Chicken Fried Rice with Egg Omelette (Print View)
Stir-fried jasmine rice with chicken, vegetables, 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 and 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 eggs, milk (or water), and pinch of salt until well combined. Heat 1 teaspoon oil or butter in a nonstick skillet over medium heat. Pour in egg mixture, tilting pan to form thin layer. Cook 1–2 minutes until just set, carefully flip and cook 30 seconds more. Remove from pan, cool slightly, slice into thin ribbons. Set aside.
02 - Heat 1 tablespoon vegetable oil in large wok or skillet over medium-high heat. Add sliced chicken and cook 3–4 minutes until golden and cooked through. Remove chicken and set aside.
03 - In same wok, add remaining 1 tablespoon oil. Add onion and garlic, sauté 1–2 minutes until fragrant and translucent. Add peas and carrots, stir-fry 2 minutes.
04 - Add cooked rice, breaking up any clumps. Stir-fry 2–3 minutes until heated through.
05 - Return cooked chicken to 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.
06 - 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 this luxurious texture that makes every bite feel special
- Dayold rice transforms into restaurantquality grains in under 20 minutes
02 -
- Cold rice from the fridge is nonnegotiable for preventing gummy texture
- Have all ingredients prepped before you start because the cooking goes fast
03 -
- Preheat your wok until it is slightly smoking before adding oil for restaurantquality sear
- Use dayold rice or freeze fresh rice for 30 minutes to prevent clumping