High Protein Crispy Garlic Chicken Fried Rice
A quick and satisfying weeknight meal that combines crispy chicken, fluffy rice, and bold garlic flavors, all cooked in one skillet.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stir Fry
- Cuisine: Asian
- Diet: High Protein
Ingredients
Scale
- 2 cups cooked jasmine or basmati rice (preferably day-old; cold)
- 1 lb boneless, skinless chicken breast, cut into small pieces
- 1 tsp cornstarch (for chicken coating)
- 1 tbsp water (for cornstarch slurry, optional extra for saucing)
- 4 cloves garlic, minced
- 2 tbsp olive oil or sesame oil
- 1 cup frozen peas and carrots, thawed
- 3 green onions, sliced (reserve some for garnish)
- 2 large eggs, lightly beaten
- 3 tbsp low-sodium soy sauce
- 1 tbsp oyster sauce (optional)
- 1/2 tsp ground black pepper
Instructions
- Toss the chicken with the cornstarch until evenly coated.
- Heat a large skillet or wok over medium-high heat and add 1 tablespoon of oil.
- Add the chicken in a single layer and cook 5–7 minutes, until golden and cooked through.
- Remove chicken and set aside.
- Add the remaining tablespoon of oil to the pan and sauté garlic for about 30 seconds.
- Push the garlic to one side and pour in the beaten eggs, stirring gently until they form soft curds.
- Add the cooked rice, peas and carrots, and sliced green onions. Stir in soy sauce and oyster sauce.
- Return the chicken to the pan and combine, keeping it warm and crisp.
- Finish with black pepper, taste, and adjust seasoning before serving hot.
Notes
For a gluten-free option, use tamari and omit oyster sauce. Adjust toppings based on personal preference.