I absolutely love this Sesame Chicken Fried Rice Recipe because it’s one of those dishes that tastes like a restaurant treat but is super approachable to make at home. The combination of tender chicken, vibrant kale, and that nutty sesame flavor just hits the spot every time. Whether you’re looking for a quick weeknight dinner or something satisfying to impress friends, this recipe is a total winner.
When I first tried this Sesame Chicken Fried Rice Recipe, I was amazed by how the mirin and maple syrup in the sauce brought a subtle sweetness that balanced perfectly with the savory soy and sesame notes. Plus, making it with kale adds a fresh, healthy twist that I know you’ll appreciate — it’s a great way to sneak some greens onto your plate without feeling like you’re eating a salad.
Why You’ll Love This Recipe
- Balanced Flavors: The subtle sweetness from maple syrup and mirin perfectly complements the savory tamari and sesame oil.
- Healthy Twist: Using kale instead of plain vegetables adds nutrition without compromising taste.
- Quick and Easy: This recipe comes together in about 20 minutes — ideal for busy weeknights.
- Customizable: You can easily swap ingredients to suit your dietary needs or preferences without missing out on flavor.
Ingredients You’ll Need
These ingredients work beautifully together to build layers of flavor and texture. Using long grain rice helps keep the fried rice fluffy, while fresh kale and tender chicken thighs give your dish a satisfying bite.
- Long grain white rice: Choose this for fluffy, separate grains that don’t clump when stir-fried.
- Kale: I prefer curly kale for its texture and that slightly earthy flavor it contributes once cooked.
- Vegetable oil: Neutral oil is best for cooking the chicken so the sauce flavors really shine through.
- Boneless skinless chicken thighs: They stay juicy and tender during cooking, plus they absorb the sauce beautifully.
- Gluten free reduced-sodium Tamari: If you’re gluten-free like me, this is a lifesaver for flavor without the gluten.
- White pepper: Adds a gentle heat without overpowering the dish.
- Shallot or small onion: A subtle aromatic base that’s sweeter and more delicate than regular onions.
- Garlic cloves: Fresh garlic always elevates stir-fry dishes—don’t skip it!
- Toasted sesame seeds: These are sprinkled on top for that perfect nutty crunch and visual pop.
- Mirin: A sweet rice wine that adds depth and a gentle sweetness.
- Pure maple syrup: Not pancake syrup — it imparts a natural, rich sweetness to balance the salty flavors.
- Sesame oil: Just a small amount for that unmistakable toasted sesame aroma.
Variations
I love playing around with this Sesame Chicken Fried Rice Recipe depending on the season or what I have in the fridge. Feel free to swap veggies or protein to keep things fresh and exciting.
- Protein swap: I’ve made this with shrimp or tofu when I wanted to change things up without losing the flavor profile.
- Vegetable mix: Sometimes I add diced bell peppers or frozen peas for a colorful and sweet crunch.
- Spicy kick: If you like heat, add crushed red pepper flakes or a squirt of Sriracha — my family goes crazy for the little spicy punch!
- Low sodium: Try reducing the tamari and adding more garlic or ginger to boost flavor without extra salt.
How to Make Sesame Chicken Fried Rice Recipe
Step 1: Preparing the Sauce and Rice
The first thing I do is mix all the sauce ingredients—mirin, tamari, maple syrup, and sesame oil—in a small bowl. It’s simple but key to let those flavors blend while you prepare the rest. For the rice, cooking it just right is crucial; I simmer it gently with the perfect amount of water until tender, then fluff and cool it to get that ideal fried rice texture. Sometimes I make the rice a day ahead to save time and avoid any sogginess when frying.
Step 2: Cooking the Kale
Next, I boil kale for just 4-5 minutes until it’s tender but still has a slight bite—overcooked kale can turn mushy quickly, which I want to avoid. After draining, I squeeze out the excess water to prevent soggy fried rice, then crumble it by hand into bite-sized pieces. This step really makes a difference in the texture of the final dish!
Step 3: Searing the Chicken and Building Flavors
Heat your wok until it’s smoking hot, then add the vegetable oil and the chopped chicken thighs. I like to spread the chicken out and let it sear undisturbed for about 2 minutes so it develops a beautiful golden crust. Then, I add my tamari, white pepper, and shallots, letting everything cook together until the chicken is fully cooked. Garlic goes in last because it burns easily — I stir continuously for about 30 seconds until fragrant, and then immediately add the kale to keep things moving.
Step 4: Tossing Everything Together
Once your chicken and kale have melded, add the cooled rice and gently toss to combine—all the while making sure every grain gets kissed with that savory sauce you mixed earlier. I turn off the heat right after drizzling the sauce and give it a last toss. It’s the perfect finishing touch that brings all the ingredients into harmony. Don’t forget to garnish with toasted sesame seeds for a final, irresistible crunch!
Pro Tips for Making Sesame Chicken Fried Rice Recipe
- Use Day-Old Rice: Freshly cooked rice can be sticky; if you can, cook your rice a day ahead and refrigerate for perfect separation.
- Hot Wok, Hot Oil: Make sure your wok and oil are hot enough before adding chicken to get that delicious sear and caramelization.
- Quick Garlic Addition: Add garlic last and only briefly cook it to avoid a burnt, bitter flavor.
- Don’t Overcrowd the Pan: Cook in batches if needed to maintain high heat and avoid steaming your ingredients.
How to Serve Sesame Chicken Fried Rice Recipe
Garnishes
I always top this fried rice with a sprinkle of toasted sesame seeds because they add just the right nutty crunch and a touch of elegance. Sometimes I toss on chopped scallions or a little fresh cilantro for a burst of color and freshness. These small touches really elevate the dish.
Side Dishes
Pairing this Sesame Chicken Fried Rice Recipe with simple sides like steamed dumplings or a crisp cucumber salad makes for a balanced meal. For something heartier, I love serving it alongside stir-fried green beans or roasted broccoli with garlic to keep the veggies on the table.
Creative Ways to Present
For a fun dinner party, I sometimes serve this fried rice inside individual pineapple halves to add a tropical flair that guests always appreciate. Another idea is to mold the rice into parfait glasses layered with extra chicken and kale on top—super cute and practical for buffet-style meals.
Make Ahead and Storage
Storing Leftovers
Leftovers from this Sesame Chicken Fried Rice Recipe store really well in an airtight container in the fridge for up to 3 days. I like to portion it out as soon as it cools because it reheats evenly and quickly, making lunch the next day a breeze.
Freezing
I’ve had great luck freezing this fried rice, although I recommend freezing it without the sesame seeds garnish. Store in freezer-safe containers for up to 2 months, then thaw overnight in the fridge before reheating. The texture stays surprisingly good if reheated properly.
Reheating
When reheating, I prefer warming it in a skillet over medium heat with a splash of water or oil to revive the rice’s texture and prevent drying out. A quick 5-minute stir-fry is all it takes to get it tasting fresh again, almost like it was just made.
FAQs
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Can I use brown rice instead of white rice in this Sesame Chicken Fried Rice Recipe?
Absolutely! Brown rice adds a nuttier flavor and more fiber, but keep in mind it takes longer to cook and has a chewier texture. You might want to cook the brown rice ahead of time to ensure it’s properly tender before frying.
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What’s the best way to get crispy rice in this recipe?
To get a little crisp on your rice, make sure your wok or pan is piping hot before adding the rice. Don’t stir too often—let the rice sit for a minute to toast slightly before tossing. Using day-old, chilled rice also helps it fry better without getting mushy.
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Is this recipe suitable for gluten-free diets?
Yes! Simply use gluten-free tamari in both the sauce and when seasoning the chicken. Be sure to check the labels to confirm they are certified gluten-free for best results.
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Can I prepare this recipe vegan or vegetarian?
You can make this recipe vegetarian or vegan by replacing the chicken with firm tofu or tempeh and using a gluten-free soy sauce for the sauce. Adding extra veggies like mushrooms or snap peas works wonderfully too!
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How do I prevent the garlic from burning during cooking?
Garlic burns very quickly, so add it last after the chicken is cooked and keep it moving in the pan by stirring constantly for just 30 seconds to a minute. Using lower heat at this stage helps avoid bitterness from burnt garlic.
Final Thoughts
This Sesame Chicken Fried Rice Recipe has become a go-to for me because it’s comforting, flavorful, and easy enough to whip up anytime I’m short on time. I love sharing it with friends and family because everyone seems to enjoy that perfect balance of savory, sweet, and nutty flavors. You really can’t go wrong giving this recipe a try in your own kitchen—grab your wok and get cooking! I’m confident you’ll find it as rewarding and delicious as I do.
Print
Sesame Chicken Fried Rice Recipe
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Total Time: 20 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Asian Fusion
- Diet: Gluten Free
Description
This Sesame Chicken Fried Rice is a flavorful and nutritious one-pan meal featuring tender chicken thighs, nutrient-packed kale, and fluffy long grain white rice. Tossed in a savory and slightly sweet sesame sauce, this dish is perfect for a quick and satisfying dinner that balances protein, vegetables, and comforting grains.
Ingredients
Main Ingredients
- 1–1/2 cups long grain white rice
- 6 cups packed chopped kale (about 1 large bunch)
- 1-1/2 Tablespoons 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), for cooking and drizzling
- White pepper, to taste
- 1 shallot or 1/2 small onion, minced
- 6 garlic cloves, pressed or minced
- Toasted sesame seeds, for garnish
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
Instructions
- Prepare the sauce: In a small bowl, combine the mirin, gluten free Tamari (or soy sauce), pure maple syrup, and sesame oil. Stir well and set aside to allow flavors to meld.
- Cook the rice: In a small saucepan, add the rice and 2-3/4 cups of water. Bring to a simmer over high heat, then cover and reduce the heat to low. Let it simmer gently until the rice is tender and the water is absorbed, about 12-15 minutes. Remove from heat, keep covered, and let it sit for 3 minutes. Fluff with a fork, transfer to a plate to cool, and set aside. Rice can also be cooked a day ahead and refrigerated.
- Blanch the kale: Fill a large wok with water about three-quarters full and bring to a boil. Add the chopped kale and simmer until tender but not mushy, about 4-5 minutes. Drain the kale and, once cool enough to handle, squeeze out as much moisture as possible with your hands. Crumble the dry kale into a bowl and set aside.
- Cook the chicken: Return the wok to high heat and ensure it is completely dry of any water droplets before adding oil. Heat the vegetable oil until very hot, then add the chicken thighs in an even layer. Let the chicken sear undisturbed for about 2 minutes until the bottoms are golden brown. Add a drizzle of gluten-free Tamari (or soy sauce), a dash of white pepper, and the minced shallots. Continue to sauté until the chicken is cooked through, about 2-3 more minutes.
- Add the garlic: Stir in the pressed or minced garlic and sauté constantly for 30 seconds to 1 minute until the garlic is fragrant, being careful not to burn it.
- Combine kale and rice: Add the crumbled kale back to the wok and toss to combine with the chicken. Next, add the cooked rice and toss everything together thoroughly.
- Incorporate the sauce and finish: Drizzle the prepared sauce over the rice mixture, turn off the heat, and toss to evenly coat all the ingredients. Serve the fried rice hot, garnished with toasted sesame seeds for extra flavor and crunch.
Notes
- For best texture, ensure kale is well-drained and squeezed dry before adding to the dish to prevent sogginess.
- Using day-old rice helps achieve a better fried rice texture but freshly cooked rice will work if cooled properly.
- You can substitute kale with spinach or other sturdy greens if preferred.
- Adjust the amount of soy sauce or Tamari to your taste and dietary needs.
- Use pure maple syrup to retain the intended flavor; avoid pancake syrups which contain additives.
Nutrition
- Serving Size: 1 serving (about 1/4 of recipe)
- Calories: 380 kcal
- Sugar: 6 g
- Sodium: 420 mg
- Fat: 12 g
- Saturated Fat: 2.5 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 42 g
- Fiber: 5 g
- Protein: 25 g
- Cholesterol: 65 mg
