Chicken Fried Rice Peas Carrots

There's something about the sizzle of a wok that brings me straight back to Friday nights at my favorite corner restaurant, watching the chef toss ingredients with one hand while moving seamlessly through orders. One evening, I asked if I could learn to make their fried rice at home, and they laughed—said it was just technique and timing, nothing fancy. That conversation stuck with me, and now this dish has become my answer to weeknight cravings and last-minute dinner guests.

I made this for my roommate on a Wednesday when she came home stressed about work, and I remember her sitting at the counter just breathing in the ginger-garlic steam rising from the pan. She took one bite and actually closed her eyes—that's when I realized fried rice isn't just food, it's a small act of comfort that speaks louder than words.

Ingredients

• 2 boneless, skinless chicken breasts (about 300 g), cut into small cubes: Bite-sized pieces cook faster and absorb flavor better than larger chunks, and they're tender enough that you won't need to pound them.
• 3 cups cooked jasmine rice (preferably day-old and chilled): Day-old rice has lost enough moisture to fry properly without clumping; fresh rice will turn mushy and stick together no matter how hard you try.
• 1 cup frozen peas: Frozen peas are picked at peak ripeness and actually taste better than fresh ones that have been sitting in the store.
• 1 cup diced carrots (about 2 medium): Dice them small so they soften in the time it takes to stir-fry everything else without needing extra steps.
• 3 spring onions, sliced (reserve some green tops for garnish): The white parts cook down and sweeten, while the green tops add a fresh finish at the end.
• 3 cloves garlic, minced: Minced garlic distributes evenly and won't burn as quickly as larger pieces when you're working fast over high heat.
• 2 large eggs, beaten: Beaten eggs scramble into fine, silky ribbons that coat the rice beautifully and add richness without heaviness.
• 3 tbsp soy sauce: This is the backbone of your sauce—adjust to taste, but don't hold back on flavor.
• 1 tbsp oyster sauce (optional): It adds a subtle umami depth that makes people ask what your secret ingredient is.
• 1 tsp sesame oil: A small amount goes a long way; it's finishing oil, not cooking oil, so add it at the very end to preserve its nutty aroma.
• 1/2 tsp ground white pepper (or black pepper): White pepper melts into the dish invisibly while adding gentle heat, but black pepper works just fine too.
• 2 tbsp vegetable oil, divided: Splitting the oil lets you cook chicken separately without crowding the pan, which means it browns instead of steams.

Instructions

Get everything ready:

Line up your ingredients and have them cut and measured before you turn on the heat; once you start cooking, you won't have time to chop. This prep work is what separates stressed cooking from smooth, confident cooking.

Cook the chicken until golden:

Heat 1 tablespoon of oil in a large wok or skillet over medium-high heat and let it shimmer for a few seconds before adding the chicken. Stir-fry for 4 to 5 minutes, listening for a gentle sizzle and watching for light golden edges—you want cooked through, not crispy and dry.

Build the flavor base:

Add the remaining oil and immediately follow with garlic, carrots, and the white and light green parts of the spring onions. Stir constantly for about 2 minutes until the kitchen smells incredible and the carrots just start to soften at the edges.

Scramble in the eggs:

Push the vegetables to the side, pour in the beaten eggs, and let them set for a moment before scrambling gently with your spatula. Stop while they're still slightly soft and creamy, not rubbery.

Bring it all together:

Return the chicken and add the cold cooked rice, peas, and any accumulated chicken juices. Break up any clumps by pressing them gently against the pan as you stir, working steadily to coat everything evenly with oil.

Season and finish:

Drizzle in soy sauce, oyster sauce if using, sesame oil, and white pepper, then stir-fry for 2 to 3 more minutes until everything is heated through and the flavors have melded. The rice should be hot but still have a little texture, not mushy.

Taste and serve:

Give it a quick taste, adjust salt or sesame oil if needed, then turn it out into a serving dish and scatter the reserved green spring onion tops over the top. Serve right away while it's hot.

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My grandmother once told me that fried rice is what you make when you want to turn nothing into everything, and now I understand what she meant. There's something almost meditative about the way vegetables soften, rice gets coated in sauce, and a handful of humble ingredients transforms into something that feels like love on a plate.

Why Day-Old Rice Makes All the Difference

The first time I made fried rice with fresh rice, I learned the hard way that moisture is your enemy. Fresh rice is full of water and will stick together in clumps no matter how much oil you use or how fast you stir. Day-old rice that's been refrigerated has absorbed the right amount of liquid and will separate into individual grains, giving you that restaurant-quality texture where each grain gets coated in sauce instead of gluing to its neighbors. If you absolutely must use fresh rice, spread it on a baking sheet, let it cool completely, and refrigerate it for at least an hour before cooking.

Building Flavor Without Fussing

The magic of this dish is in the layering of flavors—you're not dumping everything in at once and hoping for the best. Starting with chicken gives you a savory foundation, then the garlic and aromatics build on that, and the soy sauce ties everything together at the end. It feels like cooking, not just heating things up, and each step has a purpose.

Variations and Customizations

Once you understand how this dish works, you can play with it endlessly—swap the chicken for shrimp if you want something lighter, use tofu for a vegetarian version, or add a splash of chili sauce if you're in the mood for heat. The technique stays the same, which means you can make this recipe fifty different ways and still nail it every time.

• Shrimp cooks even faster than chicken, so add it near the end to avoid overcooking, or use precooked shrimp straight from the freezer.
• A handful of cashews or peanuts scattered on top adds texture and turns this into something that feels a little more special.
• If you want to add vegetables beyond peas and carrots, stick with things that cook quickly like bell peppers, snap peas, or broccoli florets so everything finishes at the same time.

Save Pin

This fried rice has become my go-to answer for almost everything—busy weeknights, feeding unexpected guests, or when I want to feel like I'm doing something special without spending all evening in the kitchen. It's the kind of dish that gets better every time you make it.

Recipe Questions & Answers

→ What type of rice works best for this dish?

Day-old jasmine rice that has been chilled is ideal as it helps achieve a fluffy texture and prevents clumping when stir-frying.

→ Can I substitute chicken with other proteins?

Yes, shrimp or tofu are great alternatives. You can also omit protein for a vegetarian-friendly version.

→ How do the sauces contribute to the dish's flavor?

Soy sauce adds depth and saltiness, oyster sauce offers a rich savory note, and sesame oil provides a subtle nutty aroma.

→ What is the purpose of scrambling eggs in the stir-fry?

Scrambled eggs add a creamy texture and richness, balancing the savory and vegetable flavors in the dish.

→ Are there suggestions for serving or pairing?

This stir-fry pairs well with crisp lagers or fragrant jasmine tea, enhancing the overall dining experience.