Asian, Chicken

Chicken-Fried Rice

  • 3 large eggs
  • Salt and freshly ground 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
  • 2 tablespoons soy sauce
  • Additional sliced green onions for garnish
  1. Beat eggs with salt and pepper to taste. Heat very little oil in a frying pan and make an omelette with half the beaten eggs. Turn on to a plate to cool (do not fold omelette). Repeat process with remaining beaten eggs. Place one omelette on top of the other, fold and coarsely chop. Set aside.
  2. In a medium bowl, toss chicken strips with the sesame oil; salt and pepper to taste.
  3. 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 diced cooked egg. If desired, garnish with additional sliced green onions.
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