Egg Roll Fried Rice with Chicken (Printable Version)

Fusion dish combining tender chicken, crisp vegetables, and fluffy rice with classic egg roll flavors.

# The Ingredients You'll Need:

→ Protein

01 - 2 cups cooked chicken breast, shredded or diced
02 - 2 large eggs

→ Vegetables

03 - 2 cups green cabbage, thinly sliced
04 - 1 cup carrots, julienned or shredded
05 - 1/2 cup green onions, sliced plus extra for garnish
06 - 1/2 cup bean sprouts

→ Rice

07 - 3 cups cooked jasmine or long-grain rice, chilled

→ Aromatics and Sauces

08 - 3 cloves garlic, minced
09 - 1 tablespoon fresh ginger, minced
10 - 3 tablespoons low-sodium soy sauce
11 - 1 tablespoon oyster sauce
12 - 1 teaspoon toasted sesame oil
13 - 1/4 teaspoon white pepper

→ Cooking Oil

14 - 2 tablespoons vegetable oil such as canola or sunflower

# Step-by-Step Instructions:

01 - Heat 1 tablespoon vegetable oil in a large skillet or wok over medium-high heat. Add garlic and ginger; stir-fry for 30 seconds until fragrant.
02 - Add the cabbage and carrots; stir-fry for 3-4 minutes until slightly softened.
03 - Push the vegetables to the side of the pan. Add the remaining 1 tablespoon oil and pour in the beaten eggs. Scramble until just set, then mix with the vegetables.
04 - Add the shredded chicken and bean sprouts; stir-fry for 1-2 minutes to heat through.
05 - Add the chilled rice, breaking up any clumps. Stir-fry for 2-3 minutes, ensuring the rice is well mixed with the vegetables and heated through.
06 - Drizzle in the soy sauce, oyster sauce, and sesame oil, then sprinkle with white pepper. Stir everything together until evenly coated. Toss in green onions, reserving some for garnish. Taste and adjust seasoning if needed.
07 - Serve hot, garnished with extra green onions.

# Additional Tips::

01 -
  • All the savory, slightly sweet flavor of an egg roll without any frying or folding.
  • It comes together faster than ordering takeout and tastes better the next day.
  • You can toss in whatever vegetables are wilting in your crisper drawer.
  • One skillet means one pan to wash, which is a win any night of the week.
02 -
  • Cold rice is non negotiable, warm or fresh rice will turn mushy and sticky no matter how high you crank the heat.
  • Do not stir the rice constantly, let it sit for a few seconds between stirs so it can develop those crispy, slightly charred edges.
  • If your pan is not big enough, cook in two batches or the temperature will drop and everything will steam instead of fry.
03 -
  • Use a well seasoned wok or the biggest skillet you own, the more surface area, the better the char and the crispier the rice.
  • Prep all your ingredients before you start cooking, once the pan is hot, everything moves fast and there is no time to chop.
  • Taste as you go and trust your instincts, every stove and pan is different, so adjust the heat and seasoning to what feels right.
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