Chicken Fried Rice with Egg Omelette (Print Version)
Aromatic stir-fried jasmine rice with sliced chicken breast, mixed vegetables, and ribbons of fluffy egg omelette.
# What You'll 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
# 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.
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 Advice:
01 -
- The egg ribbons add a luxurious silkiness that takes this from ordinary fried rice to something special
- It transforms leftover rice and simple ingredients into a complete meal that feels restaurant-worthy
02 -
- Fresh rice turns into mush when fried, so plan ahead and cook your rice the day before or spread freshly cooked rice on a baking sheet to cool and dry for an hour
- A cold wok causes food to steam instead of fry, so make sure your pan is properly heated before adding any ingredients
03 -
- Keep all ingredients prepped and near the stove before you start cooking because stir-frying happens fast
- Use day-old rice stored in the refrigerator uncovered for the best texture that fries up perfectly separate