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.