Garlic Chicken Fried Rice

 

Yield: 3–4 servings | Prep: 10 mins | Cook: 10 mins

Ingredients

• 2 cups cooked white rice, chilled (day-old preferred)

• 2 boneless, skinless chicken breasts, diced into ½-inch pieces

• 2 cloves garlic, minced

• 2 Tbsp vegetable oil (or neutral oil), divided

• 2 large eggs, lightly beaten

• ½ cup frozen peas and carrots (or mixed vegetables)

• 2–3 Tbsp low-sodium soy sauce
  

  • 1 tsp sesame oil (optional, but recommended)

  • 2 green onions, sliced (whites and greens separated)

  • Salt and white/black pepper, to taste
    

    Instructions

    1. Prep your ingredients: If using fresh rice, spread it on a plate and refrigerate for at least 30 minutes to chill completely. Dice the chicken, mince the garlic, and slice the onions, keeping the white and green parts separate.

    2. Cook the chicken: Heat 1 tablespoon of vegetable oil in a large wok or non-stick skillet over medium-high heat. Add the chicken, season with salt and pepper, and cook until golden and cooked through (about 4–5 minutes). Transfer to a plate and set aside.

    3. Scramble the eggs: Reduce the heat to medium. Add a splash more oil if the pan looks dry. Pour in the beaten eggs, let them set for a few seconds, then scramble until just cooked (about 1 minute). Remove and set aside with the chicken.

    4. Aromatics and vegetables: Increase the heat to high. Add the remaining 1 tablespoon of oil, then the minced garlic and the white parts of the green onions. Stir-fry for 15 seconds until fragrant (do not burn the garlic). Add the frozen peas and carrots and stir-fry for 1 minute.

    5. Stir-fry the rice: Add the chilled rice to the pan, breaking up any clumps with your spatula. Stir-fry for 2–3 minutes until the rice is hot and slightly toasted.

    6. Season and combine: Drizzle the soy sauce and sesame oil over the rice and toss well to coat evenly. Return the cooked chicken and scrambled eggs to the pan. Stir-fry for another 1–2 minutes until everything is heated through. Adjust with extra soy sauce or pepper to taste.

    7. Garnish and serve: Sprinkle with the reserved green parts of the green onions and serve hot.

    Pro Tips for Success

    • Use cold rice: Freshly cooked rice is too moist and turns mushy. Cold, leftover rice guarantees fluffy, separate grains.

    • Crank the heat: High heat is essential for that smoky "wok hei" flavor. It sears the rice without steaming it.

    • Don't overcrowd: A large pan ensures browning instead of steaming.

    • Spice it up: Add a pinch of red pepper flakes or a dash of sriracha with the garlic for extra heat.