Description
This High Protein Crispy Garlic Chicken Fried Rice is a quick and flavorful dish perfect for a nutritious weeknight meal. Featuring tender chicken cubes stir-fried to a golden crisp with fragrant garlic, mixed vegetables, and fluffy day-old rice, it comes together with a savory blend of soy and sesame oil. The scrambled eggs add richness, while optional red pepper flakes provide a gentle heat. Garnished with fresh green onions and sesame seeds, this fried rice is packed with protein and vibrant flavors in just 25 minutes.
Ingredients
Scale
Chicken Marinade and Cooking
- 2 boneless skinless chicken breasts, cut into bite-sized cubes
- 2 tablespoons olive oil (divided)
- 3 cloves garlic, minced (divided)
- 1 tablespoon soy sauce (divided)
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
Vegetables and Rice
- 3 cups cooked rice (preferably cold, day-old rice works best)
- 1/2 onion, diced
- 1 cup mixed vegetables (carrots, peas, corn)
- 2 eggs, lightly beaten
Finishing Ingredients
- 1 tablespoon sesame oil
- 1/4 teaspoon crushed red pepper flakes (optional)
- Green onions, sliced for garnish
- Sesame seeds for garnish
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 the chicken is golden brown and crispy. Add minced garlic, 1 tablespoon soy sauce, salt, and pepper, cooking for an additional 1-2 minutes until the garlic is fragrant. Remove the chicken from the skillet and set aside.
- Cook the Vegetables: In the same skillet, add the remaining 1 tablespoon of olive oil. Add the diced onion and mixed vegetables, stir-frying for 4-5 minutes until they are tender but still crisp.
- Scramble Eggs: Push the cooked vegetables to one side of the skillet. Pour the beaten eggs into the empty side and scramble until fully cooked. Once done, mix the eggs together with the vegetables.
- Stir-Fry the Rice: Add the cold, cooked rice to the skillet and use a spatula to break up any clumps. Stir-fry the rice for 3-4 minutes to heat through and achieve a lightly crispy texture.
- Combine Ingredients: Return the cooked chicken to the skillet along with 1 tablespoon soy sauce, 1 tablespoon sesame oil, and optional crushed red pepper flakes. Stir well and cook for another 2 minutes to blend all the flavors together.
- Serve: Transfer the fried rice to serving plates and garnish with sliced green onions and a sprinkle of sesame seeds. Serve hot and enjoy!
Notes
- Using day-old cold rice prevents the dish from becoming mushy and helps to create the classic crispy texture.
- Feel free to substitute mixed vegetables with your preferred veggies like bell peppers or broccoli.
- Adjust the amount of soy sauce and red pepper flakes to suit your taste preferences.
- For extra protein, consider adding shrimp or tofu alongside the chicken.
- Serve immediately for best texture; leftovers can be stored in the refrigerator for up to 2 days.
