Description
This garlicky fried rice combines crispy jasmine rice, golden diced chicken, and fluffy scrambled eggs with a punchy mix of sauces for deep umami. Perfect for weeknight dinners or meal prep.
Ingredients
- 1 cup jasmine rice, cooked and cooled
- 2 tablespoons vegetable oil, divided
- 3 large eggs, beaten
- 1 pound boneless, skinless chicken breast, diced small
- Salt and black pepper, to taste
- 1 tablespoon soy sauce
- 1 tablespoon oyster sauce
- 1 tablespoon fish sauce (optional)
- 4 cloves garlic, minced
- 1 cup mixed vegetables (peas, carrots, corn, or stir-fry mix)
- 2 green onions, sliced
- 1 tablespoon sesame oil
- 1 tablespoon chopped fresh cilantro
Instructions
- Prepare jasmine rice according to package directions, then cool for 15–30 minutes.
- Heat 1 tablespoon of vegetable oil in a pan and scramble eggs until just set; remove eggs to a bowl.
- Add remaining oil, increase heat, and stir-fry diced chicken until golden, about 4–6 minutes.
- Add minced garlic and stir for 30–60 seconds until fragrant.
- Stir in mixed vegetables and cook for 2–3 minutes until warmed.
- Add cooled rice to the pan, spreading it out and crisping it for 1–2 minutes.
- Pour in soy sauce, oyster sauce, and fish sauce; toss to coat.
- Return the scrambled eggs and chicken to the pan, folding everything together and heating through for 1–2 minutes.
- Stir in green onions and finish with sesame oil. Garnish with cilantro and serve hot.
Notes
Use day-old rice for best results. Store leftovers in an airtight container for up to 3–4 days in the refrigerator. This dish can also be frozen for up to 2 months.
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stir-Frying
- Cuisine: Asian