Chicken Fried Rice with Peas Carrots (Printable Version)
Fluffy rice tossed with golden chicken, sweet peas, diced carrots, and aromatic seasonings in a savory stir-fry sauce.
# What You'll Need:
→ Proteins
01 - 2 boneless skinless chicken breasts (about 10.5 ounces), diced
02 - 2 large eggs, lightly beaten
→ Vegetables
03 - 1 cup frozen peas
04 - 1 cup carrots, diced
05 - 4 green onions, sliced
→ Rice
06 - 3 cups cooked jasmine or long-grain rice, chilled
→ Sauces & Seasonings
07 - 3 tablespoons soy sauce
08 - 1 tablespoon oyster sauce (optional)
09 - 1 teaspoon sesame oil
10 - 1/2 teaspoon ground white pepper
11 - Salt, to taste
→ Aromatics & Oils
12 - 2 tablespoons vegetable oil, divided
13 - 2 cloves garlic, minced
14 - 1 teaspoon fresh ginger, minced
# How to Make It:
01 - Heat 1 tablespoon vegetable oil in a large wok or skillet over medium-high heat. Add the diced chicken and cook for 4–5 minutes, stirring until golden and cooked through. Transfer to a plate and set aside.
02 - In the same pan, add the beaten eggs. Scramble gently until just set, then transfer to the plate with the chicken.
03 - Add the remaining 1 tablespoon oil to the pan. Sauté garlic and ginger for 30 seconds until fragrant.
04 - Add carrots and cook for 2 minutes. Stir in peas and cook for another 1–2 minutes until vegetables are tender.
05 - Add chilled rice, breaking up any clumps. Return chicken and eggs to the pan. Toss everything together.
06 - Drizzle soy sauce, oyster sauce (if using), sesame oil, white pepper, and a pinch of salt over the rice. Stir-fry for 2–3 minutes, ensuring everything is well mixed and heated through.
07 - Stir in green onions, adjust seasoning if needed, and serve hot.
# Expert Tips:
01 -
- Transforms leftover rice into something better than takeout
- Ready in 30 minutes with ingredients you probably have
- Clean plates every single time I make it
02 -
- Cold, day-old rice prevents mushy fried rice
- High heat is your friend but keep things moving
03 -
- Have all ingredients prepped before you turn on the stove
- A cast-iron skillet works almost as well as a wok