Description
This High Protein Crispy Garlic Chicken Fried Rice is a quick and flavorful dish perfect for a satisfying meal. Made with tender diced chicken breast, scrambled eggs, and a medley of mixed vegetables, it is infused with aromatic garlic and complemented by a blend of soy, oyster, and fish sauces. The jasmine rice is cooked and then dried slightly to achieve a perfect crispy texture when stir-fried. Garnished with fresh cilantro and green onions, this dish offers a delicious balance of protein, vegetables, and vibrant Asian-inspired flavors.
Ingredients
Scale
Rice and Vegetables
- 1 cup jasmine rice
- 1 cup mixed vegetables (such as peas, carrots, and corn)
- 2 green onions, chopped
- 1 tablespoon chopped fresh cilantro, for garnish
Protein and Eggs
- 1 pound boneless, skinless chicken breast, diced
- 3 large eggs, beaten
Oils and Sauces
- 2 tablespoons vegetable oil, divided
- 1 tablespoon sesame oil
- 1 tablespoon soy sauce
- 1 tablespoon oyster sauce
- 1 tablespoon fish sauce
Seasonings
- 4 cloves garlic, minced
- Salt and black pepper to taste
Instructions
- Cook the Rice: Prepare the jasmine rice according to the package instructions. Once done, spread the rice evenly on a large baking sheet to cool and dry slightly, which will help achieve the desired crispy texture when frying.
- Scramble the Eggs: Heat 1 tablespoon of vegetable oil in a large pan or wok over medium heat. Pour in the beaten eggs and gently scramble them until just set. Remove the eggs from the pan and set aside.
- Cook the Chicken: In the same pan, add the remaining tablespoon of vegetable oil and increase the heat to medium-high. Add the diced chicken breasts, season with salt and black pepper, and stir-fry for about 5 minutes until the chicken is golden brown and cooked through.
- Add Garlic: Stir in the minced garlic and sauté for 1 minute, being careful not to burn it to preserve its flavor.
- Cook the Vegetables: Add the mixed vegetables to the pan and continue cooking for 2 to 3 minutes until they become tender.
- Combine Rice and Sauces: Add the cooled jasmine rice to the pan, mixing everything together. Pour in the soy sauce, oyster sauce, and fish sauce. Stir well to evenly coat the rice with the sauces.
- Add Eggs Back: Return the scrambled eggs to the pan, breaking them up slightly and folding them into the rice mixture for an even distribution.
- Finish with Green Onions and Sesame Oil: Toss in the chopped green onions and drizzle the sesame oil over the mixture. Stir for another 1 to 2 minutes to blend the flavors thoroughly.
- Garnish and Serve: Remove from heat and garnish the fried rice with fresh chopped cilantro. Serve immediately while hot.
Notes
- Using day-old or cooled rice helps achieve a better crispy texture and prevents sogginess.
- Adjust the amount of soy, oyster, and fish sauce to taste for preferred saltiness and depth of flavor.
- Feel free to substitute mixed vegetables based on availability or preference.
- For extra spice, add a pinch of red chili flakes or diced fresh chili when cooking the garlic.
- This dish can easily be turned vegetarian by substituting chicken with tofu and using vegetarian oyster sauce.
