Crispy Garlic Chicken Fried Rice

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Crispy Garlic Chicken Fried Rice

Serves: 4
Prep time: 10 minutes
Cook time: 10 minutes
Total time: 20 minutes

This Crispy Garlic Chicken Fried Rice is insanely mouth watering good.

Savory, spicy, bites of crispy chicken with hints of garlic and a yummy veggie fried rice.

This was such an easy and delicious dinner that everybody loved!

How To Make Crispy Garlic Chicken Fried Rice

Bowls containing diced raw chicken, two eggs, mixed vegetables, riced cauliflower, oil, minced garlic, soy sauce, and spices arranged on a white surface.

Ingredients

  • 2 tbsp of vegetable oil
  • 3 chicken breasts (diced)
  • 1 tsp salt
  • 1 tsp pepper
  • 1 tsp minced onion
  • 1 tbsp garlic (minced)
  • 1/2 cup of peas
  • 1/3 cup of carrots (diced)
  • 2 eggs
  • 2 cups of white rice (cooked)
  • 4 tbsp of soy sauce
  • 1 tsp red pepper flakes
  • Chopped scallions or chopped parsley for topping (optional)
A bowl of seasoned, cooked chicken pieces on brown rice, garnished with chopped parsley, placed on a red checkered cloth beside a wooden spoon and fresh herbs.

Step-by-Step Guide

1. In a large skillet add the oil, chicken, salt, pepper and minced onion.

Raw cubed chicken pieces with oil and seasonings are in a frying pan, ready to be cooked on a marble countertop background.

Stir and cook on a high heat until the chicken is completely cooked through and brown and crispy all over.

2. Remove the chicken from the pan and set aside.

Lower the heat to a medium heat.

Add the garlic, peas and carrots and cook for 3-4 minutes. Stirring here and there.

Push the veggies to the side and crack the two eggs on the empty side, scramble the eggs up and stir until they are cooked through.

Mix them together with the peas and carrots.

  • Diced carrots, green peas, and a dollop of minced garlic are being sautéed in a large pan on a marble surface.
  • A frying pan with partly cooked scrambled eggs on one side and a mixture of peas and diced carrots on the other, seen from above.

3. Add the cooked, cool rice to the pan, add the soy sauce and red pepper flakes.

A skillet containing white rice, peas, carrots, scrambled eggs, soy sauce, and red pepper flakes, ready to be mixed for fried rice.

Stir the rice to incorporate everything and mix the soy sauce into the rice.

Break up any clumps of rice.

A skillet filled with fried rice containing peas, diced carrots, scrambled egg, and rice, mixed with soy sauce on a marble surface.

Add the chicken back to the pan and sprinkle scallions or parsley on top!

  • A skillet filled with fried rice, mixed vegetables, and pieces of cooked, seasoned chicken on a marble surface.
  • A skillet filled with fried rice, mixed vegetables, scrambled eggs, and seasoned chicken pieces on a light surface.
  • A skillet filled with fried rice, mixed vegetables, scrambled eggs, and pieces of cooked chicken on a marble surface.

Serve and enjoy.

A bowl of cooked rice topped with seasoned, grilled chicken pieces and garnished with chopped fresh herbs.

Tips and tricks!

  • Store in an airtight container in the fridge for 2-3 days.
  • Add more or less red pepper flakes depending on the amount of spice you want!
  • They sell frozen peas and carrots together, use that for a faster and easier prep!
A bowl of cooked brown rice topped with grilled, seasoned chicken pieces and garnished with chopped fresh herbs.

Crispy Garlic Chicken Fried Rice

Print Recipe
A bowl of rice topped with seasoned grilled chicken pieces, garnished with herbs, sits on a table with a wooden spoon, chopsticks, and a glass of iced drink in the background.
Prep Time:10 minutes
Cook Time:10 minutes
Total Time:20 minutes

Ingredients

  • 2 tbsp of vegetable oil
  • 3 chicken breasts diced
  • 1 tsp salt
  • 1 tsp pepper
  • 1 tsp minced onion
  • 1 tbsp garlic minced
  • 1/2 cup of peas
  • 1/3 cup of carrots diced
  • 2 eggs
  • 2 cups of white rice cooked
  • 4 tbsp of soy sauce
  • 1 tsp red pepper flakes
  • Chopped scallions or chopped parsley for topping optional

Instructions

  • In a large skillet add the oil, chicken, salt, pepper and minced onion. Stir and cook on a high heat until the chicken is completely cooked through and brown and crispy all over.
  • Remove the chicken from the pan and set aside. Lower the heat to a medium heat. Add the garlic, peas and carrots and cook for 3-4 minutes. Stirring here and there. Push the veggies to the side and crack the two eggs on the empty side, scramble the eggs up and stir until they are cooked through. Mix them together with the peas and carrots.
  • Add the cooked, cool rice to the pan, add the soy sauce and red pepper flakes. Stir the rice to incorporate everything and mix the soy sauce into the rice. Break up any clumps of rice. Add the chicken back to the pan and sprinkle scallions or parsley on top! Serve and enjoy.
Servings: 4 people

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