High Protein Crispy Garlic Chicken Fried Rice
A comforting, nutritious fried rice dish packed with lean chicken and colorful vegetables, perfect for any meal. Ready in under 30 minutes!
Ingredients
- 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 stalks 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
Instructions
- Prep the chicken: Toss the chicken pieces with the cornstarch, ensuring they’re evenly coated. This step is key to creating that crispy texture when pan-fried.
- 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 aside.
- Sauté the garlic: In the same pan, add the remaining tablespoon of oil. Toss in the minced garlic and let it sizzle for about 30 seconds, just until fragrant — be careful not to let it burn.
- Scramble the eggs: Push the garlic to the side and pour in the beaten eggs. Stir gently until they just set into soft curds.
- Stir-fry everything: Add the cooked rice, peas, carrots, and green onions. Drizzle in the soy sauce and oyster sauce. Stir-fry for a few minutes, breaking up any rice clumps and letting the flavors mingle.
- Bring back the chicken: Finally, add the crispy chicken back into the pan. Give everything a good toss, ensuring the chicken stays crunchy but coated in the savory goodness.
- Finish and serve: Sprinkle with black pepper, adjust seasoning if needed, and serve hot.
Notes
Use day-old rice for the best texture. Avoid overcrowding the pan to ensure crispy chicken. Swap vegetables based on your preference for a custom dish. Add hot sauce if you want some heat!