Egg Roll Fried Rice Chicken

Egg Roll Fried Rice with Chicken is a delightful fusion of two favorite dishes, combining the crisp vegetables and savory flavors of a classic egg roll with the heartiness of fried rice. This Asian-inspired meal is not only quick to prepare, taking only 35 minutes, but it also provides a protein-packed, dairy-free dinner that the whole family will love.

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The secret to this recipe is the high-heat stir-fry technique, which keeps the vegetables crisp while infusing the rice with a fragrant soy-sesame glaze. By utilizing chilled jasmine rice, you ensure that every grain stays distinct and fluffy, absorbing the rich aromatics of garlic and fresh ginger.

Ingredients

• 2 cups cooked chicken breast, shredded or diced
• 2 large eggs
• 2 cups green cabbage, thinly sliced
• 1 cup carrots, julienned or shredded
• 1/2 cup green onions, sliced (plus extra for garnish)
• 1/2 cup bean sprouts (optional)
• 3 cups cooked jasmine or long-grain rice, chilled
• 3 cloves garlic, minced
• 1 tablespoon fresh ginger, minced
• 3 tablespoons low-sodium soy sauce
• 1 tablespoon oyster sauce (optional)
• 1 teaspoon toasted sesame oil
• 1/4 teaspoon white pepper (or black pepper)
• 2 tablespoons vegetable oil (such as canola or sunflower)

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Instructions

Step 1

Heat 1 tablespoon vegetable oil in a large skillet or wok over medium-high heat.

Step 2

Add garlic and ginger; stir-fry for 30 seconds until fragrant.

Step 3

Add the cabbage and carrots; stir-fry for 3–4 minutes until slightly softened.

Step 4

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.

Step 5

Add the shredded chicken and bean sprouts (if using); stir-fry for 1–2 minutes to heat through.

Step 6

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.

Step 7

Drizzle in the soy sauce, oyster sauce (if using), sesame oil, and sprinkle with white pepper. Stir everything together until evenly coated.

Step 8

Toss in green onions, reserving some for garnish. Taste and adjust seasoning if needed.

Step 9

Serve hot, garnished with extra green onions.

Zusatztipps für die Zubereitung

Using chilled, day-old rice is essential for the best texture, as it fries more effectively without becoming mushy. Ensure your wok or skillet is very hot before you begin to achieve a proper stir-fry sear on the vegetables and chicken.

Varianten und Anpassungen

To make this dish vegetarian, simply omit the chicken and use tofu. For extra crunch, consider adding water chestnuts or chopped snap peas. To make the recipe gluten-free, substitute soy sauce with tamari and ensure your oyster sauce is gluten-free or omitted entirely.

Serviervorschläge

Serve this flavorful dish hot, garnished with extra green onions for a fresh bite. It pairs exceptionally well with a crisp white wine like Sauvignon Blanc or a light, refreshing lager to balance the savory Asian-inspired flavors.

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With 390 calories and 28g of protein per serving, this Egg Roll Fried Rice with Chicken is a balanced and efficient meal option. It delivers the nostalgic taste of an egg roll in a convenient bowl format, making it a reliable staple for your weeknight recipe rotation.

Stir sauces, sauté vegetables, and serve meals gently while adding a charming touch to everyday cooking.

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Recipe Help Center

→ Can I use leftover rice for this dish?

Yes, leftover rice works perfectly and actually yields better results. Day-old rice has dried out slightly, preventing clumping and ensuring each grain separates beautifully during stir-frying. Just break up any clumps before adding to the skillet.

→ What vegetables can I substitute if I don't have cabbage?

Bok choy, Napa cabbage, or coleslaw mix work well as cabbage substitutes. For additional crunch, consider adding snap peas, diced bell peppers, or water chestnuts. The key is maintaining that crisp texture reminiscent of egg roll filling.

→ Is this dish gluten-free?

The dish can be made gluten-free with simple substitutions. Replace regular soy sauce with tamari and either use gluten-free oyster sauce or omit it entirely. Always check labels on condiments to ensure they meet your dietary needs.

→ Can I make this vegetarian?

Absolutely. Simply omit the shredded chicken and replace it with extra firm tofu, cubed and pan-fried until golden before adding to the stir-fry. You can also increase the vegetable quantity or add edamame for additional protein.

→ How do I store and reheat leftovers?

Store cooled portions in airtight containers in the refrigerator for up to 4 days. Reheat in a skillet over medium heat with a splash of water or oil, stirring occasionally until heated through. The microwave works too, though the texture is best restored on the stovetop.

→ What protein alternatives work in this dish?

Beyond chicken, try diced pork loin, shrimp, beef strips, or even ground meat. For vegetarian options, tofu, tempeh, or a plant-based protein crumble work wonderfully. Adjust cooking times based on your chosen protein.