This Garlic Chicken Fried Rice is packed with garlicky flavor and made with tender pieces of chicken and cauliflower rice making it a healthier, low carb choice!
But of course, if you’re looking to make a more traditional version, you still can easily use this recipe!
Since I basically grew up on fried rice, I knew I had to make an alternative that was just as good with the same delicious flavors while making it healthier and more nutritious.
This garlic chicken fried is just as good as traditional fried rice and you can eat it guilt free knowing you’re eating something that is healthy and full of nutrients.
What is Garlic Chicken Fried Rice?
This healthy version of Japanese style hibachi Garlic Chicken Fried Rice is made with cubed chicken thigh, cauliflower rice, egg, garlic, onion and Japanese seasonings.
It can be eaten as a meal or as a side dish the choice is yours.
To make this dish gluten-free and low sodium, use low sodium tamari soy sauce.
What are the cooking instructions to make chicken fried rice?
In a large skillet, scramble eggs and set them aside. Next in the same skillet, add vegetable oil and cook chicken until tender. Finally add the cauliflower rice, aromatics, and cook until soft, then slowly add the chicken and egg back in along with the seasonings.
Why is using cauliflower rice a healthier choice for fried rice?
Compared to white rice, cauliflower rice has fewer calories, and much fewer carbohydrates, while containing more fiber, protein, potassium and vitamin C. Overall, if you’re looking for a healthier option, cauliflower rice is your choice.
However, if you prefer traditional white rice or brown rice, you definitely can do that too by simply subbing the rice.
Just make sure to use older cold rice or leftover rice as it’s much drier in texture and much better for making fried rice.
Why it is better to grate the garlic rather than minced garlic?
Grated garlic expels more oils and produces a stronger garlic flavor.
Why do you use boneless skinless chicken thighs rather than chicken breasts?
In traditional Asian cooking, chicken thigh is used more frequently as it’s more juicy and moist. However, if you prefer leaner breast meat, you can sub it out.
What other veggies can I add to this garlic chicken fried rice recipe?
- Frozen Peas
- Carrots
- Yellow Onions
- Green Beans
- Chopped Broccoli
How can I store leftover chicken fried rice and reheat it?
Transfer leftovers in an airtight container store in the fridge. To warm back up, throw it in the microwave for 30-45 seconds. Will hold in the refrigerator for 4-5 days.
Did you have any tips in making this garlic chicken fried rice recipe?
- Use tamari low sodium soy sauce for a gluten-free and low carb fried rice.
- When cooking the egg, make sure to scramble quickly cooking only halfway.
- Use 2 garlic cloves for more flavor.
- Not a fan of chicken, add shrimp instead.
Looking for other healthy Asian recipes?
- Japanese Beef Bowl
- Japanese Chicken Gratin
- Japanese Miso Salmon
- Japanese Chicken Egg Bowl Oyakodon
- Japanese Style Seared Salmon
Now, let’s get making this Garlic Chicken Fried Rice recipe!
- Prepping Time 5M
- Cook Time 10M
- Total Time 15M
- Net Carb/Serv ~5g
- Servings 1 Bowl
Ingredients
Chicken
- 3oz Chicken Thigh
- 1 tbsp Neutral Oil (oil with no taste)
- 1/8 tsp Salt
- 1/8 tsp Pepper
Fried Rice
- 2 Cups Cauliflower Rice (or rice of choice)
- 1 tbsp Butter
- 1-2 Garlic
- 1 tbsp Chopped Onion
- 1/2 Stalk of Green Onion
- 1 Egg
- 2 tsp Soy Sauce
- 1/8 tsp Salt
- 1/8 tsp Black Pepper
- 1/2 tbsp Toasted Sesame Seed
Directions
1) Gather all the ingredients.
2) Finely dice green onions, onions, chicken (about 1/4 x 1/4 inch cubes) and set aside.
3) Grate garlic with a grater and set aside.
4) In a small mixing bowl, lightly beat eggs.
5) In a small non-stick skillet, spray cooking oil, pour eggs on medium-low heat, mix as if you are scrambling eggs for 1 minute and remove from heat. Eggs should only be partially cooked (very soft). Transfer to holding bowl.
6) In a new small non-stick skillet, add neutral cooking oil on medium-high heat. Once oil is up to temp, add chicken, sprinkle salt and pepper and cook for 2-4 minutes until you get a nice brown crust on the chicken. Transfer to holding bowl.
7) In a large Teflon fry pan, add frozen cauliflower rice and onions and cook for 2-3 minutes or until preferred tenderness is attained.
8) After 2-3 minutes, add chicken, partially cooked eggs, Soy Sauce, grated garlic, butter, salt and black pepper. Mix well and continue to cook for an additional 1 minute or until eggs are fully cooked.
9) Lastly, mix in the Toasted Sesame Seeds and green onions, transfer to serving bowl. Enjoy hot!
Hope you enjoy your Garlic Chicken Fried Rice!
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Garlic Chicken Fried Rice
Ingredients
Chicken
- 3 oz Chicken Thigh
- 1 tbsp Neutral Oil oil with no taste
- 1/8 tsp Salt
- 1/8 tsp Black Pepper
Fried Rice
- 2 Cup Cauliflower Rice or rice of choice
- 1 tbsp Butter
- 1-2 Clove Garlic
- 1 tbsp Chopped Onion
- 1/2 Stalk Green Onion
- 1 Egg
- 2 tsp Soy Sauce
- 1/8 tsp Salt
- 1/8 tsp Black Pepper
- 1/2 tbsp Toasted Sesame Seed
Instructions
- Gather all the ingredients.
- Finely dice green onions, onions, chicken (about 1/4 x 1/4 inch cubes) and set aside.
- Grate garlic with a grater and set aside.
- In a small mixing bowl, lightly beat eggs.
- In a small skillet, spray cooking oil, pour eggs on medium-low heat, mix as if you are scrambling eggs for 1 minute and remove from heat. Eggs should only be partially cooked (very soft). Transfer to holding bowl.
- In a new small skillet, add 1 tbsp of neutral cooking oil on medium-high heat. Once oil is up to temp, add chicken, sprinkle salt and pepper and cook for 2-4 minutes until you get a nice brown crust on the chicken. Transfer to holding bowl.
- In a large Teflon fry pan, add frozen cauliflower rice and onions and cook for 2-3 minutes or until preferred tenderness is attained.
- After 2-3 minutes, add chicken, partially cooked eggs, soy sauce, grated garlic, butter, salt and black pepper. Mix well and continue to cook for an additional 1 minute or until eggs are fully cooked.
- Lastly, mix in the sesame seeds and green onions, transfer to serving bowl. Enjoy hot!
Video
Nutrition
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This looks like a delicious recipe – I would really like to know the fat/carb/protein numbers.
Thanks
Hi Mark – Unfortunately, we don’t have the other nutritional facts. Since we use a lot of Asian ingredients in our recipes, the calculators used are notoriously inaccurate when tallying up those numbers.
Excellent! Made it for dinner tonight. Will be a mainstay. I wIsh the recipe was printable and without pictures so it can be printed on one page.
You can print without the pictures – you just need to unclick the ‘recipe images’ and ‘instructions images’.
I don’t see a print tab. How do I print?
On the bottom of the page, there is a recipe card in a blue box. In the blue box, click ‘print recipe’. Once the new page opens up, uncheck ‘recipe images’ and ‘instruction images’ Hit print and it’ll print w/o pictures.
Here is a variation which keeps the chicken really moist. grill on pan for the time suggested, then move to a roasting pan. pour a little chicken stock over to coat and cover bottom of pan, then bake 8-10 minutes. The chicken will be very moist while still cooking thoroughly.
Sure you can do that!
it’s such a complete “brain save” for me. I literally do nothing.The texture ends up being a tad different, but not enough that my family has ever noticed. 🙂 The kids love having it cooked in baggies too because I will keep some in the fridge and it makes them much more apt to cook up something on their own.
Glad you like it Ashley!
Made this tonight‼️
I have been wanting to make some of your recipes. This is the first. I used several pieces of 3 types of leftover chicken. This was very good. Will be on regular rotation.
Thank you.
Hello Gina! So glad you liked the recipe and thank YOU very much for the support!
Hi, I have a question. Your ingredients call for “1 egg egg”. Instructions say “eggs”. How many eggs do you use in this recipe? Thank you.
Hello Jennifer! Thanks for catching that. It’s just 1 egg.