Description
A flavorful chicken fried rice dish packed with protein, featuring crispy chicken, fragrant garlic, and colorful vegetables, perfect for a busy weeknight dinner.
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)
- ½ tsp ground black pepper
- 1 tsp cornstarch (for chicken coating)
- 1 tbsp water (for cornstarch slurry)
Instructions
- Toss the chicken pieces with cornstarch, ensuring they’re evenly coated.
- Heat 1 tablespoon of oil in a large skillet or wok over medium-high heat. Add the chicken and cook until golden and crispy, about 5-7 minutes. Remove the chicken and set it aside.
- In the same pan, add the remaining tablespoon of oil. Toss in the minced garlic and let it sizzle for about 30 seconds.
- Push the garlic to the side and pour in the beaten eggs. Stir gently until they set into soft curds.
- Add the cooked rice, peas, carrots, and green onions. Drizzle in the soy sauce and oyster sauce. Stir-fry for a few minutes.
- Add the crispy chicken back into the pan. Toss everything together to combine.
- Sprinkle with black pepper, adjust seasoning if needed, and serve hot.
Notes
For best results, use day-old rice to avoid clumpiness. Adjust seasoning to personal taste.
