Chicken Fried Rice Peas Carrots

The wok hissed and I panicked, certain I'd ruined everything. My rice had clumped together despite my best efforts to chill it overnight, and there I was, watching pieces scatter across my stove instead of staying neatly in the pan. Three attempts later, I finally understood the rhythm required, the heat needed, the patience demanded. That chaotic Tuesday evening taught me more about fried rice than any cookbook ever could.

My roommate stood in the doorway, skeptical as I demolished yet another batch of takeout rice. When I finally plated the successful version, she took one bite and immediately asked for the recipe. We ate standing up, right there in the kitchen, neither of us willing to wait for proper plates.

Ingredients

• 2 boneless, skinless chicken breasts: Diced small so they cook quickly and stay tender throughout the high heat cooking process
• 2 large eggs: Beaten ahead of time and scrambled separately before mixing back in for perfect curds throughout
• 1 cup frozen peas: No need to thaw first, they cook beautifully in the woks heat
• 1 cup diced carrots: Cut into small uniform pieces so they soften at the same rate as the peas
• 4 green onions: Sliced just before serving to maintain their fresh bite and bright color
• 3 cups cooked jasmine rice: Must be thoroughly chilled and at least a day old for proper texture
• 3 tablespoons soy sauce: The foundation of savory flavor, added at the end for the best distribution
• 1 tablespoon oyster sauce: Deepens the umami profile without being detectable as its own distinct flavor
• 1 teaspoon sesame oil: Finish with this rather than cooking in it for maximum aromatic impact
• 1/2 teaspoon ground white pepper: Less visually obvious than black pepper but provides essential warmth
• 2 tablespoons vegetable oil: Divided use prevents everything from cooking in greasy excess
• 2 cloves garlic: Minced finely so it disperses flavor without burning in the high heat
• 1 teaspoon fresh ginger: Grated or minced, this bright note cuts through the rich elements

Instructions

Cook the chicken first:

Heat 1 tablespoon oil in your wok over medium-high heat, add the diced chicken, and stir for 4 to 5 minutes until golden and fully cooked through, then remove to a plate and keep warm.

Scramble the eggs:

Pour the beaten eggs into the same pan and scramble gently until just barely set, then transfer them to join the chicken.

Bloom your aromatics:

Add the remaining oil to the wok and sauté the garlic and ginger for just 30 seconds until you can smell them, watching carefully to avoid burning.

Soften the vegetables:

Add the carrots and cook for 2 minutes, then stir in the frozen peas and cook another 1 to 2 minutes until everything is tender.

Combine and heat through:

Add the chilled rice, breaking up clumps with your spatula, return the chicken and eggs, and toss everything together until the rice is hot.

Season and finish:

Drizzle with the soy sauce, oyster sauce, sesame oil, white pepper, and salt, then stir-fry for 2 to 3 minutes until everything is coated and fragrant.

Add the final freshness:

Stir in the green onions right before serving, adjust any seasoning, and serve immediately while everything is steaming hot.

Save

My daughter announced she hated peas and carrots, then proceeded to pick out every single vegetable before trying the rice. She took her first bite and asked, completely serious, if I could make this every single night.

The Rice Secret

Day-old rice has lost moisture and developed slightly firmer grains, which means it can withstand the intense heat of stir-frying without turning mushy. The grains separate beautifully and each one gets coated in sauce rather than clumping together in a sad, sticky mass.

Heat Management

Home stoves struggle to reach the intense heat of restaurant woks, so keeping your ingredients moving and cooking in batches prevents everything from steaming instead of frying. The moment something starts sticking or smelling less than fresh, your heat is either too low or your pan too crowded.

Make It Your Own

This recipe happily accepts whatever vegetables you need to use up, from corn to bell peppers to that single lone carrot rolling around in your crisper drawer. The sauce ratios remain the same, and the technique never changes, which means you can improvise confidently.

• Swap the chicken for shrimp, pork, tofu, or just more vegetables
• Add a handful of spinach or bean sprouts during the final minute of cooking
• Top with a fried egg if you want to transform it into an entirely different meal

Save

The best fried rice happens on tired weeknights when takeout feels like too much effort and cooking from scratch seems impossible. This is the bridge between giving up and making something worth remembering.

Recipe Questions & Answers

→ What type of rice works best?

Day-old jasmine or long-grain rice is ideal as it prevents clumping and absorbs flavors well.

→ Can I substitute the chicken with other proteins?

Yes, shrimp, pork, or tofu all work well and can offer different flavor profiles.

→ How do I achieve the best texture for the vegetables?

Sauté the carrots and peas just until tender to keep their vibrant color and slight crunch.

→ What oils and seasonings enhance this dish?

Vegetable oil for cooking, plus soy sauce, sesame oil, and white pepper add layers of savory and nutty flavor.

→ Can this be made spicier?

Adding chili flakes or a splash of hot sauce during cooking provides a pleasant heat boost.