Garlic Chicken Fried Rice

This garlic chicken fried rice is a quick way to turn cold cooked rice and one chicken breast into a fulfilling skillet dish. It’s loaded with chopped garlic, eggs, carrots, green onion, and a savory sauce made with soy sauce, oyster sauce, sesame oil, white pepper, ginger, and a little fish sauce for extra depth.

You’ll have everything you need for this recipe in the fridge – I promise you… And it was quick!

I first made this during one of those busy stretches when school, family, and everything else had me avoiding extra errands whenever possible. Having cold rice and one chicken breast in the fridge made this an easy way to pull together a real dinner without making a grocery store run.

WHAT MAKES THIS GARLIC CHICKEN FRIED RICE DIFFERENT

This is not plain chicken fried rice with a little garlic tossed in. The garlic is one of the main flavors here, so it gets added right before the rice so it can season the whole pan without burning.

The sauce is also a little deeper than basic soy sauce fried rice. Soy sauce brings the salt, oyster sauce adds savory richness, sesame oil gives it that nutty finish, and white pepper adds a warm background flavor that makes the rice taste more like fried rice instead of just rice with chicken.

WHAT YOU’LL NEED FOR THIS RECIPE

Garlic

This recipe uses a lot of garlic, and that’s the point. Finely chopped garlic spreads through the rice better than larger pieces.

Chicken

One diced chicken breast is enough for this recipe. Cut it into small pieces so it cooks quickly and mixes easily through the rice. You can definitely add more chicken for extra protein though based on your needs and to make it even more heartier!

Soy sauce, oyster sauce, and fish sauce

Soy sauce seasons the rice, oyster sauce adds a savory slightly sweet flavor, and fish sauce adds extra depth. A little fish sauce goes a long way, so you do not need much.

White pepper and ginger

White pepper gives fried rice that warm, slightly sharp flavor that tastes different from black pepper. The ground ginger adds a little warmth as well without taking over the dish.

RICE TIPS

Cold cooked rice

Day old and cold rice works best because the grains are firmer and drier. Fresh, hot rice has more moisture, so it can steam in the pan and turn soft instead of frying.

If your rice is clumped together, break it up before adding it to the wok or skillet. That helps the sauce coat the grains more evenly.

How to use fresh rice

If you only have freshly cooked rice, spread it out on a baking sheet and let it cool so some of the steam can escape before cooking. The goal is rice that feels dry on the outside, not wet or sticky.

HOW TO COOK IT

Start by seasoning the diced chicken with salt and pepper. Then, cook the eggs first in a hot wok or large skillet, then remove them from the pan so they do not overcook.

Next, cook the chicken until it is browned and cooked through. Remove the chicken from the pan, then add the garlic. The garlic should become fragrant quickly, but it should not turn dark brown.

Add the cold rice right after the garlic and stir to coat the grains. Add the rice soon after the garlic. Garlic can burn quickly, especially over medium high heat.

Then add the soy sauce, oyster sauce, garlic powder, onion powder, white pepper, ginger, fish sauce, sesame oil, and carrots.

Once the rice is hot and the sauce is evenly mixed in, add the cooked chicken, eggs, and green onion back to the pan. Stir everything together and cook just long enough to warm it through.

Pro Tip – Taste before adding extra salt. Soy sauce, oyster sauce, and fish sauce all bring saltiness to the dish.

TIPS NON-MUSHY RICE

• Use a hot wok or large skillet. The rice should fry, not steam.
• Do not overcrowd the pan. If your skillet is small, cook the rice in batches.
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HOW TO GET CRISPIER RICE

• For crispier edges, use a wide skillet or wok and spread the rice out in the pan. Let it sit for a short time before stirring so the bottom layer can make contact with the heat.
• Avoid adding too much sauce too early. If the rice gets too wet, it will steam instead of fry.

SERVING IDEAS

I like serving this with a good stir fry made that’s full of vegetables and a protein, with some egg rolls on the side. Here is a few main Asian inspired dishes that would go great with this.

• Serve this garlic chicken fried rice with Chinese Orange Chicken when you want a sweet, savory, takeout style chicken dinner at home.
• Pair it with my Black Pepper Chicken and Asparagus Stir Fry that has tender chicken, crisp asparagus, and a bold peppery sauce.
• For something crispy on the side, serve it with Crispy Chinese Black Pepper Chicken Wings and let the fried rice balance out all that sticky, peppery flavor.

BEST WAYS TO STORE AND REHEAT LEFTOVERS

• Let the fried rice cool, then store it in a shallow airtight container so it chills quickly and evenly. Keep it in the refrigerator for up to 3 to 4 days.
• For the best texture, reheat the rice in a skillet instead of the microwave. Add a small drizzle of oil to the pan, then cook the rice over medium heat, stirring often, until the chicken and rice are hot all the way through. If the rice feels a little dry, sprinkle in a small splash of water and keep stirring so the steam loosens the grains without making them soggy.
• The microwave works when you need it, but the rice will be softer. Cover it loosely and heat in short intervals, stirring between each one so the chicken warms evenly and the rice does not dry out around the edges.

MORE FRIED RICE RECIPES

This Fried Rice with Leftover Ham is another easy way to use up leftovers, which turns extra ham, rice, vegetables, and simple seasonings into a quick skillet meal.

My Hawaiian Island Style Fried Rice is another great option with savory rice, tender meat, vegetables, and a simple homemade sauce that is similar to a true local fried rice you can find in Hawaii.

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