Chicken Fried Rice Peas Carrots (Print Version)
A quick, savory dish blending tender chicken, jasmine rice, peas, and carrots with fragrant seasonings.
# 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, approximately 2 medium carrots
05 - 3 spring onions, sliced (reserve some 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 - 1/2 teaspoon ground white pepper or black pepper
→ Cooking Oil
12 - 2 tablespoons vegetable oil, divided
# How to Cook:
01 - Assemble and measure all ingredients before cooking to ensure smooth workflow.
02 - Heat 1 tablespoon of vegetable oil in a large wok or skillet over medium-high heat. Add cubed chicken and stir-fry until fully cooked and lightly golden, about 4 to 5 minutes. Remove chicken and set aside.
03 - Add the remaining tablespoon of oil to the pan. Stir in minced garlic, diced carrots, and the white to light green parts of spring onions. Stir-fry for 2 minutes until fragrant and carrots begin to soften.
04 - Push the vegetables to one side and pour the beaten eggs into the empty space. Scramble the eggs gently until just set.
05 - Return the cooked chicken, peas, and cold jasmine rice to the pan. Stir-fry everything together, breaking up any rice clumps evenly.
06 - Drizzle soy sauce, optional oyster sauce, sesame oil, and ground white or black pepper over the rice mixture. Stir-fry for 2 to 3 minutes until fully combined and heated through.
07 - Adjust seasoning to taste if necessary. Garnish with reserved green tops of spring onions before serving.
# Expert Advice:
01 -
- It comes together in under 30 minutes, making weeknight dinners feel less like a chore and more like a small victory.
- Day-old rice transforms into something fluffy and separated instead of mushy, which is the secret the takeout places don't advertise.
- You control the seasoning, so it tastes fresher and cleaner than the bottled stuff.
02 -
- Day-old refrigerated rice is absolutely essential; fresh rice releases too much starch and turns into a sticky mess no matter how careful you are.
- High heat and a large wok or pan are your best friends because they allow ingredients to cook quickly and stay distinct instead of steaming into mush.
03 -
- The beat before you add the rice is the moment to taste the empty pan—this way you know exactly how much seasoning you need before diluting it with rice.
- A wok or large skillet matters more than any other tool; the wide curved surface lets you move food fast and keep everything from sticking.