Description
A flavorful and protein-packed fried rice bowl featuring crispy garlic, tender chicken, and perfectly seasoned rice. This high-protein meal is ideal for meal prep, post-workout recovery, or a quick and satisfying dinner!
Ingredients
For the Chicken:
2 chicken breasts, diced
1 tablespoon olive oil
Salt and pepper to taste
For the Fried Rice:
2 cups cooked rice (preferably cold)
3 cloves garlic, minced
½ cup green peas
¼ cup diced carrots
2 eggs, lightly scrambled
3 tablespoons low-sodium soy sauce
1 teaspoon sesame oil
½ teaspoon chili flakes (optional)
For Garnish (Optional):
Fresh parsley or green onions
Instructions
-
Sear the Chicken:
- Heat olive oil in a large pan over medium-high heat.
- Season diced chicken with salt and pepper, then cook until golden brown and crispy. Remove and set aside.
-
Crisp the Garlic:
- In the same pan, sauté minced garlic for about 1 minute until fragrant.
-
Cook the Vegetables:
- Add green peas and diced carrots to the pan. Stir-fry for 2-3 minutes until softened.
-
Scramble the Eggs:
- Push the veggies to one side of the pan and pour in the lightly beaten eggs.
- Let the eggs cook until set, then mix them with the vegetables.
-
Add the Rice:
- Add the cold, cooked rice to the pan, breaking up any clumps. Stir well to combine with the eggs and veggies.
-
Season and Stir-Fry:
- Pour in soy sauce, sesame oil, and chili flakes (if using). Stir-fry until everything is well-coated and heated through.
-
Reunite the Chicken:
- Return the crispy chicken to the pan and mix well.
-
Serve & Garnish:
- Garnish with fresh parsley or green onions. Serve hot and enjoy!
Notes
- Use day-old rice for the best crispy fried rice texture.
- Swap chicken for tofu or shrimp for a different protein option.
- Add a squeeze of fresh lime juice for extra brightness.
- Store leftovers in an airtight container in the fridge for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stir-Fry
- Cuisine: Asian-inspired