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Wok-Fried Rice with Chicken, Peas, Carrots & Edamame
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Built by the community using Wok fried rice and peas carrots edamame and chicken breast with flavor
A smoky, savoury wok-fried rice packed with tender chicken breast, sweet peas, edamame, and carrots. Big on flavour, quick to pull together, and the kind of satisfying bowl that beats takeaway.
Cooking Ability Level
Prep
10 mins
Cook
15 mins
Serves
2
Difficulty
Easy
Budget
Reasonable
Calories
520
Ingredients
- 2 chicken breasts, cut into small bite-sized pieces
- 300g (about 2 cups) cooked and cooled rice — day-old rice works best
- 100g (¾ cup) frozen peas
- 100g (¾ cup) shelled edamame (fresh or frozen)
- 2 medium carrots, peeled and cut into thin batons
- 3 tbsp soy sauce
- 1 tbsp vegetable oil
- 3 cloves garlic, finely minced
- 2 eggs, lightly beaten
- 1 tsp sugar
- Black pepper, to taste
- Salt, to taste
1. Make sure your rice is cold before you start — spread it out on a plate if needed to cool it down. Warm or fresh rice will steam and clump instead of frying.
2. For the chicken: Heat the wok over high heat until smoking. Add 1 tbsp vegetable oil, then add the chicken pieces in a single layer. Season with a pinch of salt and pepper. Leave them undisturbed for 90 seconds to get a little colour, then stir-fry for another 2–3 minutes until cooked through. Remove to a plate and set aside.
3. For the vegetables: In the same wok over high heat, add the carrot batons and stir-fry for 2 minutes. Add the peas and edamame and toss everything together for another 2 minutes until just tender. Push everything to one side.
4. For the egg: Add the beaten eggs to the empty side of the wok. Scramble them quickly, breaking them into small pieces as they cook. Once just set, mix them into the vegetables.
5. For the rice: Add the cold cooked rice to the wok. Press it down and let it sit undisturbed for 30–40 seconds so it starts to toast, then toss everything together. Stir-fry for 2–3 minutes until the rice is hot, separate, and slightly golden in places.
6. Add the garlic and stir-fry for 30 seconds until fragrant. Return the cooked chicken to the wok.
7. Pour the soy sauce over the rice along with the sugar. Toss everything together thoroughly over high heat for 1–2 minutes until evenly coated and glossy. Taste and adjust seasoning with more soy or black pepper as needed.
8. Serve immediately straight from the wok.
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Nutrition per Serving
520
Calories
42g
Protein
55g
Carbs
12g
Fat