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Crispy garlic chicken fried rice in a large skillet topped with chopped green onions and golden seared chicken pieces

Crispy Garlic Chicken Fried Rice

A quick one-pan high protein dinner featuring golden crispy garlic chicken, fluffy day-old rice, and savory soy sauce. Ready in 30 minutes with 30 grams of protein per serving.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 portions
Course: Dinner, Main Course
Cuisine: American, Asian
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

  • 2 cups cooked rice day-old, chilled overnight for best texture
  • 1 lb chicken breast diced into bite-sized pieces
  • 4 cloves garlic minced fresh
  • 2 tbsp soy sauce adjust to taste; use tamari for gluten-free
  • 1 tbsp sesame oil for nutty flavor
  • 1 cup mixed vegetables peas, carrots, and corn
  • 2 eggs beaten
  • 2 green onions chopped, for topping
  • salt and pepper to taste

Equipment

  • Large skillet or wok
  • Spatula or wooden spoon
  • Measuring cups and spoons

Method
 

  1. Heat 1 tablespoon of sesame oil in a large skillet or wok over medium-high heat until the oil is shimmering. A hot pan is essential for getting crispy chicken.
  2. Add the minced garlic and diced chicken to the hot skillet. Cook for 5 to 7 minutes, stirring occasionally, until the chicken is golden brown and cooked through to an internal temperature of 165 degrees Fahrenheit. Do not crowd the pan. Cook in two rounds if making a large batch.
  3. Push the chicken to one side of the skillet. Add the mixed vegetables to the empty side and stir-fry for 2 to 3 minutes until bright and just tender.
  4. Pour the beaten eggs directly into the skillet alongside the chicken and vegetables. Scramble gently until fully set, about 2 minutes.
  5. Add the chilled cooked rice and drizzle the soy sauce over everything. Toss and fold until the rice is heated through and fully coated. Taste and season with salt and pepper as needed.
  6. Top with chopped green onions and serve immediately while hot.

Notes

Use day-old rice chilled overnight for the best non-mushy texture. Do not crowd the pan or the chicken will steam rather than crisp. For gluten-free, swap soy sauce for tamari. Reheat leftovers in a skillet with a splash of sesame oil and soy sauce for best results. Leftovers keep in the fridge for 3 to 4 days and in the freezer for up to 2 months.