Description
A delicious twist on fried rice featuring crispy garlic chicken, perfect for a quick meal.
Ingredients
Scale
- 2 cups cooked white rice (preferably day-old)
- 1 pound boneless, skinless chicken thighs, diced
- 1 tablespoon vegetable oil
- 4 cloves garlic, minced
- 1 cup frozen peas and carrots
- 2 large eggs, beaten
- 3 tablespoons soy sauce
- 1 tablespoon oyster sauce (optional)
- 1 teaspoon sesame oil
- 2 green onions, sliced
- Salt and pepper to taste
Instructions
- In a large skillet or wok, heat the vegetable oil over medium-high heat. Add the diced chicken and season with salt and pepper. Cook until the chicken is browned and cooked through, about 5-7 minutes. Remove the chicken from the skillet and set aside.
- In the same skillet, add the minced garlic and sauté for about 30 seconds until fragrant. Be careful not to burn the garlic.
- Add the frozen peas and carrots to the skillet and cook for 2-3 minutes until heated through.
- Push the vegetables to one side of the skillet and pour the beaten eggs into the empty side. Scramble the eggs until fully cooked, then mix them with the vegetables.
- Add the cooked rice to the skillet, breaking up any clumps. Stir in the cooked chicken, soy sauce, oyster sauce (if using), and sesame oil. Mix everything together and cook for an additional 3-5 minutes, allowing the rice to get crispy.
- Remove from heat and stir in the sliced green onions. Adjust seasoning with salt and pepper if needed.
- Serve hot and enjoy!
Notes
- For extra crunch, add chopped bell peppers or water chestnuts to the stir-fry.
- Substitute chicken with shrimp or tofu for a different protein option.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stir-fry
- Cuisine: Asian
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 2g
- Sodium: 800mg
- Fat: 15g
- Saturated Fat: 3g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 150mg