Chicken Fried Rice with Egg Omelette (Printer-friendly)

Savory stir-fried rice with chicken, crisp vegetables, and silky egg omelette strips for a complete Asian-inspired meal.

# What you'll 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 (optional)

# Method:

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

# Expert Tips:

01 -
  • Transforms leftover rice into something extraordinary in under 20 minutes
  • The silky egg omelette ribbons add a luxurious texture that sets this apart from basic fried rice
  • Everything cooks in one pan, making weeknight cleanup surprisingly painless
02 -
  • Cold, day-old rice is absolutely essential—warm, fresh rice will steam instead of fry, creating a gummy texture
  • Keep your heat high and work quickly; restaurant-style fried rice depends on rapid cooking for those distinct toasted flavors
  • Dont overcrowd the pan when cooking the chicken, or it will steam instead of sear
03 -
  • If you don't have day-old rice, spread freshly cooked rice on a baking sheet and freeze for 15 minutes—it mimics the texture beautifully
  • Clean your wok or skillet between steps if needed; burnt sugar or protein bits can make later steps taste bitter

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