Chicken Fried Rice with Egg Omelette (Printable Version)
Savory stir-fried rice with tender chicken, vegetables, and golden egg omelette ribbons
# What You'll 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
# Directions:
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 Hints:
01 -
- The egg ribbons add silky texture that takes this from weeknight dinner to something special
- Dayold rice means every grain stays perfectly separate and gets that irresistible crispy edge
02 -
- Hot wok, cold oil is the mantra that prevents sticking and ensures proper searing
- Adding soy sauce too early makes rice soggy, so save it for the final minute of cooking
03 -
- Chill your wok or skillet in the fridge for 10 minutes before cooking if your stove lacks high BTU output
- Add a pinch of sugar to balance the salty soy sauce and round out all the flavors