If you’ve got leftover rice and a hungry belly, this “Easy Peaaas-y Chicken Fried Rice” is the perfect meal to whip up fast! I made this dish when I had a handful of frozen peas, some leftover cooked rice, and one lonely chicken breast sitting in the fridge and wow, it turned out better than I expected! It’s packed with flavor, takes just one pan, and makes a big hearty portion that you can enjoy solo or split into two smaller servings.
What I love most? It’s got a little bit of everything spice, crunch, savory, and that amazing hint of sweetness from the oyster sauce. Plus, you’ll get a protein punch thanks to the chicken and egg. It’s filling, comforting, and way better than any takeout. Let’s get cooking!
Method
1. Sautéing the Aromatics and Chicken
Start by heating ½ tablespoon of sesame oil in a large frying pan or wok over medium heat. Once the oil is hot, toss in the chopped shallots and diced chicken breast. Sprinkle in the Chinese 5 spice right away so it infuses into the oil and coats the chicken as it cooks. Stir the mixture frequently to keep the shallots from burning and to evenly brown the chicken. Cook this until the chicken pieces are golden on the outside and fully cooked through this should take about 5 to 6 minutes depending on the thickness of your chicken.
2. Adding Garlic and Chili for Flavor
Once the chicken is cooked, it’s time to layer in even more flavor. Add in your crushed garlic along with your choice of heat whether it’s chili paste, chili flakes, or fresh chopped chilies. Stir everything together for about 1 minute. This short cooking time helps release the aroma of the garlic and chili without letting them burn. Your kitchen should smell amazing at this point!
3. Tossing in the Peas
Next, add the frozen peas straight from the freezer no need to thaw them beforehand. Stir them into the pan and cook for another 2 minutes. This lets them defrost and soften just enough to still have a little bite. They also add a nice pop of color and a sweet contrast to the spices.
4. Mixing in the Rice and Sauces
Now comes the hearty part add the cold, cooked rice to the pan. Immediately follow with 1 tablespoon of oyster sauce, 1 tablespoon of dark soy sauce, 1 tablespoon of water, and the remaining ½ tablespoon of sesame oil. Turn up the heat to high and toss everything together. Use a spatula or wooden spoon to gently break apart any clumps in the rice and mix until it’s fully coated in the sauce. Stir-fry this mixture for about 3 to 4 minutes until everything is hot and slightly crispy from the high heat.
5. Cooking and Mixing in the Egg
Once the rice mixture is hot, push everything to the edges of the pan to create an empty space in the center. Crack your egg right into the middle. Let it cook undisturbed for about 30 seconds this gives you bigger, better egg pieces. Then, using your spatula, break the egg apart and mix it through the rice. Stir for about 1 more minute until the egg is fully cooked and well combined with everything else.
6. Final Touches and Toppings
Scoop the finished fried rice onto a plate or bowl. For extra flavor and texture, sprinkle over some sliced spring onions, a few chili flakes, and a pinch of sesame seeds. These toppings add color, crunch, and just the right finishing touch to this delicious, peaaas-y meal!
Necessary Tools
- Large frying pan or wok
- Wooden spoon or spatula
- Sharp knife and chopping board
- Measuring spoons
- Small bowl (for cracking the egg)
Easy Peaaas-y Chicken Fried Rice (One-Pan Wonder!)
Cuisine: ChineseDifficulty: Easy2
servings5
minutes15
minutes20
minutesIngredients
1 tbsp sesame oil (divided in half)
40g chopped shallots
140g chicken breast (diced)
1 tsp Chinese 5 spice
1 garlic clove (crushed
1/2 tsp chili paste or a few chili flakes or chopped chilies
50g frozen peas
175g cooked rice (about 80g uncooked)
1 tbsp oyster sauce
1 tbsp dark soy sauce
1 egg
Optional toppings
Spring onions (sliced)
Chili flakes
Sesame seeds
Directions
- Heat ½ tbsp sesame oil in your pan over medium heat.
- Toss in the shallots and chicken. Sprinkle over the Chinese 5 spice and stir until the chicken is golden and cooked through.
- Add the garlic and your choice of chili. Stir for 1 more minute.
- Drop in the frozen peas and give them a couple of minutes to warm up.
- Add the cooked rice, then pour in the oyster sauce, dark soy sauce, 1 tbsp water, and the remaining ½ tbsp sesame oil.
- Crank up the heat and stir everything together until the rice is hot and evenly coated.
- Push the rice to the sides of the pan to make a space in the center. Crack your egg into the middle. Let it cook for 30 seconds without touching it.
- Break the egg apart and mix it into the rice. Stir for about a minute until everything’s combined.
- Scoop onto a plate and sprinkle with spring onions, sesame seeds, and more chili flakes if you like some extra kick!
Notes
- Make sure your rice is cold or day-old freshly cooked rice can go mushy.
- Don’t overcrowd the pan give ingredients space to fry, not steam.
- Let the egg set for a few seconds before stirring so you get nice bits of egg, not mushy scramble
- Taste before serving you may not need extra salt because of the soy and oyster sauces!
Serving Suggestions
This dish is tasty all on its own, but you can serve it with
- A crisp cucumber salad
- A drizzle of sriracha
- A side of steamed dumplings
- Or even wrap it in lettuce cups for a fun twist!
Fun Fact
Fried rice actually started as a clever way to use up leftovers! It’s one of the most loved comfort foods around the world because it’s cheap, cheerful, and crazy delicious.
Conclusion
This easy peaaas-y chicken fried rice is a total weeknight win. It’s got bold flavors, hearty protein, and a sneaky serving of veggies, all in one pan. Whether you’re feeding yourself after a long day or making something quick for two, this dish is a keeper. Leftover rice never looked so good!
