Fried rice is one of my favorite meals when I don't feel like cooking. This recipe takes under 15 minutes and it's so so easy and tasty.
There are so many ways to make fried rice, but they generally all have rice, veggies and a protein. Frying up the garlic, scallion and sesame seeds prior to adding the other components makes the dish more flavorful with little effort. I also like to make life easier by using frozen vegetables because that is what I always have on hand, but fresh veggies work great here also! On that note, substituting the chicken with tofu or shrimp or omitting it entirely is another option. There are many routes to take with this dish but this is my framework for getting a comforting fried rice every time.
I included oyster sauce in the ingredient list here even though it might not be in your fridge right now--it adds a nice savory/sweet tang to the rice but if you don't have it on hand, the dish is still delish without it!
Garlicky Chicken Fried Rice
Makes 2 servings (or one with leftovers)
- 3 tbsp vegetable oil
- 2 scallions, chopped finely
- 3 cloves garlic, finely sliced
- 1 tbsp sesame seeds
- 1 egg
- 1 cup frozen vegetable medley
- mine had green beans, carrots and corn
- 2 cups rice
- 1 cup cooked chicken in bite sized pieces
- 2 tbsp soy sauce
- 1 tsp sugar
- 1 tbsp oyster sauce (optional)
- chili crunch to serve (optional)
Heat 3 tbsp vegetable oil in a large non-stick pan over medium-high heat. Add in 2 finely chopped scallions, 3 sliced garlic cloves and 1 tbsp sesame seeds to the pan. Stir then let toast in the oil for 4 minutes. You should be able to smell the garlic and sesame, but turn down the heat once you notice the garlic start to turn golden.
Lower the heat to medium and crack in 1 egg. Scramble with a wooden spoon in the pan until the egg is cooked. Add 1 cup frozen vegetables and season with a small pinch of salt. Cook until the veggies are tender and no longer hard, about 3 minutes.
Add 2 cups cooked rice, 1 cup cooked chicken, 2 tbsp soy sauce, 1 tsp sugar, and 1 tbsp oyster sauce (if using) to the pan. Mix so all the ingredients are combined evenly and the sauces are amalgamated. Cook another 5 minutes until all ingredients heated through, then serve with chili crunch! Enjoy!
To create an optional crispy bottom: before turning off your pan, use the wooden spoon spread the fried rice evenly in the pan. Put the lid on your pan and turn the heat to high. Cook for 3 minutes, then check the bottom of your rice--it should be a golden brown. If not crispy cook another 3 minutes untouched.