Chicken Fried Rice Peas Carrots

I was halfway through a hectic Tuesday when I realized I had nothing planned for dinner. The fridge had leftover rice, some chicken, and a bag of frozen peas. Twenty minutes later, I had a steaming skillet of fried rice that tasted better than takeout. It's been my rescue meal ever since.

The first time I made this for my roommate, she wandered into the kitchen following the smell of garlic and sesame oil. She grabbed a fork straight from the pan and declared it better than our usual takeout spot. Now she requests it at least twice a month.

Ingredients

• Boneless, skinless chicken breasts: I dice them small so they cook fast and distribute evenly, and a quick sear gives them a golden edge that adds flavor to the whole dish.
• Large eggs: Scrambling them right in the pan creates little pockets of fluffy egg that soak up the soy sauce beautifully.
• Frozen peas: I always keep a bag in the freezer because they add sweetness and a pop of color without any prep work.
• Carrots: Dicing them small ensures they soften just enough while keeping a slight crunch that balances the tender rice.
• Green onions: I slice them thin and stir them in at the very end so they stay bright and sharp.
• Garlic: Just 30 seconds in hot oil releases an aroma that makes the whole kitchen smell like a restaurant.
• Cooked jasmine or long-grain rice: Day-old rice is drier and separates easily, which is the secret to avoiding mushy fried rice.
• Soy sauce: I use low sodium so I can control the saltiness, and it gives the rice that deep, savory color.
• Oyster sauce: This is optional, but it adds a subtle sweetness and umami that makes the dish taste more complex.
• Sesame oil: Just a teaspoon at the end brings a toasted, nutty finish that ties everything together.
• Ground white pepper: It has a sharper, more aromatic heat than black pepper and is traditional in fried rice.
• Vegetable oil: I split it between cooking the chicken and the vegetables so nothing sticks or burns.

Instructions

Sear the chicken:

Heat 1 tablespoon oil in a large skillet or wok over medium-high heat. Add the diced chicken and cook for 4 to 5 minutes, stirring occasionally, until golden and cooked through, then remove and set aside.

Cook the vegetables:

Add the remaining oil to the pan, toss in the carrots, and cook for 2 minutes until they start to soften. Stir in the garlic and cook for 30 seconds until fragrant.

Scramble the eggs:

Push the vegetables to one side of the pan, crack the eggs into the empty space, and scramble them until just set. They'll finish cooking with the rice.

Combine everything:

Add the cold rice, peas, and cooked chicken to the pan. Stir-fry everything together, breaking up any clumps of rice with your spatula.

Season and finish:

Pour in the soy sauce, oyster sauce, sesame oil, and white pepper. Stir well to coat every grain of rice and heat through for 2 to 3 minutes, then taste and adjust with salt if needed.

Add green onions:

Stir in the sliced green onions just before serving so they stay fresh and vibrant.

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One night I was running late and threw this together while my friend was setting the table. She took one bite and asked if I'd ordered it secretly. That moment reminded me how something this simple can still feel special.

Substitutions and Variations

I've swapped the chicken for shrimp when I had it on hand, and it cooks even faster. Tofu works beautifully too if you press it well and sear it until crispy. You can also skip the protein entirely and load up on more vegetables like bell peppers or snap peas.

Storing and Reheating

Leftovers keep in the fridge for up to three days in an airtight container. I reheat them in a skillet with a splash of water to loosen the rice, and it tastes just as good as the first time. The microwave works in a pinch, but the skillet brings back that slightly crispy texture.

Serving Suggestions

I love serving this with a drizzle of sriracha or chili oil if I want some heat. A side of steamed broccoli or a light cucumber salad balances the richness. Sometimes I'll pour a glass of crisp Sauvignon Blanc and call it a weeknight win.

• Add a fried egg on top for extra richness and a runny yolk that coats the rice.
• Sprinkle sesame seeds or crushed peanuts for a little crunch.
• Serve with a wedge of lime to brighten the flavors just before eating.

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This dish has saved me on countless busy nights, and it never feels like settling. I hope it becomes your go-to comfort meal too.