Crispy Garlic Chicken Fried Rice
A fast, filling meal that combines tender chicken, aromatic garlic, and simple fried rice, making it a perfect quick protein fix.
Ingredients
Main Ingredients
- 4 cups cooked jasmine or basmati rice Day-old rice works best.
- 1 lb boneless, skinless chicken breast, cut into small pieces
- 1/4 cup cornstarch
- 1/4 cup water
- 4 cloves garlic, minced
- 2 tbsp olive oil or sesame oil
- 3 tbsp low-sodium soy sauce
- 1 tbsp oyster sauce (optional)
- Ground black pepper to taste
- 1 cup frozen peas and carrots, thawed
- 1/4 cup sliced green onions
- 2 large eggs, lightly beaten
Instructions
Preparation
- Prepare your rice ahead of time. Day-old rice works best because it remains firm and does not clump when fried.
- Create a coating mixture by mixing cornstarch and water in a bowl, then coat the chicken pieces.
- Warm your skillet or wok over medium-high heat and add some oil.
- Cook the chicken pieces in a single layer until they become golden and crisp, then remove from the skillet.
Cooking
- In the same pan, add a little more oil if needed and sauté the minced garlic until fragrant.
- Add the cooked rice to the pan, breaking up any large clumps, and stir to warm it thoroughly.
- Return the crispy chicken to the pan and add the peas and carrots.
- Pour the soy sauce and optional oyster sauce over the mixture, stirring until everything is well-coated.
- Create a small open space in the center of the pan, pour in the beaten eggs, and stir to cook the eggs into the rice.
- Continue cooking until everything is heated through and slightly crispy, then add sliced green onions on top.
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Notes
Use cold rice for best results and adjust vegetables based on personal preferences. This dish also freezes well for future meals.