Chicken Fried Rice with Carrots and Peas
This dish features stir-fried rice with diced chicken, shredded carrots, and peas, all seasoned with soy sauce for a savory, comforting meal.
Ingredients
- 2 cups cooked rice preferably day-old
- 1 cup cooked chicken diced
- 2 tablespoons cornstarch
- 1 tbsp white pepper
- 2 cloves garlic minced
- 1 teaspoon ginger paste or fresh minced
- 1 cup shredded carrots
- 1 cup frozen peas
- 2 eggs beaten
- 3 tablespoons soy sauce
- 2 tablespoons vegetable oil
- 2 tablespoons sesame oil divided
- 3 green onions chopped (whites and greens separated)
- Salt and pepper to taste
Instructions
- Season chicken with cornstarch, white pepper, sesame oil and 1 tbsp soy sauce.
- Heat olive oil in a large skillet or wok over medium-high heat.
- Scramble eggs until cooked, then remove and set aside.
- Heat chicken in the skillet for 2–3 minutes.
- Add garlic, ginger, white part of onion, carrots and peas and cook until tender.
- Stir in rice and soy sauce, mixing well.
- Add eggs back in, toss, season, and serve.
- Top with green parts of green onion and drizzle with 1 tbsp sesame oil