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High protein crispy garlic chicken fried rice in a large skillet with golden chicken, mixed vegetables, scrambled eggs, and green onion garnish

High Protein Crispy Garlic Chicken Fried Rice

A one-pan high protein chicken fried rice made with crispy garlic chicken breast, day-old rice, scrambled eggs, and mixed vegetables in a savory soy sesame sauce. Ready in 30 minutes.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 portions
Course: Dinner, Lunch, Main Course
Cuisine: American, Asian
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

  • 2 cups cooked rice day-old preferred for best crispy texture
  • 1 lb chicken breast diced into bite-sized pieces
  • 4 garlic cloves minced
  • 2 tbsp soy sauce low sodium recommended
  • 1 tbsp sesame oil
  • 1 cup mixed vegetables peas, carrots, and corn
  • 2 large eggs beaten
  • 2 green onions chopped, for garnish
  • salt and pepper to taste

Equipment

  • Large skillet or wok
  • Silicone spatula or wooden spoon
  • Knife and cutting board

Method
 

  1. Heat 1 tablespoon of sesame oil in a large skillet or wok over medium-high heat until shimmering.
  2. Add the minced garlic and diced chicken to the skillet. Cook for 5-7 minutes, stirring occasionally, until the chicken is golden brown and cooked through. Cook in batches if needed to avoid crowding.
  3. Push the chicken to one side of the pan. Add the mixed vegetables to the other side and stir-fry for 2-3 minutes until bright and just tender.
  4. Pour the beaten eggs into the skillet alongside the chicken and vegetables. Scramble gently for about 2 minutes until fully set.
  5. Fold in the cooked rice and drizzle soy sauce over everything. Stir well until the rice is heated through and evenly coated. Season with salt and pepper to taste.
  6. Remove from heat, top with chopped green onions, and serve hot.

Notes

Day-old refrigerated rice gives the best crispy texture. Do not crowd the pan when cooking chicken. Substitute soy sauce with tamari for a gluten-free version. Shrimp, beef, or tofu can replace chicken. Reheat in a skillet with a drizzle of sesame oil for best results. Refrigerate up to 4 days or freeze up to 2 months.