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.
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Read this recipe at 2pm and completely changed my dinner menu. I used about 5 oz. baby spinach because sometimes you can’t fight it – I have a wonderful husband who loves me and almost everything I cook, but is not a kale eater! I didn’t have to pre-cook the spinach obviously. I also added some small-chopped skinny asparagus which I sauteed with a splash of liquid to tender crisp to up the veggie quotient. I used breast as I had no thighs on hand.
Otherwise, I made it exactly as written except I had to sub mirin with 1/4 cup dry white wine sweetened with 1 TB sugar. I cooked my rice about 3pm and let it sit in the frig until I started cooking dinner. I had everything else on hand and this came together quickly and easily. This is a YUMMY fried rice and, with added veggies, a one-dish meal for the two of us. I’m definitely adding it to my rotation.
While we did the dishes, we talked about how many of your recipes are now among our faves! It’s up to four!
Looks amazing! Can’t wait to make this!
I’ve always added chicken to your kale fried rice recipe (because my husband seriously revolts anytime I try to cook a meatless meal outside of Lent) — but for some reason I’ve always made it with chicken breasts instead of thighs. We love chicken thighs, so I feel like kind of a moron for not thinking of them before this post. Only chicken thighs from here on out!
This looks so good! I love fried rice, never get tired of it…….and my hubs isn’t as big of a fan, but he fixes it really well:) ha, so now this can be my new secret dish!
Looks awesome! But if I use kale my husband will revolt. Is it possible to substitute spinach?
Oh no! Truly it *does not* taste like kale, and that tough texture goes away in the boil/stir fry process. If you still think it’s a no go, I might just leave the greens out!
You might also sub with spinach (grown up – not baby). My DH finds kale too bitter so I use spinach or bok choy when kale is called for with great success.
I usually don’t comment on posts, but I love your recipes! Can’t wait to try this one since my family loves your chicken fried rice recipe and pretty much every IGE recipe that I’ve made. Although we’re not gluten free anymore, I’m still a fan! Your blog is fabulous and I like your writing style:)
Thank you so much, Margaret – such a compliment! I appreciate your kind words!
This looks amazing!!! It will be on next weeks menu. What brand is your wok? I’ve been thinking of getting one but not sure if I would use it enough. What other type/size skillet would you recommend?
I have a Curtis Stone wok that is no longer sold ANYWHERE! I have seriously scoured the internet and can’t find it anywhere. Such a bummer because it works so, so well. I’ve had an electric wok in the past that I really liked (got rid of it bc I switched over to the Curtis Stone one.) They are available at Bed Bath and Beyond, usually for $25 ish. If you want to stick with what you’ve got, I’d use a 12″ nonstick skillet for this recipe!
Can’t wait to try this! I’ve never been able to handle the scrambled egg situation in most fried rice recipes.
I’m normally a big fan of including eggs in my fried rice recipes, but this particular recipe is definitely better without out them!
This looks so delicious!! Loving the kale addition and that sauce sounds AMAZING!
Ooo it’s so good, Kelli! I hope you love it!
I have been cooking your Kale Fried Rice recipe with chicken for YEARS. In fact, I just made it for dinner last night. The timing of this post is crazy!
Oh my gosh, toooo funny!!! I am so glad it’s still a favorite after all these years! <3
I still can’t with chicken thighs. ?. I’ve tried several Blue Apron dishes and I just can’t get past the appearance and fattiness. ? this looks amazing – would definitely adapt!
Oh darn! Yes, I hope you still like it and could totally use chopped chicken breasts!
Cute bump! We love kale fried rice and make it regularly. I have become obsessed with toasted sesame oil. Seriously, my husband is like, “Calm down a bit, mmkay?”. I’ll add this to next week’s meal plan!
HAHA, I went through a similar phase and reaction with my husband a few year ago. I have to use it sparingly now. ??