommend freezing since the kale doesn’t hold up well.

FAQs

Can I make this with brown rice?

Yes, I sometimes use brown rice for extra fiber, though it takes longer to cook.

Do I need to cook the rice ahead of time?

I like using cooled rice because it gives a better fried rice texture, but freshly cooked rice works too if I let it sit for a few minutes.

Can I make this vegetarian?

Yes, I skip the chicken and add tofu or extra vegetables instead.

What can I substitute for mirin?

I use rice vinegar with a little extra maple syrup if I don’t have mirin.

How do I keep the garlic from burning?

I add it last and cook it only until fragrant—about 30 seconds.

Can I use chicken breast instead of thighs?

Yes, I sometimes use chicken breast, but thighs stay juicier and more tender.

Is this recipe gluten-free?

Yes, as long as I use Tamari instead of regular soy sauce.

Can I add eggs to this fried rice?

Yes, I scramble eggs in the wok before adding the rice for extra protein.

What other garnishes work well?

I sometimes top it with sliced green onions, sesame oil drizzle, or chili flakes.

Can I meal prep this dish?

Yes, I portion it into containers and reheat throughout the week—it holds up really well.

Conclusion

This sesame chicken fried rice is a flavorful, healthier twist on takeout that I enjoy making at home. It’s quick, satisfying, and full of fresh ingredients. With its savory sesame sauce, tender chicken, and hearty kale, it has become one of my favorite go-to weeknight meals.

Sesame Chicken Fried Rice

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• Author: Amy
• Prep Time: 5 minutes
• Cook Time: 15 minutes
• Total Time: 20 minutes
• Yield: 4 servings
• Category: Main Dish
• Method: Stir-Fry
• Cuisine: Asian-Inspired
• Diet: Low Fat

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Description

A healthier, homemade twist on takeout, this sesame chicken fried rice features tender chicken, hearty kale, fluffy rice, and a savory sesame sauce. Quick to prepare and full of flavor, it’s perfect for weeknight dinners.

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Ingredients

1 1/2 cups long grain white rice

6 cups packed chopped kale (~1 large bunch)

1 1/2 tbsp vegetable oil

3 boneless skinless chicken thighs (~3/4 lb), chopped into bite-sized pieces

Gluten-free reduced-sodium Tamari (or soy sauce if not GF), to taste

White pepper, to taste

1 shallot or 1/2 small onion, minced

6 garlic cloves, pressed or minced

Toasted sesame seeds, for garnish

For the sauce:

1/4 cup mirin

1/4 cup gluten-free reduced-sodium Tamari (or soy sauce if not GF)

1 tbsp pure maple syrup (not pancake syrup)

1 scant tbsp sesame oil

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Instructions

1. In a small bowl, whisk together the mirin, Tamari, maple syrup, and sesame oil. Set aside.
2. Cook the rice: bring 2 3/4 cups water to a simmer with the rice, cover, and cook on low for 12–15 minutes. Let rest for 3 minutes, fluff, and set aside to cool slightly.
3. Blanch the kale: boil water in a large wok, add the kale, and simmer for 4–5 minutes until tender. Drain, squeeze out excess water, and crumble into a bowl once cooled.
4. Heat vegetable oil in the wok over high heat. Add chicken in an even layer and sear for 2 minutes. Season with Tamari and white pepper, then add shallot. Cook until chicken is fully cooked through.
5. Add garlic and sauté until fragrant, about 30 seconds.
6. Stir in the kale and rice, tossing everything together until evenly mixed.
7. Drizzle in the prepared sauce, turn off the heat, and mix until well combined.
8. Serve hot, garnished with toasted sesame seeds.

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Notes

Swap kale with spinach or bok choy for a lighter option.

Add bell peppers or snap peas for crunch.

Use chicken breast or shrimp instead of thighs for variety.

Add chili paste or red pepper flakes for a spicy kick.

Scramble an egg in the wok before adding rice for extra protein.

For a vegetarian version, skip the chicken and add tofu or more vegetables.

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Nutrition

• Serving Size: 1/4 of recipe
• Calories: 390
• Sugar: 6g
• Sodium: 650mg
• Fat: 13g
• Saturated Fat: 2.5g
• Unsaturated Fat: 9.5g
• Trans Fat: 0g
• Carbohydrates: 47g
• Fiber: 3g
• Protein: 20g
• Cholesterol: 65mg