Скачать или смотреть Cilantro Garlic Fried Rice Chicken And Egg Cilantro Garlic Fried Rice

Here’s a tasty Cilantro Garlic Fried Chicken Fried Rice recipe for you — fresh cilantro, bold garlic, and crispy chicken all tossed with fragrant rice.


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Ingredients (2–3 servings)

For chicken:

200 g boneless chicken (thigh or breast), diced

1 tsp soy sauce

½ tsp salt

½ tsp pepper

½ tsp garlic powder (optional)

1 tsp cornstarch

2 tsp oil (for frying)


For fried rice:

2 cups cooked rice (preferably day-old, chilled)

3 tbsp fresh cilantro (finely chopped, leaves + tender stems)

5–6 cloves garlic, minced

1 small onion, chopped (optional)

½ cup mixed vegetables (carrot, beans, corn — optional)

1 egg (optional, for extra flavor)

1 tbsp soy sauce

½ tsp dark soy sauce (optional, for color)

½ tsp sesame oil

½ tsp chili flakes or fresh green chili (optional, for heat)

Salt & pepper to taste

2–3 tbsp oil (for stir-frying)



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Method

1. Marinate & fry the chicken:

Mix diced chicken with soy sauce, salt, pepper, garlic powder, and cornstarch.

Heat oil in a pan and fry chicken until golden and cooked through. Remove and set aside.



2. Prepare fried rice base:

In the same pan/wok, add a bit more oil.

Add minced garlic and fry until aromatic but not burnt.

Add onion (if using) and stir-fry until soft.

Toss in mixed vegetables and stir-fry for 1–2 minutes.



3. Add rice & sauces:

Push veggies to one side, add beaten egg, and scramble.

Add rice, breaking up any clumps. Stir well.

Pour in soy sauce, dark soy sauce (if using), sesame oil, and chili flakes.



4. Combine:

Add the fried chicken back in.

Stir-fry everything on high heat for 1–2 minutes so flavors combine.



5. Finish with cilantro:

Turn off heat, mix in fresh chopped cilantro.

Taste and adjust seasoning with salt or pepper if needed.





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💡 Tips:

Use day-old cold rice for the best texture — fresh rice tends to get mushy.

For extra garlic punch, you can make crispy garlic chips by frying sliced garlic separately and sprinkling them on top before serving.



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If you want, I can also give you a street-style spicier version of this that’s popular in Southeast Asia. Would you like me to do that next?