Chicken Fried Rice Peas Carrots (Printable)
Tender chicken, colorful vegetables, and fluffy rice cooked together in a savory stir-fry.
# What You'll Need:
→ Proteins
01 - 2 boneless, skinless chicken breasts, cut into small cubes
→ Rice
02 - 3 cups cooked jasmine rice, preferably day-old and chilled
→ Vegetables
03 - 1 cup frozen peas
04 - 1 cup diced carrots (about 2 medium)
05 - 3 spring onions, sliced (reserve green tops for garnish)
06 - 3 cloves garlic, minced
→ Eggs
07 - 2 large eggs, beaten
→ Sauces & Seasonings
08 - 3 tablespoons soy sauce (low-sodium optional)
09 - 1 tablespoon oyster sauce (optional)
10 - 1 teaspoon sesame oil
11 - ½ teaspoon ground white or black pepper
→ Cooking Oil
12 - 2 tablespoons vegetable oil, divided
# Directions:
01 - Gather and prepare all ingredients before cooking to streamline the process.
02 - Heat 1 tablespoon of vegetable oil in a large wok or skillet over medium-high heat. Add chicken cubes and stir-fry for 4 to 5 minutes until cooked through and lightly golden. Remove and set aside.
03 - Add remaining oil to the pan. Toss in garlic, diced carrots, and the white and light green parts of spring onions. Stir-fry for 2 minutes until fragrant and carrots soften.
04 - Push vegetables aside and pour in beaten eggs. Stir continuously until eggs are just set.
05 - Add cooked rice, frozen peas, and the cooked chicken back into the pan. Break up rice clumps and stir-fry everything together evenly.
06 - Drizzle soy sauce, oyster sauce if using, sesame oil, and white pepper over the mixture. Stir-fry for 2 to 3 minutes until all ingredients are combined and heated through.
07 - Taste and adjust seasoning as needed. Garnish with reserved green tops of spring onions and serve immediately.
# Expert Advice:
01 -
- It tastes like your favorite takeout but comes together in 30 minutes flat, no delivery fee required.
- Day-old rice transforms into something better than it was fresh, teaching you that leftovers deserve a second life.
- The balance of savory sauce, tender chicken, and bright vegetables makes it feel restaurant-worthy while being genuinely easy to master.
02 -
- Cold, day-old rice is non-negotiable—fresh rice has too much moisture and will turn gluey no matter how skilled you are, so plan ahead or your fried rice will never come together the way you want it to.
- Don't crowd the pan when cooking the chicken; if you throw it all in at once, it steams instead of browning, and you'll lose half the flavor.
- Taste as you go near the end; soy sauce saltiness varies by brand, and you want your seasoning perfect, not guesswork.
03 -
- Keep your wok or pan hot—medium-high heat is your friend, and a properly hot pan means ingredients cook through without drying out or turning tough.
- Invest in a small bottle of good sesame oil and add it only at the very end; it burns easily but smells and tastes incredible when used as a finishing touch.