Go Back

High Protein Crispy Garlic Chicken Fried Rice

A satisfying and flavorful fried rice dish packed with protein, crispy garlic chicken, and vibrant veggies, perfect for a quick meal or meal prep.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Asian, Southeast Asian
Calories: 420
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 cups cooked jasmine or basmati rice Preferably day-old for better texture
  • 1 lb boneless, skinless chicken breast, cut into small pieces
  • 4 cloves garlic, minced
  • 2 tbsp olive oil or sesame oil Sesame oil preferred for an Asian flair
  • 1 cup frozen peas and carrots, thawed
  • 3 green onions, sliced
  • 2 large eggs, lightly beaten
  • 3 tbsp low-sodium soy sauce
  • 1 tbsp oyster sauce Optional, but highly recommended for depth of flavor
  • ½ tsp ground black pepper
  • 1 tsp cornstarch For chicken coating
  • 1 tbsp water For the cornstarch slurry

Method
 

Preparation
  1. In a bowl, toss chicken pieces with cornstarch until well-coated.
  2. Heat 1 tablespoon of oil in a large skillet or wok over medium-high heat.
  3. Add the chicken to the pan, spreading it out evenly, and cook until golden brown and crispy, about 5-7 minutes.
  4. Set the chicken aside on a plate.
  5. In the same pan, add the remaining oil and minced garlic, sauté for about 30 seconds until fragrant.
  6. Push the garlic to one side of the pan and pour in the beaten eggs, allowing them to set slightly before scrambling until fully cooked, about 1-2 minutes.
  7. Add cooked rice, peas, carrots, and green onions to the pan, then drizzle soy sauce and oyster sauce on top.
  8. Stir-fry everything together for about 3-4 minutes, allowing the rice to crisp up.
  9. Toss the crispy chicken back into the skillet and mix gently to coat.
  10. Finish with black pepper and adjust seasoning if needed. Serve hot.

Notes

For best results, use day-old rice. Leftovers can be stored in an airtight container in the fridge for up to 3 days. Reheat in a skillet to retain crispiness.