Description
A delicious and nutritious fried rice dish packed with protein from chicken and eggs, featuring a crispy texture combined with fragrant garlic and colorful vegetables.
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)
- ½ tsp ground black pepper
- 1 tsp cornstarch (for chicken coating)
- 1 tbsp water (for cornstarch slurry)
Instructions
- Prep the chicken: Toss the chicken pieces with the cornstarch to coat them evenly for a crispy texture.
- Cook the chicken: Heat 1 tablespoon of oil in a large skillet over medium-high heat. Cook the chicken until golden and crispy, about 5–7 minutes, then set aside.
- Sauté the garlic: In the same pan, add the remaining oil, toss in minced garlic, and cook for about 30 seconds until fragrant.
- Scramble the eggs: Push garlic aside and pour in beaten eggs, stirring gently until they set into soft curds.
- Stir-fry everything: Add cooked rice, peas, carrots, and green onions. Drizzle in soy sauce and oyster sauce. Stir-fry for a few minutes.
- Bring back the chicken: Add the crispy chicken back into the mix, tossing everything together.
- Finish and serve: Sprinkle with black pepper and adjust seasoning. Serve hot.
Notes
Best enjoyed hot, can be garnished with additional green onions or sesame seeds. Store leftovers in an airtight container for up to 3 days.