Sugar Snap Pea and Chicken Fried Rice
Sugar Snap Pea and Chicken Fried Rice is a fresh, vegetable-forward twist on classic fried rice made with crisp sugar snap peas, tender chicken, carrots, zucchini, red onion, and a hearty wild rice blend. The nutty rice adds texture and depth while the snap peas bring sweetness and crunch to every bite. Finished with fresh chives and a squeeze of lime, this easy skillet meal feels bright, balanced, and satisfying.
Snap peas are more than just colorful additions to the pan — they’re packed with fiber, vitamin C, antioxidants, and plant-based nutrients that support overall wellness. If you’ve been reading my pea blog and looking for practical ways to cook with peas more often, this recipe is a simple, approachable meal that turns those healthy ingredients into something comforting and flavorful.
Perfect for busy weeknights, meal prep lunches, or quick dinners, this fried rice comes together easily and makes great use of fresh seasonal vegetables.
Sugar Snap Pea and Chicken Fried Rice
Ingredients
- For the Fried Rice
- 1 ½ cups cooked and chilled wild rice blend (about ½ cup uncooked)
- 6–8 ounces raw boneless skinless chicken breast, cut into small bite-size pieces
- 1 cup sugar snap peas, sliced on the diagonal
- ½ cup carrots, small dice or thin matchsticks
- ½ cup zucchini, small dice
- ¼ cup red onion, thinly sliced
- 2 cloves garlic, minced
- 2 eggs, lightly beaten
- 2 tbsp olive or avocado oil, divided
- Sauce
- 3 tbsp soy sauce or tamari
- 1 tbsp rice vinegar
- 1 tsp sesame oil
- 1 tsp honey or maple syrup (optional)
- ½ tsp fresh grated ginger (optional)
- Black pepper, to taste
- To Finish
- 1 green onion sliced or 2–3 tbsp fresh chives, finely snipped
- 1 tbsp sesame seeds (optional)
- Chili flakes or sriracha, optional
Instructions
- Make the sauce by whisking together soy sauce, rice vinegar, sesame oil, honey (if using), ginger, and black pepper in a small bowl. Set aside.
- Heat 1 tablespoon oil in a large skillet or wok over medium-high heat. Add chicken in a single layer and cook for 4–6 minutes, stirring occasionally, until golden and fully cooked. Remove and set aside.
- Add a little more oil if needed. Sauté red onion and carrots for 2–3 minutes. Add snap peas and zucchini and cook another 2–3 minutes until just tender but still crisp.
- Stir in garlic and cook for 30 seconds. Push vegetables to one side of the pan, add a touch more oil if needed, then scramble the eggs on the empty side until just set.
- Add the chilled wild rice blend, breaking it up as you stir. Return chicken to the pan. Pour in the sauce and toss everything together. Cook for 2–3 minutes until heated through and lightly coated.
- Remove from heat and stir in most of the chives. Taste and adjust seasoning.
- Spoon into bowls, top with remaining chives and sesame seeds if using.
Notes
- Serve with extra lime wedges on the side
- Add a fried egg on top for extra richness
- Pair with a simple cucumber salad for freshness