Crispy Chicken Fried Rice
A quick and crunchy take on chicken fried rice, packed with protein and bold flavors.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stir-frying
- Cuisine: Asian
- Diet: High Protein
Ingredients
Scale
- 2 cups cooked jasmine or basmati rice (preferably day-old; chilled)
- 1 lb boneless, skinless chicken breast, cut into small bite-sized pieces
- 1 tsp cornstarch (tossed with the chicken)
- 1 tbsp water (for cornstarch slurry if needed)
- 4 cloves garlic, minced
- 2 tbsp olive oil or sesame oil (divided)
- 1 cup frozen peas and carrots, thawed
- 3 green onions, sliced (white and green parts separated if possible)
- 2 large eggs, lightly beaten
- 3 tbsp low-sodium soy sauce
- 1 tbsp oyster sauce (optional)
- 1/2 tsp ground black pepper
- Salt to taste
Instructions
- Prep the chicken: Toss the diced chicken with 1 tsp cornstarch until evenly coated. If the cornstarch seems dry, add a tablespoon of water for a light slurry and toss again.
- Cook the chicken: Heat 1 tbsp oil in a large skillet or wok over medium-high heat. Add the chicken in a single layer and sear undisturbed for about 2–3 minutes, then stir and continue cooking 2–4 minutes until golden and cooked through. Remove chicken to a plate.
- Sauté the garlic: In the same pan, add the remaining 1 tbsp oil. Add minced garlic and sauté for about 30 seconds until fragrant.
- Scramble the eggs: Push garlic to the side of the pan, pour in the beaten eggs, and gently scramble into soft curds. Remove eggs if preferred, or mix them into the rice in the pan.
- Stir-fry the rice and veggies: Add the day-old rice, thawed peas and carrots, and the white parts of the green onions. Toss over high heat for 2–3 minutes.
- Flavor and finish: Drizzle soy sauce and oyster sauce over the rice. Return the cooked chicken (and eggs, if removed) to the pan. Toss everything together for another minute and season to taste.
Notes
Use cold, day-old rice for the best texture. For a gluten-free version, substitute tamari for soy sauce.