Skip to content
Skillet Night
Asian 2 min read

Garlic Ginger Chicken Fried Rice

Garlic ginger chicken fried rice comes together in one skillet in about 25 minutes. Day-old rice, scrambled egg, and a savory soy finish for easy weeknights.

Fried rice rewards cold leftover rice and a hot pan. Garlic and ginger flavor the oil before chicken, eggs, and rice hit the skillet.

Garlic Ginger Chicken Fried Rice
Photo: Wikimedia Commons

A 12-inch skillet gives ingredients room to move aside instead of overcrowding; dinner clears the fridge in about 25 minutes.

Ingredients

  • Neutral oil; 1 lb bite-size chicken; salt
  • Garlic; fresh ginger; 2 beaten eggs
  • 4 cups cold cooked rice; frozen peas and carrots
  • Soy sauce; oyster sauce; sesame oil; pepper
  • Green onions; chili crisp or sriracha

Method

  1. Sear salted chicken until cooked; transfer.
  2. Cook garlic and ginger briefly, push aside, and scramble eggs.
  3. Add oil and cold rice; break clumps and stir-fry until toasted.
  4. Add vegetables, sauces, and pepper; return chicken and heat through.
  5. Fold in green onions and serve.

Cook’s note

Day-old rice is drier and fries cleanly. Spread fresh rice on a sheet pan for 15 minutes first.

What to serve

Cucumber salad, miso soup, edamame, or freezer egg rolls.

Make-ahead

Cook rice a day ahead. Fried rice keeps 3–4 days and freezes well; reheat with a little oil.

Troubleshooting

Mushy rice needs cold dry grains and high heat. Add soy at the end if bland. Keep garlic under 30 seconds.