Description
A flavorful and high-protein garlic chicken fried rice made with tender, crispy chicken pieces, mixed vegetables, and fragrant seasonings. This quick 25-minute dish is perfect for a satisfying and nutritious meal that combines the savory taste of garlic chicken with the comforting texture of fried rice.
Ingredients
Scale
Chicken
- 2 boneless skinless chicken breasts, cut into bite-sized cubes
- 2 tablespoons olive oil (divided)
- 3 cloves garlic, minced (for chicken)
- 1 tablespoon soy sauce (for chicken)
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
Fried Rice
- 3 cups cooked rice (preferably cold, day-old rice works best)
- 1 tablespoon olive oil
- 1/2 onion, diced
- 1 cup mixed vegetables (carrots, peas, corn)
- 2 eggs, lightly beaten
- 3 cloves garlic, minced (for rice)
- 2 tablespoons soy sauce (for rice)
- 1 tablespoon sesame oil
- 1/4 teaspoon crushed red pepper flakes (optional)
Garnish
- Green onions, sliced
- Sesame seeds
Instructions
- Cook the Chicken: Heat 1 tablespoon of olive oil in a large skillet or wok over medium-high heat. Add the chicken cubes and cook for 6-8 minutes, stirring occasionally, until golden brown and crispy on the outside. Add minced garlic, soy sauce, salt, and pepper, then cook for another 1-2 minutes until the garlic becomes fragrant. Remove the cooked chicken from the skillet and set aside.
- Cook the Vegetables: In the same skillet, add the remaining 1 tablespoon olive oil. Add diced onion and mixed vegetables, then stir-fry for 4-5 minutes until the vegetables are tender yet crisp.
- Scramble Eggs: Push the sautéed vegetables to one side of the skillet. Pour the lightly beaten eggs into the empty side and scramble them gently until fully cooked. Once cooked, mix the scrambled eggs together with the vegetables evenly.
- Stir-Fry the Rice: Add the cold cooked rice to the skillet. Use a spatula to break up any clumps, then stir-fry for 3-4 minutes to heat the rice through and allow it to lightly crisp on the bottom.
- Combine: Return the cooked chicken to the skillet. Add minced garlic, soy sauce, sesame oil, and crushed red pepper flakes (if using). Stir well to combine all ingredients and cook for another 2 minutes to meld the flavors together.
- Serve: Transfer the fried rice and chicken mixture to serving plates. Garnish with sliced green onions and sesame seeds. Serve hot for a delicious, protein-packed meal.
Notes
- Using day-old rice helps prevent the fried rice from becoming mushy by reducing excess moisture.
- Adjust the amount of crushed red pepper flakes to spice the dish to your preference, or omit for a milder flavor.
- For added flavor, you can marinate the chicken briefly in soy sauce and garlic before cooking.
- This recipe can be made with other proteins like shrimp or tofu to suit dietary preferences.
- Leftovers can be refrigerated and reheated in a skillet for best texture retention.
