Spicy Garlic Chicken Fried Rice
Easy 30-Minute Chicken Fried Rice
This is one of my favorite quick and easy fried rice recipes to make. Dare I say it’s better than any restaurant fried rice that I’ve had? Melded with lots of garlic and a hint of spice, you’ll be going back for seconds and possibly thirds!
Prep Time: 10 minutes Cook Time: 20 minutes Total Time: 30 minutes
Servings: 6
Ingredients:
1lb chicken breasts or thighs, diced into 1 inch pieces
1 cup day old rice (I prefer basmati)
1 large carrot, diced
1/2 of a large zucchini, diced
1/4 of a diced white onion
1-2 green onions
2 tbsp minced garlic (use 2 cloves if you prefer fresh)
3 tbsp butter
2 tbsp olive oil
1/4 cup low sodium soy sauce
2 eggs
Garlic salt (your preference on how much for seasonings)
Garlic Powder
Onion Powder
Black pepper
Huy Fong Chili Garlic Sauce
Directions:
Start by chopping your carrots, zucchini, onion, and garlic, then set aside and work on dicing your chicken into 1 inch cubes. Season to your liking with garlic salt, garlic powder, onion powder, and pepper. Feel free to add any other seasonings you may like, totally up to you!
Heat 1 tbsp of olive oil in a wok or large pan over medium-high heat. Once heated, add chicken and let brown for about 2-3 minutes on each side, then set aside. Don’t overcook it, we’ll finish cooking it towards the end.
Add more olive oil to the pan if you need to (or use sesame oil for a yummy, nutty flavor) and add your carrots. Let these soften for a few minutes since they take a little longer to cook. Then add zucchini and cook for a couple of minutes as well before adding in the onion and garlic, frequently mixing together until fragrant.
Push veggies to one side of the pan and scramble two eggs over the pan. I like to lightly season the veggies and eggs at this point, too.
Melt 3 tbsp of butter in the microwave, then remove and whisk in 1/4 cup of low sodium soy sauce.
Add chicken back into the pan and pour half of the butter and soy sauce mixture over the veggies and chicken, mixing all together and letting simmer on low heat for 2 minutes.
Add day old rice to the pan and distribute the rest of the butter and soy sauce mixture over it. Season to taste. Incorporate everything together until the rice is no longer white.
Serve in a bowl, adding green onion on top as well as the chili garlic sauce. The flavors complement this dish so well and give it a nice kick. Feel free to skip if you don’t like spicy, but I promise it takes this dish to the next level!!
Let me know what you think of this recipe! Would love to know if you made any tweaks to it that made it even more delicious, that I should try :)