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
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)
Instructions
Toss chicken pieces with cornstarch until well-coated.
Heat 1 tbsp oil in a large skillet or wok. Add chicken and cook until golden and crispy, about 5–7 minutes. Set aside.
Add remaining oil and minced garlic. Sauté for 30 seconds until fragrant (don’t burn!).
Push garlic to one side and pour in beaten eggs. Scramble until just set.
Add rice, peas, carrots, and green onions. Drizzle in soy sauce and oyster sauce. Stir-fry to combine.
Return crispy chicken to the pan. Toss everything gently to coat.
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