Start by heating a large non-stick wok or skillet over medium-high heat. The skillet should be hot enough that a drop of water sizzles when it hits the surface. This ensures that your chicken will sear nicely and not steam.
Add the diced chicken and your choice of oil to the hot skillet. Cook for about 4 to 5 minutes, stirring occasionally, until the chicken is golden brown and cooked through. You want to see a nice char on the pieces for that added flavor.
Once cooked, remove the chicken from the skillet and set it aside on a plate. This prevents it from overcooking while you prepare the vegetables.
In the same skillet, add the onions, frozen peas, and diced carrots. Sauté for another 2 to 3 minutes until the onions become translucent and the veggies are heated through.
Add the minced garlic to the skillet and cook for an additional minute, stirring to avoid burning. The aroma will be fragrant at this point!
Now, push the sautéed vegetables to one side of the skillet. Pour the beaten eggs into the empty side and scramble them until fully cooked. This should take about 2 minutes.
Return the cooked chicken to the skillet along with the cooked rice. Pour in the soy sauce and mix everything together thoroughly. Stir-fry for another 2 to 3 minutes until everything is well combined and heated through.
Now, it’s time to taste and adjust the seasoning. Add salt and pepper according to your preference. If you enjoy a bit of heat, drizzle in 1 to 2 tablespoons of sriracha and mix well.
Serve the 30 Minute Chicken Fried Rice hot, garnished with green onions if desired. Enjoy the medley of flavors and textures!
