Fried rice with carrots, pease and chicken

Chicken Fried Rice

We love fried rice for a quick and easy weeknight meal. We love it even more when you add Isernio’s ground chicken; hello, extra protein!

Fried rice is the easiest way to use leftover veggies in your fridge, along with that little bit of random rice that you hadn’t eaten a few nights before. Not only is this dish filling, but it’s
incredibly flavorful. You just might find yourself making extra rice, so you have an excuse to make this recipe.

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  1. Brown the ground chicken in a large non-stick skillet over medium heat, breaking it up as it cooks. Once cooked, set aside.
  2. In the same large skillet, warm the 1 tablespoon sesame oil over medium heat. Add the carrots and onion and cook for 3-4 minutes until slightly softening. Add the garlic and peas to the pan and cook for 1 minute longer. Remove the vegetables from the pan and set aside in a bowl.
  3. Add 1 tablespoon of olive oil to the empty pan and quickly fry the eggs, moving them around until they’re just set and there are no wet parts. When the eggs are cooked, remove them from the pan and set aside.
  4. Add 1 teaspoon sesame oil to the empty pan and fry the rice by spreading it in an even layer. Let the rice fry without disturbing it for 2-3 minutes before tossing it and then frying it for another 2-3 minutes. Do this 3-4 times.

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