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High Protein Crispy Garlic Chicken Fried Rice

A hearty and flavorful fried rice dish that combines crispy chicken, aromatic garlic, and colorful veggies, packed with protein to keep you energized.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Asian
Calories: 450
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 cups cooked jasmine or basmati rice (preferably day-old for best texture)
  • 1 lb boneless, skinless chicken breast, cut into small pieces
  • 4 cloves garlic, minced The more, the merrier!
  • 2 tbsp olive oil or sesame oil Sesame oil for a nutty flavor
  • 1 cup frozen peas and carrots, thawed
  • 3 stalks green onions, sliced Plus extra for garnish if desired
  • 2 large eggs, lightly beaten Or try scrambled tofu for a vegan twist
  • 3 tbsp low-sodium soy sauce Adjust to taste
  • 1 tbsp oyster sauce Optional but highly recommended
  • ½ tsp ground black pepper Freshly ground preferred
  • 1 tsp cornstarch For chicken coating
  • 1 tbsp water For cornstarch slurry

Method
 

Preparation
  1. Toss chicken pieces with cornstarch until fully coated. Let it sit while you prepare the other ingredients.
  2. Heat 1 tablespoon of oil in a large skillet or wok over medium-high heat. Add the chicken and cook for about 5-7 minutes, stirring occasionally, until golden and crispy. Then, set aside on a plate.
  3. In the same skillet, add remaining oil and minced garlic. Sauté for approximately 30 seconds, being careful not to burn it.
  4. Push the garlic to one side of the skillet and pour your beaten eggs into the clear side. Scramble until just set but still slightly runny, then mix well with the garlic.
Cooking
  1. Add the cooked rice, thawed peas and carrots, and sliced green onions to the pan. Drizzle in the soy sauce and oyster sauce. Stir-fry everything together.
  2. Add the crispy chicken back to the skillet and toss everything gently to combine.
  3. Sprinkle black pepper over the top and taste for extra seasoning. Serve hot.

Notes

Store leftovers in an airtight container for up to 3 days, or freeze for up to a month. Try marinating the chicken in soy sauce and garlic for extra flavor.