Classic chicken fried rice with eggs and peas

I promise I didn’t plan to eat fried rice for breakfast, lunch, and dinner the week I learned this recipe — it just happened. I laugh about it now, but that first pan I cooked clung to my memory: the sizzle, the steam, the little cloud of soy-sesame aroma that made the whole apartment smell like a cozy noodle shop. This version keeps things simple: tender **chicken**, fluffy **rice**, bright **peas**, and golden **eggs** all tossed in a savory sauce that tastes like comfort with a little swagger. If you crave something fast, colorful, and reliably delicious on a weeknight, we’re in for a treat. Grab a wok or your biggest skillet and let’s make rice that sings.

Quick Facts

• Yield: Serves 4
• Prep Time: 15 minutes
• Cook Time: 15 minutes
• Total Time: 30 minutes

Why This Recipe is Awesome

This chicken fried rice comes together fast, tastes like takeout but fresher, and uses pantry-friendly ingredients. You get crisp-edged rice, juicy chicken, silky scrambled eggs, and pops of sweet green peas. It’s so easy even your kitchen timer will cheer. Texture plays the lead: tender meat, slightly chewy grains, and crunchy green onions. The flavors balance salty, savory, and a hint of toasted sesame — comfort in a bowl that never gets boring.

Ingredients

For the Main Dish:

• 1 lb boneless skinless chicken breast or thighs, cut into 1/2-inch pieces
• 3 cups cooked day-old white rice (long-grain or jasmine), cold
• 2 large eggs, beaten
• 1/2 cup frozen peas, thawed
• 1/2 cup diced carrot (about 1 medium carrot)
• 1/2 cup yellow onion, finely diced
• 2 cloves garlic, minced
• 1 tsp grated fresh ginger (optional, but lovely)
• 2 tbsp neutral oil (vegetable or canola)
• 2 tbsp soy sauce (regular or low-sodium)
• 1 tbsp oyster sauce or hoisin (optional for depth)
• 1 tsp sesame oil
• 3 green onions, thinly sliced
• Salt and freshly ground black pepper, to taste

For the Sauce / Garnish (if applicable):

• Extra soy sauce or sriracha for serving
• Sesame seeds for garnish (optional)

How I Make It

Step 1:

I heat a large wok or heavy skillet over medium-high heat until it gets hot and makes a faint shimmer. Add 1 tbsp neutral oil, then toss in the diced chicken. Season lightly with salt and pepper and let the pieces sear without moving them too much — you want a little golden crust. Cook about 3–4 minutes until the chicken browns and registers 165°F with a thermometer. Scoop the chicken onto a plate and set aside.

Step 2:

Turn the heat back up to high and add the remaining 1 tbsp oil. Immediately add the onions and carrots; stir-fry for about 2 minutes until the onions become translucent and the carrots soften. Add the garlic and ginger, and stir for 30 seconds until fragrant — you’ll smell that warm, spicy lift. Toss in the peas and give everything a quick mix.

Step 3:

Push the veggies to one side of the pan and pour the beaten eggs into the empty space. Let the eggs sit for a few seconds, then scramble quickly with a spatula until just set but still soft. Break up any large curds and mix the eggs into the vegetables. Now add the cold rice in clumps — I press them slightly so they separate when you toss. Stir-fry vigorously so the rice heats through and picks up color. Listen for that satisfying sizzle and little crunchy pops against the pan.

Step 4:

Return the cooked chicken to the wok. Drizzle in the soy sauce, oyster sauce (if using), and sesame oil. Toss everything together for about 2 minutes so flavors meld and the rice edges turn slightly golden. Taste and adjust: add a pinch of salt or another splash of soy if it needs more umami. The finished dish should smell toasty and savory, with color contrast between white rice, green peas, and golden egg.

Step 5:

Finish with the sliced green onions and a quick sprinkle of sesame seeds. Serve hot straight from the pan so you keep the crunch on the rice edges. If you like heat, pass the sriracha. I like to leave the pan on the table — it looks rustic, and everyone can scoop warm, steamy rice right into their bowls.

Pro Tips

• Use day-old cold rice — it fries better and won’t turn mushy. If you only have fresh rice, spread it on a tray and chill for 20–30 minutes while you prep.
• Work on high heat and keep the ingredients moving to get those toasty edges without drying the chicken.
• Cut the chicken into uniform pieces so everything cooks in the same time. Check with a thermometer for 165°F if unsure.
• Reserve a little soy sauce to drizzle at the end; it brightens the final taste without over-salting during cooking.

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 1 lb tofu (press and cube) for a vegetarian version; pan-fry until golden for texture.
• Use 3 tbsp coconut aminos instead of soy sauce to make it gluten-free — sweeter and less salty, so reduce any added sugar.
• Instead of oyster sauce, use 1 tbsp hoisin or an extra splash of soy for a simpler pantry hack.
• For dairy-free: this recipe naturally contains no dairy. For gluten-free, use gluten-free soy sauce or coconut aminos.

Variations & Tips

• Spicy: Add 1 tsp chili garlic sauce when you add the soy sauce.
• Kid-friendly: Skip the oyster sauce and keep the flavors mild; add a little extra scrambled egg for protein.
• Vegetable-forward: Add bell peppers, snap peas, or broccoli for more color and crunch.
• Korean twist: Stir in 1 tbsp gochujang with the soy sauce for a tangy, spicy glaze.
• Herby bright: Finish with a handful of cilantro and a squeeze of lime for a fresh pop.
• Creative twist: Toss in chopped pineapple and a splash of rice vinegar for sweet-and-savory tropical fried rice.

FAQ (Frequently Asked Questions)

Can I make this ahead of time?

Yes! Cook everything, cool completely, and store in an airtight container up to 3 days. Reheat in a hot skillet with a splash of water or oil to revive crisp edges, about 3–4 minutes on high.

Can I double the recipe?

Sure thing. Use a very large wok or split into two pans to avoid overcrowding — crowded pans steam instead of fry.

Can I substitute butter with oil?

Technically yes, but you’ll miss that buttery magic. Use ¾ the amount of oil.

How do I know it’s done?

Look for golden edges on the rice, opaque and fully cooked chicken that reads 165°F, and eggs that are set but still tender. The pan should smell nutty and savory.

What if I don’t have ingredient X?

Swap veggies for whatever you have: frozen mixed veg works great. No oyster sauce? Use more soy and a pinch of sugar or Worcestershire for depth.

How I Like to Serve It

I usually pile this fried rice into shallow bowls and garnish with extra sliced green onions and a drizzle of sesame oil. It pairs beautifully with a simple cucumber salad or steamed broccoli. Serve it for a busy weeknight, bring it to a potluck, or spoon it into lettuce cups for lighter bites — it fits almost every mood and season.

Notes

• Store leftovers in the fridge up to 3 days. Reheat in a hot skillet for best texture.
• Safe cooking temperature for chicken: 165°F.

Final Thoughts

Closing: Now go impress someone — or just yourself — with your homemade masterpiece!