Better Than Takeout Sesame Ginger Chicken Fried Rice.
This fried rice is a flavor-packed takeout favorite you can make at home! Easy, customizable, and delicious!
Equipment
- Large Skillet or Wok
- Wooden spatula
- Measuring cups and spoons
- Cutting board and knife
- Bowls
Ingredients
- 1/4 cup low sodium soy sauce
- 2 tablespoons toasted sesame oil
- 2 tablespoons hoisin sauce (make sure to use GF, if needed)
- 1-2 teaspoons chili flakes (use to your taste)
- 3 eggs (beaten, optional)
- 5 tablespoons extra virgin olive oil or sesame oil
- Kosher salt to taste
- black pepper to taste
- 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
- 1/4 cup fresh basil or cilantro (chopped)
Instructions
- Start by gathering and prepping all your ingredients. Chop the chicken into bite-sized cubes, tear the mushrooms, and chop the bok choy or spinach. Grate the ginger and mince the garlic. Having everything ready to go will make the cooking process smooth and efficient.
- In a large skillet or wok, heat 2 tablespoons of olive oil over medium-high heat. Add the cubed chicken to the pan, season with a pinch of kosher salt and black pepper, and cook for about 5-7 minutes, or until the chicken is browned and cooked through. Remove the chicken from the skillet and set it aside.
- In the same skillet, add the remaining 3 tablespoons of olive oil. Toss in the grated ginger, minced garlic, and chili flakes, and sauté for about 30 seconds until fragrant. Then add the torn mushrooms and bok choy (or spinach) and stir-fry for another 3-4 minutes until the vegetables are tender.
- Add the cooked, day-old rice to the skillet, breaking up any clumps as you go. Pour in the low sodium soy sauce, toasted sesame oil, and hoisin sauce. Stir to combine everything evenly, letting the rice absorb the flavors for about 2-3 minutes.
- Return the cooked chicken to the skillet, mixing it well with the rice and vegetables. If you’re using eggs, push the rice mixture to one side of the skillet and pour the beaten eggs into the empty space. Scramble the eggs until cooked, then mix them into the fried rice.
- Garnish your fried rice with chopped green onions and fresh basil or cilantro. Give it one last stir to distribute the herbs throughout the dish. Taste and adjust seasoning if needed with more soy sauce, salt, or pepper.
- Serve your Better Than Takeout Sesame Ginger Chicken Fried Rice hot, straight from the skillet. This dish is perfect on its own or with a side of your favorite dipping sauce. Enjoy the comforting flavors of takeout without leaving your home!
Notes
- For best results, use day-old rice as it has dried out slightly, preventing it from becoming mushy when stir-fried.
- Feel free to add more veggies based on the season or your cravings; broccoli, carrots, or peas work beautifully!
- Adjust the amount of chili flakes based on your spice preference.
- This dish can be made vegetarian by omitting the chicken and eggs, and adding additional veggies or plant-based protein.