Chicken Fried Rice with Egg Omelette (Printable version)
Savory stir-fried rice with chicken, vegetables, and sliced egg omelette strips.
# List of ingredients:
→ Proteins
01 - 2 large eggs
02 - 10 oz boneless, skinless chicken breast, thinly sliced
→ Rice
03 - 3 cups cooked jasmine rice, preferably day-old and chilled
→ Vegetables
04 - 1 medium carrot, diced
05 - 1/2 cup frozen peas
06 - 1/2 red bell pepper, diced
07 - 3 green onions, sliced
→ Aromatics & Seasonings
08 - 3 tbsp vegetable oil, divided
09 - 2 cloves garlic, minced
10 - 1 tbsp soy sauce
11 - 1 tbsp oyster sauce
12 - 1 tsp sesame oil
13 - 1/2 tsp white pepper
14 - Salt, to taste
→ Garnish
15 - Extra sliced green onions
# Directions:
01 - Whisk the eggs with a pinch of salt. Heat 1 tsp oil in a nonstick skillet over medium heat. Pour in the eggs and swirl to coat the pan. Cook gently until just set, about 1–2 minutes. Slide onto a cutting board, roll up, and slice into thin strips. Set aside.
02 - Heat 1 tbsp oil in a large wok or skillet over high heat. Add the chicken and stir-fry until just cooked through, about 3–4 minutes. Remove and set aside.
03 - Add 1 tbsp oil to the pan. Stir-fry garlic, carrots, and bell pepper for 2 minutes. Add peas and cook for 1 minute more.
04 - Add the cold rice to the pan, breaking up any clumps. Stir-fry for 2–3 minutes until heated through. Add soy sauce, oyster sauce, sesame oil, and pepper. Mix thoroughly.
05 - Return the cooked chicken to the pan along with sliced green onions. Stir-fry for 1–2 minutes until well combined and everything is hot.
06 - Divide fried rice among plates. Top with sliced egg omelette and extra green onions if desired. Serve immediately.
# Expert Advice:
01 -
- The egg omelette strips add this luxurious texture that feels restaurant fancy but takes barely any effort
- Everything comes together in one pan which means less cleanup and more time eating
02 -
- Cold rice is the absolute key to preventing a gummy texture
- High heat and quick movements keep the vegetables vibrant not mushy
03 -
- Prep everything before turning on the stove the cooking goes fast once it starts
- Invest in a good wok spatula with a thin edge for easier tossing