Chicken Fried Rice with Egg (Printable Version)
Tender chicken and crisp vegetables stir-fried with aromatic rice and topped with silky egg omelette strips.
# 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
# Directions:
01 - Whisk eggs with a pinch of salt. Heat 1 tsp oil in a nonstick skillet over medium heat. Pour in eggs and swirl to coat pan. Cook gently until just set, about 1-2 minutes. Slide onto 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 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 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 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 Advice:
01 -
- The contrast between fluffy, separate rice grains and tender strips of silky egg omelette creates texture in every single bite
- Everything comes together in one pan in under 30 minutes, making it perfect for those exhausting weeknights when takeout feels tempting
02 -
- Cold, day-old rice is absolutely non-negotiable here, as fresh rice contains too much moisture and will turn your fried rice into a sticky, gummy disappointment
- Keep the heat high and work quickly once you start cooking, as this fast-paced stir-fry method creates the signature smoky flavor and prevents the vegetables from becoming soggy
03 -
- If you do not have day-old rice, spread freshly cooked rice on a baking sheet and freeze it for 30 minutes before cooking to achieve similar texture
- Cut all your ingredients before you start cooking, because once the heat is on, everything moves too quickly for any prep work