Garlic Chicken Fried Rice

 Yield: 3–4 servings

Prep time: 10 minutes
Cook time: 10 minutes

Ingredients

• 2 cups cooked white rice, chilled (day-old works best)

• 2 boneless, skinless chicken breasts, diced into small pieces

• 2 cloves garlic, minced

• 2 tablespoons vegetable oil (or any neutral oil), divided

• 2 large eggs, lightly beaten

• ½ cup frozen peas and carrots (or mixed vegetables)

• 2–3 tablespoons soy sauce (low‑sodium preferred)

• 1 teaspoon sesame oil (optional, but recommended)

• 2 green onions, sliced (white and green parts separated)

• Salt and white or black pepper, to taste

Instructions

1. Prep the ingredients – Ensure the rice is cold (spread it on a plate and refrigerate for at least 30 minutes if freshly cooked). Dice the chicken into ½‑inch pieces, mince the garlic, and slice the green onions.

2. Cook the chicken – Heat 1 tablespoon of vegetable oil in a large wok or non‑stick skillet over medium‑high heat. Add the chicken, season with a pinch of salt and pepper, and cook until golden and cooked through (about 4–5 minutes). Transfer the chicken to a plate and set aside.

3. Scramble the eggs – Reduce heat to medium. Add a little more oil if needed. Pour the beaten eggs into the pan, let them set briefly, then scramble until just cooked (about 1 minute). Remove eggs and set aside with the chicken.

4. Sauté garlic and vegetables – Increase heat to high. Add the remaining 1 tablespoon of oil. Add the minced garlic and the white parts of the green onions; stir‑fry for 15 seconds until fragrant (don’t burn the garlic). Add the frozen peas and carrots and stir‑fry for 1 minute.

5. Stir‑fry the rice – Add the chilled rice to the pan, breaking up any clumps with your spatula. Stir‑fry for 2–3 minutes until the rice is hot and slightly toasted.

6. Season – Drizzle the soy sauce and sesame oil (if using) over the rice. Toss well to coat all the grains evenly.

7. Combine everything – Return the cooked chicken and scrambled eggs to the pan. Stir‑fry for another 1–2 minutes until everything is heated through. Taste and adjust with more soy sauce or pepper.

8. Garnish and serve – Sprinkle with the green parts of the green onions. Serve hot.

Tips for best results

• Use cold, day‑old rice – Freshly cooked rice is too moist and will become mushy. Cold, leftover rice gives you that perfect fluffy, separate texture.

• High heat is key – Stir‑fry quickly over high heat to get smoky wok flavor (wok hei) without overcooking the ingredients.

• Don’t overcrowd – Use a large pan so everything gets browned, not steamed.

• Add a kick – A pinch of red pepper flakes or a dash of sriracha with the garlic adds nice heat.

Enjoy your quick, fragrant, and satisfying Garlic Chicken Fried Rice!