Chicken Fried Rice with Egg (Print version)
Tender chicken and crisp vegetables stir-fried with jasmine rice, topped with delicate egg omelette strips for a complete Asian-inspired meal.
# What you 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
# Directions:
01 - Whisk the eggs with a pinch of salt. Heat 1 teaspoon 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 to 2 minutes. Slide onto a cutting board, roll up, and slice into thin strips. Set aside.
02 - Heat 1 tablespoon oil in a large wok or skillet over high heat. Add the chicken and stir-fry until just cooked through, about 3 to 4 minutes. Remove and set aside.
03 - Add 1 tablespoon 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 to 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 to 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 magic of transforming humble leftovers into a restaurant quality dish that hits every satisfying texture
- That perfect balance of savory, slightly sweet, and comforting flavors that makes everyone reach for seconds
02 -
- Never attempt this with freshly cooked rice or you will end up with gluey disappointment, plan ahead and use yesterday rice
- Prep every single ingredient before turning on stove because once stir frying starts there is literally no time to chop
03 -
- Invest in good fish spatula with thin edge that can slide under rice without crushing grains
- Double the egg omelette portion if your family fights over toppings like mine does