Sesame Chicken Fried Rice is much healthier then take out! Made with a fraction of the oil yet has the craveable flavor of sesame chicken.
If you love Sesame Chicken but not the doughnut breading, deep fat frying, and sticky, sugary glaze — you are going to LOVE this easy, secretly healthy stir fry.
Sesame Chicken Fried Rice is savory, a touch sweet, and tastes just like Sesame Chicken with a fraction of the fat and calories. You know what we call that?
An upgrade!
If you’re a long time IGE reader with a very good memory, this recipe might look a tad familiar. It’s a slight twist on my Kale Fried Rice which I shared way back in 2012. Believe it or not, we still eat it regularly, with a few modifications.
Since our family has more then doubled in that time, I’ve taken to doubling the recipe, plus adding chopped chicken thighs. If you want your homemade Asian-style recipes to taste like a restaurant’s – you have GOT to be using chicken thighs, which become buttery and tender once cooked over high heat in a wok.
Combined with a few other fridge and pantry staples, this fun spin on Fried Rice will be on the table in minutes!
Start by mixing up the super easy stir fry sauce – that’s low-sodium gluten-free Tamari (or soy sauce if not GF), mirin, pure maple syrup, and sesame oil.
You can find mirin in the Asian foods aisle next to the traditional soy sauces.
Next, fill a large wok with water then bring to a boil and simmer chopped kale until tender but not mushy, 4-5 minutes. I prefer curly kale for this recipe, but use whatever you like best.
The easiest way to strip kale from its stem is to hold the stem between your index and middle fingers on one hand, then use your other hand to pull out the stem – then, chop it up!
Drain the kale then squeeze very dry with your hands or a kitchen towel once its cool enough to handle, and then crumble into a bowl.
Time to cook!
Place the wok back over high heat to evaporate any remaining water droplets then add vegetable oil. Once the oil is hot add chopped boneless, skinless chicken thighs then let sear undisturbed until golden brown on the bottom, 2 minutes.
Add a drizzle of gluten-free Tamari, a dash of white pepper, and chopped shallot or onion then continue to saute until the chicken is cooked through, 2-3 additional minutes.
Add 6 (yes, 6!) cloves minced garlic then saute until very fragrant, 30 seconds – 1 minute, being very careful not to burn the garlic. Add the cooked kale then toss to combine.
Finally, add cooked long grain white rice plus the sauce. Turn the heat off then toss everything to combine.
Scoop the Sesame Chicken Fried Rice into bowls then top with toasted sesame seeds for garnish, if you please.
I hope you love this simple yet outstanding dish – enjoy!
Equipment
Ingredients
- 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
- Add sauce ingredients to a small bowl then stir to combine and set aside.
- Add rice plus 2-3/4 cup water to a small saucepan then turn heat to high to bring to a simmer. Place a lid on top, turn heat down to low, then simmer until rice is tender and water is absorbed, 12-15 minutes. Remove pan from heat then let sit covered for 3 minutes. Remove lid, fluff rice, then scoop onto a plate to cool and set aside. Can be done a day ahead of time.
- Fill a large wok 3/4 of the way full with water then bring to a boil. Add kale then simmer until tender but not mushy, 4-5 minutes. Drain then squeeze kale very dry with hands once cool enough to handle. Crumble kale into a bowl then set aside.
- Place wok back over high heat then, making sure there are no droplets of water inside, add oil. Once oil is very hot, add chicken thighs then spread into an even layer and let sear until golden brown on the bottoms, 2 minutes. Add a drizzle of gluten-free Tamari (or soy sauce if using), a dash of white pepper, and shallots then continue to saute until chicken is cooked through, 2-3 more minutes. Add garlic then saute, stirring constantly, until garlic is very fragrant, 30 seconds to 1 minute - be careful to not burn the garlic!
- Add crumbled kale to the wok then toss to combine. Add cooked rice then toss to combine. Drizzle in sauce then turn off heat and toss to combine. Scoop Fried Rice into bowls then top with toasted sesame seeds and serve.
Nutrition
Nutritional values are estimates only. Please read our full nutrition information disclaimer.
This link used to go to kale fried rice. Can you share that recipe?
I’ll email it to you, Leslie!
This is a good one! On the wok, I received an electric one for a wedding gift years ago. When it stopped working, I realized how much I missed it! I have since purchased a Breville Electric Wok
And love it! Use it more than an air-fryer!
Big fan of your recipes. Have to ask, often fried rice dishes require day old rice so that the rice doesn’t get goopy. Did you use day old rice?
I normally cook my rice fresh with great results. If you find it’s not the consistency you desire out of a fried rice recipe, you could undercook the rice just slightly then let it finish softening during the stir fry process!
I love this recipe. It was so good!
Awesome!! Thanks so much for your feedback and recipe rating, Brett!
Gotta try this recipe very soon! It’s so perfect for lazy weekdays. Thank you for sharing!
This was SO delicious! My husband and I absolutely loved it. I’ll be making this again many times to come.
So glad to hear it, Kelli!! Thanks so much for coming back to leave feedback and a recipe rating!