Chicken Fried Rice with Egg, Peas, and Carrot
Make chicken fried rice with leftover rice, diced chicken, egg, peas, carrot, green onion, garlic, soy sauce, and sesame oil.
chicken: 250 g / 9 oz cooked or raw diced chicken.
white or black pepper: Pinch, optional (optional).
Break up cold cooked rice before cooking so there are no hard clumps. Dice raw chicken small if using, or shred cooked chicken. Beat the eggs and measure peas, carrot, green onion, garlic, soy sauce, sesame oil, and pepper.
Heat a large skillet over medium-high heat with a little oil. Pour in the beaten eggs and push them gently until just set. Move them to a plate while soft so they do not become rubbery later.
If using raw chicken, add it to the pan and cook until no pink remains and the pieces reach 165 F / 74 C. If using cooked chicken, warm it briefly with garlic until it smells savory.
Add peas, carrot if using, and green onion whites. Stir until hot, then add the rice. Spread the rice out and press it lightly against the pan so it heats and separates instead of steaming in a mound.
Drizzle soy sauce around the edge of the pan and stir immediately. Add the eggs back and break them into pieces. Keep tossing until the rice looks evenly colored and no cold clumps remain.
Turn off the heat and add sesame oil, pepper, and green onion tops if using. Taste and adjust with a few drops of soy sauce. Serve immediately, because fried rice is best hot and loose.
Day-old rice works best because it is drier and separates in the pan.
Frozen peas and carrots make the fastest vegetable mix.
Leftover roast chicken or rotisserie chicken works if added near the end.
Use shrimp, tofu, ham, or extra egg instead of chicken.
Use frozen mixed vegetables, bell pepper, corn, or cabbage instead of peas and carrot.
Use tamari instead of soy sauce if you need a gluten-free version.
Cold cooked rice: Day-old jasmine rice, Medium-grain rice, Leftover basmati rice. Fresh rice can work if spread on a tray to steam off before frying.
Chicken: Leftover chicken, Raw diced chicken, Shrimp or tofu. Cook raw chicken before adding rice; leftover chicken only needs reheating.
Peas and carrot: Frozen mixed vegetables, Bell pepper, Cabbage. Frozen vegetables should go straight into the hot pan so they do not release water in a bowl.
Can I use fresh rice for chicken fried rice?
Yes, but spread it out to cool and dry before frying. Day-old rice is easier.
Yes. Add leftover chicken after the vegetables so it warms without drying out.
Wet rice, too much sauce, a crowded pan, or low heat can make fried rice mushy.