High Protein Chicken Fried Rice (Print Version)
# Ingredients:
→ Proteins
01 -
2 chicken breasts, cut into small bite-sized chunks
02 -
2 eggs, lightly beaten
→ Base & Oils
03 -
2 cups leftover cold rice (day-old is perfect!)
04 -
2 tablespoons sesame oil, divided
→ Veggies & Aromatics
05 -
4 cloves garlic, minced or grated
06 -
1 small onion, diced
07 -
1 cup frozen mixed veggies (peas, carrots, corn)
08 -
1 teaspoon fresh ginger, grated (optional but so worth it)
09 -
2 tablespoons green onions, sliced for topping
→ Sauces & Seasonings
10 -
2 tablespoons tamari or gluten-free soy sauce
11 -
1 tablespoon oyster sauce (check label for gluten-free)
12 -
1 tablespoon rice vinegar
13 -
Salt and pepper, to taste
14 -
1 tablespoon sesame seeds for sprinkling
# Instructions:
01 -
Season your diced chicken with a good pinch of salt and pepper. Heat up a big wok or skillet with 1 tablespoon of sesame oil until it's nice and hot. Toss in the chicken pieces and let them get golden and crispy on the outside – about 7-8 minutes. You want that nice caramelization! Once they're cooked through, scoop them out and set aside.
02 -
In the same pan (don't clean it - all that chicken flavor is gold!), pour in the other tablespoon of sesame oil. Throw in your minced garlic and diced onion. Let them sizzle for about a minute until you can really smell that amazing garlic. Then toss in your mixed veggies and cook everything for another 3-4 minutes until they're tender but still have some bite.
03 -
Dump your cold rice right into the pan and break up any clumps with your spatula. Spread it out a bit and let it cook for about 5-7 minutes, stirring occasionally. The trick is to let it sit untouched for a minute or so between stirs - that's how you get those awesome crispy bits!
04 -
Push all the rice to one side of the pan to create some empty space. Pour your beaten eggs into that spot and scramble them up until they're just set - about 2 minutes. Then mix everything together so you get little bits of egg throughout the rice.
05 -
Toss your crispy chicken back into the pan. Now drizzle in the tamari/soy sauce, oyster sauce, rice vinegar, and grated ginger if you're using it. Give everything a really good stir to coat all the rice and mix all those flavors. Let it cook for another minute or two so the rice can soak up all that saucy goodness. Taste and add a bit more salt or pepper if needed.
06 -
Scoop that beautiful fried rice into bowls, sprinkle with sliced green onions and sesame seeds. Dig in while it's hot and enjoy every bite of that protein-packed deliciousness!
# Notes:
01 -
Using day-old rice is a game-changer - fresh rice has too much moisture and will turn mushy. If you only have fresh rice, spread it on a baking sheet and pop it in the fridge for an hour to dry it out.
02 -
This is meal-prep friendly! Portion it into containers and it'll keep in the fridge for 3-4 days. Just zap it in the microwave when you're ready to eat.
03 -
If you like it spicy, add some sriracha or chili flakes when you're cooking the garlic and onion.