Name: Garlic Chicken Fried Rice
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
Cuisine: Asian
Ingredients: 2 cups cooked white rice, chilled; 2 chicken breasts, diced; 2 cloves garlic, minced; 1 cup mixed vegetables (such as peas, carrots, and corn); 2 eggs, beaten; 2 tablespoons soy sauce; 1 tablespoon sesame oil; Salt and pepper to taste; Green onions for garnish (optional)

A delicious twist on the classic fried rice, featuring tender chicken, fragrant garlic, and mixed vegetables, all stir-fried with fluffy rice for a perfect one-pan meal.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

2 cups cooked white rice, chilled

2 chicken breasts, diced

2 cloves garlic, minced

1 cup mixed vegetables (such as peas, carrots, and corn)

2 eggs, beaten

2 tablespoons soy sauce

1 tablespoon sesame oil

Salt and pepper to taste

Green onions for garnish (optional)

Directions

I start by heating oil in a large skillet or wok over medium-high heat. Then, I add the diced chicken and minced garlic, cooking until the chicken is done and the garlic becomes fragrant. After that, I push the chicken to one side of the skillet and pour in the beaten eggs on the other side, scrambling them until fully cooked.

Next, I add the mixed vegetables and cook until they are tender but still crisp. Then, I stir in the chilled rice, breaking up any clumps to make sure everything is well combined.

To finish, I pour soy sauce and sesame oil over the rice mixture, stirring constantly until the rice is evenly coated. I season with salt and pepper according to taste and garnish with chopped green onions if I want a fresh touch. I always serve it hot for the best flavor.

Servings and timing

This recipe makes about 4 servings. It takes me roughly 5 minutes to prep and around 25 minutes to cook, totaling 30 minutes from start to finish. It’s a quick and satisfying meal any day of the week.

Variations

I like to switch things up by using brown rice instead of white rice for a nuttier flavor and added fiber. Sometimes, I swap chicken for shrimp or tofu to suit my mood or dietary preferences. Adding a splash of oyster sauce or a dash of chili flakes gives it an extra layer of flavor and heat if I’m craving something more intense. I’ve also tossed in fresh ginger along with the garlic for a bit more zing.

Storage/Reheating

I store leftovers in an airtight container in the refrigerator for up to 3 days. When reheating, I add a small splash of water and heat it in a skillet over medium heat to bring back the moisture and crispness of the rice. Microwaving works too, but I prefer the skillet method to avoid soggy rice.

FAQs

Can I use day-old rice for this recipe?

Yes, day-old rice works best for fried rice because it’s drier and less likely to clump, giving you that perfect fluffy texture.

What can I substitute for chicken in this recipe?

I often use shrimp, tofu, or even leftover cooked pork or beef as alternatives to chicken.

Is it necessary to use sesame oil?

Sesame oil adds a distinctive nutty aroma, but if I don’t have it, I sometimes substitute with a neutral oil like vegetable or canola oil.

Can I make this recipe gluten-free?

Absolutely. Just make sure to use gluten-free soy sauce or tamari to keep it safe for gluten-sensitive diets.

How do I keep the vegetables from getting too mushy?

I add the vegetables after cooking the chicken and eggs, then stir-fry them just until tender-crisp to keep some texture.

Conclusion

This garlic chicken fried rice is one of those dishes I keep coming back to because it’s simple, flavorful, and endlessly adaptable. Whether I’m cooking for myself or a crowd, it’s a reliable go-to that hits the spot every time. I hope this recipe inspires you to whip up a comforting, homemade fried rice that feels both satisfying and fresh.

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