Chicken Fried Rice Peas (Print Version)
A quick dish combining chicken, fluffy rice, peas, and carrots in a flavorful stir-fry.
# What You'll Need:
→ Proteins
01 - 2 boneless, skinless chicken breasts (about 10.5 oz), 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)
05 - 3 spring onions, sliced (reserve some 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 - 1/2 teaspoon ground white pepper or black pepper
→ Cooking Oil
12 - 2 tablespoons vegetable oil, divided
# Directions:
01 - Ensure all ingredients are measured, cut, and ready before heating the pan.
02 - Heat 1 tablespoon of vegetable oil over medium-high heat in a large wok or nonstick skillet. Add chicken cubes and stir-fry for 4 to 5 minutes until cooked through and lightly golden. Remove and set aside.
03 - Add remaining tablespoon of 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 aside and pour beaten eggs into the pan. Scramble gently until eggs are just set.
05 - Return cooked chicken to the pan along with cooked rice and peas. Stir-fry vigorously, breaking up rice clumps to evenly combine ingredients.
06 - Add soy sauce, optional oyster sauce, sesame oil, and ground white or black pepper. Stir-fry for 2 to 3 minutes until mixture is heated through and uniformly seasoned.
07 - Adjust seasoning to taste. Garnish with reserved green tops of spring onions before serving.
# Expert Tips:
01 -
- It comes together faster than waiting for delivery and tastes better too.
- Day-old rice transforms into something fluffy and golden instead of going to waste.
- You can taste every ingredient clearly without one overpowering the rest.
02 -
- Cold day-old rice is the secret to fluffy fried rice. Fresh rice will clump and turn sticky no matter how hard you stir.
- High heat is your friend. If the pan isnt hot enough, everything steams instead of fries and you lose that golden, toasty edge.
03 -
- Use a wok if you have one. The high sides make tossing easier and the heat distributes more evenly.
- Dont overcrowd the pan. If youre doubling the recipe, cook in batches or everything will steam instead of fry.