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homemade Better Than Takeout Sesame Ginger Chicken Fried Rice. photo
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Better Than Takeout Sesame Ginger Chicken Fried Rice.

A flavorful, quick chicken fried rice with sesame-ginger sauce and bright herbs that comes together in about 30 minutes.
Prep Time15 minutes
Cook Time15 minutes
Total Time30 minutes
Servings: 6 servings

Ingredients

  • 1/4 cup low sodium soy sauce
  • 2 tablespoons toasted sesame oil
  • 2 tablespoons hoisin sauce (use GF if needed)
  • 1-2 teaspoons chili flakes use to taste
  • 3 eggs beaten, optional
  • 5 tablespoons extra virgin olive oil or sesame oil
  • Kosher salt
  • black pepper
  • 2 cups shiitake or cremini mushrooms roughly torn
  • 4 baby bok choy or 2 cups spinach, roughly chopped
  • 4 green onions chopped
  • 2 inches fresh ginger grated
  • 4 garlic cloves minced or grated
  • 1/2 pound chicken breasts cubed
  • 4 cups cooked, day-old rice
  • 1/2 cup fresh basil or cilantro chopped

Instructions

  • Make the sauce: whisk together the soy sauce, 2 tablespoons toasted sesame oil, hoisin sauce, and chili flakes in a small bowl; set aside.
  • Heat 1 tablespoon oil in a large skillet over medium heat. Season beaten eggs with a pinch of salt and pepper, add to the skillet, and cook until edges set, about 1–2 minutes; roughly scramble, transfer to a plate, and set aside.
  • Increase heat to medium-high and add 2 tablespoons oil. When shimmering, add mushrooms and cook, stirring occasionally, until edges brown, about 5 minutes. Season with salt and a large pinch of black pepper.
  • Stir in chopped green onions, grated ginger, minced garlic, and chopped bok choy (or spinach); cook 2–3 minutes until greens wilt. Remove vegetables and mushrooms to the plate with the eggs.
  • Return skillet to medium-high and add remaining 2 tablespoons oil. Add cubed chicken and cook, stirring occasionally, until browned and cooked through, about 5 minutes.
  • Stir 2 tablespoons of the prepared sauce into the chicken and cook 1–2 minutes. Add the day-old rice and cook, stirring and pressing up any toasted bits, until rice is heated and slightly toasted, about 4–5 minutes.
  • Pour in the remaining sauce, toss to combine, and cook another 1–2 minutes. Stir the mushroom-and-greens and the scrambled eggs back into the pan until evenly distributed; remove from heat.
  • Fold in chopped basil or cilantro, taste and adjust seasoning with salt and pepper if needed, then divide among bowls and top with extra sliced green onions.

Equipment

  • Large Skillet or Wok
  • Small Bowl
  • Spatula
  • Measuring Cups and Spoons
  • Grater or microplane

Notes

  • Make homemade hoisin by whisking 1/4 cup soy sauce, 2 tbsp peanut butter, 2 tbsp honey, 2 tbsp balsamic, 1 tbsp molasses, 1 tsp Chinese five-spice, and a pinch of pepper.
  • Use room-temperature, day-old rice for best texture.
  • To dry freshly cooked rice quickly, spread it on a rimmed baking sheet and freeze 15–20 minutes.
  • Brown rice or quinoa can be substituted for white rice.