Chicken Fried Rice with Egg Omelette (Print Version)
Flavorful stir-fried rice with tender chicken, vegetables, and golden egg omelette ribbons. A complete Asian-style meal ready in under an hour.
# Recipe Ingredients:
→ For the Fried Rice
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→ For the Egg Omelette
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→ Garnish (optional)
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# Directions:
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. 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.
05 - Stir in sliced scallions, reserving a few for garnish. 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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- Everything happens in one pan, meaning less cleanup and more time to eat
- That moment when the egg ribbons hit the hot rice and steam rises up feels like magic every single time
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- Day-old rice is not optional, it is the difference between fried rice and sticky disappointment
- Keep everything moving once the rice hits the wok or it will catch and burn
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- Prep everything before you turn on the stove because once you start cooking, you will not have time to chop
- Warm your cold rice in the microwave for 30 seconds before adding it to the wok