Description
A flavorful and nutritious Sesame Chicken Fried Rice featuring tender chicken thighs, vibrant kale, and a savory-sweet sesame sauce. This easy-to-make recipe combines perfectly cooked rice with a delicious blend of fresh ingredients, all finished with a sprinkle of toasted sesame seeds for added texture and aroma. Ideal for a quick dinner that everyone will enjoy.
Ingredients
Units
Scale
Main 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 (~3/4 lb), chopped into bite-sized pieces
- Gluten free reduced-sodium Tamari or soy sauce if not gluten free
- 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 gluten free
- 1 Tablespoon pure maple syrup (not pancake syrup)
- 1 scant Tablespoon sesame oil
Instructions
- Prepare the sauce: In a small bowl, combine mirin, gluten free reduced-sodium Tamari (or soy sauce), pure maple syrup, and sesame oil. Stir well to blend all ingredients and set the sauce aside.
- Cook the rice: Place the rice and 2-3/4 cups of water into a small saucepan. Bring to a simmer over high heat, then cover with a lid and reduce heat to low. Simmer until the rice is tender and water is fully absorbed, about 12-15 minutes. Remove from heat and let sit covered for 3 minutes. Fluff the rice with a fork and transfer to a plate to cool. Rice can be prepared a day ahead.
- Blanch the kale: Fill a large wok with water about 3/4 full and bring it to a boil. Add the chopped kale and simmer for 4-5 minutes until tender but still slightly firm. Drain the kale and allow it to cool enough to handle, then squeeze out excess water thoroughly with your hands. Crumble the kale into a bowl and set aside.
- Sear the chicken: Return the clean, dry wok to high heat. Add the vegetable oil and heat until very hot. Add the chopped chicken thighs, spreading them into a single even layer. Let them sear without stirring until golden brown on the bottom, about 2 minutes. Drizzle with a little Tamari (or soy sauce), add a dash of white pepper and the minced shallots. Continue sautéing until chicken is cooked through, approximately 2-3 more minutes.
- Sauté garlic: Add the minced garlic to the wok and sauté, stirring constantly, until the garlic is very fragrant, about 30 seconds to 1 minute. Be careful not to burn the garlic.
- Combine kale and rice: Add the crumbled kale back into the wok and toss to mix well with the chicken. Then add the cooled cooked rice. Toss all ingredients to combine thoroughly.
- Add sauce and finish: Drizzle the prepared sauce over the fried rice mixture. Turn off the heat and toss everything together evenly to coat the rice and chicken with the flavorful sauce.
- Serve: Transfer the Sesame Chicken Fried Rice into bowls or plates. Garnish with toasted sesame seeds before serving. Enjoy warm.
Notes
- Using day-old rice or cooled rice helps prevent clumping and creates a better fried rice texture.
- Adjust the amount of Tamari or soy sauce in the sauce and during cooking to control saltiness.
- For a gluten-free version, ensure all soy sauce alternatives and mirin are certified gluten-free.
- Leftover fried rice stores well refrigerated for up to 3 days and reheats nicely in a pan or microwave.
- Can substitute kale with other leafy greens like spinach or chard if preferred, but adjust blanching time accordingly.
- For extra crunch, consider adding chopped green onions or water chestnuts as a garnish.
Nutrition
- Serving Size: 1 cup
- Calories: 360 kcal
- Sugar: 5 g
- Sodium: 450 mg
- Fat: 12 g
- Saturated Fat: 2 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 42 g
- Fiber: 4 g
- Protein: 22 g
- Cholesterol: 65 mg
