Chicken Fried Rice Peas (Printable)
Savory fried rice with tender chicken, peas, carrots, and eggs for a colorful, quick meal.
# What You'll Need:
→ Chicken
01 - 2 boneless, skinless chicken breasts, diced (approximately 10.5 oz)
02 - 1 tablespoon soy sauce
03 - 1 teaspoon cornstarch
04 - 1 teaspoon vegetable oil
→ Rice
05 - 3 cups cooked jasmine rice, chilled (preferably day-old)
→ Vegetables
06 - 1 cup frozen peas
07 - 1 cup diced carrots (about 2 medium carrots)
08 - 3 scallions, sliced (separate white and green parts)
→ Eggs
09 - 3 large eggs
10 - 1 tablespoon milk
11 - Salt and pepper, to taste
→ Seasonings & Sauces
12 - 3 tablespoons soy sauce
13 - 1 tablespoon oyster sauce (optional)
14 - 2 teaspoons sesame oil
15 - 2 tablespoons vegetable oil (for stir-frying)
16 - Freshly ground black pepper, to taste
# Directions:
01 - In a small bowl, combine diced chicken, 1 tablespoon soy sauce, cornstarch, and 1 teaspoon vegetable oil. Let marinate for 10 minutes.
02 - Beat eggs with milk, salt, and pepper until combined.
03 - Heat 1 tablespoon vegetable oil in a large wok or skillet over medium-high heat. Stir-fry chicken until cooked through, about 4 to 5 minutes. Remove from pan and set aside.
04 - Add remaining 1 tablespoon vegetable oil to the pan. Sauté diced carrots and white parts of scallions for 2 to 3 minutes until slightly tender, then add peas and cook for an additional minute.
05 - Push vegetables to one side of the pan. Pour in egg mixture and gently scramble until just set.
06 - Add chilled jasmine rice to the pan, breaking up any clumps. Stir-fry everything together for 2 to 3 minutes until heated through.
07 - Return cooked chicken to the pan. Stir in soy sauce, optional oyster sauce, and sesame oil. Toss to coat evenly and heat through.
08 - Add green parts of scallions, season with additional freshly ground black pepper as desired, and serve immediately.
# Expert Advice:
01 -
- It comes together faster than delivery arrives, which means hot food on hungry stomachs without the guilt or the cost.
- You get that restaurant-wok magic from your regular kitchen, with every grain of rice tasting like it was kissed by a proper flame.
- It's genuinely hard to mess up once you understand the rhythm, so even a rushed weeknight feels like a small win.
02 -
- Cold rice is absolutely essential—warm or freshly cooked rice will turn mushy and stick together, and you'll lose that restaurant-style texture that makes this dish special.
- Keep your heat at medium-high, not screaming high—this isn't a race, and too much heat too fast will either burn things or leave them raw in the middle.
- Add ingredients in stages and don't overcrowd the pan; give each component room to cook so flavors build instead of steam.
03 -
- Keep your mise en place organized before you start cooking—everything moves fast once the pan gets hot, and you don't want to scramble for ingredients mid-stir.
- If your pan feels crowded, work in batches rather than forcing everything in at once; you'll get better flavor development and fewer soggy sections.