Description
How to make high protein crispy garlic chicken fried rice with tender chicken, golden rice, and aromatic garlic that satisfies every craving perfectly.
Ingredients
Scale
Protein Base
- 1 lb boneless skinless chicken thighs, diced into bite-sized pieces
- 4 large eggs, beaten
- 1/2 cup extra firm tofu, cubed (optional for extra protein)
Rice Foundation
- 3 cups cooked jasmine rice, preferably day-old and refrigerated
- 2 tbsp sesame oil
- 2 tbsp vegetable oil for frying
Aromatics
- 6 cloves garlic, minced
- 1 medium onion, finely diced
- 2 green onions, sliced thin
- 1 tbsp fresh ginger, grated
Vegetables
- 1 cup frozen peas and carrots
- 1 red bell pepper, diced
Seasonings
- 3 tbsp low sodium soy sauce
- 1 tbsp oyster sauce
- 1 tsp garlic powder
- 1/2 tsp black pepper
- 1/4 tsp red pepper flakes
Instructions
- Prep Everything: Get all ingredients chopped and ready because this cooks fast. Season diced chicken with salt and pepper, beat eggs in a bowl, and make sure your day-old rice is broken up and not clumpy.
- Cook Chicken: Heat 1 tablespoon oil in a large wok or skillet over medium-high heat. Cook chicken pieces until golden and crispy, about 6-8 minutes. Remove to a plate and set aside.
- Scramble Eggs: Add beaten eggs to the same pan and scramble until just set but still slightly wet. They’ll finish cooking later, so don’t overcook them now or they’ll become rubbery.
- Build Aromatics: Add remaining oil, then sauté minced garlic, ginger, and diced onion until fragrant and golden, about 2-3 minutes. Don’t let the garlic burn or it will taste bitter.
- Add Rice: Add cold rice and break up any clumps with your spatula. Stir constantly and let it get crispy and golden, about 4-5 minutes. This step creates the perfect texture.
- Combine Everything: Return chicken and eggs to pan, add vegetables, soy sauce, oyster sauce, and seasonings. Toss everything together until heated through and well coated, about 3-4 minutes.
- Finish Strong: Drizzle with sesame oil and toss with green onions. Taste and adjust seasoning as needed. Serve immediately while hot and crispy for the best texture and flavor.
Notes
- Day-old refrigerated rice is absolutely essential for crispy texture; fresh rice will turn mushy.
- Store leftovers in airtight container for up to 4 days and reheat in skillet with oil.
- You can substitute chicken breast for thighs but watch carefully to prevent overcooking.
- Add sesame oil at the very end to preserve its delicate nutty flavor.
- Frozen vegetables work better than fresh because they don’t release excess moisture.
- Taste and adjust soy sauce gradually since saltiness varies by brand.
Allergy Information: Eggs, Soy
Nutrition
- Calories: 385 calories
- Fat: 14g
- Carbohydrates: 35g
- Protein: 28g