Chicken Fried Rice Peas Carrots

There's something almost magical about the sizzle of chicken hitting hot oil in a wok, that exact moment when you know the next fifteen minutes belong entirely to you and your dinner. I stumbled into making fried rice by accident one Tuesday evening, staring at day-old rice in my fridge and a handful of vegetables that needed rescuing. That first batch was imperfect, clumpy in places, but when my roommate walked in and inhaled deeply, she immediately asked for seconds. Now it's become my reliable answer to the question, what's for dinner tonight?

I made this for a small dinner party once, when I was too nervous to attempt anything fancy, and everyone circled back for thirds. One guest asked if I'd worked in a restaurant kitchen, which I hadn't, but it gave me such a quiet confidence that I've been making it ever since. There's something about a dish that brings people back to the table, asking for the recipe with genuine interest.

Ingredients

• Boneless, skinless chicken breasts (about 300 g), cut into small cubes: Small pieces cook evenly and stay tender when stir-fried quickly over high heat.
• Cooked jasmine rice, day-old and chilled (3 cups): Cold rice won't turn mushy, and the grains separate beautifully when they hit the hot pan.
• Frozen peas (1 cup): They thaw perfectly during cooking and add a subtle sweetness that rounds out the savory sauce.
• Diced carrots (about 2 medium): Cut them small so they soften just enough while keeping a slight bite.
• Spring onions (3), sliced with green tops reserved: The white parts add depth when cooked early, and the green tops scatter across the finished dish for color and freshness.
• Garlic (3 cloves), minced: Three cloves gives you that unmistakable aroma without overpowering the other flavors.
• Beaten eggs (2 large): They create pockets of custardy texture throughout the rice and bind everything together.
• Soy sauce (3 tbsp): Use low-sodium if you prefer to control the salt level yourself.
• Oyster sauce (1 tbsp, optional): It deepens the savory notes, but the dish stands perfectly without it.
• Sesame oil (1 tsp): Just a teaspoon adds an incredible nutty warmth that makes people wonder what your secret ingredient is.
• Ground white pepper (1/2 tsp): White pepper has a softer heat than black and doesn't leave visible specks.
• Vegetable oil (2 tbsp, divided): Keep some oil reserved for cooking the vegetables after the chicken is done.

Instructions

Get Everything Ready:

Dice your chicken, measure out your rice, slice your vegetables, mince your garlic, and beat your eggs before you turn on the heat. Stir-frying moves fast enough that scrambling to prep something mid-cook will throw off your timing.

Cook the Chicken Until Golden:

Heat 1 tablespoon of oil in your wok or large skillet over medium-high heat until it shimmers, then add the chicken cubes. Let them sit for a moment before stirring, so they develop a light golden crust on the outside while staying tender inside, about 4 to 5 minutes total. Transfer them to a plate and set aside.

Build the Flavor Base:

Add the remaining tablespoon of oil to the pan, then add your minced garlic, diced carrots, and the white and light green parts of the spring onions. Stir everything together for about 2 minutes, until the kitchen fills with that fragrant, sweet aroma and the carrots just start to soften around the edges.

Scramble the Eggs:

Push all the vegetables to the side of the pan, pour in your beaten eggs, and let them sit undisturbed for a few seconds before scrambling gently. You want soft curds mixed throughout, not fully set and broken into tiny pieces.

Bring It All Together:

Return the cooked chicken to the pan, then add the cold rice, frozen peas, and continue stirring, breaking up any clumps of rice that try to stick together. The peas will thaw instantly from the heat, and the whole mixture will warm through in about 2 to 3 minutes.

Finish with Flavor:

Drizzle the soy sauce, oyster sauce if you're using it, sesame oil, and white pepper over everything, then stir constantly for another 2 to 3 minutes until the sauce coats each grain of rice. Taste a spoonful and adjust the soy sauce or sesame oil if it needs more depth.

Garnish and Serve:

Scatter the reserved green spring onion tops across the top just before plating, which adds a bright, fresh finish to all that savory richness.

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I remember the moment I realized this dish had become something I made regularly, not just a one-time experiment. It was when someone asked me how to make it, and I didn't need to look at a recipe—the rhythm of it had sunk into my hands and muscle memory. That's when food stops being an accomplishment and starts being a conversation.

The Secret to Perfect Fried Rice

The biggest shift in my fried rice game came when I stopped thinking of it as a way to use up leftovers and started treating it with the same respect I'd give to any other stir-fry. High heat, quick movements, and ingredients that are already at the right temperature before they hit the pan—these small shifts turned my fried rice from acceptable to something people actively request. Temperature control is everything here; it's what keeps the rice from clumping and gives you those slightly crispy, golden edges that make people close their eyes while eating.

Variations Worth Trying

Once you know how the base works, it becomes a canvas for whatever you have on hand or whatever you're craving that evening. I've made it with shrimp on nights when I wanted something lighter, with a mix of scrambled tofu when friends came over on a Friday, and with the chicken left out entirely when I wanted something vegetarian. Each version feels like its own dish, but the technique stays the same.

Pairing and Serving Ideas

Serve this with something cool and refreshing to balance the savory, umami-forward flavors. A crisp lager cuts through the richness beautifully, or if you prefer tea, jasmine tea echoes the rice itself and feels like it was meant to be there. Some nights I make a simple cucumber salad on the side, and other times I'll whip together a quick spicy mayo for dipping if anyone wants more heat.

• Add a dash of chili sauce or sriracha if you want some spice and depth.
• A squeeze of fresh lime juice at the very end adds brightness that ties the whole dish together.
• If you have leftover fried rice, it reheats beautifully the next day and makes an exceptional lunch.

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There's real comfort in a dish that asks so little but delivers so much. Every time you make this, you're building the kind of meal that becomes a favorite not because it's fancy, but because it's reliable, delicious, and entirely yours.

Recipe Questions & Answers

→ What type of rice works best for this dish?

Using day-old jasmine rice that has been refrigerated helps keep the grains separate and prevents clumping during stir-frying.

→ Can I substitute chicken with other proteins?

Yes, shrimp or tofu can be used as alternatives to chicken for different preferences or dietary needs.

→ How do I achieve the best vegetable texture?

Stir-frying carrots and peas just until tender-crisp preserves their color and crunchiness.

→ What oils are recommended for stir-frying?

Vegetable oil is used for cooking, while sesame oil adds a fragrant finishing touch to the dish.

→ Is oyster sauce necessary for flavor?

Oyster sauce adds depth and umami, but it can be omitted or replaced with vegetarian alternatives if preferred.