Chicken Fried Rice Peas Carrots (Printable)

Savory blend of tender chicken, peas, carrots, and seasoned rice ready in 30 minutes.

# What You Need:

→ Protein & Eggs

01 - 2 boneless, skinless chicken breasts, diced (approximately 10.5 oz)
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 tbsp soy sauce, low sodium recommended
09 - 1 tbsp oyster sauce (optional)
10 - 1 tsp sesame oil
11 - ½ tsp ground white pepper
12 - Salt, to taste

→ Cooking Oil

13 - 2 tbsp vegetable oil, divided

# How To Make It:

01 - Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Add the diced chicken and cook for 4 to 5 minutes until golden brown and fully cooked. Remove chicken from the pan and set aside.
02 - Add remaining 1 tablespoon of vegetable oil to the pan. Sauté diced carrots for 2 minutes, then add minced garlic and cook for an additional 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 together, breaking up any clumps of rice for an even mix.
05 - Pour in soy sauce, optional oyster sauce, sesame oil, and white pepper. Stir thoroughly to combine and heat through for 2 to 3 minutes.
06 - Season with salt to taste. Stir in sliced green onions just before serving.
07 - Plate immediately and serve hot, optionally garnished with additional green onions.

# Expert Suggestions:

01 -
  • It comes together in less time than delivery would take, and tastes better too.
  • You can taste every ingredient clearly without anything getting lost in heavy sauce.
  • The textures stay distinct, crispy rice against tender chicken and sweet pops of peas.
  • It uses simple pantry staples you probably already have on hand.
02 -
  • Cold rice is non-negotiable, I learned this the hard way after my first batch turned into a sticky paste.
  • Don't crowd the pan or the ingredients will steam instead of fry, work in batches if you need to.
  • High heat is your friend here, but keep things moving or the garlic will burn in seconds.
03 -
  • Prep everything before you start cooking, once the wok is hot there's no time to chop.
  • Use a metal spatula to scrape up the crispy bits from the bottom, that's where the best flavor hides.
  • If your rice is too moist, spread it on a baking sheet and refrigerate uncovered for an hour before cooking.

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