Description
Crispy Garlic Chicken Fried Rice is a high-protein, flavor-packed dish featuring golden chicken bites, garlicky jasmine rice, and colorful veggies—all stir-fried to perfection. It’s a satisfying one-skillet meal that’s easy enough for weeknights but delicious enough to crave on weekends.
Ingredients
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2 cups cooked jasmine or basmati rice (preferably day-old)
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1 lb boneless, skinless chicken breast, cut into small pieces
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4 cloves garlic, minced
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2 tbsp olive oil or sesame oil
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1 cup frozen peas and carrots, thawed
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3 green onions, sliced
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2 large eggs, lightly beaten
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3 tbsp low-sodium soy sauce
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1 tbsp oyster sauce (optional)
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½ tsp ground black pepper
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1 tsp cornstarch (for chicken coating)
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1 tbsp water (for cornstarch slurry)
Instructions
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Toss chicken pieces with cornstarch until well-coated.
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Heat 1 tbsp oil in a large skillet or wok. Add chicken and cook until golden and crispy, about 5–7 minutes. Set aside.
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Add remaining oil and minced garlic. Sauté for 30 seconds until fragrant (don’t burn!).
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Push garlic to one side and pour in beaten eggs. Scramble until just set.
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Add rice, peas, carrots, and green onions. Drizzle in soy sauce and oyster sauce. Stir-fry to combine.
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Return crispy chicken to the pan. Toss everything gently to coat.
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Finish with black pepper and taste for seasoning. Serve hot.
Notes
Day-old rice works best for fried rice to avoid sogginess.
For extra protein, add more egg or swap in tofu.
Leftovers reheat beautifully in a hot skillet.
- Prep Time: 10 mins
- Cook Time: 15 mins
- Category: Main Dish
- Method: Stir-fry
- Cuisine: Asian-inspired
Nutrition
- Serving Size: 1 serving
- Calories: 420 kcal
- Sugar: 3 g
- Sodium: 720 mg
- Fat: 14 g
- Saturated Fat: 3 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 41 g
- Fiber: 3 g
- Protein: 30 g
- Cholesterol: 135 mg