Sesame Chicken Fried Rice Recipe

I absolutely love this Sesame Chicken Fried Rice Recipe because it’s like the perfect weeknight dinner—comforting, flavorful, and super satisfying without being complicated. The combination of tender chicken thighs with the crisp, bright kale and that nutty sesame sauce really elevates your typical fried rice. You’ll find that it’s a great way to use up leftover rice or make ahead for busy nights when you want something tasty but quick.

When I first tried this, what really stood out was how well the mirin and maple syrup balance out the savory Tamari sauce, giving the dish that beautiful sweet-savory depth that keeps everyone coming back for seconds. Plus, the toasted sesame seeds on top add a little crunch and a boost of flavor that makes it feel special every time. Trust me, once you’ve tasted this Sesame Chicken Fried Rice Recipe, it’ll be a go-to in your rotation.

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Ingredients You’ll Need

These ingredients come together wonderfully to create layers of flavor and texture. I recommend using good quality Tamari or soy sauce to really bring out the umami, and fresh kale adds a nice vibrant color plus nutrition.

• Long grain white rice: Day-old or cooled rice works best to keep it from getting mushy when stir-fried.
• Kale: I like to remove the stems and use packed chopped kale for a tender yet hearty bite.
• Vegetable oil: Neutral oils with a high smoke point help you get a nice sear on the chicken.
• Boneless skinless chicken thighs: Choose thighs for juicier, more flavorful meat compared to breast.
• Gluten free reduced-sodium Tamari (or soy sauce): Use gluten-free if needed and reduced sodium to control saltiness.
• White pepper: Adds subtle heat and depth without overpowering the dish.
• Shallot or small onion: Minced finely to infuse sweetness.
• Garlic cloves: Freshly pressed or minced to provide that essential aromatic punch.
• Toasted sesame seeds: For garnish that brings crunch and nuttiness.
• Mirin: A sweet rice wine that brightens and balances the sauce.
• Pure maple syrup: Not pancake syrup—this adds natural sweetness with a complex flavor.
• Sesame oil: Just a small amount in the sauce to pack that signature sesame flavor.

Variations

One of the things I love about this Sesame Chicken Fried Rice Recipe is how easy it is to adapt. You can make it your own by swapping in different veggies or proteins depending on what you have on hand.

• Vegetable Variation: I sometimes replace kale with spinach or bok choy for a milder green that cooks faster.
• Protein Swap: Shrimp or tofu work beautifully here—just adjust the cooking time to ensure tenderness.
• Spice It Up: Adding a pinch of crushed red pepper flakes or a drizzle of chili oil gives it a welcome kick.
• Low-Carb Option: Use cauliflower rice instead of white rice for a lighter version that’s just as tasty.

How to Make Sesame Chicken Fried Rice Recipe

Step 1: Prepare the Sauce

Start by mixing the sauce ingredients—mirin, Tamari, maple syrup, and sesame oil—in a small bowl. Stir them together until the maple syrup is fully incorporated, then set aside. This sauce brings the magic to your fried rice, so having it ready early makes the cooking flow smoother.

Step 2: Cook and Cool the Rice

Rinse your rice lightly, then add it with water to a small saucepan and bring it to a boil. Once boiling, reduce to low, cover with a lid, and simmer until all the water is absorbed—usually about 12 to 15 minutes. I like to let it sit covered for a few minutes afterward, then fluff with a fork. Cooling the rice on a plate helps it dry out a bit, which is perfect for frying without clumps.

Step 3: Blanch the Kale

Fill a wok or large pot with water and bring to a boil. Toss in the chopped kale and simmer for 4 to 5 minutes until tender but not mushy. Drain, then squeeze out as much water as you can using your hands—this step is key to avoid soggy fried rice. Crumble the kale into smaller pieces and set aside.

Step 4: Sear the Chicken

Heat the wok over high heat, making sure it’s dry inside, then add your vegetable oil. When the oil’s very hot, add the chopped chicken thighs in an even layer. Let them sear undisturbed for about 2 minutes so they get a nice golden crust on the bottom. After that, drizzle a bit of Tamari and sprinkle white pepper and shallots over the chicken. Continue to cook, stirring occasionally, for another 2 to 3 minutes until chicken is cooked through.

Step 5: Add Garlic and Combine Everything

Next, add the garlic to the wok and stir constantly to prevent it from burning—this only takes 30 seconds to a minute. You’ll smell that amazing aroma fill your kitchen! Then toss in the crumbled kale, stir to combine, and add the cooled rice. Pour the prepared sauce over everything, turn off the heat, and toss well to coat evenly.

Step 6: Garnish and Serve

Scoop the fried rice into bowls and sprinkle generously with toasted sesame seeds. That little crunch and nuttiness on top is just the icing on the cake. Serve immediately and enjoy the layers of flavor!

How to Serve Sesame Chicken Fried Rice Recipe

Garnishes

I usually top mine with toasted sesame seeds because they add that toasty crunch and extra sesame flavor that complements the dish perfectly. Sometimes I sprinkle chopped green onions or fresh cilantro for a pop of color and freshness, depending on what I have.

Side Dishes

This recipe pairs wonderfully with a light cucumber salad or steamed dumplings if you want to make it part of a bigger Asian-inspired meal. I also love serving it alongside a simple miso soup for a cozy balance.

Creative Ways to Present

For special occasions, I like to serve the fried rice in small individual bowls lined with a fresh lettuce leaf, adding a drizzle of extra toasted sesame oil on top just before serving. It elevates the presentation and makes it feel like a restaurant-quality dish at home.

Make Ahead and Storage

Storing Leftovers

I store leftovers in an airtight container in the fridge and usually enjoy them within 2 to 3 days. Make sure the rice is completely cooled before sealing to avoid moisture buildup, which can make the dish soggy.

Freezing

Freezing is totally doable! I portion the fried rice into freezer-safe containers or bags for easy thawing. When you’re ready to eat, thaw overnight in the fridge and stir-fry again quickly to refresh the flavors and heat evenly.

Reheating

For best results, I reheat leftover Sesame Chicken Fried Rice Recipe in a hot skillet with a tiny splash of oil to revive the rice’s texture and bring back that fresh-cooked flavor. Microwaving works in a pinch, but the pan method really makes it taste like new.

FAQs

Final Thoughts

This Sesame Chicken Fried Rice Recipe holds a special spot in my heart because it’s simple enough for a busy weekday yet impressive enough to serve when friends drop by unexpectedly. The flavors are reliably delicious and comforting every time, and the technique is straightforward—you don’t have to be a pro cook to nail it. I hope you give this recipe a try and add it to your favorites. Trust me, your kitchen (and your stomach) will thank you!

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