Chicken Fried Rice Peas (Printable)

Tender chicken, fluffy rice, peas, and carrots cooked in a savory soy glaze, perfect for a quick dinner.

# What you'll need:

→ Proteins

01 - 2 boneless skinless chicken breasts (about 10 ounces), diced into bite-sized pieces

→ Rice

02 - 3 cups cooked jasmine rice, preferably cold and day-old

→ Vegetables

03 - 1 cup frozen peas
04 - 1 cup diced carrots (about 2 medium carrots)
05 - 3 green onions, thinly sliced

→ Aromatics

06 - 2 cloves garlic, minced
07 - 1 tablespoon fresh ginger, minced

→ Eggs

08 - 2 large eggs

→ Sauces and Seasonings

09 - 3 tablespoons soy sauce, low-sodium preferred
10 - 1 tablespoon oyster sauce
11 - 1 teaspoon sesame oil
12 - ½ teaspoon white pepper
13 - Salt to taste

→ Oils

14 - 2 tablespoons vegetable oil, divided

# Directions:

01 - Heat 1 tablespoon vegetable oil in a large skillet or wok over medium-high heat. Add diced chicken and cook until browned and cooked through, about 5 to 6 minutes. Transfer chicken to a plate and set aside.
02 - In the same pan, add the remaining tablespoon of oil. Add carrots and cook for 2 to 3 minutes until just tender. Stir in peas, garlic, and ginger. Cook for 1 minute until fragrant.
03 - Push vegetables to the side of the pan. Crack eggs into the empty space and scramble gently until just set. Mix the scrambled eggs with the vegetables.
04 - Add the cold rice to the pan, breaking up any clumps with a spatula. Return cooked chicken to the pan. Drizzle with soy sauce, oyster sauce, sesame oil, and season with white pepper. Stir-fry everything together for 2 to 3 minutes until well combined and heated through.
05 - Stir in green onions. Taste and adjust seasoning with additional salt or soy sauce if needed. Serve hot while steamy.

# Expert Suggestions:

01 -
  • Ready in 30 minutes and beats most takeout places
  • Uses up leftover rice so nothing goes to waste
  • Crowd-pleasing flavors even picky eaters love
02 -
  • Cold, day-old rice is non-negotiable—fresh rice turns into a gummy mess
  • Have all ingredients prepped before you start cooking once the wok is hot, everything moves fast
  • Don't crowd the pan or you'll end up steaming instead of frying
03 -
  • Use low-sodium soy sauce so you can control salt levels—oyster sauce is plenty salty on its own
  • Let your rice spread out in the fridge overnight so individual grains dry out and separate

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