Chicken Fried Rice Peas Carrots

I used to think fried rice was just a way to use up leftovers until I made this on a rainy Tuesday with whatever was in my fridge. The way the garlic hit the hot oil and filled the kitchen made me realize this dish deserved more credit. Now it's my go-to when I want something fast but satisfying, and my family asks for it by name.

The first time I served this to friends, I worried it was too simple. But watching them go back for seconds, scraping their plates clean, I learned that comfort doesn't need to be complicated. One friend still texts me photos whenever she makes it at home.

Ingredients

• Boneless, skinless chicken breasts: I dice them small so they cook fast and distribute evenly, and a hot pan gives them golden edges that add flavor to the whole dish.
• Large eggs: Scrambling them right in the pan creates soft, fluffy ribbons that cling to the rice instead of sitting separately.
• Frozen peas: Thaw them first so they don't cool down the wok, and their natural sweetness balances the salty soy beautifully.
• Carrots: Small dice is key here, they need to soften quickly without turning mushy or staying crunchy.
• Green onions: I add these at the very end to keep their bright color and fresh bite.
• Garlic: Just 30 seconds in the oil is enough, any longer and it turns bitter.
• Cooked jasmine or long-grain rice: Day-old and cold is the secret, fresh rice clumps and turns gummy under high heat.
• Soy sauce: This is your main seasoning, so taste as you go and adjust to your preference.
• Oyster sauce: Optional but worth it, it adds a savory depth that makes the dish taste more complex.
• Sesame oil: A little goes a long way, it brings a toasty aroma that ties everything together.
• Ground white pepper: I prefer this over black for its sharper, cleaner heat that doesn't overpower.
• Vegetable oil: High smoke point matters here, you need the pan screaming hot.

Instructions

Sear the chicken:

Heat 1 tablespoon oil in your wok over medium-high until it shimmers. Add the diced chicken in a single layer and let it sit for a minute before stirring, those golden bits are pure flavor.

Cook the vegetables:

Add the remaining oil and toss in the carrots, stirring occasionally until they start to soften. Then add the garlic and stir constantly for 30 seconds, your kitchen will smell amazing.

Scramble the eggs:

Push everything to one side and crack the eggs into the empty space. Let them set for a few seconds, then scramble gently until just cooked, they'll finish cooking with the rice.

Combine and stir-fry:

Add the cold rice, breaking up clumps with your spatula, then toss in the peas and cooked chicken. Keep everything moving so the rice gets a little crispy in spots.

Season and finish:

Drizzle in the soy sauce, oyster sauce, sesame oil, and white pepper, stirring quickly to coat every grain. Taste and add salt if needed, then fold in the green onions right before you turn off the heat.

Save

There's something about the sound of rice hitting a hot wok that makes me feel capable. My kids now stand on stools beside me, taking turns stirring, and I know this is a recipe they'll make long after they leave home.

Substitutions and Variations

I've swapped the chicken for shrimp when I'm in the mood for seafood, and it cooks even faster. Tofu works beautifully if you press it well and cube it small, and I've left out the protein entirely on nights when I just want vegetables and rice. A splash of chili oil at the end adds heat without changing the whole flavor profile.

Storage and Reheating

Leftovers keep in the fridge for up to three days, though they rarely last that long in my house. I reheat portions in a hot skillet with a tiny bit of oil to bring back the texture, microwaving makes the rice soggy and sad. If you're planning to make extra, slightly undercook it the first time so reheating doesn't dry it out.

Serving Suggestions

This works as a complete meal on its own, but I sometimes serve it alongside a simple cucumber salad dressed with rice vinegar. A crisp white wine like Sauvignon Blanc cuts through the richness nicely if you're having people over. On busy weeknights, I just pile it into bowls and call it done.

• Top with a fried egg for extra richness and a runny yolk that coats the rice.
• Serve with a side of pickled vegetables for brightness and crunch.
• Pair with hot tea or cold beer depending on the season and your mood.

Save

This recipe taught me that the best meals don't need fancy ingredients or hours of work. Sometimes all you need is good technique, high heat, and the confidence to trust your instincts.

Recipe FAQs

→ What kind of rice works best for this dish?

Day-old jasmine or long-grain rice, chilled to prevent clumping and ensure a fluffy texture when stir-fried.

→ Can I substitute chicken with other proteins?

Yes, shrimp, tofu, or even a vegetarian option without meat works well for variety and dietary preferences.

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

Cook carrots until slightly tender but still crisp, then stir-fry peas briefly to maintain their sweetness and texture.

→ What oils are best for stir-frying in this dish?

Vegetable oil for initial frying and a small amount of sesame oil for fragrance and added depth are ideal.

→ How can I adjust the seasoning to my taste?

Start with soy and oyster sauces, then add salt or white pepper gradually to suit your preference.