Description

There’s something magical about the sizzle of fried rice in a hot pan—the smell of garlic hitting the oil, the comforting sound of rice being stirred into savory perfection. Fried rice is one of those dishes that brings everyone to the kitchen, peeking over your shoulder to see what’s cooking. For me, it brings back memories of late-night dinners at home after long school days, when Mom would quickly whip up leftover rice with whatever was in the fridge. It was always simple, always satisfying—and always made with love.

This high-protein crispy garlic chicken fried rice is a grown-up version of that nostalgic dish, and it’s exactly what you need when you’re craving something hearty, flavorful, and fast. It takes all the goodness of the classic version and packs it with lean protein, crispy golden chicken, and an extra dose of garlicky goodness. Whether you’re meal prepping for the week or whipping up a quick dinner for the family, this dish hits the spot every single time.

Plus, it’s a recipe that adapts beautifully to your lifestyle. Want it spicy? Add a chili crunch. Watching carbs? Use cauliflower rice. Trying to up your protein? Toss in some extra egg or lean beef sausage. It’s flexible, unfussy, and endlessly delicious.

Ingredients

Scale

2 cups cooked rice (preferably day-old)

2 chicken breasts, diced

1 tablespoon cornstarch

1 tablespoon soy sauce

1 tablespoon sesame oil

1 tablespoon olive oil

6 garlic cloves, thinly sliced

2 eggs, beaten

½ cup chopped green onions

1 cup mixed vegetables (like carrots, peas, corn)

1 tablespoon oyster sauce

1 teaspoon black pepper

1 teaspoon garlic powder

1 teaspoon onion powder

Salt to taste

Instructions

STEP 1: Marinate and Coat the Chicken

Start by tossing your diced chicken breast in soy sauce, cornstarch, and a sprinkle of garlic powder. This simple combo gives it that satisfying crispy edge when pan-fried. Let it sit while you prep everything else—trust me, the few extra minutes make a big difference.

STEP 2: Get the Garlic Crispy (but not burnt!)

In a large skillet or wok, heat olive oil over medium-low heat. Add your thinly sliced garlic and fry it gently until golden brown and crispy. This step fills your kitchen with the most amazing aroma. Once crispy, remove the garlic and set it aside on a paper towel. You’ll sprinkle it on top at the end like garlic confetti—so good.

STEP 3: Cook the Chicken

Using the same pan (with a bit more oil if needed), increase the heat to medium-high and add the marinated chicken. Spread it out so it sears evenly. Let it get golden and crispy on the edges—don’t rush this step! Once fully cooked, remove the chicken and set it aside.

STEP 4: Scramble the Eggs

In that same pan (again, less dishes = win), pour in your beaten eggs and scramble until just cooked. Push them to the side of the pan or remove temporarily.

STEP 5: Stir-Fry the Veggies and Rice

Add your mixed veggies to the pan and stir-fry for 2–3 minutes until slightly softened. Then add the rice, breaking up any clumps with your spatula. Let it sit for a bit before stirring so it gets those delicious crispy bits at the bottom.

STEP 6: Season and Combine

Add the oyster sauce, sesame oil, garlic powder, onion powder, black pepper, and salt to taste. Stir everything together, then fold in the cooked chicken and scrambled eggs. Finish with chopped green onions and a final toss.

STEP 7: Serve and Sprinkle

Serve hot, topped with the crispy garlic you saved earlier. That final sprinkle is what really makes this dish sing.

Notes

If you’re planning to make this as meal prep, divide it into containers and keep the crispy garlic separate until just before serving. It stays crunchy longer that way!