Description
This High Protein Crispy Garlic Chicken Fried Rice is a quick and flavorful dish perfect for a nutritious weeknight meal. Featuring tender cubes of chicken cooked to golden crispness and plenty of garlic, combined with vibrant mixed vegetables, fluffy scrambled eggs, and perfectly stir-fried cold rice, this recipe delivers a satisfying balance of protein, texture, and savory Asian-inspired flavors.
Ingredients
Scale
Chicken Marinade and Cooking
- 2 boneless skinless chicken breasts, cut into bite-sized cubes
- 2 tablespoons olive oil (divided)
- 3 cloves garlic, minced
- 1 tablespoon soy sauce
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
Vegetables and Eggs
- 1/2 onion, diced
- 1 cup mixed vegetables (carrots, peas, corn)
- 2 eggs, lightly beaten
Rice and Seasoning
- 3 cups cooked rice (preferably cold, day-old rice works best)
- 2 tablespoons soy sauce (divided)
- 1 tablespoon sesame oil
- 1/4 teaspoon crushed red pepper flakes (optional)
Garnishes
- Green onions, sliced
- Sesame seeds
Instructions
- Cook the Chicken: Heat 1 tablespoon of olive oil in a large skillet or wok over medium-high heat. Add the chicken cubes and cook for 6-8 minutes, stirring occasionally, until they turn golden brown and crispy. Add minced garlic, 1 tablespoon soy sauce, salt, and pepper, and cook for another 1-2 minutes until the garlic is fragrant. Remove the chicken from the skillet and set aside.
- Cook the Vegetables: In the same skillet, add the remaining 1 tablespoon of olive oil. Add diced onion and mixed vegetables, stir-frying for 4-5 minutes until the vegetables are tender and slightly caramelized.
- Scramble Eggs: Push the cooked vegetables to one side of the skillet. Pour the lightly beaten eggs into the empty side and scramble them until fully cooked. Then mix the eggs and vegetables together evenly.
- Stir-Fry the Rice: Add the cold cooked rice to the skillet and use a spatula to break up any clumps. Stir-fry the rice with the vegetable and egg mixture for 3-4 minutes to heat it through and achieve a lightly crisp texture.
- Combine: Return the cooked chicken to the skillet. Add the remaining 1 tablespoon soy sauce, sesame oil, and crushed red pepper flakes if using. Stir well and cook for another 2 minutes to combine flavors and warm all ingredients.
- Serve: Serve the garlic chicken fried rice hot, garnished with freshly sliced green onions and a sprinkle of toasted sesame seeds for texture and flavor.
Notes
- Using day-old cold rice helps prevent the fried rice from becoming mushy and allows it to crisp up nicely.
- Adjust the amount of crushed red pepper flakes to your desired heat level or omit for a milder version.
- For added flavor, consider adding a splash of fish sauce or a few drops of toasted sesame oil when combining ingredients.
- To make this dish gluten-free, substitute tamari or a gluten-free soy sauce.
- Ensure the skillet or wok is hot enough to achieve a proper stir-fry sear on the chicken and vegetables.
