Save to Pinterest This dish highlights tender chicken cubes stir-fried with fragrant garlic, diced carrots, and vibrant spring onions. Fluffy jasmine rice and sweet peas are combined with scrambled eggs, then tossed in a savory blend of soy, oyster sauce, sesame oil, and pepper. The quick stir-fry method locks in flavors, creating a colorful and satisfying meal perfect for a busy weeknight. Garnish with fresh spring onion tops to add a fresh finish.
Using chilled, day-old rice ensures ideal texture, while simple seasoning adjusts easily to taste. Variations include swapping chicken for shrimp or tofu, or adding chili sauce for extra heat. This dish pairs well with light beverages such as jasmine tea or a crisp lager.
I threw this together on a Wednesday night when the fridge was nearly empty and everyone was starving. What started as a desperation dinner became the meal my kids ask for by name. The smell of garlic hitting hot oil still makes me smile.
My daughter once declared this better than our favorite takeout place, and I caught my husband sneaking seconds straight from the wok. Now its our Friday night tradition when no one wants to think too hard about dinner.
Ingredients
- Boneless, skinless chicken breasts (about 300 g): Cut them small so they cook fast and distribute evenly. I learned the hard way that big chunks stay cold in the center.
- Cooked jasmine rice (3 cups, day-old and chilled): Fresh rice turns gummy, but cold rice from yesterday fries up with separate, fluffy grains.
- Frozen peas (1 cup): No need to thaw them. They heat through perfectly and add little bursts of sweetness.
- Diced carrots (1 cup, about 2 medium): Cut them thin so they soften quickly without going mushy.
- Spring onions (3, sliced): The white parts cook down mellow and sweet, the green tops stay bright and fresh for garnish.
- Garlic (3 cloves, minced): This is where the smell starts and the magic begins.
- Large eggs (2, beaten): They scramble into soft golden ribbons that coat the rice.
- Soy sauce (3 tbsp): The backbone of the flavor. Low-sodium gives you more control if you want to adjust.
- Oyster sauce (1 tbsp, optional): Adds a savory depth that makes it taste like restaurant fried rice.
- Sesame oil (1 tsp): Just a drizzle at the end brings a toasty, nutty warmth.
- Ground white pepper (1/2 tsp): It has a sharper, cleaner heat than black pepper and tastes more authentic.
- Vegetable oil (2 tbsp, divided): High smoke point and neutral flavor let everything else shine.
Instructions
- Get Everything Ready:
- Chop, measure, and line up all your ingredients before you turn on the heat. Fried rice moves fast and theres no time to hunt for garlic mid-stir.
- Cook the Chicken:
- Heat 1 tablespoon of oil in a large wok over medium-high heat until it shimmers. Add the chicken cubes and stir-fry for 4 to 5 minutes until golden and cooked through, then set them aside.
- Stir-Fry the Aromatics:
- Add the remaining oil, then toss in the garlic, carrots, and the white parts of the spring onions. Stir-fry for 2 minutes until the kitchen smells amazing and the carrots start to soften.
- Scramble the Eggs:
- Push everything to one side of the pan, pour in the beaten eggs, and scramble them gently until just set. They should stay soft and a little glossy.
- Combine Everything:
- Add the rice, peas, and cooked chicken back into the pan. Break up any clumps of rice with your spatula and toss everything together until heated through.
- Season and Finish:
- Drizzle the soy sauce, oyster sauce, sesame oil, and white pepper over the rice. Stir-fry for 2 to 3 minutes until every grain is coated and the flavors meld together.
- Taste and Serve:
- Adjust the seasoning if needed, then scatter the reserved green onion tops over the top. Serve it hot straight from the wok.
Save to Pinterest The first time I nailed this, my son looked up from his bowl and said it tasted like the place we used to go before it closed. That moment made all the trial and error worth it.
Swaps and Substitutions
Swap the chicken for shrimp, diced tofu, or leave it out entirely for a vegetarian version. If you dont have oyster sauce, a little extra soy sauce and a pinch of sugar work in a pinch. Brown rice holds up well too, though it stays a bit chewier.
Storage and Reheating
Leftovers keep in the fridge for up to three days in an airtight container. Reheat in a hot skillet with a splash of water to bring back the texture, or microwave in short bursts and stir between each one.
Serving Suggestions
This pairs beautifully with a cold lager, hot jasmine tea, or even a glass of crisp white wine. I like to serve it with a side of pickled cucumbers or a drizzle of chili oil for anyone who wants extra heat.
- Add a fried egg on top for extra richness.
- Serve with steamed broccoli or bok choy on the side.
- A squeeze of lime right before eating brightens everything up.
Save to Pinterest This dish turned into more than just a quick dinner. Its proof that the best meals dont need a long ingredient list, just a hot pan and a little attention.
Your Recipe Questions
- → What type of rice works best?
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Day-old jasmine rice, chilled, helps prevent clumping and achieves a light, fluffy texture when stir-fried.
- → Can I substitute the chicken?
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Yes, shrimp or tofu make excellent alternatives depending on preference or diet.
- → Why are eggs included in the stir-fry?
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Scrambled eggs add protein and a creamy texture that balances the dish's flavors.
- → How to get the best flavor from vegetables?
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Quickly stir-frying garlic, carrots, and spring onions helps retain their natural aroma and slight crunchiness.
- → What sauces provide the savory taste?
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Soy sauce, optional oyster sauce, and sesame oil combine to create a rich umami profile that complements the ingredients.
