Chicken Fried Rice with Carrots and Peas (Easy Weeknight Dinner)

This chicken fried rice is one of those recipes that saves dinner when you need something fast, filling, and familiar. It’s made with tender chicken, shredded carrots, sweet peas, and leftover rice — and it comes together in under 30 minutes.

If you’ve got cooked rice in the fridge and a few basic ingredients, this is an easy win for busy weeknights. It’s simple, customizable, and way better than takeout.

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Why This Recipe Works

Chicken fried rice is all about balance, and this version keeps things straightforward while still delivering on flavor.

• Using day-old rice helps prevent soggy fried rice
• Shredded carrots cook quickly and blend seamlessly into the dish
• Frozen peas add sweetness and color without extra prep
• Cooking everything in stages keeps the texture just right

This is a practical, no-stress recipe you can rely on.

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Ingredient Notes

• Cooked rice: Day-old rice works best because it’s drier and fries better
• Cooked chicken: Great way to use leftovers or rotisserie chicken
• Shredded carrots: Cook quickly and add natural sweetness
• Frozen peas: No thawing needed — they heat right in the pan
• Soy sauce: Brings everything together with savory depth
• Eggs: Add richness and classic fried rice texture

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How to Make Chicken Fried Rice

1. Heat vegetable oil in a large skillet or wok over medium-high heat.
2. Add beaten eggs and scramble until just cooked. Remove and set aside.
3. Add diced chicken to the same skillet and heat through.
4. Stir in shredded carrots and frozen peas, cooking until tender.
5. Add cooked rice, breaking up clumps, then pour in soy sauce and stir well.
6. Return eggs to the skillet and toss everything together.
7. Finish with green onions, salt, and pepper to taste.

Serve hot and enjoy.

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FAQs

Can I make this with freshly cooked rice?
Yes, but let it cool completely first so it doesn’t turn mushy.

Can I add more vegetables?
Absolutely. Bell peppers, broccoli, corn, or green beans all work well.

Does this reheat well?
Yes. Store leftovers in the fridge for up to 4 days and reheat in a skillet or microwave.

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Serving Suggestions

• Serve on its own for a quick dinner
• Pair with egg rolls or dumplings
• Add chili crisp or sriracha for heat

This is also a great base recipe you can adapt depending on what you have in the fridge.

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Chicken Fried Rice with Carrots and Peas (Recipe Card)

This dish features stir-fried rice with diced chicken, shredded carrots, and peas, all seasoned with soy sauce for a savory, comforting meal. It serves about 4 people and is ideal for weeknight dinners or meal prep.

Ingredients

• 2 cups cooked rice (preferably day-old)
• 1 cup cooked chicken, diced
• 2 tablespoons cornstarch
• 1 tablespoon white pepper
• 2 cloves garlic (minced)
• 1 tsp ginger paste (or minced)
• 1 cup shredded carrots
• 1 cup frozen peas
• 2 eggs, beaten
• 3 tablespoons soy sauce
• 2 tablespoons olive oil
• 2 tablespoons sesame oil, divided
• 3 green onions, chopped (separate the whites and greens)
• Salt and pepper, to taste

Instructions

1. Season the chicken with cornstarch, white pepper and 1 tbsp sesame oil
2. Heat oil in a large skillet or wok over medium-high heat.
3. Scramble eggs until cooked, then remove and set aside.
4. Heat chicken in the skillet for 2–3 minutes.
5. Add carrots, whites of the green onion, garlic, ginger and peas and cook until tender.
6. Stir in rice and soy sauce, mixing well.
7. Add eggs back in, toss, season, add in green parts of green onions, drizzle with last tablespoon of sesame oil and serve.

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