Chicken Fried Rice with Sliced Egg Omelette (Printable Version)
Tender chicken and vegetables stir-fried with fragrant jasmine rice, topped with golden egg omelette ribbons for a satisfying Asian-inspired meal.
# What You Need:
→ For the Fried Rice
01 - 2 tablespoons vegetable oil
02 - 2 chicken breasts (about 10 ounces), 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.
04 - Add peas and carrots, stir-frying for another 2 minutes.
05 - Add the cooked rice, breaking up any clumps. Stir-fry for 2-3 minutes until heated through.
06 - 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.
07 - 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 ribbons of golden egg omelette add silkiness that you cannot get from scrambling eggs directly into the rice
- Using dayold rice transforms what could be mushy into perfectly separate grains that soak up all the sauces
- This comes together faster than delivery and tastes infinitely better customized to your liking
02 -
- Freshly cooked rice will turn gummy and clump no matter how carefully you stirfry
- Having all ingredients prepped and near the stove is essential because once you start cooking things move too fast to stop and chop
- Your pan must stay ripping hot between additions or the rice will steam instead of fry
03 -
- Season at the end not during cooking so the salt and soy sauce distribute evenly across all components
- Keep a small bowl of water nearby to add a splash if the rice starts sticking or drying out too much