Chicken Fried Rice with Egg Omelette (Printable Version)
Tender chicken and vegetables stir-fried with fragrant jasmine rice, topped with golden egg omelette ribbons.
# What You'll Need:
→ For the Fried Rice
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→ For the Egg Omelette
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→ Garnish (optional)
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# 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.
07 - Stir in sliced scallions, reserving a few for garnish.
08 - 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:
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- The contrast between tender ribbons of egg and fluffy seasoned rice hits every texture craving at once.
- It comes together in under 40 minutes but tastes like you put way more thought and effort into it than you actually did.
- This recipe taught me that leftovers are not boring, they are just waiting to become something extraordinary.
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- Hot wok, cold oil, and never overcrowding the pan are the three rules that separate soggy stir-fry from restaurant quality rice.
- Day-old rice is not a suggestion, it is absolutely essential for grains that stay separate and develop that perfect slight crunch.
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- Use the biggest pan you own, even if it feels excessive, because crowding causes steaming instead of proper frying.
- Let your wok get properly hot between additions, listening for that sizzle when ingredients hit the surface.