Introduction

Chicken Fried Rice is a timeless comfort food, beloved in both Asian takeout menus and home kitchens around the world. This version combines juicy chicken, fluffy rice, sweet peas, and tender carrots stir-fried in a savory soy-based sauce for a wholesome, flavorful meal. It’s quick, satisfying, and the perfect way to turn leftover rice into something amazing.

Why I Love This Recipe

There’s something irresistibly satisfying about Chicken Fried Rice, and this recipe delivers a perfect balance of flavor, texture, and ease. What I love most is how tender chicken pieces are sautéed with fresh peas and carrots, combined with fluffy rice, and seasoned with soy sauce and aromatic spices. Every bite offers a harmonious mix of savory, slightly sweet, and umami flavors, making it a comforting and flavorful dish.

This recipe is a celebration of quick, wholesome, and versatile meals. It’s fast to prepare, packed with protein and vegetables, and is a complete, filling meal in one pan. The combination of tender chicken, crisp vegetables, and perfectly cooked rice ensures that each bite is satisfying and delicious.

For me, this dish is a must-have because it’s more than just fried rice—it’s a flavorful, comforting, and versatile meal that can be enjoyed any day of the week. The balance of textures, colors, and bold flavors makes it a timeless favorite for both family dinners and casual meals.

Why This Dish is a Must-Try

Chicken Fried Rice with Peas and Carrots is a quick, flavorful, and satisfying meal that’s perfect for any occasion. Here’s why it’s a must-try:

1. Tender, Juicy Chicken – Cooked to perfection, the chicken adds protein and flavor in every bite.
2. Crisp, Vibrant Vegetables – Fresh peas and carrots add color, texture, and a touch of natural sweetness.
3. Perfectly Flavored Rice – The rice absorbs the savory seasonings and soy sauce, creating a balanced and delicious base.
4. Quick and Easy to Prepare – Ready in minutes, it’s ideal for weeknight dinners or last-minute meals.
5. Crowd-Pleaser – Loved by both kids and adults, it’s a versatile dish that works as a main meal or a side.

Trying this recipe guarantees a balanced, flavorful, and satisfying meal that’s easy to make, delicious, and perfect for family dinners or casual lunches.

Recipe Details

• Preparation Time: 10 minutes
• Cooking Time: 20 minutes
• Total Time: 30 minutes
• Servings: 4
• Calories: ~380 per serving

Ingredients

Main Ingredients

• 2 cups cooked chicken, diced or shredded (leftover or freshly cooked)
• 3 cups cooked rice (preferably cold, day-old rice for best texture)
• 1 cup frozen peas
• 1 cup diced carrots
• 2 large eggs, lightly beaten
• 3 tablespoons soy sauce (or to taste)
• 1 tablespoon oyster sauce (optional, for richer flavor)
• 2 teaspoons sesame oil
• 3 tablespoons vegetable oil (divided)
• 2 cloves garlic, minced
• 2 green onions, sliced (reserve some for garnish)
• Salt and pepper, to taste

Step-by-Step Preparation Method

Step 1: Prepare the Ingredients

1. Dice or shred the cooked chicken into bite-sized pieces.
2. Dice carrots into small cubes for even cooking.
3. If using frozen peas, rinse under warm water to thaw slightly.

Step 2: Cook the Carrots and Peas

1. Heat 1 tablespoon of vegetable oil in a large wok or skillet over medium-high heat.
2. Add diced carrots and cook for 3–4 minutes until slightly tender.
3. Add peas and cook for 2 minutes more.
4. Remove vegetables from the pan and set aside.

Step 3: Scramble the Eggs

1. In the same pan, add ½ tablespoon oil.
2. Pour in beaten eggs and scramble until just set.
3. Remove from the pan and set aside with the vegetables.

Step 4: Cook the Chicken

1. Add ½ tablespoon oil to the pan.
2. Add garlic and sauté for 30 seconds until fragrant.
3. Stir in cooked chicken and heat through.

Step 5: Stir-Fry the Rice

1. Add the remaining oil to the pan, then add cold cooked rice.
2. Break up clumps with a spatula and stir-fry for 2–3 minutes until heated and slightly crispy.

Step 6: Combine Everything

1. Return vegetables and eggs to the pan.
2. Add soy sauce, oyster sauce (if using), and sesame oil.
3. Stir well to combine and heat through.
4. Adjust seasoning with salt and pepper as needed.

Step 7: Garnish & Serve

1. Sprinkle with sliced green onions.
2. Serve hot as a main dish or side.

How to Serve

• Serve as a standalone meal in bowls for easy eating.
• Pair with spring rolls, dumplings, or Asian-style grilled chicken for a full dinner.
• Drizzle with extra soy sauce or chili oil for added flavor.

Additional Recipe Tips & Variations

• Use Day-Old Rice: Cold rice from the fridge fries better without getting mushy.
• Vegetarian Option: Skip chicken and add extra veggies or tofu.
• Spicy Version: Add chili paste, Sriracha, or diced fresh chilies.
• Extra Flavor: Add a dash of fish sauce for deeper umami.
• Healthy Twist: Use brown rice or quinoa instead of white rice.

Freezing & Storage

• Refrigeration: Store in an airtight container for up to 4 days.
• Freezing: Freeze in portion-sized containers for up to 2 months.
• Reheating: Reheat in a skillet with a splash of water or in the microwave, stirring halfway.

Special Equipment Needed

• Large wok or deep skillet
• Spatula for stir-frying
• Sharp knife for prepping vegetables

FAQ

Q: Can I use freshly cooked rice?
Yes, but spread it on a tray to cool for at least 30 minutes before stir-frying for better texture.

Q: How do I keep the rice from sticking?
Use enough oil, and make sure the pan is hot before adding rice.

Q: Can I make this without eggs?
Yes, simply skip the eggs or replace with scrambled tofu for a vegan version.

Q: What’s the best chicken for this recipe?
Leftover roasted, grilled, or poached chicken works perfectly.

Conclusion

Chicken Fried Rice with Peas and Carrots is a quick, budget-friendly, and endlessly customizable meal that tastes as good — if not better — than takeout. The balance of tender chicken, sweet vegetables, and savory rice makes it a family favorite. Whether you’re using up leftovers or making it from scratch, this dish will be a go-to recipe you’ll want to keep in your weekly rotation.