Chicken Fried Rice with Egg (Print)
Flavorful stir-fried rice with tender chicken, vegetables, and golden egg omelette ribbons
# Ingredient List:
→ 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
10 - 1 teaspoon sesame oil
11 - 1/2 teaspoon white pepper
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
17 - Extra sliced scallions
18 - Sesame seeds
# How-To Steps:
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 egg mixture, tilting 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 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 cooked rice to wok, breaking up any clumps. Stir-fry for 2-3 minutes until heated through. Return cooked chicken to wok. Add soy sauce, oyster sauce, 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 Suggestions:
01 -
- The egg omelette ribbons add this luxurious texture that makes every bite feel special
- Its one of those rare dishes that tastes even better for lunch the next day
02 -
- Cold rice is non-negotiable for that signature separated grain texture
- Have all ingredients prepped and within reach before you turn on the stove
03 -
- Spread hot cooked rice on a baking sheet and refrigerate uncovered for at least two hours if you forget to prep it the night before
- Add a splash of chicken broth if the rice starts drying out while you are stir-frying