Garlic Chicken Fried Rice
Garlic Chicken Fried Rice is a high-protein, quick-to-make dinner loaded with crispy chicken, golden garlic, and fluffy rice. Perfect for busy weeknights, meal prep, or anyone craving a healthier takeout-style dish at home.
Equipment
- Wok
- Large Skillet
Ingredients
Main Ingredients
- 2 cups Cooked jasmine or basmati rice Day-old preferred for best texture
- 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
- 0.5 tsp Ground black pepper
- 1 tsp Cornstarch For chicken coating
- 1 tbsp Water For cornstarch slurry
Instructions
- 1. Toss the diced chicken with cornstarch and water to coat evenly.
- 2. Heat one tablespoon of oil in a wok or large skillet over medium-high heat. Cook the chicken until golden and cooked through, about 5 to 7 minutes. Remove and set aside.
- 3. Add the remaining oil to the same pan. Add garlic and stir for about 30 seconds until fragrant.
- 4. Push the garlic to the side and pour in the eggs. Scramble gently until just set.
- 5. Add rice, peas, carrots, and green onions. Stir to combine and break up clumps. Pour in soy sauce and oyster sauce if using. Stir-fry for 2 to 3 minutes.
- 6. Return the chicken to the pan. Toss gently to coat and heat through. Sprinkle with black pepper and serve hot.
Notes
For best results, use rice that has been chilled overnight. This helps avoid soggy fried rice. Leftovers can be stored in an airtight container for up to 4 days.
nutrition facts:
- Calories: 420
- Protein: 38 grams
- Carbohydrates: 35 grams
- Fat: 18 grams
- Saturated Fat: 4 grams
- Cholesterol: 140 mg
- Sodium: 800 mg
- Potassium: 550 mg
- Fiber: 3 grams
- Sugar: 3 grams
- Vitamin A: 15% DV
- Vitamin C: 6% DV
- Calcium: 40 mg
- Iron: 2 mg