Description
A quick and delicious fried rice recipe that’s crunchy, garlicky, and packed with protein. Perfect for weeknight dinners!
Ingredients
- 1 cup jasmine rice
- 2 tablespoons vegetable oil, divided
- 3 large eggs, beaten
- 1 pound boneless, skinless chicken breast, diced
- Salt and black pepper, to taste
- 1 tablespoon soy sauce
- 1 tablespoon oyster sauce
- 1 tablespoon fish sauce
- 4 cloves garlic, minced
- 1 cup mixed vegetables (peas, carrots, corn)
- 2 green onions, chopped
- 1 tablespoon sesame oil
- 1 tablespoon chopped fresh cilantro, for garnish
Instructions
- Cook jasmine rice according to package directions and spread on a large baking sheet to cool for 15-30 minutes.
- Heat 1 tablespoon of vegetable oil in a large pan or wok over medium heat and scramble the eggs until just set, then set aside.
- Add the remaining oil to the pan, raise the heat to medium-high, add diced chicken, season lightly with salt and pepper, and stir-fry until golden, about 4-6 minutes.
- Stir in minced garlic and cook for 30-60 seconds.
- Add mixed vegetables and cook for 2-3 minutes until tender-crisp.
- Incorporate the cooled rice, breaking clumps and letting it fry undisturbed for 1-2 minutes.
- Pour in soy sauce, oyster sauce, and fish sauce, and toss until the rice is well coated.
- Return scrambled eggs to the pan, break them up, and mix well for another 1-2 minutes.
- Stir in green onions and finish with sesame oil. Adjust seasoning and garnish with cilantro before serving.
Notes
For best results, use cooled or day-old rice. Adjust the fish sauce quantity to taste.