Sesame Ginger Chicken Fried Rice: 5 Ways to Enjoy

Experience a delightful harmony of flavors in this Sesame Ginger Chicken Fried Rice, a perfect comfort dish.

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1 cup low sodium soy sauce
2 tablespoons toasted sesame oil
2 tablespoons hoisin sauce
1 teaspoon chili flakes (adjust to spice preference)
2 large eggs (optional)
4 tablespoons extra virgin olive oil or sesame oil (use sesame oil for authentic flavor)
1 teaspoon kosher salt
1 teaspoon black pepper
1 cup shiitake or cremini mushrooms (chopped)
2 cups baby bok choy or spinach (chopped)
4 stalks green onions (sliced)
2 inches fresh ginger (grated)
3 cloves garlic (minced)
2 cups chicken breasts (cubed)
4 cups cooked, day-old rice
1/4 cup fresh basil or cilantro (for garnish)

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In a small bowl, whisk together the soy sauce, toasted sesame oil, hoisin sauce, and chili flakes.
Heat 1 tablespoon of oil in a large skillet over medium heat. Add eggs, season with salt and pepper, and cook until the edges begin to set, about 1-2 minutes. Scramble gently and transfer to a plate.
Return the skillet to medium-high heat and add 2 tablespoons of oil. Toss in the mushrooms and cook for about 5 minutes. Season with salt and pepper, stir in green onions, ginger, garlic, and bok choy. Cook for 2-3 minutes and transfer everything to the plate with eggs.
In the same skillet, add remaining 2 tablespoons of oil and the cubed chicken. Sauté until browned, about 5 minutes. Pour in 2 tablespoons of the sauce, cooking for an additional 1-2 minutes.
Add the day-old rice to the skillet and stir occasionally for 4-5 minutes. Mix in remaining sauce, fold in mushrooms, bok choy, and scrambled eggs for another 1-2 minutes. Stir in fresh basil or cilantro.
Spoon the rice into bowls and top with additional green onions.