A delightful twist on the classic chicken fried rice, featuring vibrant vegetables and a hint of sesame for added depth.
Prepare all your ingredients by chopping the onion and carrots into small pieces.
Uniformly chopped vegetables ensure even cooking.
Heat a large skillet over medium heat and add a tablespoon of sesame oil.
Allow the oil to heat up fully to prevent sticking.
Add the chopped onion and carrots to the skillet and sauté until softened.
Stir frequently to avoid burning the vegetables.
Stir in the frozen peas and cooked chicken, cooking until heated through.
Ensure the chicken is evenly distributed for consistent flavor.
Push the mixture to one side of the skillet and crack the eggs into the empty side.
Scramble the eggs quickly to prevent overcooking.
Combine the scrambled eggs with the vegetable and chicken mixture.
Mix thoroughly to ensure even distribution of the eggs.
Add the cooked rice to the skillet and stir to combine.
Break up any clumps of rice for a uniform texture.
Pour in the soy sauce and sprinkle with ground pepper and parsley, stirring well.
Taste and adjust seasoning as needed.
Serve the fried rice hot, garnished with additional parsley if desired.
Serve immediately for the best flavor and texture.
