Stovetop Chicken Fried Rice with Peas and Carrots

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

A quick and flavorful fried rice dish with tender chicken, scrambled eggs, and vibrant vegetables, all cooked in a savory soy-based sauce. This chinese-inspired rice & grains ready in about 25 minutes pairs cooked white rice, cooled, boneless skinless chicken breast, diced, large eggs for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart.

★ 4.5 (8 ratings) Prep: 10 min Cook: 15 min Serves 4 Chinese cuisine 350 cal/serving
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Ingredients

Instructions

  1. Step 1: Heat 1 tablespoon vegetable oil in a large skillet or wok over medium-high heat. Add 1 cup diced boneless skinless chicken breast and cook for 4-5 minutes until no longer pink and lightly browned. Remove chicken and set aside.
  2. Step 2: In the same skillet, add remaining 1 tablespoon vegetable oil. Sauté 1/2 cup diced yellow onion and 1 medium diced carrot for 3-4 minutes until softened.
  3. Step 3: Push vegetables to one side of the pan. Crack 2 large eggs into the cleared space and scramble gently until just set, about 1-2 minutes.
  4. Step 4: Add 3 cups cooked white rice (preferably day-old and chilled) to the skillet along with 1/2 cup frozen peas, cooked chicken, 3 tablespoons soy sauce, 1 teaspoon sesame oil, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Stir-fry everything together for 3-4 minutes until heated through and the rice grains separate.
  5. Step 5: Remove from heat and garnish with 2 tablespoons sliced green onions before serving immediately.

Frequently asked questions

How long does Stovetop Chicken Fried Rice with Peas and Carrots take to make?

Total time is about 25 minutes (10 min prep + 15 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Stovetop Chicken Fried Rice with Peas and Carrots?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep cooked white rice, cooled from drying out.

Can I substitute ingredients in Stovetop Chicken Fried Rice with Peas and Carrots?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Stovetop Chicken Fried Rice with Peas and Carrots for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Stovetop Chicken Fried Rice with Peas and Carrots?

Chinese rice & grains like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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