Yum — Garlic Chicken Fried Rice is the perfect quick, flavorful comfort meal! 🍚🥢
Here’s a simple but restaurant-quality version that’s garlicky, golden, and full of flavor.
🍗 Garlic Chicken Fried Rice
Ingredients (Serves 4)
- 2 tbsp vegetable oil (or olive oil)
- 1 lb (450 g) chicken breast or thighs, diced
- Salt & pepper, to taste
- 4–6 cloves garlic, minced (use more if you love garlic!)
- 3 cups cooked rice, cold and day-old preferred
- 1 cup mixed veggies (peas, carrots, corn, or bell peppers)
- 2 eggs, lightly beaten
- 3 tbsp soy sauce (or tamari for gluten-free)
- 1 tbsp oyster sauce (optional, adds richness)
- 1 tsp sesame oil
- 2 green onions, chopped
- Chili flakes or sriracha, optional
👩🍳 Instructions
- Prepare rice:
Use cold, day-old rice — this helps it fry properly without getting mushy. - Cook chicken:
Heat 1 tbsp oil in a large wok or skillet over medium-high heat.
Season chicken with salt and pepper, then cook until golden and cooked through (about 5–6 minutes). Remove and set aside. - Make garlic oil:
In the same pan, add remaining oil and the minced garlic. Stir-fry 20–30 seconds until fragrant and lightly golden (don’t burn!). - Add veggies:
Toss in mixed vegetables and stir-fry for 2–3 minutes. - Add rice:
Add cold rice to the pan, breaking up clumps. Stir-fry for 3–4 minutes, letting it get a bit crisp in spots. - Scramble eggs:
Push rice to one side of the pan. Pour beaten eggs on the other side and scramble until just set. Mix everything together. - Season:
Stir in soy sauce, oyster sauce, and sesame oil. Add cooked chicken back and mix until well coated and heated through. - Finish & serve:
Stir in green onions. Taste and adjust seasoning.
Serve hot with extra garlic chips, chili oil, or a squeeze of lime if desired.
🌿 Tips & Variations
- Make it Mediterranean-friendly: Use olive oil, brown rice or farro, and add chopped spinach or kale.
- Add crunch: Top with toasted sesame seeds or roasted peanuts.
- For meal prep: Keeps up to 4 days in the fridge — tastes even better the next day.
