Description
A delicious high-protein garlic chicken fried rice recipe featuring crispy pan-fried chicken breast, fragrant garlic, and colorful vegetables, all tossed with flavorful soy and oyster sauces. Perfect for using day-old rice to achieve the ideal texture and a quick, satisfying meal.
Ingredients
Scale
Chicken and Coating
- 1 lb boneless, skinless chicken breast, cut into small pieces
- 1 tsp cornstarch
- 1 tbsp water (for cornstarch slurry)
Rice and Vegetables
- 2 cups cooked jasmine or basmati rice, preferably day-old
- 1 cup frozen peas and carrots, thawed
- 3 green onions, sliced
Seasonings and Oils
- 4 cloves garlic, minced
- 2 tbsp olive oil or sesame oil
- 3 tbsp low-sodium soy sauce
- 1 tbsp oyster sauce (optional)
- 1/2 tsp ground black pepper
- 2 large eggs, lightly beaten
Instructions
- Prep the chicken: Toss the chicken pieces with the cornstarch slurry made by combining cornstarch and water, ensuring they’re evenly coated. This will help create a crispy texture when pan-fried.
- Cook the chicken: Heat 1 tablespoon of oil in a large skillet or wok over medium-high heat. Add the coated chicken pieces and cook for about 5-7 minutes until golden and crispy. Remove the chicken from the pan and set aside.
- Sauté the garlic: In the same pan, add the remaining 1 tablespoon of oil. Add the minced garlic and cook for about 30 seconds until fragrant, taking care not to burn the garlic.
- Scramble the eggs: Push the garlic to the side of the pan and pour in the beaten eggs. Gently stir until they set into soft curds.
- Stir-fry everything: Add the cooked rice, thawed peas and carrots, and sliced green onions to the pan. Drizzle in the soy sauce and optional oyster sauce. Stir-fry for a few minutes, breaking up any rice clumps and allowing flavors to meld.
- Bring back the chicken: Return the crispy chicken to the pan. Toss everything together to coat the chicken with the savory sauce while keeping it crunchy.
- Finish and serve: Sprinkle with ground black pepper, taste and adjust seasoning if needed, and serve immediately while hot.
Notes
- Use day-old rice for the best texture and to prevent mushiness.
- Do not overcrowd the pan when cooking the chicken to ensure it crisps properly.
- Add the chicken back to the pan just before serving to maintain its crispiness.
- For a gluten-free version, substitute soy sauce with tamari or a certified gluten-free soy sauce.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Frying
- Cuisine: Asian
Keywords: High Protein, Garlic Chicken, Fried Rice, Crispy Chicken, Easy Dinner, Asian Cuisine, Low Fat, Quick Recipe
