Chicken Fried Rice with Egg Omelette (Printer-friendly)
Flavorful Asian stir-fry with tender chicken, vegetables, and golden egg omelette ribbons.
# What You’ll Need:
→ For the Fried Rice
01 - 2 tablespoons vegetable oil
02 - 2 chicken breasts (about 10 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 Guide:
01 - In a bowl, 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. Add peas and carrots, stir-frying for another 2 minutes.
04 - Add the cooked rice, breaking up any clumps. Stir-fry for 2-3 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 -
- The egg omelette ribbons create these silky, tender ribbons that melt into the rice unlike scrambled eggs which can turn rubbery
- Dayold rice transforms into fluffy, separate grains that soak up every drop of sauce without getting mushy
02 -
- Never use hot freshly cooked rice, it'll turn into a gummy mess no matter how hard you try to separate the grains
- Keep everything moving once the rice hits the wok, that constant motion is what prevents sticking and creates the perfect texture
03 -
- Have all ingredients prepped and measured before you turn on the stove, stirfrying happens fast and there's no time to chop midcooking
- Use a fish spatula or the back of a ladle to really break up rice clumps without crushing the grains