Description
This sesame garlic chicken fried rice is crispy, saucy, and packed with flavor. An easy weeknight dinner made with simple ingredients that tastes better than takeout and comes together in under 40 minutes.
Ingredients
FRIED RICE
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1 tbsp butter
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½ cup (75 g) frozen vegetables (peas and corn)
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2 eggs, whisked
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2 cups (370 g) cooked rice (cold works best)
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¼ cup (60 ml) tamari or all-purpose soy sauce
CHICKEN
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1 egg
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1 tsp garlic powder
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1 tsp sweet paprika
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½ tsp salt
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½ tsp cracked black pepper
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½ cup (60 g) cornflour (cornstarch)
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500 g (1 lb 2 oz) boneless, skinless chicken thighs, diced
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Oil, for frying
SAUCE
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1 tbsp olive oil
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1 tsp minced garlic
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¼ cup (60 ml) tamari or all-purpose soy sauce
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¼ lightly packed cup (45 g) brown sugar
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1 tsp sesame oil
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1 tbsp cornflour (cornstarch) mixed with ¼ cup (60 ml) water
TO SERVE
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1 tsp sesame seeds (optional)
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1 spring onion (scallion), finely sliced
Instructions
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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. -
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 -
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 -
Scramble the eggs:
Push sauce to one side. Melt butter in the empty space, add eggs, and gently scramble until just set. -
Build the fried rice:
Add frozen vegetables and cooked rice. Pour over soy sauce and toss everything together. Cook 2–3 minutes until hot. -
Finish:
Return crispy chicken to the pan and toss to coat evenly. Taste and adjust seasoning if needed
Nutrition
- Calories: 609
- Sugar: 26g
- Fiber: 3g
- Protein: 36.7g