Chicken Fried Rice with Egg Omelette (Printable)

Savory stir-fried rice with chicken and vegetables, garnished with golden egg ribbons for a satisfying Asian-inspired meal.

# What You Need:

→ For the Fried Rice

01 - 2 tablespoons vegetable oil
02 - 2 chicken breasts (about 10.5 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 (optional)
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 (optional)

17 - Extra sliced scallions
18 - Sesame seeds

# How to Make It:

01 - In a bowl, 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.
05 - 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. Stir in sliced scallions, reserving a few for garnish.
06 - Transfer fried rice to serving plates. Top each portion with sliced egg omelette ribbons. Garnish with extra scallions and sesame seeds if desired.

# Expert Tips:

01 -
  • The egg ribbons add such a luxurious texture that makes this feel like restaurant quality without the takeout price tag
  • Day old rice means each grain gets perfectly coated and crisp, never mushy or clumpy
02 -
  • Cold rice from the refrigerator fries up beautifully while warm rice steams instead of crisping
  • Have all ingredients prepped before you start because once the wok is hot everything moves fast
03 -
  • Let the wok get properly hot between additions, almost smoking, to develop those crispy rice edges everyone loves
  • Taste and adjust seasonings before serving, cold rice needs more salt than you would expect

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