Garlic Chicken Fried Rice
Garlic Chicken Fried Rice
Ingredients
For the Chicken and Rice
- 1 1/2 pounds boneless, skinless chicken thighs, cut into 1/2-inch chunks
- 1/4 cup garlic, minced
- 4 cups day-old cooked white rice
- 2 tablespoons vegetable oil
For the Sauce
- 1 tablespoon dark soy sauce
- 2 tablespoons light soy sauce
- 1 tablespoon oyster sauce
- 1 teaspoon sesame oil
- 1 teaspoon granulated sugar
- 1/4 teaspoon MSG, (optional)
For Garnish (Optional)
- 2 tablespoons crispy fried garlic
- 2 scallions, thinly sliced
Instructions
- 1
Prepare all ingredients: mince the garlic, cut the chicken thighs into 1/2-inch chunks, and ensure you have day-old cooked rice ready.
⏱️ 10 min
- 2
In a small bowl, whisk together the dark soy sauce, light soy sauce, oyster sauce, sesame oil, granulated sugar, and optional MSG until well combined. Set aside.
⏱️ 3 min
- 3
Heat 1 tablespoon of vegetable oil in a large wok or a large non-stick skillet over medium-high heat. Add the chicken chunks and cook, stirring occasionally, until about 80% cooked through and lightly browned, which should take approximately 6 minutes. Remove the chicken from the pan and set aside.
⏱️ 6 min
- 4
Add the remaining 1 tablespoon of vegetable oil to the same pan. Add the minced garlic and sauté for 2 minutes until fragrant and lightly golden, being careful not to burn it.
⏱️ 2 min
- 5
Add the day-old cooked rice to the pan with the garlic. Break up any clumps with your spatula and stir-fry for 2-3 minutes to heat through.
⏱️ 3 min
- 6
Return the cooked chicken to the pan with the rice. Pour the prepared sauce over the rice and chicken. Toss vigorously until all the rice grains and chicken pieces are evenly coated with the sauce.
⏱️ 3 min
- 7
Serve the garlic chicken fried rice immediately in bowls. Garnish with crispy fried garlic and sliced scallions, if desired.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
For the Chicken and Rice
- 1 1/2 pounds boneless, skinless chicken thighs, cut into 1/2-inch chunks
- 1/4 cup garlic, minced
- 4 cups day-old cooked white rice
- 2 tablespoons vegetable oil
For the Sauce
- 1 tablespoon dark soy sauce
- 2 tablespoons light soy sauce
- 1 tablespoon oyster sauce
- 1 teaspoon sesame oil
- 1 teaspoon granulated sugar
- 1/4 teaspoon MSG, (optional)
For Garnish (Optional)
- 2 tablespoons crispy fried garlic
- 2 scallions, thinly sliced
Instructions
- 1
Prepare all ingredients: mince the garlic, cut the chicken thighs into 1/2-inch chunks, and ensure you have day-old cooked rice ready.
⏱️ 10 min - 2
In a small bowl, whisk together the dark soy sauce, light soy sauce, oyster sauce, sesame oil, granulated sugar, and optional MSG until well combined. Set aside.
⏱️ 3 min - 3
Heat 1 tablespoon of vegetable oil in a large wok or a large non-stick skillet over medium-high heat. Add the chicken chunks and cook, stirring occasionally, until about 80% cooked through and lightly browned, which should take approximately 6 minutes. Remove the chicken from the pan and set aside.
⏱️ 6 min - 4
Add the remaining 1 tablespoon of vegetable oil to the same pan. Add the minced garlic and sauté for 2 minutes until fragrant and lightly golden, being careful not to burn it.
⏱️ 2 min - 5
Add the day-old cooked rice to the pan with the garlic. Break up any clumps with your spatula and stir-fry for 2-3 minutes to heat through.
⏱️ 3 min - 6
Return the cooked chicken to the pan with the rice. Pour the prepared sauce over the rice and chicken. Toss vigorously until all the rice grains and chicken pieces are evenly coated with the sauce.
⏱️ 3 min - 7
Serve the garlic chicken fried rice immediately in bowls. Garnish with crispy fried garlic and sliced scallions, if desired.
⏱️ 1 min