Crispy Garlic Chicken Fried Rice
A high-protein dish featuring tender chicken, fluffy scrambled eggs, and crisped jasmine rice, all infused with garlic and finished with sesame oil and cilantro.
Ingredients
Main Ingredients
- 1 cup jasmine rice, cooked according to package directions Day-old rice is ideal; if using freshly cooked, spread to cool.
- 2 tablespoons vegetable oil, divided Use neutral oil for high-heat frying.
- 3 large eggs, beaten
- 1 pound boneless, skinless chicken breast, diced into 1/2-inch pieces
- to taste salt and freshly ground black pepper
- 1 tablespoon soy sauce
- 1 tablespoon oyster sauce
- 1 tablespoon fish sauce (optional) Adds depth.
- 4 cloves garlic, minced
- 1 cup mixed vegetables (peas, carrots, corn or a frozen stir-fry mix)
- 2 green onions, chopped green onions, chopped
- 1 tablespoon sesame oil
- 1 tablespoon chopped fresh cilantro, for garnish
Instructions
Preparation
- Prepare jasmine rice per package instructions. Spread the hot rice in an even layer on a large baking sheet and let cool for 15–30 minutes to dry slightly.
- Heat 1 tablespoon vegetable oil in a large pan or wok over medium heat. Pour in beaten eggs and gently scramble until just set. Transfer eggs to a bowl and set aside.
Cooking
- Add remaining 1 tablespoon vegetable oil to the pan and raise heat to medium-high. Add diced chicken, season lightly with salt and pepper, and stir-fry until golden and cooked through, about 4–6 minutes. Remove chicken or push it to the side of the pan.
- Add minced garlic to the hot pan and stir for 30–60 seconds until fragrant—don’t let it brown excessively or it will taste bitter.
- Stir in mixed vegetables and cook 2–3 minutes until warmed and tender-crisp.
- Add the cooled rice, breaking up any clumps with the back of your spoon or spatula. Let the rice sit undisturbed for 1–2 minutes to form small crispy bits, then stir.
- Pour in soy sauce, oyster sauce, and fish sauce (if using). Toss everything thoroughly so each grain is lightly coated.
- Return scrambled eggs and chicken to the pan. Break up the eggs and fold gently for another 1–2 minutes to reheat and combine flavors.
- Stir in chopped green onions and finish with sesame oil. Taste and adjust seasoning—add more soy for salt, or a pinch of sugar if the oyster sauce is extra salty.
- Garnish with chopped cilantro and serve immediately.
Notes
Store in an airtight container for 3–4 days. Reseal and freeze for up to 2 months. Reheat thoroughly before serving.