High Protein Crispy Garlic Chicken Fried Rice
A delicious weeknight meal featuring crispy garlic flavor, tender chicken, and scrambled eggs, all tied together with a savory umami sauce.
Ingredients
For the Base
- 1 cup jasmine rice Use day-old cooked rice for better texture.
- 2 tablespoons vegetable oil, divided Can substitute with canola or light olive oil.
- 3 large eggs, beaten Scramble quickly to avoid overcooking.
- 1 pound boneless, skinless chicken breast, diced For a leaner option.
- Salt and black pepper to taste
For the Sauce and Flavor
- 1 tablespoon soy sauce For gluten-free, use tamari.
- 1 tablespoon oyster sauce Ensure gluten-free if needed.
- 1 tablespoon fish sauce Optional for those avoiding fishy flavors.
- 4 cloves garlic, minced
- 1 tablespoon sesame oil Add at the end for flavor.
For the Vegetables & Garnish
- 1 cup mixed vegetables (such as peas, carrots, and corn)
- 2 green onions, chopped green onions
- 1 tablespoon chopped fresh cilantro, for garnish
Instructions
Preparation
- Cook the jasmine rice according to package instructions. Spread it on a large baking sheet to cool and dry out slightly.
- In a large pan or wok, heat 1 tablespoon of vegetable oil over medium heat. Add the beaten eggs and gently scramble until just set. Remove the eggs and set aside.
Cooking
- Using the same pan, add the remaining tablespoon of oil and increase heat to medium-high. Add the diced chicken, season with salt and black pepper, and stir-fry until golden brown and cooked through, about 5 minutes.
- Add the minced garlic to the pan and stir-fry for 1 minute. Stir in the mixed vegetables and cook for 2-3 minutes until tender.
- Add the cooked rice to the pan. Pour in the soy sauce, oyster sauce, and fish sauce. Return the scrambled eggs to the pan, breaking them up and folding them into the rice. Toss in the chopped green onions and sesame oil, stirring for 1-2 minutes.
Notes
Use day-old or cooled rice for best results. Adjust seasoning after adding sauces.