Chicken Fried Rice Egg Omelette (Printable)

Tender chicken and colorful vegetables stir-fried with fragrant jasmine rice, topped with golden egg omelette ribbons for a satisfying Asian-inspired meal.

# What You'll Need:

→ For the Fried Rice

01 - 2 tablespoons vegetable oil
02 - 2 chicken breasts (about 10 ounces), thinly sliced
03 - 3 cups cooked jasmine rice, preferably day-old and 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, or to taste
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 salt in a bowl. Heat 1 teaspoon oil or butter in a nonstick skillet over medium heat. Pour in egg mixture, tilting pan to form thin layer. Cook 1-2 minutes until set, flip and cook 30 seconds more. Remove, cool slightly, 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 3-4 minutes until golden and cooked through. Remove chicken and set aside.
03 - Add remaining 1 tablespoon oil to wok. Sauté onion and garlic 1-2 minutes until fragrant and translucent. Add peas and carrots, stir-fry 2 minutes.
04 - Add cooked rice, breaking up clumps. Stir-fry 2-3 minutes until heated through. Return chicken to wok. Add soy sauce, oyster sauce, sesame oil, white pepper, and salt. Mix thoroughly and heat through. Stir in sliced scallions, reserving some 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 Advice:

01 -
  • Transforms leftover rice into something extraordinary
  • The egg ribbons add such a lovely texture contrast
  • Ready in under an hour with minimal prep
02 -
  • Day-old rice is non-negotiable for that perfect restaurant texture
  • Keep everything moving in the wok to prevent sticking and ensure even heating
  • Have all ingredients prepped before you start cooking once you begin, it moves fast
03 -
  • Preheat your wok until it is smoking slightly before adding oil for the best sear
  • Cut all your ingredients into similar sizes so they cook evenly

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