Why is day-old rice better for this dish?

Chilled, older rice dries out, which helps keep the grains separate while frying. This avoids clumping and gives that perfect fried rice feel.

Can I swap chicken for another ingredient?

Yep! Try shrimp, beef, tofu, or just toss in extra eggs for a veggie-friendly option. Adjust your cooking time for different proteins.

How do I up the protein content?

Add extras like edamame, more eggs, diced tofu, or sprinkle hemp seeds on top before serving for a protein bump.

Is this good for prepping meals ahead?

Totally! Pop it into airtight containers and refrigerate for up to 4 days. Reheat it well either in the microwave or on the stove with a splash of water to keep it moist.

What’s the best way to make this gluten-free?

Use tamari or gluten-free soy sauce instead of regular. For oyster sauce, grab a gluten-free alternative like mushroom sauce.

Deliciously Crispy Garlic Chicken Fried Rice

Category: Meals for Every Occasion

This effortless fried rice blends garlic-seasoned chicken chunks with veggie-packed, flavorful rice. Packed with protein and perfect for quick meals or prepping ahead.

Pin It Share Send Print Jump to Recipe

By Ana

Updated on Thu, 26 Jun 2025 18:30:10 GMT

Crispy, Protein-Rich Garlic Fried Rice with Chicken | homebitesbyana.com

Recipe FAQs

→ Why is day-old rice better for this dish?: Chilled, older rice dries out, which helps keep the grains separate while frying. This avoids clumping and gives that perfect fried rice feel.
→ Can I swap chicken for another ingredient?: Yep! Try shrimp, beef, tofu, or just toss in extra eggs for a veggie-friendly option. Adjust your cooking time for different proteins.
→ How do I up the protein content?: Add extras like edamame, more eggs, diced tofu, or sprinkle hemp seeds on top before serving for a protein bump.
→ Is this good for prepping meals ahead?: Totally! Pop it into airtight containers and refrigerate for up to 4 days. Reheat it well either in the microwave or on the stove with a splash of water to keep it moist.
→ What’s the best way to make this gluten-free?: Use tamari or gluten-free soy sauce instead of regular. For oyster sauce, grab a gluten-free alternative like mushroom sauce.

Protein-Packed Fried Rice

An easy one-pan dish bursting with tender chicken, savory rice, eggs, and fresh vegetables - done in under half an hour.

Prep Time

10 min

Cooking Time

20 min

Total Time

30 min

By: Ana

Category: Lunch & Dinner

Skill Level: Intermediate

Cuisine: Fusion-Asian

Yields: 4 Servings (4 big bowls)

Dietary Preferences: Gluten-Free, Dairy-Free

Ingredients

→ Proteins

01 2 eggs, whisked gently

02 2 small chicken breasts, chopped into bite-sized pieces

→ Base & Oils

03 2 tablespoons sesame oil, split between steps

04 2 cups of cold rice that's been previously cooked (day-old works best)

→ Veggies & Aromatics

05 1 cup of frozen vegetable mix (corn, carrots, peas)

06 4 garlic cloves, grated or finely chopped

07 1 teaspoon grated fresh ginger (optional but adds a lot of flavor)

08 2 tablespoons chopped green onions for garnish

09 1 small onion, finely chopped

→ Sauces & Seasonings

10 1 tablespoon rice vinegar

11 1 tablespoon oyster sauce (check for gluten-free to fit your needs)

12 2 tablespoons soy sauce or tamari

13 Dash of salt & pepper (adjust to your taste)

14 1 tablespoon sesame seeds to sprinkle on top

Steps

Step 01

Season the chicken chunks with a sprinkle of salt and pepper. Heat up a wok or a large frying pan with 1 tablespoon of sesame oil until sizzling. Add the chicken pieces and cook them for around 7-8 minutes. Make sure they turn a lovely, crispy golden brown on the outside. Take them out of the pan and set them aside for later.

Step 02

Don't wash the pan—keep all that chicken flavor! Pour in the rest of the sesame oil. Toss in your garlic and onion, letting them sauté for about a minute until the smell is amazing. Add the frozen veggies and let it all cook together for 3-4 minutes, so the veggies get soft but still have a bit of crunch.

Step 03

Add your chilled rice to the mix and use a spatula to break up any clumps. Spread it evenly in the pan and let it sit undisturbed for a minute or two so it gets those crispy bits. Stir now and then for a total of 5-7 minutes of cooking.

Step 04

Slide the rice and veggies to the side to free up some space in the pan. Pour in your beaten eggs and scramble them for about 2 minutes or until they're set. Mix them into the rest of the rice for evenly distributed little egg pieces.

Step 05

Put the cooked chicken back into the pan with the rice and veggies. Add the soy sauce, oyster sauce, rice vinegar, and ginger if using. Stir everything thoroughly so the sauces coat the rice. Cook for a final 1-2 minutes to let all the flavors soak in. Taste and adjust the seasoning if needed.

Step 06

Spoon everything into bowls and finish it off with a sprinkle of green onions and sesame seeds. Serve it hot and dig into this flavorful masterpiece!

Notes

Cold, day-old rice works best since freshly cooked rice tends to be sticky and turns soggy. If you're using fresh rice, spread it out on a plate and chill it in the fridge for an hour before cooking.
Store leftovers in containers, and they'll stay good in the fridge for 3-4 days. Heat it up in the microwave whenever you're ready to eat.
For some heat, stir in chili flakes or a drizzle of sriracha while you're cooking the garlic and veggies!