Description

A delicious and satisfying high-protein twist on classic fried rice, featuring crispy garlic chicken for extra flavor and crunch. Perfect for a post-workout meal or a filling lunch.

Ingredients

Units Scale

2 cups cooked jasmine rice (preferably day-old)
2 chicken breasts, cut into bite-sized pieces
2 tablespoons soy sauce
1 tablespoon oyster sauce
1 tablespoon fish sauce (optional)
1 tablespoon garlic, minced
1/2 tablespoon garlic powder
1/2 teaspoon black pepper
2 eggs, beaten
1/2 cup green onions, chopped
1/2 cup frozen peas and carrots (thawed)
2 tablespoons vegetable oil (divided)
1 tablespoon sesame oil
Salt to taste

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Instructions

In a bowl, marinate chicken pieces with garlic powder, soy sauce, and black pepper for at least 15 minutes.
Heat 1 tablespoon of vegetable oil in a pan over medium-high heat. Add the chicken and cook until crispy and golden brown. Remove and set aside.
In the same pan, add the remaining vegetable oil and sauté minced garlic until fragrant.
Add beaten eggs to the pan and scramble until cooked through.
Add peas and carrots, then the rice. Stir-fry for 2–3 minutes until everything is well mixed and heated through.
Pour in oyster sauce, fish sauce (if using), and sesame oil. Stir well to coat the rice evenly.
Return the crispy chicken to the pan and mix to combine.
Stir in chopped green onions, adjust seasoning if needed, and serve hot.

Notes

Use cold, day-old rice for the best texture.
Adjust sauces to taste if you prefer a less salty dish.
Add chili flakes or hot sauce for a spicy kick.
You can substitute chicken with tofu for a vegetarian option.

Nutrition

Serving Size: 1 bowl
Calories: 420
Sugar: 3g
Sodium: 720mg
Fat: 14g
Saturated Fat: 3g
Unsaturated Fat: 9g
Trans Fat: 0g
Carbohydrates: 45g
Fiber: 2g
Protein: 30g
Cholesterol: 150mg