Easy Crispy Garlic Chicken Fried Rice Recipe - Ready in 20 Minutes!
Introduction.
Hey there, Fellow food lovers! Do you know why your homemade fried rice doesn’t taste as good as the fried rice you get at restaurants? There’s no secret ingredient. The only secret is that you use day-old rice for this recipe. Freshly cooked rice has a lot of moisture, so it clumps together and becomes soft when you fry it. Old rice is dry, so the grains stay separate, and it gets a bit chewy. This secret was revealed to me by my neighbor, Mrs. Chen. She has been making this delicious recipe for years.
Crispy Garlic Chicken Fried Rice.
This crispy garlic chicken fried rice is a great example of how this effortless secret can make a big difference. This is a quick and satisfying meal. Fry the garlic until it turns golden brown, keeping the chicken tender. The best part is that you can add any vegetables you have at the end of this recipe, which will enhance the flavor even more.
(Image by Adelia Rosalinda from Pixabay)
Ingredients.
- 3 cups cooked rice. (preferably day-old and refrigerated)
- 1 lb boneless chicken thighs, cut into bite-sized pieces.
- 4 cloves garlic, minced.
- 3 large eggs, beaten.
- 1 cup frozen mixed vegetables. (peas, carrots, corn)
- 3 green onions, chopped. (save some for garnish)
- 3 tablespoons vegetable oil.
- 2 tablespoons soy sauce.
- 1 tablespoon oyster sauce.
- 1 teaspoon sesame oil.
- Salt and black pepper to taste.
- 1/2 teaspoon garlic powder.
- Optional: 1 tablespoon sriracha for heat.
Kitchen Tools Required.
- Large wok or skillet. (Non-stick works great)
- Wooden spoon or spatula.
- Medium mixing bowl.
- Sharp knife.
- Cutting board.
- Small bowl for mixing sauce.
- Rice paddle or fork. (for breaking up rice clumps)
(Image generated using Whisk AI)
Step-by-Step Guide to Crispy Garlic Chicken Fried Rice.
Step 1: Take your leftover day-old rice and start by tossing it in a bowl with a fork. I know that seems weird, but it can make a big difference! Cold rice bunches up in strands, much like your grandparents did during World War II on the tundra, so you have to break it up a bit before adding it to that hot pan. Also, season your chicken pieces with salt, pepper, and garlic powder.
Step 2: Heat 1 TB of oil in your wok over medium-high heat. Season both sides of the chicken and cook for 5-6 minutes, until golden brown on the outside. Be careful not to overcrowd the pan – you may need to work in batches. Remove chicken and set aside.
Step 3: Place a further tablespoon of oil in the same pan. Pour your beaten eggs in and let them sit for about 30 seconds before scrambling. You like good-sized, fluffy pieces of eggs, not little pieces. Take eggs and place them along with the chicken.
Step 4: And finally, the magic! Add the remaining oil to your pan and the minced garlic. Cook for about 30 seconds or until fragrant and just starting to brown. Don't let it burn – burnt garlic will be bitter and will destroy the whole thing.
Step 5: Throw that rice in the pan and sauté away, breaking up any remaining clumps. Leave it be for 2-3 minutes without stirring; this allows the mixture to brown in parts (just like taking your fillet to the dry-aged level) on the bottom, gets those nubs of crunch that are another element of fried rice… greedily addictive. Mix it, mix, and again mix it.
Step 6: Add the frozen veggies and cook for an additional 2 minutes. Frozen veggies are ideal here because they cook super fast and don't make your rice watery.
Step 7: Combine soy sauce, oyster sauce, and sesame oil in a small bowl. Drizzle over the rice and toss everything together. Add chicken and eggs back in, along with most of the green onions. (reserve some for garnish)
Step 8: Give everything a final toss for about 2 minutes until heated through. Taste test: you may want more soy sauce or just a pinch of salt.
Cooking Tips.
Pro tip #1: The secret to non-soggy fried rice is crankin' up the heat and using day-old rice. Hence, the sticky waste of fresh. If using fresh rice, spread it on a baking sheet and let it cool completely; chill for at least 1 hour.
Tip #2: Don't stir constantly! Give the rice a rest in that hot pan to get those crispy, caramelized pieces stuck to the bottom of it. The flavor resides in the walls.
Tip #3: Season in layers. Remember: season the chicken first, then taste and adjust at the end. Note: Soy sauce is quite salty, so use less to begin with and keep tasting as you go!
Healthier Swaps.
Instead of Regular Rice: try swapping part of or all of the regular rice for cauliflower rice (to help reduce the carb content). If using cauliflower, simply cook for slightly less time, as it can release its own water.
Brown Rice: For added fiber and nutrients, use leftover brown rice in place of white. The method of cooking remains the same.
Coconut Oil: Replace vegetable oil with coconut oil for a subtle tropical flavor and some healthy fats.
(Photo by RDNE Stock project Pexels)
✅ Advantages Of Crispy Garlic Chicken Fried Rice.
The biggest advantage of this Crispy Garlic Chicken Fried Rice recipe is its speed. You can prepare this meal in as little as 20 minutes. And if you use leftover rice and vegetables, you can enjoy the taste of this meal at a very low cost.
❌ Disadvantages Of Crispy Garlic Chicken Fried Rice.
Let's be real - this meal is certainly not low-carb. If you are watching your carbs, this is probably not going to be your meal of choice at dinner. This is not the best for meal prep since fried rice is almost always made-to-order and tastes its best fresh-made. Fried rice tends to lose its crispiness when it is reheated.
Also, depending on how you prepare it, the sodium can be pretty high if you add soy sauce and/or oyster sauce. If you are watching your sodium intake, you could always use a sodium-free sauce or less sauce.
For a deeper understanding of fried rice’s origin and global variations, see the [Fried rice – Wikipedia] page.
Conclusion.
This crispy garlic chicken fried rice is seriously the ultimate comfort food recipe, and it only takes 20 minutes to make. This is another one of those recipes that you'll want to make over and over again. It's that satisfying! It's a great recipe for those busy weeknights where you want something homemade, but don't have time to spend hours in the kitchen. Give it a shot and see if day-old rice becomes your friend!
FAQs
1. Question: Can you freeze fried rice?
- Answer: Technically, yes, but not well. And the texture — it morphs after you freeze and reheat. Store in the refrigerator up to 3 days and reheat in a skillet with a little bit of oil.
2. Question: The fried rice I made is soft. What did I do wrong?
- Answer: This happens when the rice is too fresh or too wet, or when the heat is not high enough. Make sure your pan is hot enough to avoid softness.
3. Question: Can this recipe be made vegetarian?
- Answer: Yes, definitely! You can use mushrooms instead of chicken.
4. Question: Can I add extra proteins?
- Answer: Yes. You have complete freedom to add proteins like shrimp, pork, beef, etc.