Chicken Fried Rice Egg Omelette (Printable)
Quick stir-fried rice with chicken, vegetables, and sliced egg omelette for a balanced Asian-inspired meal.
# What You Need:
→ Proteins
01 - 2 large eggs
02 - 10 oz boneless, skinless chicken breast, thinly sliced
→ Rice
03 - 3 cups cooked jasmine rice, preferably day-old and chilled
→ Vegetables
04 - 1 medium carrot, diced
05 - 1/2 cup frozen peas
06 - 1/2 red bell pepper, diced
07 - 3 green onions, sliced
→ Aromatics & Seasonings
08 - 3 tablespoons vegetable oil, divided
09 - 2 cloves garlic, minced
10 - 1 tablespoon soy sauce
11 - 1 tablespoon oyster sauce
12 - 1 teaspoon sesame oil
13 - 1/2 teaspoon white pepper or black pepper
14 - Salt to taste
→ Garnish
15 - Extra sliced green onions, optional
# How To Make It:
01 - Whisk eggs with a pinch of salt. Heat 1 teaspoon oil in a nonstick skillet over medium heat. Pour in eggs and swirl to coat the pan. Cook gently until just set, about 1-2 minutes. Slide onto a cutting board, roll up, and slice into thin strips. Set aside for garnish.
02 - Heat 1 tablespoon oil in a large wok or skillet over high heat. Add sliced chicken and stir-fry until just cooked through, about 3-4 minutes. Remove from pan and set aside.
03 - Add 1 tablespoon oil to the pan. Stir-fry minced garlic, diced carrots, and bell pepper for 2 minutes. Add frozen peas and cook for 1 minute more until vegetables are tender-crisp.
04 - Add cold rice to the pan, breaking up any clumps with a spatula. Stir-fry for 2-3 minutes until heated through. Add soy sauce, oyster sauce, sesame oil, and pepper. Mix thoroughly to coat all ingredients evenly.
05 - Return cooked chicken to the pan along with sliced green onions. Stir-fry for 1-2 minutes until well combined and everything is hot throughout.
06 - Divide fried rice among serving plates. Top with sliced egg omelette strips and extra green onions if desired. Serve immediately while hot.
# Expert Suggestions:
01 -
- Transforms leftover rice into something better than takeout in under twenty minutes
- The egg ribbons add silky texture that makes every bite feel luxurious
02 -
- Never use hot freshly cooked rice or you will end up with a gluey disappointing mess
- Prep all ingredients before you start cooking because stir-frying moves incredibly fast once the heat is on
03 -
- Keep your heat high and your ingredients moving constantly for that restaurant-style smoky flavor
- A well-seasoned wok develops a patina that makes each batch better than the last