Chicken Fried Rice with Egg Omelette (Printable Version)
Savory stir-fried rice with chicken, vegetables, and golden egg ribbons. Ready in 40 minutes.
# What You Need:
→ For the Fried Rice
01 - 2 tablespoons vegetable oil
02 - 2 chicken breasts (about 10.5 oz), thinly sliced
03 - 3 cups cooked jasmine rice (preferably day-old, cooled)
04 - 1 medium onion, finely chopped
05 - 2 garlic cloves, minced
06 - 1 cup frozen peas and carrots, thawed
07 - 3 scallions, sliced
08 - 3 tablespoons soy sauce
09 - 1 tablespoon oyster sauce (optional)
10 - 1 teaspoon sesame oil
11 - 1/2 teaspoon white pepper (or to taste)
12 - Salt, to taste
→ For the Egg Omelette
13 - 3 large eggs
14 - 1 tablespoon milk or water
15 - Pinch of salt
16 - 1 teaspoon oil or butter
→ Garnish (optional)
17 - Extra sliced scallions
18 - Sesame seeds
# How to Make It:
01 - Whisk together the eggs, milk (or water), and a pinch of salt until well combined. Heat 1 teaspoon oil or butter in a nonstick skillet over medium heat. Pour in the egg mixture, tilting the pan to form a thin layer. Cook for 1–2 minutes until just set, then carefully flip and cook for 30 seconds more. Remove from pan, let cool slightly, and slice into thin ribbons. Set aside.
02 - Heat 1 tablespoon vegetable oil in a large wok or skillet over medium-high heat. Add the sliced chicken and cook for 3–4 minutes until golden and cooked through. Remove chicken and set aside.
03 - In the same wok, add remaining 1 tablespoon oil. Add onion and garlic, sauté for 1–2 minutes until fragrant and translucent. Add peas and carrots, stir-frying for another 2 minutes.
04 - Add the cooked rice, breaking up any clumps. Stir-fry for 2–3 minutes until heated through. Return the cooked chicken to the wok. Add soy sauce, oyster sauce (if using), sesame oil, white pepper, and salt to taste. Mix thoroughly to combine and heat everything through. Stir in sliced scallions, reserving a few for garnish.
05 - Transfer fried rice to serving plates. Top each portion with sliced egg omelette ribbons. Garnish with extra scallions and sesame seeds if desired.
# Expert Tips:
01 -
- The way the egg ribbons weave through the rice makes every bite feel elegant yet homey
- Dayold rice transforms into something completely new and incredibly satisfying
02 -
- Using freshly cooked hot rice will result in gummy clumpy fried rice that no amount of stirring can fix
- Overcrowding your wok drops the temperature and causes steaming instead of frying, so cook in batches if necessary
03 -
- Cold rice from the refrigerator separates into individual grains that each get coated in sauce and develop a slight crunch
- Prep all ingredients before you start cooking once the wok is hot everything moves quickly