Chicken Fried Rice Peas Carrots

There's something about the sizzle of a hot wok that takes me back to a rainy Tuesday when I decided to raid the fridge instead of ordering takeout. I had leftover rice, some chicken, and a handful of vegetables that were about to turn, so I threw it all together on instinct. Twenty minutes later, my kitchen smelled like a favorite restaurant, and I realized I'd just made something better than delivery—because it was mine, made exactly how I wanted it.

I made this for my sister who claimed she couldn't cook anything beyond pasta, and watching her plate up her own stir-fry with this proud grin made me realize this recipe isn't just food—it's a confidence builder. Now she texts me photos of her variations with different proteins.

Ingredients

• Chicken breasts: Cut into small cubes so they cook fast and soak up all the savory sauce; this size also makes every bite feel substantial.
• Jasmine rice: Day-old and chilled is non-negotiable because warm or fresh rice turns gummy and clumps together no matter how hard you stir.
• Frozen peas and diced carrots: These hold their texture better than fresh in the heat, and frozen vegetables are picked at peak ripeness anyway.
• Spring onions: Save some of the green tops raw for a bright finish that adds crunch and a whisper of sharpness.
• Garlic: Minced fine so it scatters throughout rather than sitting in chunks; it'll perfume the whole pan in seconds.
• Eggs: Beaten and added mid-cooking, they create tender ribbons that catch the sauce and add richness without heaviness.
• Soy sauce: The backbone of flavor; low-sodium lets you taste the rice and vegetables instead of just salt.
• Oyster sauce: Optional but it adds depth and a subtle sweetness that rounds out the savory notes.
• Sesame oil: Just a teaspoon drizzled at the end brings an aroma that makes people think you've been cooking all day.
• White pepper: Gentler and warmer than black pepper, it blends into the dish rather than creating visible specks.
• Vegetable oil: Use it divided so you can control when things go into the pan without overcrowding.

Instructions

Set yourself up for success:

Chop and measure everything before the heat goes on, because once that wok is screaming hot, you won't have time to hunt for garlic. Line up your ingredients in the order you'll need them.

Sear the chicken until golden:

Let it sit for a moment in the hot oil before stirring so the edges turn golden and flavorful, then toss it around until cooked through—about 4 to 5 minutes. The chicken continues cooking slightly after you remove it, so pull it early if you're nervous.

Build layers of flavor with aromatics:

Once the chicken is out, the remaining oil gets hot enough for garlic to bloom instantly without burning. Add the carrots and white parts of the spring onions and let them soften until the kitchen smells irresistible, roughly 2 minutes.

Scramble the eggs gently:

Push the vegetables to one side, pour in the beaten eggs, and let them set for just a breath before stirring gently. You want soft curds, not a rubbery scramble, so keep moving it around.

Bring everything together:

Return the chicken and add the rice, breaking up any clumps with your spatula so every grain gets touched by heat and sauce. The peas will warm through just from the residual heat.

Season and taste:

Pour the soy sauce, oyster sauce, and sesame oil over everything and stir for another 2 to 3 minutes until the aroma shifts and deepens. Taste a bite straight from the wok and adjust salt or sesame oil if needed—this is your dish.

Finish with color and crunch:

Scatter the reserved green onion tops over the top just before serving so they stay bright and crisp.

Pin it

I learned the importance of this dish one weekend when my nephew came home from college ravenous and impatient. This fried rice taught him that homemade can be faster than delivery, and now he makes it in his dorm room whenever he's homesick. Food has a way of becoming a shortcut to feeling taken care of.

Why Day-Old Rice Changes Everything

The difference between day-old rice and fresh rice is the difference between a polished dish and a mushy disappointment. When rice cools, the starches firm up and the grains separate, which means they'll stay distinct and bouncy even with aggressive stirring and sauce. Fresh rice is like a sponge—it absorbs liquid and clumps into porridge no matter what you do. If you ever find yourself with only fresh rice, spread it on a plate to cool and even refrigerate it for an hour if you have time.

Customizing Your Fried Rice

The beauty of fried rice is that it's endlessly flexible and forgiving of swaps. Shrimp cooks even faster than chicken and brings a subtle sweetness, or tofu adds creaminess and absorbs whatever flavors you throw at it. Bell peppers, baby corn, or broccoli can stand in for carrots and peas, and cashews or peanuts add crunch at the end. Some nights I add a splash of fish sauce for complexity, other times I keep it simple. This is the dish where your pantry becomes your playground.

The Small Moments That Matter

The real magic happens when you taste it straight from the wok and decide it needs a tiny bit more sesame oil, then taste again and smile. It's the sound of the wok when you've got the heat right and everything is cooking at once. It's the way the kitchen fills with garlic and sesame in just minutes, making it smell like you've been working all evening.

• Make sure your wok is genuinely hot before anything touches it—a bead of oil should shimmer and move instantly.
• If you're cooking for a crowd, make two batches rather than overstuffing the pan, because crowding steams instead of fries.
• Leftover fried rice keeps for three days and reheats beautifully in a warm wok with a splash of water to loosen it up.

Pin it

This fried rice has become my answer to a Tuesday when nothing seems planned, and the answer to showing someone that cooking doesn't require fancy ingredients or hours of time. Make it once and it's yours to keep.

Recipe FAQs

→ What type of rice works best for this dish?

Day-old jasmine rice is ideal as it is firm and prevents clumping during stir-frying, resulting in a better texture.

→ Can I substitute the chicken with other proteins?

Yes, shrimp or tofu are excellent alternatives that maintain the dish's balance and can cater to different dietary preferences.

→ How do I prevent the rice from becoming mushy?

Using chilled, day-old rice and frying over medium-high heat helps keep grains separate and the texture fluffy.

→ What sauces add the signature flavor?

Soy sauce combined with optional oyster sauce, sesame oil, and a hint of white pepper creates a savory and aromatic profile.

→ How can I add a spicy kick to this dish?

A small amount of chili sauce or fresh chili flakes can be added while stir-frying to introduce subtle heat.