Chicken Fried Rice with Egg Omelette (Printable version)

Flavorful stir-fried rice with chicken and egg omelette ribbons

# Ingredient List:

→ For the Fried Rice

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→ For the Egg Omelette

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→ Garnish

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# How to Make It:

01 - Whisk together 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 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. Return the cooked chicken to the wok. Add soy sauce, oyster sauce, 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.

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 Suggestions:

01 -

Transforms leftover rice into something better than the original meal
The ribbons of golden egg add a luxurious texture you won't find in takeout

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Never use hot, freshly cooked rice or you'll end up with a gummy, disappointing texture
Let your wok get properly hot before adding ingredients, or the food will steam instead of fry

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Use a wide spatula to scoop and flip rather than stir, which helps break up rice clumps without mashing the grains
Have all ingredients prepped and measured before you start cooking, since everything happens quickly once the heat is on

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