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.

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

In a small bowl, whisk together the mirin, Tamari, maple syrup, and sesame oil. Set aside.
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.
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.
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.
Add garlic and sauté until fragrant, about 30 seconds.
Stir in the kale and rice, tossing everything together until evenly mixed.
Drizzle in the prepared sauce, turn off the heat, and mix until well combined.
Serve hot, garnished with toasted sesame seeds.

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.

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