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Chili Garlic Chicken Fried Rice
Chili Garlic Chicken Fried Rice is a flavorful, spicy dish that combines tender chicken, aromatic garlic, and fiery chilies with perfectly cooked rice. This quick and easy recipe is ideal for a satisfying weeknight meal or a way to use up leftover rice. With a blend of vegetables and a punch of heat from the chili garlic sauce, this dish offers a deliciously balanced and aromatic experience. Whether you’re a fan of spicy food or simply looking for a new twist on traditional fried rice, this recipe is sure to become a favorite.
Equipment
- Large frying pan or wok
- Spatula or wooden spoon
- Knife and cutting board
- Measuring Cups and Spoons
- Mixing Bowls
Ingredients
- 2 cups cooked jasmine rice preferably chilled
- 1 large chicken breast diced
- 4 cloves garlic minced
- 2-3 red chilies chopped (adjust to taste)
- 1 medium onion diced
- 1 bell pepper diced
- 2 tablespoons soy sauce
- 1 tablespoon oyster sauce
- 1 tablespoon chili garlic sauce
- 2 tablespoons vegetable oil
- 1 teaspoon sesame oil
- 2 eggs lightly beaten
- ½ cup frozen peas and carrots thawed
- 2 green onions chopped
- Salt and pepper to taste
- Fresh cilantro for garnish optional
- Lime wedges for serving optional
Instructions
Prepare the Ingredients:
- Start by dicing the chicken breast into small, bite-sized pieces. Mince the garlic, chop the chilies, and dice the onion and bell pepper. Set these aside along with the thawed peas and carrots.
Cook the Chicken:
- Heat 1 tablespoon of vegetable oil in a large frying pan or wok over medium-high heat. Add the diced chicken and season with a pinch of salt and pepper. Stir-fry until the chicken is cooked through and lightly browned, about 5-7 minutes. Remove the chicken from the pan and set it aside.
Sauté the Aromatics:
- In the same pan, add the remaining tablespoon of vegetable oil. Add the minced garlic and chopped chilies, and sauté for about 30 seconds until fragrant. Then, add the diced onion and bell pepper, and continue to stir-fry until the vegetables are slightly softened, about 3-4 minutes.
Cook the Eggs:
- Push the vegetables to one side of the pan and pour in the beaten eggs. Allow the eggs to set slightly, then scramble them with a spatula until fully cooked. Mix the scrambled eggs with the sautéed vegetables.
Combine Everything:
- Add the cooked rice to the pan, breaking up any clumps with a spatula. Return the cooked chicken to the pan, along with the thawed peas and carrots. Pour in the soy sauce, oyster sauce, chili garlic sauce, and sesame oil. Stir-fry everything together, ensuring the rice is evenly coated with the sauces and heated through.
Final Touches:
- Taste and adjust the seasoning with more salt, pepper, or chili garlic sauce if needed. Stir in the chopped green onions.
Serve:
- Garnish with fresh cilantro and lime wedges if desired. Serve hot and enjoy your Chili Garlic Chicken Fried Rice!
Notes
Tips
- Use Day-Old Rice: For the best texture, use chilled, day-old rice. Freshly cooked rice can be too moist and may result in a mushy fried rice.
- Adjust Spice Level: You can control the heat by adjusting the number of chilies or using a milder chili variety. If you prefer it spicier, add more chili garlic sauce or a dash of hot sauce.
- Add Vegetables: Feel free to add other vegetables like broccoli, snap peas, or mushrooms to increase the nutritional value and add more flavor to the dish.