Garlic Chicken Fried Rice by laleshii

AI Generated
Easy Chinese ·
Prep 15m
Cook 20m
· 35m total

A savory and satisfying fried rice loaded with tender chicken, sweet peas, and green onion, all tossed in a rich umami-packed Asian sauce. Quick, easy, and better than takeout.

Best enjoyed as Main

Ingredients

for
servings
  • 400 g boneless chicken thighs, cut into small cubes
  • 3 cups jasmine rice, day-old preferred, cooked and cooled
  • 1 cup frozen peas, thawed
  • 4 green onions, whites and greens separated, sliced
  • 5 cloves Garlic, minced
  • 2 eggs, lightly beaten
  • 3 tbsp Soy sauce
  • 1 tbsp Oyster sauce
  • 1 tbsp Sesame oil
  • 1 tsp Fish sauce
  • 1 tsp Hoisin sauce
  • 1/2 tsp White pepper
  • 2 tbsp Vegetable oil
  • 1 tsp ginger, freshly grated (optional)
  • Salt to taste
Nutrition Facts
1
Amount per serving
Calories
834
% DV*
Total Fat 23g 29%
Saturated Fat 5g 25%
Unsaturated Fat 15g
Sodium 1112mg 48%
Total Carbs 116g 42%
Dietary Fiber 3g 11%
Sugars 3g 6%
Protein 40g 80%
* % Daily Values based on a 2,000 calorie diet.

Steps

  1. 1

    1. In a small bowl, mix together the soy sauce, oyster sauce, sesame oil, fish sauce, hoisin sauce, and white pepper. Set the sauce aside.

  2. 2

    2. Heat 1 tablespoon of vegetable oil in a large wok or skillet over high heat. Add the chicken cubes and cook for 5–6 minutes, stirring occasionally, until golden and cooked through. Remove and set aside.

  3. 3

    3. Add the remaining tablespoon of oil to the same wok over high heat. Add the white parts of the green onion and garlic (and ginger if using), and stir-fry for 30–60 seconds until fragrant.

  4. 4

    4. Push the aromatics to one side of the wok and pour the beaten eggs into the empty space. Scramble them quickly until just set, then break them up and mix with the aromatics.

  5. 5

    5. Add the cold cooked rice to the wok, breaking up any clumps. Toss and stir-fry over high heat for 2–3 minutes until the rice is heated through and slightly crispy.

  6. 6

    6. Return the cooked chicken to the wok and add the thawed peas. Stir everything together well.

  7. 7

    7. Pour the sauce over the rice mixture and toss to coat evenly. Stir-fry for another 1–2 minutes until everything is well combined and fragrant.

  8. 8

    8. Remove from heat and garnish with the green parts of the green onion. Taste and adjust seasoning with salt if needed. Serve immediately.