| Level: | Easy |
| Total: | 25 min |
| Prep: | 10 min |
| Cook: | 15 min |
| Yield: | 6 to 8 servings |
Ingredients
- 3 large eggs
- Kosher salt and freshly ground black pepper
- Vegetable oil, for frying
- 4 boneless, skinless chicken breast halves, cut into thin strips
- 1 teaspoon sesame oil
- 1 large onion, finely chopped
- 2 garlic cloves, finely minced
- 4 cups cold, cooked rice
- 6 green (spring) onions, thinly sliced, plus more for garnish, optional
- 2 tablespoons soy sauce
Instructions
- Beat eggs with a whisk in a small bowl and season with salt and pepper, to taste. Heat very little oil in a medium frying pan over medium heat and make an omelette using half the beaten eggs. Turn out onto a plate to cool (do not fold omelette). Repeat process with remaining beaten eggs. Place 1 omelette on top of the other, fold and coarsely chop. Set aside.
- In a medium bowl, toss chicken strips with the sesame oil and season with salt and pepper, to taste. Heat 3 tablespoons vegetable oil over high heat in large frying pan or wok and stir-fry the prepared chicken strips until lightly golden, about 2 to 3 minutes. Add the onion and garlic and stir-fry for 1 to 2 minutes or until onion has softened. Add 2 tablespoons more vegetable oil and when hot, stir in the cooked rice and green onions, tossing and mixing thoroughly until very hot. Sprinkle with soy sauce and mix evenly. Remove from heat and stir in chopped cooked egg. If desired, garnish with additional sliced green onions.
Nutrition Facts
| Serving Size | 1 of 8 servings |
| Calories | 583 |
| Total Fat | 43 g |
| Saturated Fat | 4 g |
| Carbohydrates | 34 g |
| Dietary Fiber | 2 g |
| Sugar | 5 g |
| Protein | 16 g |
| Cholesterol | 102 mg |
| Sodium | 695 mg |
Reviews
Excellent! We have to back way off the salt so the only sodium we had was in the soy sauce but it was delicious! Looking forward to tomorrow’s leftovers!
i did a party with 30 people and they all loved it
Great basic recipe. The use of an omelet is a home run. I’ve made it a few times as written, and with some adaptations. I used leftover pork from a pork tenderloin and leftover rotisserie chicken. Both worked well. I use coconut amminos instead of soy sauce and it is equally good. I’ve made this with white, brown and basmati rice… all good. I add peas. I think this is better than takeout fried rice and it is so quick and easy!!
It’s delicious, my family likes this more than takeout chicken fried rice.
Awesome!
Very good, added a few extra dashes of soy sauce and sesame oil than the recipe called for and also added shoots.
So delicious! Easy to follow, and add your own “heat” if you want. I used the 90 second microwave brown rice as it tends to be drier and makes a perfect al denote rice for this recipe.
Delicious
I used brown rice cooked in chicken broth. Just always gives the dish an added chicken flavor. I also just diced up thawed chicken tenderloins, about 4. I used more sesame oil at the very end just because I like the taste. Next time I might add some peas or water chestnuts. Thank you, Robert! Making the omelets was a new thing for me but totally worth it.