Chicken Fried Rice Peas Carrots (Printable Version)

Savory stir-fried rice with tender chicken, peas, carrots, and aromatic seasonings, ideal for weeknights.

# What You'll Need:

→ Protein & Eggs

01 - 2 boneless, skinless chicken breasts (approximately 10.6 oz), diced
02 - 2 large eggs

→ Vegetables

03 - 1 cup frozen peas, thawed
04 - 1 cup carrots, diced
05 - 3 green onions, sliced
06 - 2 cloves garlic, minced

→ Rice

07 - 3 cups cooked jasmine or long-grain rice, preferably day-old and cold

→ Sauce & Seasonings

08 - 3 tablespoons soy sauce (low sodium preferred)
09 - 1 tablespoon oyster sauce (optional)
10 - 1 teaspoon sesame oil
11 - ½ teaspoon ground white pepper
12 - Salt, to taste

→ Cooking Oil

13 - 2 tablespoons vegetable oil, divided

# How to Make It:

01 - Heat 1 tablespoon vegetable oil in a large skillet or wok over medium-high heat. Add diced chicken and cook 4 to 5 minutes until golden brown and fully cooked. Remove and set aside.
02 - Add remaining 1 tablespoon oil to the pan. Sauté diced carrots for 2 minutes, then add minced garlic and cook for 30 seconds until fragrant.
03 - Push vegetables to one side of the pan. Crack eggs into the empty space and scramble until just set.
04 - Add cooked rice, thawed peas, and cooked chicken to the pan. Stir-fry, breaking apart any rice clumps, until ingredients are well combined.
05 - Pour in soy sauce, optional oyster sauce, sesame oil, and ground white pepper. Stir thoroughly and cook for 2 to 3 minutes until heated through.
06 - Season with salt to taste. Stir in sliced green onions just before serving. Serve hot.

# Expert Insights:

01 -
  • It uses up leftover rice and turns it into something everyone actually wants to eat.
  • The whole thing comes together faster than ordering delivery, and you control exactly what goes in.
  • It's flexible enough to handle whatever vegetables or protein you have lying around.
  • The texture is spot on, crispy bits of rice, tender chicken, and that perfect savory coating.
02 -
  • Cold, day old rice is non negotiable, fresh rice will turn sticky and clump together no matter how hard you try to separate it.
  • Don't crowd the pan or everything will steam instead of fry, if you need to double the recipe, work in batches.
  • Add the garlic after the carrots have started cooking or it will burn and taste bitter in under a minute.
03 -
  • Make the rice the night before and spread it out on a sheet pan in the fridge so it dries out and separates perfectly.
  • Use the highest heat your stove can handle and don't stir constantly, let things sit for a few seconds so they develop color and texture.
  • Add a splash of rice vinegar at the very end if you want a subtle brightness that cuts through the richness.

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