Instructions
Step 1: In a shallow bowl, combine flour, garlic powder, paprika, black pepper, and salt. Mix well to combine all the seasonings evenly.
Step 2: Pat the chicken wings dry with paper towels, then coat each piece thoroughly in the flour mixture, shaking off any excess.
Step 3: Heat vegetable oil in a large skillet or deep pan to 350°F. Working in batches, fry the chicken wings for 6-8 minutes until golden brown and crispy on all sides.
Step 4: Transfer cooked wings to a paper towel-lined plate to drain excess oil.
Step 5: In the same skillet (or a wok), heat sesame oil over medium-high heat. Add minced garlic and cook for 30 seconds until fragrant.
Step 6: Add the day-old rice, breaking up any clumps as you stir-fry for 2-3 minutes until heated through.
Step 7: Push the rice to the sides of the pan and scramble the eggs in the center, then mix everything together.
Step 8: Add the green peas, diced carrots, and soy sauce. Stir-fry for another 2 minutes until vegetables are heated through.
Step 9: Divide the fried rice onto a serving plate and arrange the crispy chicken wings on top. Garnish with fresh green onions and serve immediately.
Storage and Reheating Tips
Store leftover fried rice in an airtight container in the refrigerator for up to 3 days. The wings are best enjoyed fresh, but can be refrigerated separately for 2 days.
To reheat the rice, add a splash of water and warm it in a skillet over medium heat for 3-4 minutes, stirring occasionally. For the wings, reheat in a 350°F oven for 5-7 minutes to restore their crispiness.
Leftover fried rice makes an excellent base for quick fried rice bowls throughout the week. Just top with protein of your choice.
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