There’s Nothing Like the Aroma of Garlic Fried Rice!
Close your eyes and imagine a sizzling pan filled with crispy garlic chicken, colorful veggies, and fluffy rice. Sounds mouthwatering, right? This High Protein Crispy Garlic Chicken Fried Rice hits all the right notes: it’s quick, packed with flavor, and will have everyone coming back for seconds! Seriously, who wouldn’t want a dinner that’s homemade yet gives takeout a run for its money?
Why Make This Recipe
Why should you whip up this delightful dish? Here are a few reasons:
- Easy Cleanup: It all happens in one pan. Less mess means more time for Netflix.
- Family-Friendly: Kids love rice and chicken. With the added crunch, they might just devour their veggies too!
- Budget-Friendly: You’ll find most of these ingredients in your kitchen already. Talk about a win for your wallet!
Let’s dive into the magic of this meal!
Ingredients
You don’t need fancy stuff — just these basics!
- 2 cups cooked jasmine or basmati rice (preferably day-old)
- 1 lb boneless, skinless chicken breast, cut into small pieces
- 4 cloves garlic, minced
- 2 tbsp olive oil or sesame oil
- 1 cup frozen peas and carrots, thawed
- 3 green onions, sliced
- 2 large eggs, lightly beaten
- 3 tbsp low-sodium soy sauce
- 1 tbsp oyster sauce (optional)
- ½ tsp ground black pepper
- 1 tsp cornstarch (for chicken coating)
- 1 tbsp water (for cornstarch slurry)
Directions
Cooking this delicious fried rice is a breeze. Just follow these simple steps:
- Prep the chicken: Toss the chicken pieces with cornstarch to get that perfect crispy coating.
- Cook the chicken: Heat 1 tablespoon of oil in a large skillet or wok over medium-high heat. Add the chicken and cook until golden and crispy, about 5–7 minutes. Remove the chicken and set it aside.
- Sauté the garlic: In the same pan, add the remaining oil. Toss in the minced garlic and let it sizzle for about 30 seconds until fragrant — don’t burn it!
- Scramble the eggs: Push the garlic to one side and pour in the beaten eggs. Stir gently until soft curds form.
- Stir-fry everything: Add the cooked rice, peas, carrots, and green onions. Drizzle in the soy and oyster sauce, breaking up any rice clumps as you stir.
- Bring back the chicken: Toss the crispy chicken back in, mixing everything well. The goal? Keep the chicken crunchy while it’s coated in deliciousness.
- Finish and serve: Sprinkle with black pepper, taste for seasoning, and serve hot. Voila!
How to Make High Protein Crispy Garlic Chicken Fried Rice (Overview)
Making this dish is as easy as 1-2-3! Start by coating your chicken in cornstarch for that irresistible crunch 👌. Sauté the garlic to unleash a flavorful aroma that will have friends wondering why they weren’t invited to dinner. Next, scramble the eggs and stir-fry with the rice and veggies. Pro tip: Don’t skip toasting the garlic — it makes all the difference! Bring it all together with that crispy chicken and watch it disappear!
How to Serve High Protein Crispy Garlic Chicken Fried Rice
Serving ideas? What a fun topic! Try garnishing with extra green onions for a pop of color or drizzle some sesame oil for that glossy finish. The vibrant green and orange veggies against the fluffy rice, not to mention the crunch of that perfectly pan-fried chicken, creates a feast for the eyes. The savory aroma will make your mouth water even before digging in.
How to Store High Protein Crispy Garlic Chicken Fried Rice
Got leftovers? Store your chicken fried rice in the fridge for up to 3–4 days. Just pop it in an airtight container. If you want to keep it longer, freeze it for up to 3 months. When it’s time to reheat, toss it in a pan with a splash of water to bring back that deliciousness. Honestly, it could taste just as good as the fresh batch!
Tips to Make High Protein Crispy Garlic Chicken Fried Rice
- Day-Old Rice: Always use leftover rice if you can. Freshly cooked rice can be too sticky!
- Add Spice: Want some heat? Toss in red pepper flakes or some hot sauce during the stir-fry.
- Protein Swap: Switch up the protein! Use shrimp, tofu, or even leftover rotisserie chicken.
- Make it Veggie-Loaded: Add bell peppers, broccoli, or bok choy for extra nutrients and color.
Variation
Feeling adventurous? Here’s how you can switch it up:
- Vegan Version: Use tofu or chickpeas instead of chicken and swap the eggs for scrambled silken tofu.
- Flavor Twist: Try adding a splash of rice vinegar or a sprinkle of five-spice powder for a completely different vibe!
FAQs
Can I use brown rice instead?
Absolutely! Brown rice will add more fiber and a nutty flavor, but just make sure it’s cooked before adding it to the pan.
How can I make this dish in advance?
Prepare everything ahead of time, but sauté the chicken just before serving for the perfect crunch.
Can I freeze this dish?
You bet! Freeze individual portions, and you’ll have a perfect meal ready to go for those busy nights!
Enjoy your kitchen adventure with this High Protein Crispy Garlic Chicken Fried Rice. It’s bound to be a household favorite!
📌 Pin this recipe for your next cozy dinner night!
Crispy Garlic Chicken Fried Rice
Ingredients
Main Ingredients
- 2 cups cooked jasmine or basmati rice (preferably day-old) Using day-old rice helps to avoid stickiness.
- 1 lb boneless, skinless chicken breast, cut into small pieces
- 4 cloves garlic, minced
- 2 tbsp olive oil or sesame oil Use your preferred oil.
- 1 cup frozen peas and carrots, thawed Mix of peas and carrots for color and nutrition.
- 3 stalks green onions, sliced For garnish and flavor.
- 2 large eggs, lightly beaten For added protein.
- 3 tbsp low-sodium soy sauce
- 1 tbsp oyster sauce (optional) Can be omitted for a vegetarian option.
- ½ tsp ground black pepper
- 1 tsp cornstarch (for chicken coating)
- 1 tbsp water (for cornstarch slurry)
Instructions
Preparation
- Toss the chicken pieces with cornstarch to get that perfect crispy coating.
Cooking
- Heat 1 tablespoon of oil in a large skillet or wok over medium-high heat. Add the chicken and cook until golden and crispy, about 5-7 minutes. Remove the chicken and set it aside.
- In the same pan, add the remaining oil. Toss in the minced garlic and let it sizzle for about 30 seconds until fragrant — don’t burn it!
- Push the garlic to one side and pour in the beaten eggs. Stir gently until soft curds form.
- Add the cooked rice, peas, carrots, and green onions. Drizzle in the soy and oyster sauce, breaking up any rice clumps as you stir.
- Toss the crispy chicken back in, mixing everything well, ensuring the chicken remains crunchy.
- Sprinkle with black pepper, taste for seasoning, and serve hot.
Notes
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