Chicken Fried Rice With Peas, Carrots, and Egg

Quick Recipe Version (TL;DR)

• Yield: 4 servings
• Prep Time: 20 minutes
• Cook Time: 12 minutes
• Total Time: 32 minutes

Quick Ingredients

• 4 cups cold cooked jasmine rice (day-old, fluffed)
• 1 lb boneless, skinless chicken thighs or breasts, diced 1/2 inch
• 1 tsp soy sauce, 1 tsp cornstarch, 1 tsp neutral oil (for chicken)
• 3 large eggs + pinch of salt
• 1 cup frozen peas and diced carrots (thawed and patted dry)
• 4 scallions, whites and greens sliced and kept separate
• 3 cloves garlic, minced
• 2–3 tbsp neutral oil (canola, peanut, or vegetable)
• Stir-fry sauce: 3 tbsp low-sodium soy sauce, 1 tbsp oyster sauce, 1 tsp sugar, 2 tbsp water
• Finish: 1–2 tsp toasted sesame oil, 1/4 tsp ground white or black pepper

Do This

• 1. Toss diced chicken with 1 tsp soy sauce, 1 tsp cornstarch, and 1 tsp oil; rest 10 minutes.
• 2. Whisk eggs with a pinch of salt. In a small bowl, mix soy sauce, oyster sauce, sugar, and water.
• 3. Heat a wok or large skillet over medium-high (about 375°F/190°C). Add 1 tbsp oil and scramble eggs just set; remove.
• 4. Add 1 tbsp oil, stir-fry chicken until browned and cooked through, 4–5 minutes; remove.
• 5. Add remaining oil if needed. Stir-fry scallion whites, garlic, peas, and carrots for 1–2 minutes.
• 6. Add cold rice, breaking up clumps; stir-fry 2–3 minutes, then pour in sauce and toss until evenly coated.
• 7. Return chicken and eggs, add scallion greens, sesame oil, and pepper; toss 1 minute and serve hot.

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Why You’ll Love This Recipe

• Perfect way to transform leftover rice into a full, satisfying meal in under 30 minutes of active time.
• Balanced bites of tender chicken, fluffy egg, and colorful veggies in a savory soy-sesame sauce.
• Uses simple pantry ingredients but tastes like your favorite takeout fried rice.
• Easy to customize with whatever vegetables or proteins you have on hand.

Grocery List

• Produce: Garlic, scallions (green onions), frozen peas and diced carrots (or fresh), optional ginger.
• Dairy: None (eggs are usually in the dairy case, but technically not dairy).
• Pantry: Jasmine rice, soy sauce (low-sodium preferred), oyster sauce, toasted sesame oil, neutral oil (canola, peanut, or vegetable), cornstarch, sugar, salt, pepper (white or black).

Full Ingredients

Rice Base

• 4 cups cold cooked jasmine rice (about 1 1/3 cups uncooked rice before cooking), day-old if possible

Chicken

• 1 lb boneless, skinless chicken thighs or breasts, cut into 1/2-inch pieces
• 1 tsp low-sodium soy sauce
• 1 tsp cornstarch
• 1 tsp neutral oil (canola, peanut, or vegetable)
• 1/4 tsp fine sea salt (skip if using regular, not low-sodium, soy sauce)

Eggs

• 3 large eggs
• 1/8 tsp fine sea salt

Vegetables & Aromatics

• 1 cup frozen peas and diced carrots, thawed and patted dry (or 1/2 cup peas + 1/2 cup finely diced carrot)
• 4 scallions (green onions), thinly sliced; whites and greens kept separate
• 3 cloves garlic, minced
• 1 tsp finely minced fresh ginger (optional but recommended)

Stir-Fry Sauce

• 3 tbsp low-sodium soy sauce
• 1 tbsp oyster sauce (or an extra 1 tbsp soy sauce if you do not have oyster sauce)
• 1 tsp granulated sugar
• 2 tbsp water

For Cooking & Finishing

• 2–3 tbsp neutral oil (canola, peanut, or vegetable), divided
• 1–2 tsp toasted sesame oil, to finish
• 1/4 tsp ground white pepper (or black pepper), plus more to taste
• Salt, to taste (usually very little if using soy sauce)

Step-by-Step Instructions

Step 1: Prep the Rice and Ingredients

If you have not already, cook your jasmine rice and let it cool completely. For best texture, use rice that has been chilled in the refrigerator for at least 4 hours or overnight. Spread the cold rice on a tray or large plate and gently break up any clumps with your fingers so the grains are as separated as possible.

Dice the chicken into 1/2-inch pieces. Slice the scallions, keeping the white and light green parts in one pile and the dark green tops in another. Mince the garlic (and ginger if using). Thaw the frozen peas and carrots under cool water, then pat very dry with a clean towel so they do not steam in the pan.

Step 2: Marinate the Chicken and Mix the Sauces

In a medium bowl, combine the diced chicken with 1 tsp low-sodium soy sauce, 1 tsp cornstarch, 1 tsp neutral oil, and 1/4 tsp salt. Toss well to coat every piece, then let it sit at room temperature for 10 minutes while you prepare everything else. This light marinade keeps the chicken moist and gives it a silky texture.

In a small bowl, whisk together 3 tbsp low-sodium soy sauce, 1 tbsp oyster sauce, 1 tsp sugar, and 2 tbsp water until the sugar dissolves. Set this stir-fry sauce near the stove. In another small bowl, whisk the eggs with 1/8 tsp salt until just combined; do not overbeat, or they will be tough.

Step 3: Scramble the Eggs

Heat a wok or large, wide skillet over medium-high heat (about 375°F/190°C surface temperature if you have an infrared thermometer) for 1–2 minutes, until very hot. Add 1 tbsp neutral oil and swirl to coat. Pour in the beaten eggs. Let them sit undisturbed for about 10–15 seconds until they just start to set around the edges, then gently push and fold them with a spatula into soft curds.

Cook the eggs until they are mostly set but still slightly glossy and soft, 30–60 seconds total. Transfer them to a clean bowl and set aside. They will finish cooking when added back to the hot rice later, so avoid overcooking at this stage.

Step 4: Stir-Fry the Chicken

Return the wok or skillet to medium-high heat. If the pan looks dry, add 1 tbsp neutral oil. Spread the marinated chicken pieces in a single layer and let them sear without moving for 45–60 seconds to develop some color. Then stir-fry for another 3–4 minutes, until the chicken is lightly browned and cooked through (internal temperature 165°F/74°C).

Transfer the cooked chicken to the bowl with the eggs. Keep the pan over the heat; do not rinse it, as the browned bits will flavor the rice.

Step 5: Cook the Aromatics and Vegetables

If needed, add another 1 tbsp neutral oil to the hot pan. Add the scallion whites (and light green parts), minced garlic, and minced ginger if using. Stir-fry for 20–30 seconds, just until fragrant but not browned.

Add the peas and carrots. Stir-fry for 1–2 minutes, until they are heated through and have a bit of char in spots. Keep the heat at medium-high so the vegetables stay crisp-tender rather than steaming.

Step 6: Fry the Rice and Season Everything

Add the cold, fluffed rice to the pan. Use your spatula to break up any remaining clumps, folding and pressing the rice so it comes in contact with the hot surface. Stir-fry for 2–3 minutes, letting the rice dry out slightly and pick up some toasty spots. It should smell nutty and sizzle actively.

Give the stir-fry sauce a quick stir, then pour it evenly over the rice. Toss and stir-fry for another 2–3 minutes, until every grain looks evenly colored and lightly glossy. Sprinkle in the ground white (or black) pepper. Taste a few grains and adjust with a pinch of salt or an extra splash of soy sauce if needed.

Step 7: Finish with Chicken, Eggs, and Scallions

Return the cooked chicken and scrambled eggs to the pan along with the sliced scallion greens. Gently toss and fold everything together for 1–2 minutes, breaking the egg into bite-sized pieces and distributing the chicken evenly throughout the rice.

Turn off the heat and drizzle 1–2 tsp toasted sesame oil over the fried rice. Give it a final toss so the sesame aroma disperses. Serve immediately while steaming hot, optionally garnished with extra scallion greens and a light sprinkle of white or black pepper.

Pro Tips

• Use dry, cold rice: Day-old rice from the refrigerator works best because the grains are firm and separate. If using freshly cooked rice, spread it on a tray and chill uncovered for at least 30–45 minutes to dry out.
• High heat is key: Keep the heat at medium-high so the rice fries instead of steaming. If your stove is weaker, cook in smaller batches to avoid overcrowding the pan.
• Prep everything before you start: Fried rice cooks quickly. Have all ingredients chopped, measured, and near the stove before you turn on the heat.
• Do not overcook the eggs: Soft, just-set eggs taste better and will firm up once mixed back into the hot rice.
• Season at the end: Soy sauces vary in saltiness. Taste the finished rice before adding extra salt to avoid over-seasoning.

Variations

• Shrimp and chicken fried rice: Replace half the chicken with 1/2 lb peeled, deveined shrimp. Stir-fry the shrimp just until pink and opaque (2–3 minutes), set aside, and add back with the chicken and eggs at the end.
• Vegetable fried rice: Omit the chicken and add extra vegetables such as diced bell peppers, corn, or finely chopped broccoli. For protein, toss in cubed firm tofu that has been pan-seared until golden.
• Spicy fried rice: Add 1–2 tsp chili-garlic sauce or sambal oelek to the stir-fry sauce, and sprinkle the finished dish with red pepper flakes or sliced fresh chiles.

Storage & Make-Ahead

Leftover chicken fried rice keeps well and can make an easy lunch. Cool the rice quickly by spreading it in a thin layer on a tray for 10–15 minutes, then transfer to an airtight container and refrigerate for up to 3–4 days. To reheat, stir-fry in a lightly oiled skillet over medium-high heat for 3–5 minutes until piping hot (165°F/74°C), adding a splash of water if it seems dry. You can also microwave it in a covered, microwave-safe dish with a small splash of water, stirring once or twice. For make-ahead prep, cook and chill the rice up to 2 days in advance and pre-chop all vegetables; store them separately in the fridge. Because of food safety concerns, do not leave cooked rice or chicken at room temperature for extended periods.

Nutrition (per serving)

Approximate values for 1 of 4 servings: about 520–580 calories, 30–35 g protein, 16–20 g fat, 60–70 g carbohydrates, 3–5 g fiber, and 900–1100 mg sodium (assuming low-sodium soy sauce and including oyster sauce). Actual values will vary based on exact ingredients and brands used, portion sizes, and any adjustments to sauces, oils, or add-ins.