Simple garlic chicken fried rice with peas and carrots

Here’s a little chef’s secret I stole from a busy weeknight: you don’t need a wok or a fancy pantry to make restaurant-style fried rice — you just need hot heat, good garlic, and the right rhythm. I’ll show you how a humble skillet, a heady whiff of sizzling garlic, and a spoon of soy transform leftover rice into something vibrant and cozy. Follow my cues for texture (crispy rice edges, tender chicken) and timing (fast — 10 minutes on the stove), and you’ll never toss last night’s rice again. This recipe sings: savory, slightly sweet, and that tiny nutty finish from sesame oil that feels like a wink.

Quick Facts

• Yield: Serves 3–4
• Prep Time: 10 minutes
• Cook Time: 10 minutes
• Total Time: 20 minutes

Why This Recipe is Awesome

This fried rice comes together fast, packs bold garlic flavor, and gives you those coveted crispy rice edges. It feels indulgent but stays simple — like a warm hug that happens to crunch a little. The texture sings with tender diced chicken, soft peas and carrots, and fluffy rice that gets golden spots. It’s so easy even a distracted cook can nail it — and it smells incredible while you cook (heads up: your whole house will want some).

Ingredients

For the Main Dish:

• 8 oz boneless, skinless chicken breast (about 1 large breast), cut into 1/2-inch pieces
• 2 cups cooked white rice (preferably day-old and cold)
• 2 tbsp vegetable oil (or neutral oil for high heat)
• 3 cloves garlic, finely minced
• 2 large eggs, beaten with a pinch of salt
• 1 cup frozen peas
• 1/2 cup diced carrots (fresh or frozen)
• 2 tbsp soy sauce (or tamari for gluten-free)
• 1 tsp toasted sesame oil
• 2 green onions, thinly sliced
• Salt and freshly ground black pepper, to taste
• Optional: 1 tbsp oyster sauce or 1 tsp sugar for extra depth

For the Sauce / Garnish (if applicable):

• Sauce: 2 tbsp soy sauce + 1 tsp oyster sauce or 1 tsp fish sauce (optional)
• Garnish: extra green onions, toasted sesame seeds, and a drizzle of sriracha if you like heat

How I Make It

Step 1:

Heat a large skillet or wok over high heat until it’s hot and shimmering. Add 2 tbsp vegetable oil. Toss in the diced chicken and spread it out so pieces hit the pan — let them sear without crowding for about 3–4 minutes, stirring once or twice until the edges brown and the chicken cooks through. (Tip: cut pieces evenly so everything finishes at the same time.)

Step 2:

Push the chicken to one side, add a touch more oil if the pan looks dry, then pour in the beaten eggs. Let them set for about 30–45 seconds and scramble quickly until just cooked — soft curds work best. Mix eggs with the chicken, then move everything to the side again.

Step 3:

Add the minced garlic and diced carrots to the hot center of the pan. Stir for about 30–45 seconds until the garlic smells fragrant and the carrots begin to soften. Toss in the frozen peas; they’ll thaw fast in the skillet and add bright color and little pops of sweetness.

Step 4:

Add the cold rice, breaking any clumps with your spatula. Spread the rice in a single layer and let it sit undisturbed for 1–2 minutes so it develops golden, crispy spots — that sizzle and toasty smell is the best cue. Then stir, drizzle the soy sauce and 1 tsp toasted sesame oil, and keep tossing until everything looks glossy and evenly seasoned. Taste and season with salt and pepper.

Step 5:

Stir the chicken and egg back in (if you moved them), fold in the sliced green onions, and finish with a quick sprinkle of toasted sesame seeds if you like. Serve hot right from the pan — steam rising, garlic scent filling the kitchen. If you want extra brightness, squeeze a little lime or scatter fresh cilantro over the top.

Pro Tips

• Use day-old, chilled rice. Cold rice separates better and crisps up instead of clumping.
• Keep your pan very hot. High heat gives you crispy edges and a fast cook time; don’t baby it.
• Cut the chicken into uniform pieces for even cooking and toss it in the pan in a single layer to get a nice sear.
• If you love umami, add 1 tbsp oyster sauce or a splash of fish sauce at the end — small additions go a long way.

Common Mistakes to Avoid

• Skipping preheating: Don’t skip heating the pan. A cold pan leads to steaming, not searing, and you’ll miss those golden edges.
• Overmixing: Stir just enough to combine. Constant stirring prevents rice from crisping and makes the texture mushy.
• Guessing cook time: Use the visual cues (golden edges, sizzle level) and a timer for short cooks; fried rice cooks quickly and you can overdo it.
• Overcrowding pans: Work in batches if needed. Too much in the pan lowers the temperature and makes everything soggy instead of crisp.

Alternatives & Substitutions

• Chicken ↔ Tofu: Use extra-firm tofu cubed and pan-fried for a vegetarian swap. It soaks up sauces nicely.
• Soy sauce ↔ Tamari or Coconut Aminos: Tamari keeps it gluten-free; coconut aminos give a slightly sweeter, soy-free kick.
• Vegetable oil ↔ Avocado oil: Use a high smoke-point oil if you don’t want to use vegetable oil.
• Dairy-free option: This recipe naturally stays dairy-free; just avoid adding butter at the end.

Variations & Tips

• Spicy: Stir in 1–2 tsp sriracha or sambal oelek with the soy sauce.
• Kid-friendly: Leave out spicy sauces and add diced pineapple for sweetness and color.
• Vegetarian: Swap chicken for sautéed mushrooms and tofu; add a splash of soy and a sprinkle of nutritional yeast.
• Seafood twist: Replace chicken with peeled shrimp; cook until pink and firm (about 2–3 minutes).
• Crunchy finish: Toss in roasted cashews or peanuts at the end for texture.
• Creative twist: Add kimchi and a dash of sesame oil for a tangy, spicy fried rice with depth.

FAQ (Frequently Asked Questions)

Can I make this ahead of time?

Yes! Cook everything, cool completely, then store in an airtight container for up to 3 days. Reheat in a hot skillet and add a splash of water or soy sauce if it looks dry — quickly pan-frying revives texture much better than the microwave.

Can I double the recipe?

Sure thing. Use a larger skillet or cook in two batches to avoid overcrowding. Overcrowding makes the rice steam instead of crisp.

Can I substitute butter with oil?

Technically yes, but you’ll miss that buttery magic. If you use oil, choose a neutral, high smoke-point oil and consider finishing with a small pat of butter off the heat if you want that rich finish.

How do I know it’s done?

Look for golden, slightly crispy rice bits, fully cooked chicken with no pink inside, and a fragrant, toasty garlic aroma. The whole dish should feel hot and look glossy from the soy and sesame oil.

What if I don’t have ingredient X?

No stress. Swap green onions for any fresh herb (cilantro, parsley), frozen peas for fresh peas or edamame, and omit oyster sauce if you don’t have it — soy alone works fine.

How I Like to Serve It

I love serving this on weeknights with a quick cucumber salad and a cold beer or iced tea. For a weekend dinner, add steamed broccoli or a simple miso soup on the side. It works for potlucks, too — keep it hot in a slow cooker on low and toss in fresh herbs before serving. This dish brightens up rainy nights and tastes just as good warmed up the next day.

Notes

• Store leftovers in an airtight container for up to 3 days. Reheat in a skillet over medium-high heat for best texture.
• Cook chicken to a safe internal temperature of 165°F.

Final Thoughts

Closing: Now go make a pan of garlicky, golden fried rice — impress someone, feed your family, or treat yourself to a fast home-cooked win. You’ve got this.