Chicken Fried Rice with Peas and Carrots (Printable Version)
Tender chicken, fluffy rice, and colorful vegetables tossed in a savory sauce for a quick weeknight meal.
# What You Need:
→ Proteins
01 - 2 boneless, skinless chicken breasts (approximately 10 ounces), diced into bite-sized pieces
02 - 2 large eggs, lightly beaten
→ Vegetables
03 - 1 cup frozen peas
04 - 1 cup diced carrots
05 - 4 green onions, thinly sliced
→ Rice
06 - 3 cups cooked jasmine or long-grain rice, preferably chilled overnight
→ 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 Steps:
01 - Heat 1 tablespoon vegetable oil in a large wok or skillet over medium-high heat. Add diced chicken and cook for 4 to 5 minutes, stirring frequently until golden brown and cooked through. Transfer to a plate and set aside.
02 - In the same pan, add beaten eggs. Scramble gently until just set but still moist, then transfer to the plate with the chicken.
03 - Add remaining 1 tablespoon oil to the pan. Sauté minced garlic and ginger for 30 seconds until fragrant, being careful not to burn them.
04 - Add diced carrots to the pan and cook for 2 minutes. Stir in frozen peas and cook for another 1 to 2 minutes until vegetables are tender-crisp.
05 - Add chilled rice to the pan, breaking up any clumps with a spatula. Return cooked chicken and scrambled eggs to the pan. Toss everything together thoroughly.
06 - Drizzle soy sauce, oyster sauce if using, sesame oil, white pepper, and a pinch of salt over the rice mixture. Stir-fry for 2 to 3 minutes, ensuring everything is well combined and heated through.
07 - Stir in sliced green onions and adjust seasoning if needed. Serve immediately while hot.
# Helpful Tips:
01 -
- It turns leftover rice into a meal that tastes better than takeout.
- You can swap the proteins and veggies based on whatever is hiding in your crisper drawer.
02 -
- Never use hot freshly cooked rice or you will end up with gloopy paste.
- Have all your ingredients chopped and sauces measured before you turn on the stove.
03 -
- Make sure your wok or skillet is smoking hot before adding oil.
- Use a wide spatula to toss the rice rather than stirring it to keep grains intact.