Chicken Fried Rice Peas Carrots (Print Version)
Tender chicken, fluffy rice, peas, and carrots combined in a savory stir-fry for an easy meal.
# 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 (about 2 medium carrots)
05 - 3 spring onions, sliced, reserve 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 - ½ teaspoon ground white or black pepper
→ Cooking Oil
12 - 2 tablespoons vegetable oil, divided
# Step-by-Step Guide:
01 - Prepare and measure all ingredients before cooking begins.
02 - Heat 1 tablespoon vegetable oil in a large wok or skillet over medium-high heat. Add chicken cubes and stir-fry until fully cooked and lightly golden, about 4 to 5 minutes. Remove chicken and set aside.
03 - Add remaining 1 tablespoon vegetable oil to the pan. Stir-fry garlic, diced carrots, and the white and light green parts of spring onions for 2 minutes until fragrant and carrots soften slightly.
04 - Push vegetables to one side of the pan and pour in beaten eggs. Scramble gently until just set.
05 - Return cooked rice, peas, and chicken to the pan. Stir-fry everything together, breaking up any clumps of rice for even heat distribution.
06 - Drizzle soy sauce, oyster sauce if using, sesame oil, and ground pepper over the mixture. Stir-fry for 2 to 3 minutes until well combined and heated through.
07 - Taste and adjust seasoning if necessary. Garnish with reserved green tops of spring onions before serving.
# Expert Suggestions:
01 -
- It comes together faster than ordering takeout, but tastes like you spent hours perfecting it.
- Those crispy, golden bits of rice mixed with soft vegetables and tender chicken hit differently when you make it yourself.
- You can have dinner on the table in under thirty minutes, which feels like a small miracle on busy nights.
02 -
- Day-old rice is non-negotiable—fresh, warm rice will turn into a mushy, sticky mess no matter how high your heat is.
- Don't overcrowd the pan or add ingredients all at once; cooking in stages ensures everything cooks properly and develops flavor instead of steaming.
- Taste as you go at the end; soy sauce varies in saltiness between brands, and you might prefer less oyster sauce than called for.
03 -
- Use a wok if you have one, but a large, heavy skillet works just as well—what matters is that it conducts heat evenly and has enough surface area to prevent overcrowding.
- Cold jasmine rice stores in the fridge for up to four days, so you can plan ahead and have everything ready for a quick dinner whenever you need it.