why make this recipe
High Protein Crispy Garlic Chicken Fried Rice is a fantastic meal option for those looking to combine taste and nutrition. This dish gives a perfect balance of protein from chicken and eggs while packing in colorful vegetables. It’s also a great way to use up leftover rice, making it a quick and easy weeknight dinner that the whole family will love.
how to make High Protein Crispy Garlic Chicken Fried Rice
Ingredients :
- 2 chicken breasts, diced
- 2 tablespoons olive oil
- 4 cups cooked rice, preferably cold
- 1 cup frozen peas and carrots, thawed
- 4 cloves garlic, minced
- 2 eggs, beaten
- 2 tablespoons soy sauce
- 1 tablespoon sesame oil
- 1/2 teaspoon black pepper
- 1/4 cup green onions, chopped
Directions :
- Start by heating a tablespoon of olive oil in a large pan or wok over medium heat.
- Add the diced chicken and cook until browned and cooked through, about 5 to 6 minutes. Remove chicken and set aside.
- In the same pan, add the remaining olive oil and sauté the minced garlic for about a minute until fragrant.
- Push garlic to one side and scramble the beaten eggs on the other side. Mix the eggs with the garlic once cooked.
- Add cold cooked rice and thawed peas and carrots to the pan, stirring to combine. Cook for 3 to 4 minutes.
- Return the cooked chicken to the pan, then add soy sauce, sesame oil, and black pepper. Stir to combine and heat through.
- Garnish with chopped green onions and serve hot.
how to serve High Protein Crispy Garlic Chicken Fried Rice
Serve High Protein Crispy Garlic Chicken Fried Rice hot straight from the pan. You can add extra green onions on top for a fresh flavor. This meal pairs well with a side salad or steamed vegetables if you want to add more greens.
how to store High Protein Crispy Garlic Chicken Fried Rice
To store any leftovers, let the fried rice cool down and then place it in an airtight container. It can be kept in the refrigerator for up to 3 days. For longer storage, you can freeze it for up to a month. Just make sure to reheat it thoroughly before serving.
tips to make High Protein Crispy Garlic Chicken Fried Rice
- Using leftover cold rice works best for this recipe as it doesn’t get mushy when frying.
- For extra crunch, make sure your chicken is cooked until golden and crispy.
- Feel free to add any vegetables you have on hand, like bell peppers or broccoli, for more flavor and nutrition.
variation
You can change up this recipe by using shrimp instead of chicken or making it vegetarian by omitting the meat and adding tofu. You could also try using different sauces, like teriyaki sauce, for unique flavors.
FAQs
-
Can I use brown rice instead of white rice?
Yes, brown rice can be used for more fiber and nutrients. Just make sure it is cooked. -
Is this dish gluten-free?
To make it gluten-free, use tamari instead of soy sauce. -
Can I make this recipe in advance?
Yes, you can prep the ingredients in advance and cook it just before serving. It’s perfect for meal prep!
High Protein Crispy Garlic Chicken Fried Rice
Ingredients
Main Ingredients
- 2 pieces chicken breasts, diced
- 2 tablespoons olive oil divided
- 4 cups cooked rice, preferably cold best if leftover
- 1 cup frozen peas and carrots, thawed
- 4 cloves garlic, minced
- 2 pieces eggs, beaten
- 2 tablespoons soy sauce
- 1 tablespoon sesame oil
- 1/2 teaspoon black pepper
- 1/4 cup green onions, chopped for garnish
Instructions
Cooking
- Heat 1 tablespoon of olive oil in a large pan or wok over medium heat.
- Add the diced chicken and cook until browned and cooked through, about 5 to 6 minutes. Remove chicken and set aside.
- In the same pan, add the remaining olive oil and sauté the minced garlic for about a minute until fragrant.
- Push garlic to one side and scramble the beaten eggs on the other side. Mix the eggs with the garlic once cooked.
- Add cold cooked rice and thawed peas and carrots to the pan, stirring to combine. Cook for 3 to 4 minutes.
- Return the cooked chicken to the pan. Then add soy sauce, sesame oil, and black pepper. Stir to combine and heat through.
- Garnish with chopped green onions and serve hot.