Description
A flavorful, high‑protein garlic chicken fried rice featuring crispy pan‑fried chicken, garlicky rice, vegetables and eggs—all ready in about 30 minutes.
Ingredients
Units
Scale
- 2 cups (≈400 g) cooked rice (preferably day‑old)
- 2 boneless skinless chicken breasts, diced (≈400 g)
- 1 tbsp cornstarch
- 1 tbsp soy sauce
- 1 tbsp sesame oil
- 1 tbsp olive oil
- 6 garlic cloves, thinly sliced
- 2 eggs, beaten
- 1/2 cup chopped green onions
- 1 cup mixed vegetables (e.g. carrots, peas, corn)
- 1 tbsp oyster sauce
- 1 tsp black pepper
- 1 tsp garlic powder
- 1 tsp onion powder
- Salt, to taste
Instructions
- Marinate diced chicken in soy sauce, cornstarch and garlic powder; set aside.
- Heat olive oil over medium‑low; fry sliced garlic until golden‑crispy, remove and reserve.
- Increase heat to medium‑high; cook chicken in same pan until golden and crispy; remove.
- Scramble beaten eggs in pan until just set; remove or push aside.
- Add mixed veggies and stir‑fry 2–3 min until tender.
- Add rice, break up clumps, let sit briefly for crisp bits.
- Stir in oyster sauce, sesame oil, black pepper, onion powder and salt; fold in chicken, eggs, green onions.
- Serve topped with reserved crispy garlic slices.
Notes
- Best with day‑old rice for texture.
- Keep crispy garlic separate until serving to maintain crunch.
- Use a hot, large skillet or wok to avoid steaming.
- Substitute cauliflower rice, extra egg or different protein as desired.
Nutrition
- Serving Size: 1 serving
- Calories: 420 kcal
- Sugar: 3 g
- Sodium: approx 800 mg
- Fat: 18 g
- Saturated Fat: 3 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 3 g
- Protein: 36 g
- Cholesterol: 110 mg