Chicken Fried Rice Peas Carrots (Print version)

A savory mix of chicken, peas, carrots, and jasmine rice in a tasty stir-fry.

# What you need:

→ Protein & Eggs

01 - 2 boneless, skinless chicken breasts, diced (approximately 10.5 oz)
02 - 2 large eggs

→ Vegetables

03 - 1 cup frozen peas, thawed
04 - 1 cup diced carrots
05 - 3 green onions, sliced
06 - 2 cloves garlic, minced

→ Rice

07 - 3 cups cooked jasmine or long-grain rice, preferably day-old and cold

→ Sauce & Seasonings

08 - 3 tablespoons soy sauce (low sodium optional)
09 - 1 tablespoon oyster sauce (optional)
10 - 1 teaspoon sesame oil
11 - ½ teaspoon ground white pepper
12 - Salt, to taste

→ Cooking Oil

13 - 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 for 4 to 5 minutes until golden brown and cooked through. Remove chicken and set aside.
02 - Add remaining 1 tablespoon oil to the pan. Sauté carrots for 2 minutes, then add garlic and cook for 30 seconds until fragrant.
03 - Push vegetables to one side of the pan. Crack eggs into the cleared space and scramble until just set.
04 - Add cooked rice, thawed peas, and reserved chicken to the pan. Stir-fry to combine, breaking up any clumps of rice.
05 - Pour in soy sauce, oyster sauce if using, sesame oil, and white pepper. Stir thoroughly and heat through for 2 to 3 minutes.
06 - Adjust seasoning with salt to taste. Stir in sliced green onions just before serving.
07 - Serve immediately while hot, optionally garnished with additional green onions.

# Expert advice:

01 -
  • It turns yesterday's plain rice into something that tastes like takeout, but better because you know exactly what went into it.
  • Everything cooks in one pan, which means less cleanup and more time to actually sit down and eat.
  • You can throw in whatever vegetables are sitting in your crisper drawer and it still works.
  • The texture of day-old rice creates those slightly crispy bits that make fried rice so addictive.
02 -
  • If your rice is freshly cooked and still warm, spread it on a baking sheet and stick it in the fridge for twenty minutes or it will turn into a sticky mess in the pan.
  • Don't crowd the pan or everything will steam instead of fry, and you'll lose that slightly crispy texture that makes this dish special.
  • Add the sesame oil at the end, not at the beginning, because high heat destroys its delicate flavor.
03 -
  • Use the highest heat your stove can manage without burning anything, because fried rice needs that intense heat to develop flavor and texture.
  • Prep all your ingredients before you start cooking because once the pan is hot, everything moves fast and there's no time to chop.
  • If you don't have day-old rice, cook fresh rice with slightly less water than usual and spread it out to cool completely before using.

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