Chicken Fried Rice Peas Carrots (Printer-friendly)

Tender chicken and fluffy rice combined with peas and carrots, seasoned for a delicious stir-fry.

# What You Need:

→ Proteins

01 - 2 boneless skinless chicken breasts (about 10 ounces), diced
02 - 2 large eggs, lightly beaten

→ Vegetables

03 - 1 cup frozen peas
04 - 1 cup carrots, diced
05 - 4 green onions, sliced

→ Rice

06 - 3 cups cooked jasmine or long-grain rice, chilled

→ Sauces & Seasonings

07 - 3 tablespoons soy sauce
08 - 1 tablespoon oyster sauce (optional)
09 - 1 teaspoon sesame oil
10 - 1/2 teaspoon ground white pepper
11 - Salt, to taste

→ Aromatics & Oils

12 - 2 tablespoons vegetable oil, divided
13 - 2 cloves garlic, minced
14 - 1 teaspoon fresh ginger, minced

# How to Make It:

01 - Heat 1 tablespoon vegetable oil in a large wok or skillet over medium-high heat. Add the diced chicken and cook for 4-5 minutes, stirring until golden and cooked through. Transfer to a plate and set aside.
02 - In the same pan, add the beaten eggs. Scramble gently until just set, then transfer to the plate with the chicken.
03 - Add the remaining 1 tablespoon oil to the pan. Sauté garlic and ginger for 30 seconds until fragrant.
04 - Add carrots and cook for 2 minutes. Stir in peas and cook for another 1-2 minutes until vegetables are tender.
05 - Add chilled rice, breaking up any clumps. Return chicken and eggs to the pan. Toss everything together.
06 - Drizzle soy sauce, oyster sauce (if using), sesame oil, white pepper, and a pinch of salt over the rice. Stir-fry for 2-3 minutes, ensuring everything is well mixed and heated through.
07 - Stir in green onions, adjust seasoning if needed, and serve hot.

# Expert Tips:

01 -
  • Transforms leftover rice into something youd actually crave on a Tuesday night
  • Comes together faster than deciding what to order for delivery
  • The secret is day-old rice and getting your wok seriously hot
02 -
  • Cold rice is non-negotiable, fresh rice will turn into a sticky disappointing mess
  • A wok that is not hot enough is the most common mistake, let the oil get properly hot
  • Do not crowd the pan or the rice will steam instead of fry, cook in batches if needed
03 -
  • Cook over high heat and keep everything moving to develop those crispy bits everyone fights over
  • Cut all your ingredients before you start, once stir-frying begins there is no time to chop

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