Crispy Garlic Chicken Fried Rice (Print Version)

# Ingredients:

→ Protein & Base

01 - 2 chicken breasts, cut into small bite-sized cubes
02 - 2 cups cooked rice (day-old rice from the fridge works best)
03 - 2 eggs, lightly beaten

→ Veggies & Aromatics

04 - 3 cloves garlic, finely minced
05 - 1/2 cup frozen green peas
06 - 1/4 cup carrots, diced into small pieces
07 - Fresh parsley or sliced green onions for garnish (optional but adds great color)

→ Seasonings & Oils

08 - 1 tbsp olive oil
09 - 3 tbsp low-sodium soy sauce
10 - 1 tsp toasted sesame oil (a little goes a long way!)
11 - 1/2 tsp red chili flakes (skip if you don't like heat)
12 - Salt and freshly ground black pepper to taste

# Instructions:

01 - Heat your wok or large skillet over medium-high heat until it's nice and hot. Add the olive oil and let it warm up for about 30 seconds. Toss in your diced chicken pieces and sprinkle them with a pinch of salt and pepper. Let them cook undisturbed for a minute or two so they can get that beautiful golden crust. Then give everything a stir and continue cooking until the chicken pieces are crispy on the outside and cooked through, about 5-6 minutes total. Scoop the chicken onto a plate and set it aside for now.
02 - In that same pan with all those delicious chicken bits stuck to the bottom, toss in your minced garlic. This is where the magic happens! Stir it around quickly for about 30-45 seconds until it becomes super fragrant but doesn't burn (burnt garlic is bitter and will ruin your dish). Your kitchen should smell amazing at this point.
03 - Add your diced carrots and peas to the garlicky pan. If you're using frozen peas, no need to thaw them first - they'll warm up quickly in the hot pan. Stir-fry these veggies for 2-3 minutes until the carrots start to soften slightly but still maintain a bit of crunch. The peas should be bright green and heated through.
04 - Push all your veggies to one side of the pan, creating a clear space on the other side. Pour your beaten eggs into this empty spot and let them sit undisturbed for about 20 seconds until they start to set on the bottom. Then, using your spatula, gently scramble and break them up into pieces as they cook. Once they're mostly set but still slightly soft, mix them in with your veggies.
05 - Now for the star of the show! Add your cold rice to the pan, breaking up any clumps with your spatula or wooden spoon. Cold rice separates much better than fresh rice, which is why day-old refrigerated rice makes the best fried rice. Stir everything together for a minute or two, letting the rice heat through and pick up all those delicious flavors from the bottom of the pan.
06 - Drizzle the soy sauce and sesame oil all around the pan (not just in one spot) so it gets more evenly distributed. Sprinkle in the chili flakes if you're using them. Toss everything together until all the rice turns a light brown color from the soy sauce. Let it cook for another minute or two, occasionally stirring so the bottom layer gets a chance to get a bit crispy.
07 - Return your crispy chicken pieces to the pan and fold them into the rice mixture. Stir everything together, letting it cook for another minute or two until the chicken is heated through again and everything is well combined. Give it a taste and add a bit more salt, pepper, or soy sauce if needed.
08 - Turn off the heat and sprinkle your finished dish with chopped fresh parsley or sliced green onions if you're using them. This adds a pop of color and freshness that makes the dish look restaurant-worthy. Serve it up hot in bowls and watch everyone dig in with delight!

# Notes:

01 - Using leftover cold rice from the fridge is the secret to great fried rice - freshly cooked rice tends to be too moist and sticky, resulting in mushy fried rice.
02 - Don't be afraid to let your rice sit undisturbed in the pan occasionally - those slightly crispy bits that form on the bottom add amazing texture and flavor.
03 - This recipe is super adaptable - you can toss in any veggies you have lurking in your fridge like bell peppers, broccoli, or snap peas.

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