High Protein Crispy Garlic Chicken Fried Rice
If you’re in the mood for a wholesome and delicious meal, look no further than High Protein Crispy Garlic Chicken Fried Rice. This dish is a fantastic way to turn leftover rice into a crispy, savory experience that’s packed with flavor and protein. With its perfect blend of tender chicken, vibrant vegetables, and aromatic garlic, every bite is a satisfying journey that will leave you coming back for more.
Why Make This Recipe
- Nutrient-Packed: This fried rice is loaded with protein from the chicken and packed with vitamins from the veggies.
- Quick and Easy: It’s a one-pan wonder that whisks you from prep to plate in under 30 minutes, making it a perfect weeknight dinner.
- Versatile and Customizable: Whether you want to swap out the chicken for shrimp, add more veggies, or spice things up with some chili sauce, this dish adapts beautifully to your taste.
High Protein Crispy Garlic Chicken Fried Rice combines the ease of a quick meal with the satisfaction of a hearty protein source, making it a standout in the world of comfort food.
Easy Method for High Protein Crispy Garlic Chicken Fried Rice
Skip the takeout and make this satisfying chicken fried rice at home with our simple guide that guarantees crispy goodness!
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)
Directions:
- Prep the chicken: Toss the chicken pieces with the cornstarch, ensuring they’re evenly coated. This step is key to creating that crispy texture when pan-fried.
- Cook the chicken: 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 aside.
- Sauté the garlic: In the same pan, add the remaining tablespoon of oil. Toss in the minced garlic and let it sizzle for about 30 seconds, just until fragrant — be careful not to let it burn.
- Scramble the eggs: Push the garlic to the side and pour in the beaten eggs. Stir gently until they just set into soft curds.
- Stir-fry everything: Add the cooked rice, peas, carrots, and green onions. Drizzle in the soy sauce and oyster sauce. Stir-fry for a few minutes, breaking up any rice clumps and letting the flavors mingle.
- Bring back the chicken: Finally, add the crispy chicken back into the pan. Give everything a good toss, ensuring the chicken stays crunchy but coated in the savory goodness.
- Finish and serve: Sprinkle with black pepper, adjust seasoning if needed, and serve hot.
Storage Tips for High Protein Crispy Garlic Chicken Fried Rice
To keep your High Protein Crispy Garlic Chicken Fried Rice fresh and delicious for longer, follow these storage guidelines:
- Refrigerate: Store in an airtight container in the refrigerator for up to 3 days.
- Freezer: Freeze leftovers in a freezer-safe container for up to 3 months.
- Reheating: When reheating, ensure it’s heated through to at least 165°F (74°C) for safe consumption.
Best Ways to Serve High Protein Crispy Garlic Chicken Fried Rice
This dish is as versatile as it is delicious. Here are some serving suggestions:
- Garnish: Top with additional sliced green onions or sesame seeds for an extra burst of flavor.
- Pairing: Serve alongside a refreshing cucumber salad or steamed bok choy for a balanced meal.
- Sauce It Up: Drizzle with sriracha or a splash of lime juice for a delightful zing.
Tips to Make High Protein Crispy Garlic Chicken Fried Rice
- Day-Old Rice: Using day-old rice helps to reduce moisture, making it easier to achieve the much-desired crispy texture.
- Heat Matters: Make sure your skillet or wok is hot enough before adding the chicken; this helps seal in juices and contributes to that perfect crust.
- Veggie Variations: Feel free to toss in any leftover veggies you have on hand, like bell peppers or broccoli, to enhance both flavor and nutrition.
Variations
You can get creative with your High Protein Crispy Garlic Chicken Fried Rice by trying these variations:
- Pineapple Fried Rice: Add chunks of pineapple for a sweet and savory twist.
- Thyme Chicken: Substitute chicken with tofu or tempeh for a vegetarian option. You can marinate the tofu in a bit of soy sauce and garlic beforehand for added flavor.
FAQs
Q: Can I use cooked rice that is not day-old?
A: While day-old rice is preferred for better texture, you can use freshly cooked rice if necessary. Just be sure to spread it out and let it cool to reduce moisture before cooking.Q: What can I substitute for chicken?
A: Feel free to use shrimp, beef, tofu, or even edamame for a plant-based protein substitute. Just adjust the cooking time as needed.Q: Can I meal prep this dish?
Absolutely! High Protein Crispy Garlic Chicken Fried Rice is great for meal prep. Just follow the storage tips mentioned above, and enjoy it throughout the week.
High Protein Crispy Garlic Chicken Fried Rice is not just a dish; it’s a delightful culinary adventure that brings warmth and satisfaction to your dining table. Whether it’s a quick weeknight meal or part of a larger spread for family gatherings, this recipe holds the promise of being both nutritious and incredibly flavorful. Dive in and indulge!
Print
High Protein Crispy Garlic Chicken Fried Rice
- Prep Time: 10
- Cook Time: 15
- Total Time: 25
- Yield: 4 servings
- Category: Main Course
- Method: Stir-frying
- Cuisine: Asian
- Diet: High Protein
Description
A wholesome and delicious chicken fried rice that’s crispy, savory and packed with protein and flavor.
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 the cornstarch until 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 and set aside.
- In the same pan, add remaining oil and sauté the minced garlic for about 30 seconds until fragrant.
- Push the garlic to the side and pour in the beaten eggs. Stir gently until they just 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, breaking up any rice clumps.
- Add the crispy chicken back to the pan and toss to combine.
- Sprinkle with black pepper, adjust seasoning if needed, and serve hot.
Notes
Use day-old rice for the best texture. Ensure your skillet is hot enough to seal in the juices of the chicken for a crispy exterior.