Garlic Egg Fried Rice

Ingredients

• 2 tablespoonsvegetable oil
• 2 tablespoonsgarlic, minced
• 2 cups cookedrice
• 1/3 cupboiled chicken
• 2eggs
• 1 tablespoondark soy sauce
• to tasteground black pepper
• to tastegreen onion, sliced

Instructions

1. 1

   Crisp the garlic

   Heat the oil and minced garlic in a large frying pan over high heat. Cook until the garlic is golden and crisp, then lift it out of the pan.

2. 2

   Cook the egg

   Fry the eggs in the same pan, then add the white parts of the sliced green onion.

3. 3

   Add the chicken

   Stir in the boiled, shredded chicken.

4. 4

   Season the mixture

   Add the dark soy sauce and ground black pepper. Toss everything together and stir-fry.

5. 5

   Fry the rice

   Add the cooked rice and stir and flip it until coated and starting to crisp.

6. 6

   Return the garlic

   Stir in the green parts of the green onion and the crisp garlic.

7. 7

   Check the seasoning

   Taste the rice and add more sauce if needed.

8. 8

   Garnish and serve

   Garnish with green onion and serve.

What is garlic egg fried rice?

Fried rice is a familiar way to cook rice in a hot pan with seasonings and other ingredients. This version pairs egg and chicken with dark soy sauce, green onion and separately crisped garlic.

The method works by building flavour in the same pan, then adding the rice so it can pick up the seasonings and develop some crispness.

Nutrition and macros by portion

The nutrition label shows one serving as written: 220 calories, 12g protein, 24g carbs, 11g fat.

The rice supplies most of the carbohydrates, while the oil and eggs contribute much of the fat; the egg and chicken provide protein. For a more balanced plate, serve a portion with plenty of vegetables alongside.

Why crisp the garlic separately?

Garlic first: cooking it until golden gives it a crunchy finish and flavours the oil. Remove it before cooking the other ingredients so it can be stirred back in at the end.

Getting the rice ready

Cooked rice: the recipe calls for rice that is already cooked, so have it ready before heating the pan. Break up any clumps as you add it to help it coat evenly.

Hot pan: stir and flip the rice as directed, giving it contact with the pan so it can begin to crisp rather than just warm through.

Using the green onion

White parts: add these with the eggs for a savoury base. Green parts: stir them in near the end to keep their fresh flavour and colour.

Checking texture and seasoning

Rice: look for grains coated with sauce and just starting to crisp; keep tossing so they heat evenly. The recipe gives no fixed cooking time, so use these visual cues.

Seasoning: taste before serving, then add more sauce if needed. Dark soy sauce can be salty, so adjust gradually.

What to serve alongside

Serve the rice as a meal on its own or alongside a simple vegetable dish, such as steamed greens. A crisp cucumber salad also makes a refreshing contrast to the warm, savoury rice.

Recipe notes & tips

• Prepare the cooked rice and shredded chicken before heating the pan, as the cooking steps move quickly.
• Keep the garlic moving in the hot oil and remove it once golden so it does not become bitter.
• Use the same pan for the egg and rice to carry the garlic flavour through the dish.
• Add the soy sauce gradually if you prefer a less salty result.
• Reserve some sliced green onion for the garnish.

Variations

• Extra vegetables: stir in finely sliced vegetables with the chicken so they cook before the rice goes in.
• More garlic: increase the minced garlic if you want a stronger garlic flavour.
• Chilli heat: add sliced chilli or chilli flakes with the black pepper.
• Fresh herbs: finish with chopped coriander for a different fresh note.
• No chicken: leave out the chicken for an egg and garlic rice version.

Common mistakes to avoid

• Burning the garlic: remove it as soon as it is golden and crisp, since it continues to darken quickly.
• Adding uncooked rice: use cooked rice as specified so it can fry and become coated without needing to cook through.
• Crowding the pan: use a roomy frying pan so you can toss the rice and help it crisp.
• Adding all the sauce at once: start with the stated amount and adjust after tasting.
• Overcooking the green onion: add the green parts near the end to preserve their fresh flavour.

How to store

Cool leftovers promptly and refrigerate in a covered container for up to 2 days. Reheat until steaming hot throughout, adding a small splash of water if the rice seems dry.

Frequently asked questions