Discover Crispy Garlic Chicken Fried Rice for Bold Flavors
Crispy Garlic Chicken Fried Rice combines tender chicken, vibrant veggies, and rich flavors for a quick and satisfying meal.
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Servings: 4 servings
Calories: 450kcal
Equipment
- large skillet or wok
Ingredients
For the Chicken
- 2 tablespoons Olive oil for sautéing and enhancing flavor
- 1 pound Chicken breast diced for a lean protein boost
For the Aromatics
- 4 cloves Garlic minced to infuse the dish with flavor
- 1 tablespoon Fresh ginger grated for warmth and zest
For the Rice
- 1 cup Cooked brown rice using leftovers for convenience and health
For the Vegetables
- 1 cup Frozen peas a quick and colorful addition
- ½ cup Carrots diced for sweetness and crunch
For the Eggs
- 2 large Eggs providing richness and texture as they scramble
For Seasoning
- 2 tablespoons Low-sodium soy sauce to add depth without overwhelming saltiness
- 1 tablespoon Sesame oil for that nutty finish
- ½ teaspoon Black pepper to elevate the flavor profile
- ¼ teaspoon Red pepper flakes if you like a little heat
For the Garnish
- 1 tablespoon Green onions chopped for freshness and color
- 1 tablespoon Toasted sesame seeds adding a delightful crunch as a topping
Instructions
Cooking Instructions
- Heat 1 tablespoon of olive oil in a large skillet or wok over medium heat until shimmering.
- Add the diced chicken breast, cooking for 5-7 minutes until golden brown and no longer pink. Remove and set aside.
- In the same skillet, add the remaining tablespoon of olive oil, then add garlic and ginger, cooking for about 1 minute until fragrant.
- Add diced carrots and frozen peas, stirring well. Cook for 3-4 minutes until heated through and tender.
- Push the vegetables to one side, crack in the eggs, and scramble for about 2-3 minutes until fully cooked.
- Introduce the cooked brown rice to the skillet and mix well, breaking up any clumps.
- Return the chicken to the skillet, add soy sauce, sesame oil, black pepper, and red pepper flakes. Stir vigorously for 3-5 minutes.
- Fold in chopped green onions and sesame seeds before serving.
Notes
Use day-old cooked brown rice if possible to avoid sogginess. Adjust soy sauce and spice levels to taste.
Nutrition
Serving: 1bowl | Calories: 450kcal | Carbohydrates: 50g | Protein: 30g | Fat: 15g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 10g | Cholesterol: 215mg | Sodium: 500mg | Potassium: 650mg | Fiber: 5g | Sugar: 3g | Vitamin A: 500IU | Vitamin C: 10mg | Calcium: 40mg | Iron: 2.5mg