Description
A quick and satisfying high protein fried rice featuring crispy chicken, fluffy rice, and vibrant veggies, all infused with garlic.
Ingredients
- 2 cups cooked jasmine or basmati rice (preferably day-old)
- 1 lb boneless, skinless chicken breast (cut into small pieces)
- 4 cloves garlic (minced)
- 2 tbsp olive oil or sesame oil
- 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)
- 1/2 tsp ground black pepper
- 1 tsp cornstarch (for chicken coating)
- 1 tbsp water (for cornstarch slurry)
Instructions
- Toss the chicken pieces with cornstarch, ensuring an even coating.
- Heat 1 tablespoon of oil in a large skillet or wok over medium-high heat. Add the chicken and cook until golden and crispy, around 5-7 minutes. Remove the chicken and set aside.
- In the same pan, add the remaining tablespoon of oil and toss in the minced garlic, letting it sizzle for about 30 seconds until fragrant.
- Push the garlic to the side of the pan and pour in the lightly beaten eggs. Stir gently until they just set into soft curds.
- Add the cooked rice, thawed peas, carrots, and sliced green onions to the pan. Drizzle the soy sauce and, if using, the oyster sauce. Stir-fry for a few minutes.
- Add the crispy chicken back into the pan and toss everything together.
- Sprinkle with black pepper, adjusting seasoning if needed. Serve hot and enjoy!
Notes
Use day-old rice for the best texture. Customize your veggies based on preference.
