Feel free to play around with the vegetables in this recipe, too. I use frozen peas and carrots because they're small, they cook quickly, and I always seem to have a bag on hand. But when I have leftover vegetables in my crisper, I'll throw them into this stir-fry, too. Red and green bell peppers work great in this recipe, so do mushrooms, bok choy and red onions. If you want to use harder vegetables like fresh raw carrots or broccoli, make sure you cut them into small pieces and cook them in the wok first, because they take longer to cook through.
Chicken Fried Rice image by Stephanie Gallagher 2012, licensed to About.com Inc.