Crispy Garlic Chicken Fried Rice
This High Protein Crispy Garlic Chicken Fried Rice is quick, flavorful, and perfect for the whole family, combining crispy chicken with veggies and fluffy 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
Garnish with extra green onions or drizzle some sesame oil for a glossy finish. Store leftovers in an airtight container in the fridge for 3-4 days, or freeze for up to 3 months.