Chicken Fried Rice Peas Carrots (Printable Version)

A quick stir-fry blending chicken, rice, peas, carrots, and savory seasonings for a satisfying meal.

# What You Need:

→ Proteins

01 - 2 boneless, skinless chicken breasts (about 10.5 oz), 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; 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 Suggestions:

01 -
  • Transforms leftover rice into something better than the original meal
  • Ready in under 30 minutes with ingredients already in your kitchen
02 -
  • Fresh rice creates gummy, clumpy fried rice no matter how carefully you cook it
  • Having all ingredients prepped and near the stove matters more than almost any other technique
03 -
  • Use your hands to break up cold rice clumps before adding to the wok
  • Keep a small bowl of water nearby to deglaze if the fond gets too dark

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