Chicken Fried Rice with Egg Omelette (Printable)

Savory stir-fried rice with chicken and vegetables topped with sliced egg omelette

# 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 tbsp vegetable oil, divided
09 - 2 cloves garlic, minced
10 - 1 tbsp soy sauce
11 - 1 tbsp oyster sauce
12 - 1 tsp sesame oil
13 - 1/2 tsp white pepper or black pepper
14 - Salt to taste

→ Garnish

15 - Extra sliced green onions

# Steps:

01 - Whisk eggs with a pinch of salt. Heat 1 tsp oil in a nonstick skillet over medium heat. Pour in eggs and swirl to coat pan. Cook until just set, about 1-2 minutes. Slide onto cutting board, roll up, and slice into thin strips. Set aside.
02 - Heat 1 tbsp oil in a large wok or skillet over high heat. Add chicken and stir-fry until cooked through, about 3-4 minutes. Remove and set aside.
03 - Add 1 tbsp oil to pan. Stir-fry garlic, carrots, and bell pepper for 2 minutes. Add peas and cook 1 minute more.
04 - Add cold rice to pan, breaking up clumps. Stir-fry 2-3 minutes until heated through. Add soy sauce, oyster sauce, sesame oil, and pepper. Mix thoroughly.
05 - Return cooked chicken to pan with sliced green onions. Stir-fry 1-2 minutes until well combined and hot.
06 - Divide fried rice among plates. Top with sliced egg omelette and extra green onions if desired. Serve immediately.

# Expert Advice:

01 -
  • The combination of tender chicken and silky egg strips creates the most satisfying texture contrast
  • This comes together faster than ordering takeout and tastes infinitely better
  • You can customize the vegetables based on what is languishing in your crisper drawer
02 -
  • Never use freshly cooked rice or your fried rice will be a gummy disappointment, even restaurants use day old rice
  • Keep your heat high and work quickly once ingredients hit the wok, low heat turns stir fry into steaming
  • Prepare all ingredients before you start cooking because this dish comes together fast and waits for no one
03 -
  • Squeeze any excess moisture from vegetables before adding to prevent soggy rice
  • Break up rice clumps with your hands before adding to the pan for even cooking

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