Save It The smell hit me before I even opened the takeout bag: sweet soy, toasted sesame, and that unmistakable crunch of cabbage meeting hot oil. I loved egg rolls, but hated how quickly they disappeared and how heavy they felt afterward. One night, staring at leftover rice and a head of cabbage, I thought, why not just skip the wrapper? That first skillet of egg roll fried rice with chicken became my weeknight shortcut to all the flavors I craved, minus the deep fryer and the guilt.
I made this for my sister after she moved into her first apartment with nothing but a single nonstick pan and a wooden spoon. She called it restaurant quality, which made me laugh because I was literally improvising as I went. We ate it straight from the pan, perched on her kitchen counter, and she admitted she'd never actually liked fried rice before this. That moment reminded me that the best recipes aren't always the fanciest ones.
Ingredients
- Cooked chicken breast, shredded or diced: Rotisserie chicken is my secret weapon here, it saves time and adds a hint of seasoning already baked in.
- Large eggs: Scramble them right in the pan with the vegetables so they pick up all those savory bits stuck to the bottom.
- Green cabbage, thinly sliced: This is the soul of egg roll flavor, slice it thin so it wilts just enough but keeps a little bite.
- Carrots, julienned or shredded: The sweetness balances the salty soy, and they add that classic egg roll color.
- Green onions, sliced: Use both the white and green parts, they bring a sharp freshness that cuts through the richness.
- Bean sprouts: Optional, but they add a crisp, clean crunch that makes every bite feel lighter.
- Cooked jasmine or long grain rice, chilled: Day old rice is crucial, fresh rice turns gummy and clumpy under high heat.
- Garlic, minced: Three cloves might seem like a lot, but they mellow out and become sweet and fragrant in the hot oil.
- Fresh ginger, minced: This is what makes the dish smell like your favorite takeout spot.
- Low sodium soy sauce: You can always add salt, but you cannot take it away, so start with low sodium.
- Oyster sauce: It adds a deep, slightly sweet umami that makes everything taste more complete.
- Toasted sesame oil: A little goes a long way, drizzle it at the end for that nutty aroma.
- White pepper: It has a sharper, more floral heat than black pepper and tastes more authentic.
- Vegetable oil: High smoke point oils like canola or sunflower let you crank the heat without burning.
Instructions
- Wake up the aromatics:
- Heat 1 tablespoon vegetable oil in a large skillet or wok over medium high heat until it shimmers. Add the garlic and ginger, stirring constantly for about 30 seconds until the kitchen smells like a restaurant and the garlic just starts to turn golden at the edges.
- Soften the vegetables:
- Toss in the cabbage and carrots, stirring them around so they coat in the fragrant oil. Let them cook for 3 to 4 minutes, stirring occasionally, until the cabbage wilts but still has some crunch.
- Scramble the eggs:
- Push all the vegetables to one side of the pan and add the remaining tablespoon of oil to the empty space. Pour in the beaten eggs and let them sit for just a few seconds before scrambling them gently until they are just set, then mix them into the vegetables.
- Add the protein:
- Stir in the shredded chicken and bean sprouts if you are using them. Let everything cook together for 1 to 2 minutes so the chicken heats through and the sprouts soften slightly but do not lose their snap.
- Break up the rice:
- Add the chilled rice to the pan, breaking up any clumps with your spatula or spoon. Stir fry for 2 to 3 minutes, pressing the rice gently against the hot pan so some grains get a little crispy and toasted.
- Season and finish:
- Drizzle the soy sauce, oyster sauce, and sesame oil over the rice, then sprinkle with white pepper. Toss everything together until every grain is coated and the sauce has mostly evaporated, leaving just a glossy sheen.
- Garnish and serve:
- Toss in most of the green onions, saving a handful for the top. Taste and add more soy sauce or pepper if needed, then serve hot with the reserved green onions scattered over each bowl.
Save It There was a rainy Tuesday when I had no energy and even less inspiration, but I had a container of leftover rice and half a rotisserie chicken. This dish came together in the time it took my partner to set the table, and when we sat down, he looked up and said it tasted like comfort. That is when I realized some recipes do not need to be complicated to feel like home.
Making It Your Own
Once you get the technique down, this recipe becomes a template for whatever you have on hand. I have thrown in snap peas, water chestnuts, even leftover roasted broccoli, and it always works. If you want it vegetarian, swap the chicken for pressed tofu and skip the oyster sauce or use a mushroom based version. The key is keeping the proportions roughly the same so the rice does not get overwhelmed or dry out.
Storing and Reheating
Leftovers keep in the fridge for up to four days in an airtight container, and honestly, they might taste even better the next day once the flavors have had time to settle. Reheat in a hot skillet with a tiny splash of water or oil to bring back the texture, or microwave in short bursts, stirring in between. Do not reheat it more than once or the eggs and vegetables will turn rubbery and sad.
Pairing and Serving Ideas
This dish is hearty enough to stand on its own, but I love serving it with a simple cucumber salad dressed in rice vinegar and a pinch of sugar to cut the richness. A crisp white wine like Sauvignon Blanc or a light lager works beautifully if you are in the mood for a drink. If you are feeding a crowd, double the recipe and keep it warm in a low oven while you finish everything else.
- Top with a fried egg for extra richness and a runny yolk that coats every bite.
- Serve with chili crisp or sriracha on the side for anyone who likes heat.
- Pack it in a thermos for lunch, it travels well and tastes great at room temperature.
Save It This is the kind of recipe that rewards you for being a little messy and a lot intuitive. Make it once, then make it your own.
Common Questions About Recipes
- → Can I use freshly cooked rice instead of chilled?
Chilled rice works best because it's drier and separates easily, preventing mushy fried rice. If using fresh rice, spread it on a baking sheet and refrigerate for 30 minutes before cooking.
- → What vegetables can I substitute or add?
You can add water chestnuts, snap peas, bell peppers, mushrooms, or bok choy. Adjust cooking times based on the vegetable's texture - harder vegetables need more time to soften.
- → How do I make this vegetarian?
Replace the chicken with firm tofu, tempeh, or extra vegetables. Press and cube the tofu, then pan-fry until golden before adding to the dish. Use vegetarian oyster sauce or hoisin sauce.
- → Can I prepare this dish ahead of time?
Yes, you can prep all ingredients in advance and store them separately. The finished dish keeps well in the refrigerator for up to 3 days. Reheat in a skillet over medium heat for best texture.
- → What type of chicken works best?
Cooked chicken breast is ideal, but you can also use rotisserie chicken, leftover grilled chicken, or even chicken thighs for more flavor. Shred or dice into bite-sized pieces for even distribution.
- → How can I make this spicier?
Add red pepper flakes, sriracha, or diced fresh chili peppers when stir-frying the garlic and ginger. You can also drizzle chili oil over the finished dish for extra heat.