Garlic Chicken Fried Rice

This isn’t your average fried rice. We toast 8-10 cloves of garlic until golden and fragrant, then use the same garlic-infused oil to sear the chicken. The result is a dish where garlic isn’t just a background note—it’s the star. By using day-old rice, we ensure each grain stays separate and develops a perfect, smoky “wok hei” (breath of the wok) char.

Equipment

• large wok or heavy-bottomed skillet
• slotted spoon
• spatula
• serving platter or bowls

Ingredients

• 1 lb (450g) boneless, skinless chicken thighs (or breast), cut into ½-inch cubes
• 1 tbsp soy sauce (or tamari for GF)
• 1 tsp sesame oil
• 1 tsp cornstarch (for velveting texture)
• ¼ tsp white pepper (or black pepper)
• 4 cups (about 600g) day-old jasmine or long-grain rice (cold, clumps broken up)
• 8-10 large cloves garlic, finely minced or thinly sliced
• 3 tbsp neutral oil (avocado, vegetable, or rice bran oil)
• 2 large eggs, lightly beaten
• 1 cup frozen peas and carrots mix (no need to thaw)
• 3 green onions, sliced (whites + greens separated)
• 2 tbsp oyster sauce (or vegetarian mushroom stir-fry sauce)
• 1 tbsp light soy sauce (adjust to taste)
• 1 tsp dark soy sauce (for color, optional)
• ¼ tsp MSG (optional, but recommended for authentic flavor)
• Extra sliced green onions (greens)
• Fried garlic chips (reserved from cooking)
• Lime wedges (optional)

Instructions

1. In a bowl, combine cubed chicken, 1 tbsp soy sauce, 1 tsp sesame oil, 1 tsp cornstarch, and white pepper. Mix well. Let sit while you prep other ingredients.
2. Mince garlic. Slice green onions, keeping whites separate from greens. Break up any clumps in your day-old rice.
3. Heat a large wok or heavy-bottomed skillet over high heat. Add 3 tbsp oil. When oil shimmers (almost smoking), add minced garlic.
4. Stir constantly for 30-45 seconds until light golden brown and very fragrant. Immediately use a slotted spoon to remove HALF the garlic to a small plate (this is your garnish). Leave the rest of the garlic and oil in the wok.
5. Add the marinated chicken to the wok in a single layer. Let it sear undisturbed for 60 seconds, then stir-fry for 2-3 minutes until chicken is opaque and lightly charred on edges. Push chicken to one side of the wok.
6. Pour beaten eggs into the empty side of the wok. Scramble quickly for 30 seconds until just set but still soft. Mix the eggs into the chicken.
7. Add frozen peas & carrots and the white parts of the green onions. Stir-fry for 1 minute until vegetables are bright and hot.
8. Add the cold, day-old rice to the wok. Use a spatula to break the rice against the hot wok surface. Toss and press down firmly to separate grains. Stir-fry for 2 minutes, ensuring every grain gets coated in garlic oil.
9. Drizzle oyster sauce, light soy sauce, and dark soy sauce (if using) around the edges of the wok (not directly on rice—the heat caramelizes the sauces). Add MSG if using. Toss vigorously for 60 seconds until the rice is evenly colored and slightly smoky.
10. Turn off heat. Stir in the green parts of the green onions. Transfer to a serving platter or bowls. Top with the reserved fried garlic chips. Serve immediately with lime wedges on the side.

Notes

Never use fresh rice; refrigerated, day-old rice has dried out slightly, guaranteeing individual, chewy grains. For a milder garlic flavor, use only 5 cloves and do not reserve half for garnish. For a very intense garlic kick, double the garlic and add ½ tsp garlic powder to the rice. If using a non-stick skillet, do not heat it dry on high for too long; add oil early and don’t go above medium-high. For best results, use a carbon steel wok or cast iron skillet.

Nutrition

Calories: 498 kcal · Total Fat: 22g · Saturated Fat: 4g · Trans Fat: 0g · Cholesterol: 148mg · Sodium: 890mg · Total Carbohydrates: 49g · Dietary Fiber: 2g · Total Sugars: 3g · Protein: 28g · Vitamin D: 0.2mcg · Calcium: 45mg · Iron: 3.1mg · Potassium: 410mg