Vegetarian Black Pepper Chicken Fried Rice with Snow Peas

Total time30 min

Prep time15 min

Cook time15 min

Vegetarian Black Pepper Chicken Fried Rice with Snow Peas

This wok-tossed fried rice leans on fluffy scrambled egg, snappy snow peas, and plenty of garlic and ginger for a dish that's loaded with texture in every bite. Day-old rice gets pressed against a screaming-hot pan until the grains toast and separate, then it's tossed with a glossy sauce built from soy sauce, a touch of sugar, and a generous hit of freshly cracked black pepper that gives the whole dish its signature kick. Sliced green onions folded in at the end add a fresh, sharp finish, and a scatter of toasted sesame seeds on top brings a little extra crunch and nuttiness. It comes together fast in one pan, which makes it an easy weeknight dinner whether you're cooking for one or filling a few bowls. This version is a solid pick for a vegetarian table, delivering all the smoky, peppery flavor of the classic takeout favorite without missing a beat.

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Ingredients

4 servings

For the sauce

3 tbsp soy sauce
Kikkoman Soy Sauce All-Purpose Seasoning Bottle - 10 Fl. Oz.Kikkoman Traditionally Brewed Less Sodium Soy Sauce, 10 fl oz San-J Gluten Free Tamari Soy Sauce - 10 fl oz San-J Gluten Free 28% Less Sodium Tamari Brewed Soy Sauce - Low FODMAP Certified La Choy Soy Sauce - 10 Fl Oz
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1 tbsp oyster sauce
1 tsp sesame oil
1 tsp sugar
1 ½ tsp freshly ground black pepper

For the rice

1 lb boneless, skinless chicken breasts, cut into ¾-inch pieces
Chef's tip
Choose an unbreaded plant-based cutlet and cook it according to its package - ignore the recipe's raw-chicken cooking times and temperatures - then use it where the cooked chicken goes.
¼ tsp salt
3 tbsp neutral oil, divided (such as vegetable oil or canola oil)
3 large eggs, beaten
4 cloves garlic, minced
1 tbsp fresh ginger, minced
6 oz snow peas, strings removed
3 green onions, thinly sliced, white and green parts separated
4 cups cooked long-grain white rice, preferably day-old and cold

For serving

1 tsp toasted sesame seeds (optional)

Instructions

1
In a small bowl, whisk together the soy sauce, oyster sauce, sesame oil, sugar, and black pepper until the sugar dissolves. Set aside.
2
Season the chicken pieces with the salt. Heat a large wok or 12-inch skillet over high heat until very hot, then add 1 tbsp of the neutral oil. Add the chicken in a single layer and cook, undisturbed, for 2 minutes, then stir and continue cooking for 2–3 minutes more, until the pieces are opaque throughout with no pink at the center. Transfer to a plate and set aside.

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