Chicken Fried Rice with Peas and Carrots

There was a Tuesday where the fridge was empty except for leftovers and a few frozen veggies. I threw them all into the wok expecting a sad meal but ended up with a chaotic bowl of deliciousness. That kitchen experiment taught me that fried rice is the ultimate solution for busy nights. It is vibrant fast and incredibly satisfying.

My brother used to turn his nose up at vegetables but he never noticed the peas and carrots in this dish. I watched him clear his plate shocked that he actually enjoyed the carrots. The savory sauce somehow hides the taste of the things he usually avoids. It is now the only way I can get him to eat anything green or orange.

Ingredients

• Chicken: Lean protein that cooks up fast and absorbs the stir fry flavors perfectly.
• Eggs: They add richness and fluffy texture to every single bite.
• Peas and Carrots: These bring sweetness and color to balance the salty soy sauce.
• Chilled Rice: Using day old rice prevents the dish from becoming a mushy sticky mess.
• Soy Sauce and Oyster Sauce: This combination creates that deep umami packed savory base.
• Sesame Oil: Just a tiny amount adds a nutty aroma that makes the kitchen smell amazing.
• Garlic and Ginger: These aromatics are the heartbeat of the dish and wake up your palate.
• Green Onions: A fresh finish to cut through the oil and add a crisp bite.

Instructions

Cook the Chicken:

Heat oil in a wok over medium high heat and stir fry the chicken until golden and cooked through. Set the meat aside on a plate to rest.

Scramble the Eggs:

Pour the beaten eggs into the hot pan and scramble them gently until just set. Remove them and add them to the plate with the chicken.

Bloom the Aromatics:

Add fresh oil to the pan and sauté the garlic and ginger for thirty seconds. You want them fragrant but not browned or bitter.

Soften the Vegetables:

Toss in the carrots and cook them for a couple of minutes before adding the peas. Cook everything until the veggies are tender but still have a little snap.

Combine the Base:

Dump the chilled rice into the pan and break up any clumps with your spatula. Toss in the cooked chicken and eggs to warm them through.

Season the Dish:

Drizzle the soy sauce oyster sauce sesame oil and pepper over the rice. Stir fry everything vigorously for a few minutes to coat every grain.

Finish and Serve:

Stir in the sliced green onions right at the very end. Taste the rice and add salt if needed before serving it hot.

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We used to sit on the floor with bowls balanced on our knees watching movies and eating this rice. It became a comfort ritual during stressful exam weeks in college. The steam rising from the bowl felt like a warm hug after a long cold day.

Mastering the Heat

High heat is essential for that smoky flavor known as wok hei. If your stove is not powerful enough cook the ingredients in smaller batches. This prevents the pan from cooling down and steaming the food instead of frying it.

Getting the Texture Right

Breaking up the rice clumps with your hands before adding them to the pan saves time. It allows each individual grain to get coated in oil and toast slightly. This separation is the secret to restaurant style texture.

Customizing Your Bowl

The sauce ratios are very forgiving and easy to adjust to your personal taste.

• Add a drizzle of chili oil if you crave some heat
• Toss in some baby corn or bell peppers for extra crunch
• Top with a fried egg for a rich and runny finish

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I hope this recipe brings a little joy to your dinner table routine. Enjoy every flavorful bite.

Recipe FAQs

→ Why use day-old rice?

Chilled, day-old rice has dried out slightly, which prevents it from becoming mushy during stir-frying. The grains separate easily and develop that perfect fluffy texture that makes restaurant-quality results.

→ Can I use fresh rice instead?

Freshly cooked rice contains too much moisture and will turn gummy when stir-fried. If you must use fresh rice, spread it on a baking sheet and refrigerate for at least 2-3 hours to dry it out slightly before cooking.

→ What protein alternatives work well?

Shrimp cook quickly and pair beautifully with the vegetables. Pork tenderloin or diced tofu are excellent substitutes. For a vegetarian version, use extra-firm tofu and skip the oyster sauce.

→ How do I prevent the eggs from overcooking?

Scramble the eggs just until they're barely set, then remove them immediately. They'll finish cooking when you return them to the pan with the other ingredients, keeping them tender rather than rubbery.

→ Can I add other vegetables?

Absolutely. Diced bell peppers, snap peas, corn, or bean sprouts all work wonderfully. Just keep pieces uniform in size so everything cooks evenly, and add quicker-cooking vegetables later in the process.

→ Is this dish gluten-free?

Traditional soy sauce contains wheat, but you can easily make it gluten-free by substituting tamari or coconut aminos. Be sure to also check your oyster sauce label or skip it entirely.