Chicken fried rice with peas and scrambled eggs

When I think of comfort food, a warm plate of chicken fried rice always steals the spotlight. My mom used to make a giant wok-full on rainy nights, and the whole house smelled like toasted sesame and soy — you could hear the rice sing as it hit the hot pan. Tonight I’m handing you that same cozy, slightly-charred goodness: simple, fast, and forgiving when life gets messy. This version uses everyday ingredients, a shy bit of butter for richness, and bright scallions to cut through the savory. It’s the kind of dinner that wraps you up like a blanket and pats you on the back. Ready? Let’s make something that tastes like home.

Quick Facts

• Yield: Serves 4
• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Total Time: 25 minutes

Why This Recipe is Awesome

This chicken fried rice hits the jackpot: fluffy rice with crisp, golden edges, tender **chicken**, soft scrambled **eggs**, and bright green peas that pop. It’s fast, forgiving, and full of savory, slightly sweet, and nutty flavors. Plus, it cooks in one pan, which means less cleanup and more time to enjoy the aroma of garlic and soy sizzling in the kitchen. It’s so easy even your oven can’t mess it up — and who doesn’t love that little char on the rice?

Ingredients

For the Main Dish:

• 4 cups cooked long-grain white rice (best if day-old)
• 12 oz cooked chicken breast, diced (rotisserie works great)
• 3 large eggs, lightly beaten
• 3/4 cup frozen peas, thawed
• 1 small yellow onion, finely chopped (about 3/4 cup)
• 2 cloves garlic, minced
• 3 scallions, thinly sliced (white + green parts separated)
• 2 tbsp soy sauce (or tamari for gluten-free)
• 1 tbsp oyster sauce (optional, but tasty)
• 1 tsp toasted sesame oil
• 2 tbsp vegetable oil (or neutral oil)
• 1 tbsp unsalted butter (optional for richness)
• Salt & pepper to taste

For the Sauce / Garnish (if applicable):

• 1 tsp sugar (balances soy)
• Sesame seeds and extra sliced scallions for garnish

How I Make It

Step 1:

Heat a large skillet or wok over medium-high heat until it feels hot to the touch. Add 2 tbsp vegetable oil and swirl. Toss in the chopped white parts of the scallions and the onion. Sauté for about 2–3 minutes until they smell sweet and translucent. Add the minced garlic and stir for 20–30 seconds — you’ll smell that toasty aroma that makes everything feel like dinner.

Step 2:

Push the aromatics to one side of the pan and add a little more oil if the pan looks dry. Pour in the beaten eggs and scramble quickly, breaking them into curds. When the eggs look softly set (not rubbery), fold them into the onions. Tip: cook eggs on medium so they stay tender.

Step 3:

Increase heat to high. Add the day-old rice and spread it into an even layer. Let it sit undisturbed for about 1–2 minutes so the bottom forms tiny, crisped bits — that’s where the magic lives. Stir, then add the diced chicken, peas, and sauce mixture (soy, oyster, sugar). Toss vigorously until every grain turns glossy and slightly toasted. You should hear a happy sizzle and smell an irresistible nutty-soy fragrance.

Step 4:

Drizzle the 1 tsp sesame oil and add the butter if using. Stir for another minute to blend flavors and melt the butter into the rice. Taste and adjust with a pinch of salt or another splash of soy if you want more umami. Look for slightly golden edges on some rice grains and warm, steaming chunks of chicken — those are your doneness cues.

Step 5:

Turn off the heat and toss in the green scallion slices. Sprinkle with sesame seeds, give one last toss, and serve immediately with a wedge of lime or extra soy on the side. The dish should look glossy, smell savory with a hint of sesame, and sound crisp when you stir it — the perfect bowl of comfort.

Pro Tips

• Use day-old rice or spread freshly cooked rice on a sheet pan to cool; drier rice fries better and avoids mush.
• Cook on high heat for those toasted bits — you want sizzle, not steam. Move quickly and keep your pan hot.
• Leftover rotisserie chicken saves time and adds flavor. Shred it instead of dicing for a different texture.
• If you like a little heat, add a splash of sriracha or a pinch of crushed red pepper when you add the sauce.

Common Mistakes to Avoid

• Skipping preheating: Classic rookie move. It changes texture and bake time.
• Overmixing: Leads to dense or chewy results. Mix until just combined.
• Guessing cook time: Always use visual cues or a timer, not just vibes.
• Overcrowding pans: Give your food some breathing room to crisp properly.

Alternatives & Substitutions

• Swap chicken for firm tofu (press and cube) for a vegetarian option — pan-fry tofu until browned for texture.
• Use brown rice or jasmine rice; brown rice needs longer cooling time but works fine.
• Replace soy sauce with tamari to make it gluten-free — flavor stays similar, saltiness may vary.
• Dairy-free option: skip the butter entirely and use an extra teaspoon of sesame oil for richness.

Variations & Tips

• Spicy: add 1 tbsp chili garlic sauce when you add soy for a kick.
• Kid-friendly: leave out the oyster sauce and use a little extra butter for a milder, creamier flavor.
• Vegetarian: double the peas and add diced carrots and bell pepper; swap chicken for mushrooms.
• Low-carb: use cauliflower rice (squeeze excess moisture) but cook it a bit gentler to avoid sogginess.
• Creative twist: stir in a handful of chopped cilantro and a squeeze of lime for a bright finish.

FAQ (Frequently Asked Questions)

Can I make this ahead of time?

Yes! Cook everything and store in an airtight container in the fridge for up to 3 days. Reheat in a skillet over medium heat with a splash of water or oil to revive the texture; cover for a minute to steam through, then uncover to crisp the rice again.

Can I double the recipe?

Sure thing. Use a very large skillet or work in batches to avoid overcrowding — too much in one pan steams instead of fries.

Can I substitute butter with oil?

Technically yes, but you’ll miss that buttery magic. Use ¾ the amount of oil to keep richness without greasiness.

How do I know it’s done?

Look for slightly crispy, toasted rice bits, hot steaming chicken pieces, and eggs that look tender and not rubbery. Smell the caramelized soy and sesame — that tells you the flavors locked in.

What if I don’t have ingredient X?

Swap scallions for chives or a small shallot; frozen peas can be swapped for edamame or diced carrots. Keep the soy for savory backbone; a pinch of salt won’t replace it entirely, but it helps in a pinch.

How I Like to Serve It

I serve this on weeknights with quick cucumber pickles or a simple green salad to cut the richness. It makes a crowd-pleasing potluck dish — bring extra soy and a wedge of lime. In winter, it feels like a cozy hug; in summer, pair it with cold beer or iced tea for a laid-back meal.

Notes

• Store leftovers in the fridge up to 3 days. Reheat in a skillet for best texture.
• Safe cooking temp for chicken: 165°F. If you cook raw chicken here, make sure it reaches that temperature.

Final Thoughts

Closing: Now go impress someone — or just yourself — with your homemade masterpiece! Trust the sizzle, taste along the way, and enjoy every comforting bite.