Crispy Garlic Chicken Rice (Print Version)

# Ingredients:

→ Main Components

01 - 2 cups of chilled, cooked rice (leftover rice works best)
02 - A pair of chicken breasts, chopped into small chunks
03 - 2 eggs, beaten lightly with a fork

→ Vegetables & Flavor Boosters

04 - 1/2 cup of diced carrots
05 - 3 garlic cloves, minced finely
06 - A handful of chopped parsley or green onions for topping (optional, but brightens up the dish)
07 - 1/2 cup frozen peas (no need to thaw)

→ Flavorings & Oils

08 - 1 tsp of sesame oil (just a little is enough!)
09 - 1 tbsp of olive oil
10 - 1/2 tsp red pepper flakes (optional, leave them out if you don’t like it spicy)
11 - 3 tbsp soy sauce (go for a low-sodium version)
12 - Salt and freshly cracked black pepper, to your taste

# Instructions:

01 - Crank up your heat to medium-high and let your wok or skillet warm up. Swirl in the olive oil and let it heat for half a minute. Toss in your chicken chunks and season with a sprinkle of salt and pepper. Let them cook untouched for a bit, giving them time to crisp up and turn golden. Stir and keep cooking for about 5-6 minutes until fully done and crispy outside. Set the chicken aside on a plate once it's done.
02 - Keep using that same pan with the browned bits still clinging to it. Stir in your minced garlic and move it around quickly for about 30-45 seconds. You want it to smell awesome but not burn – burnt garlic can ruin the whole thing.
03 - Add carrots and peas to the garlicky pan. Frozen peas are no problem – they’ll thaw as they cook. Stir them around for a few minutes until the carrots soften a bit but stay slightly crunchy. The peas will heat up and turn nice and green.
04 - Scoot the veggies over to one side of the pan, clearing space on the other. Pour your beaten eggs into the empty section. Give them a moment to set on the bottom, then scramble them with your spatula until they're mostly cooked but slightly soft. Mix them into the veggies once scrambled.
05 - Pop your cold rice into the pan, breaking up clumps as you go. Stir it into everything for a couple of minutes until it’s all warmed up and soaking up the garlicky, veggie-filled goodness at the bottom of the pan.
06 - Drizzle soy sauce and sesame oil across the mixture so it’s well spread out. Add in the chili flakes, if using. Keep mixing things for another few minutes until your rice is all tinted light brown from the soy sauce. Let some crispy bits form by leaving it in the pan untouched for a brief moment.
07 - Bring the chicken back to the pan and stir everything together so it’s evenly mixed. Cook for just another minute or so to reheat the chicken. Give it a little taste, and if you think it needs it, toss in more soy sauce or seasoning.
08 - Turn off the heat and sprinkle chopped parsley or green onions on top if you like. This adds freshness and makes it look extra pretty. Serve it up steaming hot and get ready to enjoy!

# Notes:

01 - Chilled, leftover rice is the trick for perfect fried rice – fresh rice tends to stick together and get too mushy.
02 - Let your rice sit, layered in the pan now and then. Those crispy, browned bits create amazing flavor and texture.
03 - Feel free to toss in whatever veggies you’ve got lying around – some good options are broccoli, bell peppers, or snap peas.

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