Description
This High Protein Crispy Garlic Chicken Fried Rice is a flavorful and satisfying meal featuring tender, crispy chicken cubes stir-fried with garlic, mixed vegetables, and eggs combined with day-old rice for the perfect texture. Enhanced with soy sauce, sesame oil, and optional red pepper flakes, it’s a delicious, easy-to-make dinner that balances protein and veggies in a classic Asian-inspired stir-fry.
Ingredients
Scale
Chicken
- 2 boneless skinless chicken breasts, cut into bite-sized cubes
- 2 tablespoons olive oil (divided)
- 3 cloves garlic, minced (divided)
- 1 tablespoon soy sauce
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
Rice and Vegetables
- 3 cups cooked rice (preferably cold, day-old rice works best)
- 1/2 onion, diced
- 1 cup mixed vegetables (carrots, peas, corn)
Eggs
- 2 eggs, lightly beaten
Seasonings and Garnish
- 2 tablespoons soy sauce
- 1 tablespoon sesame oil
- 1/4 teaspoon crushed red pepper flakes (optional)
- Green onions, sliced (for garnish)
- Sesame seeds (for garnish)
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 the chicken is golden brown and crispy. Add 3 cloves of minced garlic, 1 tablespoon soy sauce, salt, and pepper. Cook for an additional 1-2 minutes until the garlic becomes 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 the diced onion and mixed vegetables. Stir-fry for 4-5 minutes until the vegetables are tender and cooked through.
- Scramble the Eggs: Push the cooked vegetables to one side of the skillet, creating space on the other side. Pour the beaten eggs into the empty space and scramble them until fully cooked. Once cooked, mix the eggs and vegetables together evenly.
- Stir-Fry the Rice: Add the cold rice to the skillet, breaking up any clumps with your spatula. Stir-fry the rice with the vegetables and eggs for 3-4 minutes to heat through and develop a slightly crispy texture.
- Combine: Return the cooked chicken to the skillet. Add 2 tablespoons soy sauce, 1 tablespoon sesame oil, and crushed red pepper flakes if using. Stir everything thoroughly and cook for another 2 minutes to let the flavors meld together.
- Serve: Dish out the hot fried rice onto plates. Garnish with sliced green onions and sesame seeds before serving for added flavor and texture.
Notes
- Using day-old cold rice helps the grains separate and prevents mushy fried rice.
- If preferred, substitute olive oil with vegetable or peanut oil for a more neutral flavor.
- The crushed red pepper flakes are optional; omit them if you prefer a milder dish.
- Ensure chicken pieces are bite-sized for even cooking.
- You can customize the mixed vegetables with your favorites like bell peppers or broccoli.
- For extra protein, add tofu or shrimp as alternative options.
