High Protein Crispy Garlic Chicken Fried Rice
A delicious and nutritious fried rice dish loaded with protein and colorful vegetables, perfect for a quick weeknight meal.
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.
Notes
Using leftover cold rice works best 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. 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.
Nutrition
Serving: 1gCalories: 450kcalCarbohydrates: 60gProtein: 30gFat: 15gSaturated Fat: 2gSodium: 800mgFiber: 4gSugar: 2g
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