Let’s be honest, takeout fried rice is a gamble. Sometimes it’s amazing, and other times it’s a greasy, sad pile of disappointment. You deserve better than that.
What if you could make fried rice at home that’s not just better, but packed with protein and crispy garlic bits in every bite? It’s easier than you think. Forget the takeout menu. We’re making the best fried rice you’ve ever had, right in your own kitchen.
What You’ll Need
This recipe is all about simple, powerful ingredients. You probably have most of these already. The key is using cold, day-old rice. Don’t skip that part.
For the Crispy Garlic:
- 6-8 cloves garlic, sliced thin
- 3 tablespoons neutral oil (like canola or avocado)
For the Chicken & Rice:
- 1 lb boneless, skinless chicken breast, cut into small cubes
- 1 tablespoon soy sauce
- 1 teaspoon cornstarch
- 4 cups cooked and chilled day-old rice
- 3 large eggs, lightly beaten
- 1 cup frozen peas and carrots
- 2 green onions, sliced
- 2 tablespoons soy sauce (or more to taste)
- 1 teaspoon sesame oil
Tools You’ll Need
You don’t need a fancy kitchen for this. A good pan and a few basic tools will do the job perfectly.
- A large skillet or wok
- A spatula or wooden spoon
- Mixing bowls
- Knife and cutting board
- Small slotted spoon for the garlic
How to Make Crispy Garlic Chicken Fried Rice
Follow these steps closely. The order of things matters here to get everything cooked just right without turning it all to mush.
Step 1: First, make the crispy garlic. Heat the 3 tablespoons of oil in your wok or skillet over medium heat. Add the sliced garlic and cook, stirring often, until it’s light golden brown. This takes a few minutes, so watch it like a hawk because it can burn fast.
Step 2: Use a slotted spoon to scoop the garlic out of the pan and onto a paper towel. Leave that tasty garlic-infused oil right in the pan. Sprinkle the crispy garlic with a tiny pinch of salt.
Step 3: In a small bowl, toss the cubed chicken with 1 tablespoon of soy sauce and the cornstarch. Turn the heat up to medium-high. Add the chicken to the hot garlic oil and cook until it’s browned and cooked through. Remove the chicken from the pan and set it aside.
Step 4: Pour the beaten eggs into the hot pan. Scramble them quickly, breaking them into small pieces with your spatula. Once they’re cooked, push them to one side of the pan.
Step 5: Add the cold rice to the empty side of the pan. Use your spatula to break up any big clumps. Stir-fry the rice for a few minutes until it’s heated through.
Step 6: Add the frozen peas and carrots to the rice. Keep stirring everything together for another two minutes.
Step 7: Add the cooked chicken back into the pan. Pour in the 2 tablespoons of soy sauce and the sesame oil. Mix everything together really well.
Step 8: Turn off the heat. Stir in the sliced green onions and half of your crispy garlic. Serve it up hot, with the rest of the crispy garlic sprinkled on top.
Pro Tips
After making fried rice thousands of times, I’ve learned a few things. These little tricks make a huge difference.
- Use Day-Old Rice: Fresh, warm rice is wet and sticky. It will turn into a gummy mess in the pan. Chilling the rice overnight dries it out, so the grains stay separate and get that perfect fried texture.
- Don’t Crowd the Pan: If you cram too much into the pan at once, the ingredients will steam instead of fry. If your pan isn’t big enough, cook the chicken and eggs separately and combine everything at the end.
- High Heat is Your Friend: Fried rice should be cooked quickly over high heat. This gives it that classic “wok hei” flavor, a smokiness you can’t get from cooking low and slow. Get your pan hot before you start.
Substitutions and Variations
This recipe is a great starting point. Feel free to switch things up based on what you like or what you have in the fridge.
| Ingredient | Substitution Idea | How to Do It |
|---|---|---|
| Chicken | Shrimp, Tofu, or Steak | For shrimp, cook just until pink. For extra-firm tofu, press it first, cube it, and pan-fry until golden. For steak, slice it thin and cook it quickly over high heat. |
| Veggies | Broccoli, Bell Peppers, Corn | Add chopped broccoli or peppers with the chicken to give them more time to cook. Canned or frozen corn can be thrown in with the peas and carrots. |
| Rice | Brown Rice or Quinoa | Both work well, but make sure they are also cooked and chilled overnight. The texture will be a little different but still delicious. |
Meal Prep and Make-Ahead Tips
You can get a head start on this meal to make dinner time even faster.
Cook your rice a day or two before you plan to make the fried rice. Store it in a covered container in the fridge. You can also chop your chicken and veggies ahead of time.
Nutritional Info & Diet Swaps
Here’s a rough idea of the nutrition. You can easily change it to fit your needs.
| Diet Need | Swap This | For This |
|---|---|---|
| Gluten-Free | Soy Sauce | Tamari or Coconut Aminos |
| Low-Carb | White Rice | Cauliflower Rice |
| Vegetarian | Chicken | Extra-Firm Tofu or Edamame |
Leftovers and Storage
Fried rice makes amazing leftovers. Just let it cool down completely before putting it in an airtight container. It will last in the fridge for up to 3 days.
To reheat, you can pop it in the microwave. Or, for a better texture, throw it back into a hot skillet with a tiny bit of oil for a few minutes until it’s heated through.
Frequently Asked Questions
Q1. Why is my fried rice so sticky?
Ans: You probably used fresh rice. Cold, leftover rice is the secret ingredient. Fresh rice has too much moisture and will make your dish gummy.
Q2. Can I use garlic powder instead of fresh garlic?
Ans: You can, but you’ll miss out on the crispy garlic part, which is one of the best things about this recipe. If you must, add a teaspoon of garlic powder to the chicken.
Q3. My chicken came out dry. What did I do wrong?
Ans: You might have overcooked it. Since you’re cutting the chicken into small pieces, it cooks very quickly. Cook it just until it’s done, then take it out of the pan. It will get heated again when you mix everything together.
Wrapping Up
There you have it. A simple, protein-packed fried rice that beats takeout any day of the week. The crispy garlic takes it to a whole new level.
Now it’s your turn. Give this recipe a try and see for yourself how easy and delicious it is. Let me know how it goes in the comments. I’d love to hear about it
