Chicken Fried Rice with Egg (Printable)

Aromatic fried rice with chicken, vegetables, and sliced egg omelette strips for a balanced 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

# How to Make It:

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 Suggestions:

01 -
  • The sliced egg omelette adds a silkiness that mixed-in eggs just cant achieve
  • Its faster than takeout and you control exactly what goes into every bite
02 -
  • Using freshly cooked warm rice will turn this into a sticky, disappointing mess every single time
  • High heat is your friend, but keep everything moving or the garlic will burn and turn bitter
03 -
  • Prep everything before you start cooking once the wok is hot, there is no time to chop or measure
  • If your rice is clumping, use your fingers to break it apart before adding to the pan

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