Chicken Fried Rice Peas Carrots (Print Version)
Delicious stir-fried chicken with peas, carrots, eggs, and jasmine rice for an easy meal.
# What You Need:
→ Protein & Eggs
01 - 2 boneless, skinless chicken breasts, diced (approximately 10.6 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 tablespoons soy sauce (low sodium recommended)
09 - 1 tablespoon oyster sauce (optional)
10 - 1 teaspoon sesame oil
11 - 1/2 teaspoon ground white pepper
12 - Salt, to taste
→ Cooking Oil
13 - 2 tablespoons vegetable oil, divided
# Directions:
01 - Heat 1 tablespoon vegetable oil in a large skillet or wok over medium-high heat. Add diced chicken and cook for 4 to 5 minutes until golden brown and fully cooked. Remove from pan and set aside.
02 - Add remaining 1 tablespoon vegetable oil to the pan. Sauté diced carrots for 2 minutes, then add minced garlic and cook for 30 seconds until fragrant.
03 - Push vegetables to one side of the pan. Crack eggs into the empty area and scramble until just set.
04 - Add cooked rice, thawed peas, and cooked chicken back into the pan. Stir-fry, breaking up any rice clumps, until evenly mixed.
05 - Pour in soy sauce, oyster sauce (if using), sesame oil, and white pepper. Stir well 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 the fried rice while hot, optionally garnished with extra green onions.
# Expert Tips:
01 -
- It transforms leftover rice and simple pantry staples into something that feels like a treat.
- The whole dish comes together in one pan, which means less cleanup and more time to relax.
- You can taste the sesame oil and soy sauce in every bite, and the textures stay crisp and satisfying.
02 -
- Using freshly cooked rice will turn your fried rice gummy and sticky, so always use day-old rice from the fridge.
- If you add the soy sauce too early, the rice absorbs it unevenly and some bites taste bland while others are too salty.
03 -
- Spread your cooked rice on a baking sheet and refrigerate it uncovered for an hour if you don't have day-old rice, it dries out just enough.
- Keep the heat high and stir constantly so the rice gets those crispy, caramelized bits without burning.