Crispy Garlic Chicken Fried Rice for a Flavorful Dinner Delight

Enjoy crispy garlic chicken fried rice, a delightful dinner that’s high in protein and packed with flavor.

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Prep Time 30

Cook Time 20

Cooling Time 15

Total Time 1 5

Servings: 4 servings

Course: Dinner

Cuisine: Asian

Calories: 480

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Base

2 tbsp Vegetable Oil Can substitute with canola or peanut oil.
1 cup Jasmine Rice Basmati or other long-grain rice can be substituted.

For the Protein

1 lb Boneless Skinless Chicken Breast Can substitute with shrimp or tofu.
3 large Eggs Scrambled tofu is a great vegetarian option.

For the Flavoring

Salt & Black Pepper Adjust to your taste preference.
1 tbsp Soy Sauce Tamari is a gluten-free alternative.
1 tbsp Oyster Sauce Consider hoisin sauce for a vegetarian version.
1 tbsp Fish Sauce Can substitute with a mix of soy sauce and vinegar.
4 cloves Garlic, minced Fresh is best, powdered can be substituted.

For the Vegetables

1 cup Mixed Vegetables Such as peas, carrots, and corn; fresh or frozen.
2 Green Onions, chopped Can swap these for chives.

For the Finishing Touches

1 tbsp Sesame Oil Can substitute with a drizzle of olive oil.
Fresh Cilantro For garnish; can be omitted if preferred.

Equipment

wok or large skillet

Method

Step‑by‑Step Instructions

Cook jasmine rice according to package instructions, typically around 15-20 minutes. Spread it out on a baking sheet to cool and dry out for 15 minutes.
Heat 1 tablespoon of vegetable oil in a wok or skillet over medium heat for about 2 minutes. Crack in the eggs and scramble gently for about 3 minutes.
In the same pan, add the remaining tablespoon of oil and increase heat to medium-high. Add diced chicken and stir-fry for about 5 minutes.
Stir in the minced garlic, cooking for 1 minute to infuse the dish with flavor.
Add mixed vegetables to the pan, stirring and cooking for an additional 2-3 minutes.
Gently fold in the cooled rice, soy sauce, oyster sauce, and fish sauce. Continue cooking for about 3-4 minutes.
Return the scrambled eggs to the pan, folding them into the rice mixture.
Toss in chopped green onions and drizzle with sesame oil, stirring for an additional 1-2 minutes.
Garnish your fried rice with fresh cilantro and serve hot.

Nutrition

Serving: 1servingCalories: 480kcalCarbohydrates: 60gProtein: 35gFat: 14gSaturated Fat: 3gPolyunsaturated Fat: 4gMonounsaturated Fat: 5gCholesterol: 240mgSodium: 900mgPotassium: 700mgFiber: 3gSugar: 2gVitamin A: 10IUVitamin C: 15mgCalcium: 4mgIron: 15mg

Notes

Perfect rice cooling is key. Use high heat for stir-frying and do not overcrowd the pan.

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