Sticky Chicken Rice Bowls & the Stuff I Forgot to Pack for Lunch

It’s the smell that got me

That overwhelming smell of caramelized soy sauce, garlic, toasted sesame, and the faintest hint of spice. I made these on a whim, barely thinking about lunch plans. Just a handful of ingredients, something I threw together to fight off that stubborn midday hunger. But the way the sticky glaze clings to the rice, pulling apart in your mouth with a sweet-salty warmth—none of that was deliberate. It’s the kind of dish you forget you’re eating because you’re too busy scoffing it down. It’s weirdly nostalgic, like a meal from a childhood daydream, but also exactly what I need right now. No fancy ingredients. No extra fuss. Just simple, honest comfort that somehow feels like a secret. And honestly? I might keep this in rotation for a while.

Sticky Soy Garlic Rice

This dish features cooked rice coated with a glossy, caramelized glaze made from soy sauce, garlic, and sesame oil, resulting in a savory, sweet, and slightly spicy flavor profile. The rice is stir-fried to develop a slightly crispy exterior while the glaze clings to each grain, creating a sticky, comforting final dish with a tender texture.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 15 minutes mins

Total Time 25 minutes mins

Servings: 2

Course: Main Course

Cuisine: Asian

Calories: 320

Ingredients Equipment Method

Ingredients

  

• 2 cups cooked white rice preferably day-old for best texture
• 3 cloves garlic finely minced
• 2 tablespoons soy sauce light or dark, as preferred
• 1 teaspoon sesame oil for flavor and aroma
• 1 teaspoon sugar to enhance caramelization
• 1/4 teaspoon red pepper flakes optional, for spice

Equipment

• Wok or large skillet
• Spatula

Method

 

1. Heat the wok over medium-high heat and add sesame oil. When shimmering, add the minced garlic and cook until fragrant, about 30 seconds, until slightly golden.
   2 tablespoons soy sauce
2. Add the cooked rice to the wok, breaking apart clumps with the spatula. Stir-fry for 2-3 minutes until rice is heated through and starts to look slightly crisp around the edges.
   2 cups cooked white rice
3. Mix in the soy sauce, sugar, and red pepper flakes, stirring constantly to coat the rice evenly. Continue stir-frying until the mixture thickens and becomes sticky, about 2 minutes, watching for a glossy, caramelized appearance.
   3 cloves garlic, 2 tablespoons soy sauce, 1 teaspoon sugar, 1/4 teaspoon red pepper flakes
4. Turn the heat to high and stir-fry for an additional 1 minute until the rice is well-coated and slightly caramelized. You should see a sticky glaze forming around each grain.
5. Remove from heat and transfer the rice to a serving dish. Garnish with toasted sesame seeds or chopped green onions if desired, then serve hot, enjoying the crispy edges and sticky glaze.

Sometimes, it’s not the recipe or the presentation. It’s the little, unplanned moments in the kitchen—be it a splash of soy, a pinch of chili, or realizing you’re eating rice with your fingers because you can’t wait—that make all of this worth it.