Better Than Takeout Sesame Ginger Chicken Fried Rice.
A sesame-ginger chicken fried rice with mushrooms, greens, and fresh herbs — inspired by takeout and made with day-old rice.
Equipment
- Small Bowl
- Large Skillet
- Fork
- Plate
Ingredients
Ingredients
- 1/4 cuplow sodium soy sauce
- 2 tablespoonstoasted sesame oil
- 2 tablespoonshoisin sauce make sure to use GF, if needed
- 1-2 teaspoonchili flakesuse to your taste
- 3 eggs beaten(optional)
- 5 tablespoonsextra virgin olive oil or sesame oil
- Kosher salt and black pepper
- 2 cupsshiitake or cremini mushrooms roughly torn
- 4 babybok choy or 2 cups spinach roughly chopped
- 4 green onions chopped
- 2 inchesfresh ginger grated
- 4 garlic cloves minced or grated
- 1/2 poundchicken breasts cubed
- 4 cupscooked day-old rice
- 1/2 cupfresh basil or cilantro chopped
Instructions
Instructions
- Make the sauce: in a small bowl whisk together the 1/4 cup low-sodium soy sauce, 2 tablespoons toasted sesame oil, 2 tablespoons hoisin sauce, and 1–2 teaspoons chili flakes. Set the sauce aside.
- Prep ingredients: chop the green onions and set aside one whole green onion for garnish; beat the eggs if using; tear the mushrooms, roughly chop the bok choy (or spinach), grate the ginger, mince the garlic, and break up any clumps in the day-old rice with a fork.
- Heat 1 tablespoon of the oil in a large skillet over medium heat. If using eggs, add the beaten eggs, season lightly with kosher salt and black pepper, cook until the edges just begin to set (about 1–2 minutes), roughly scramble, then transfer the eggs to a plate and set aside.
- Increase the heat to medium-high and add 2 tablespoons of oil to the skillet. When the oil shimmers, add the mushrooms and cook, stirring occasionally, until they are browning and crisping on the edges (about 5 minutes). Season with kosher salt and a generous pinch of black pepper.
- Add the chopped green onions (except the reserved one), grated ginger, and minced garlic to the mushrooms. Add the chopped bok choy or spinach and cook, stirring, until the greens have wilted and the mushrooms are caramelized, about 2–3 minutes. Transfer the mushroom-and-greens mixture to the plate with the eggs.
- Return the skillet to medium-high heat and add the remaining 2 tablespoons of oil. Add the cubed chicken in a single layer and cook, stirring occasionally, until the chicken is browned and cooked through, about 5 minutes. Stir in 2 tablespoons of the prepared sauce and cook 1–2 minutes to glaze the chicken.
- Add the 4 cups of cooked day-old rice to the skillet. Break up any remaining clumps, stir to combine with the chicken, and cook, stirring occasionally, until the rice is toasted and heated through, about 4–5 minutes. Pour in the remaining sauce, toss well, and cook another 1–2 minutes.
- Return the reserved mushroom, greens, and scrambled eggs to the skillet. Toss everything together off the heat or over very low heat just until combined. Stir in the 1/2 cup chopped basil or cilantro. Taste and adjust seasoning with kosher salt and black pepper if needed.
- Divide the fried rice among bowls and garnish with the reserved chopped green onion. Serve immediately.
Notes
Notes
Homemade Hoisin:
in a small bowl, combine 1/4 cup low sodium soy sauce, 2 tablespoons creamy peanut butter, 2 tablespoons honey, 2 tablespoons balsamic vinegar, 1 tablespoon molasses, 1 teaspoon Chinese 5 spice powder, and a pinch of black pepper.
Cooking the Rice:
2 cups of dry jasmine or basmati rice yields 4 cups cooked rice. Make sure your rice is room temp and not hot before using. If you're cooking your rice just before making this recipe, cook the rice, then spread it out on a large, rimmed baking sheet. Transfer the baking sheet full of rice to the freezer and freeze for fifteen to twenty minutes to help the rice dry out.
Brown Rice:
works just a well and is a delicious, healthy twist! Quinoa works too, though I prefer brown rice.
Homemade Hoisin:
in a small bowl, combine 1/4 cup low sodium soy sauce, 2 tablespoons creamy peanut butter, 2 tablespoons honey, 2 tablespoons balsamic vinegar, 1 tablespoon molasses, 1 teaspoon Chinese 5 spice powder, and a pinch of black pepper.
Cooking the Rice:
2 cups of dry jasmine or basmati rice yields 4 cups cooked rice. Make sure your rice is room temp and not hot before using. If you're cooking your rice just before making this recipe, cook the rice, then spread it out on a large, rimmed baking sheet. Transfer the baking sheet full of rice to the freezer and freeze for fifteen to twenty minutes to help the rice dry out.
Brown Rice:
works just a well and is a delicious, healthy twist! Quinoa works too, though I prefer brown rice.