Chicken Fried Rice with Egg Omelette (Printer-Friendly)

Savory stir-fried rice with tender chicken, vegetables, and golden egg ribbons

# What You'll Need:

→ For the Fried Rice

01 - 2 tablespoons vegetable oil
02 - 2 chicken breasts (approximately 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 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 to 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 sliced chicken and cook for 3 to 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, sautéing for 1 to 2 minutes until fragrant and translucent. Add peas and carrots, stir-frying for another 2 minutes.
04 - Add the cooked rice, breaking up any clumps. Stir-fry for 2 to 3 minutes until heated through. 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.
05 - 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 -
  • Everything happens in one pan, so you get maximum flavor with minimum cleanup
  • The egg ribbons look fancy but take zero technique to make
  • Dayold rice transforms into something extraordinary, making this the perfect leftover makeover
02 -
  • Cold, dayold rice is the difference between fluffy fried rice and a sticky disappointment
  • Let your pan get properly hot between additions, or you will end up steaming instead of frying
  • Slice the egg omelette while it is still slightly warm for cleaner cuts
03 -
  • Prep all ingredients before turning on the stove, as stirfrying happens fast
  • Use a large enough pan to cook without overcrowding, which causes steaming
  • Season with soy sauce gradually, tasting as you go since brands vary in saltiness

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