High Protein Crispy Garlic Chicken Fried Rice is a simple, satisfying dish perfect for any day of the week. With tender chicken, fragrant garlic, and colorful veggies, this meal is as tasty as it is easy to prepare. It’s great for busy nights when you want something comforting but quick. Plus, it uses everyday ingredients you probably already have on hand!
Why You Will Love This Crispy Garlic Chicken Fried Rice
This recipe is a winner for several reasons. First, it’s quick—ready in under 30 minutes! Second, it’s packed with protein and flavor, making it a healthy choice for the whole family. It’s also a great way to use up leftover rice. And the best part? Everyone loves it!
How to Make Crispy Garlic Chicken Fried Rice
Making this dish is straightforward and fun. You’ll start by cooking the chicken until crispy. Then you’ll sauté garlic and scramble eggs. Finally, everything comes together with rice and veggies for a delightful one-pan meal.
What You Need
- 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)
- 1/2 tsp ground black pepper
- 1 tsp cornstarch (for chicken coating)
- 1 tbsp water (for cornstarch slurry)
Step-by-Step
- Prep the chicken: Toss the chicken pieces with 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.
How to Serve Crispy Garlic Chicken Fried Rice
This dish is a complete meal on its own, but you can make it even better with some fresh toppings. Add a sprinkle of sesame seeds or some extra green onions. A side of dumplings or a light salad would pair nicely, too. It’s great for family dinners or casual gatherings.
How to Store Crispy Garlic Chicken Fried Rice
To keep leftovers fresh, store them in an airtight container in the fridge for up to 3 days. If you want to freeze it, place it in a freezer-safe container, and it’ll last for about a month. Reheat in the microwave or on the stovetop, adding a splash of water for moisture.
Recipe Tips
- Use day-old rice: It’s drier and fries better, reducing clumps.
- Adjust the sauce: Feel free to tweak soy sauce quantities for more or less saltiness.
- Add more veggies: Bell peppers or broccoli work well if you want to sneak in more nutrients.
- Cook in batches: If your pan is small, cook in batches to avoid steaming the chicken.
- Don’t skip the cornstarch: It’s essential for that crispy texture!
Variations & Swaps
- Swap proteins: Try shrimp or tofu for a different take.
- Add spices: A pinch of red pepper flakes can add a nice kick.
- Make it vegetarian: Omit chicken and double the veggies for a satisfying meat-free meal.
FAQs
Can I make this dish ahead of time?
Absolutely! This fried rice can be made ahead and stored in the fridge. Just reheat it when you’re ready to eat. It’s a great way to meal prep for the week.
Can I freeze the fried rice?
Yes! You can freeze this dish in an airtight container for up to a month. Just remember to let it cool first before freezing.
What’s the best way to reheat it?
Reheat in the microwave or on the stovetop. If it seems dry, add a little water or broth to bring back moisture while heating.
Can I substitute the chicken?
Definitely! You can use tofu, shrimp, or another favorite protein. Just adjust cooking times as needed.
What are some common mistakes to avoid?
Avoid cooking everything at once. If the pan is too crowded, the chicken will steam instead of get crispy. Also, ensure your garlic doesn’t burn; it can turn bitter, spoiling the dish’s flavor.
Crispy Garlic Chicken Fried Rice
Ingredients
For the Fried Rice
- 2 cups cooked jasmine or basmati rice (preferably day-old) Day-old rice fries better, reducing clumps.
- 1 lb boneless, skinless chicken breast (cut into small pieces) Main protein in the dish.
- 4 cloves garlic (minced) Adds flavor to the dish.
- 2 tbsp olive oil or sesame oil For frying the ingredients.
- 1 cup frozen peas and carrots (thawed) Colorful mix of vegetables.
- 3 green onions (sliced) Top with sliced green onions for garnish.
- 2 large eggs (lightly beaten) Adds protein and richness.
- 3 tbsp low-sodium soy sauce Base seasoning for the dish.
- 1 tbsp oyster sauce (optional) For added depth of flavor.
- 1/2 tsp ground black pepper For seasoning.
- 1 tsp cornstarch (for chicken coating) Essential for crispiness.
- 1 tbsp water (for cornstarch slurry) To mix with cornstarch.
Instructions
Preparation
- Toss the chicken pieces with cornstarch, ensuring they’re evenly coated.
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 aside.
- 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.
- Push the garlic to the side and pour in the beaten eggs. Stir gently until they just set into soft curds.
- 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.
- Finally, add the crispy chicken back into the pan and give everything a good toss.
- Sprinkle with black pepper, adjust seasoning if needed, and serve hot.
