Sesame Garlic Chicken Fried Rice

Better Than Takeout at Home

This Sesame Garlic Chicken Fried Rice is the ultimate weeknight dinner that feels indulgent but comes together fast. Crispy, golden chicken tossed in a glossy garlic-sesame sauce pairs perfectly with fluffy rice, tender veggies, and soft scrambled eggs. It’s a restaurant-style fried rice recipe that’s easy enough for busy nights, yet flavorful enough to impress. Using simple pantry staples and leftover rice, this dish saves time while delivering bold, savory-sweet flavor. Whether you’re craving comfort food or need a reliable family dinner idea, this chicken fried rice checks every box—and beats takeout every time.

Time Breakdown

• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Total Time: 35 minutes
• Servings: 4

Ingredients List

FRIED RICE

• 1 tbsp butter
• ½ cup (75 g) frozen vegetables (peas and corn)
• 2 eggs, whisked
• 2 cups (370 g) cooked rice (cold works best)
• ¼ cup (60 ml) tamari or all-purpose soy sauce

CHICKEN

• 1 egg
• 1 tsp garlic powder
• 1 tsp sweet paprika
• ½ tsp salt
• ½ tsp cracked black pepper
• ½ cup (60 g) cornflour (cornstarch)
• 500 g (1 lb 2 oz) boneless, skinless chicken thighs, diced
• Oil, for frying

SAUCE

• 1 tbsp olive oil
• 1 tsp minced garlic
• ¼ cup (60 ml) tamari or all-purpose soy sauce
• ¼ lightly packed cup (45 g) brown sugar
• 1 tsp sesame oil
• 1 tbsp cornflour (cornstarch) mixed with ¼ cup (60 ml) water

TO SERVE

• 1 tsp sesame seeds (optional)
• 1 spring onion (scallion), finely sliced

Kitchen Tools You’ll Need

This recipe doesn’t require fancy gadgets, just a few reliable kitchen basics to keep everything simple and stress-free.

• Large skillet or wok
• Medium mixing bowls
• Whisk
• Sharp knife
• Cutting board
• Measuring cups & spoons
• Wooden spoon or spatula

Step-by-Step Beginner-Friendly Instructions

1. Coat the chicken:
   In a bowl, whisk the egg, garlic powder, paprika, salt, and pepper. Add chicken and toss to coat. Sprinkle over cornflour and mix until evenly coated.
2. Fry the chicken:
   Heat oil in a large skillet over medium-high heat. Fry chicken in batches for 4–5 minutes until golden and crispy. Remove and set aside
3. Make the sauce:
   In the same pan, heat olive oil. Add garlic and cook for 30 seconds until fragrant. Stir in soy sauce, brown sugar, sesame oil, and cornflour slurry. Simmer 1–2 minutes until thick and glossy
4. Scramble the eggs:
   Push sauce to one side. Melt butter in the empty space, add eggs, and gently scramble until just set.
5. Build the fried rice:
   Add frozen vegetables and cooked rice. Pour over soy sauce and toss everything together. Cook 2–3 minutes until hot.
6. Finish:
   Return crispy chicken to the pan and toss to coat evenly. Taste and adjust seasoning if needed

Pro Tips

• Best rice: Use day-old, cold rice to avoid mushy fried rice.
• Extra crispy: Fry chicken in small batches so it stays crunchy.
• Meal prep: Store leftovers in an airtight container for up to 3 days.
• Serving idea: Pair with steamed broccoli or a light cucumber salad.

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