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Wok-Fried Rice with Crispy Garlic Chicken
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Built by the community using Wok fried rice and chicken with flavor
A sizzling, smoky wok-fried rice loaded with tender chicken, punchy garlic, and deep savoury flavour from soy sauce. Quick to throw together and deeply satisfying — the kind of dish that tastes like a takeaway you made better yourself.
Cooking Ability Level
Prep
10 mins
Cook
15 mins
Serves
2
Difficulty
Easy
Budget
Cheap
Calories
520
Ingredients
- 2 chicken breasts or thighs, cut into bite-sized pieces
- 2 cups cooked rice (day-old works best)
- 3 tablespoons soy sauce
- 1 tablespoon vegetable oil (for the chicken)
- 1 tablespoon vegetable oil (for the rice)
- 4 cloves garlic, finely minced
- 2 eggs
- 1 teaspoon garlic powder
- 1/2 teaspoon black pepper
- 1/2 teaspoon salt
- 1 teaspoon sugar
- 1 teaspoon hot sauce (optional)
1. For the chicken: Season the chicken pieces with garlic powder, salt, and black pepper. Toss well to coat evenly.
2. For the chicken: Heat 1 tablespoon of vegetable oil in a wok or large frying pan over high heat until smoking hot. Add the chicken in a single layer and leave it to sear for 2–3 minutes without stirring, so it gets golden and slightly crispy on the edges. Flip and cook for another 2–3 minutes until cooked through. Remove from the wok and set aside.
3. For the fried rice: Add the remaining tablespoon of oil to the same hot wok. Add the minced garlic and stir-fry for 30 seconds until fragrant and just starting to colour — don't let it burn.
4. For the fried rice: Add the cooked rice to the wok, breaking up any clumps. Spread it out and press it against the hot surface. Leave it for 1–2 minutes without stirring so the bottom layer crisps slightly, then toss and repeat once more.
5. For the fried rice: Push the rice to the sides of the wok to create a space in the centre. Crack in the 2 eggs and scramble them quickly in the centre until just set, then fold through the rice.
6. For the fried rice: Return the cooked chicken to the wok. Pour in the soy sauce and sugar, toss everything together vigorously over high heat for 1–2 minutes until the rice is evenly coated and glossy. Taste and adjust seasoning with more soy sauce or hot sauce if needed.
7. Serve immediately, straight from the wok.
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Nutrition per Serving
520
Calories
38g
Protein
52g
Carbs
14g
Fat