Chicken Fried Rice with Omelette (Printable)
Flavorful stir-fried rice with tender chicken, veggies, and golden egg omelette ribbons.
# Ingredient List:
→ 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:
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 -
- Day old rice transforms into perfectly separate grains that pick up every bit of savory flavor.
- The egg ribbons make this feel like takeout from your favorite spot.
02 -
- Fresh hot rice will clump and turn mushy the moment it hits the wok.
- High heat works best but keep everything moving so garlic does not burn.
03 -
- Prep all ingredients before turning on the stove because stir frying moves fast.
- Let the rice sit in the fridge uncovered so it dries out evenly.