A flavorful fusion of egg roll filling and fried rice featuring tender chicken, crisp vegetables, and scrambled eggs for a quick, satisfying meal.
# What 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, optional
→ 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, optional
12 - 1 teaspoon toasted sesame oil
13 - 1/4 teaspoon white pepper or black pepper
→ Cooking Oil
14 - 2 tablespoons vegetable oil such as canola or sunflower
# How to Prepare:
01 - Heat 1 tablespoon vegetable oil in a large skillet or wok over medium-high heat. Add garlic and ginger, stir-frying for 30 seconds until fragrant.
02 - Add cabbage and carrots to the pan, stir-frying for 3 to 4 minutes until slightly softened.
03 - Push 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 if using, stir-frying for 1 to 2 minutes to heat through.
05 - Add the chilled rice, breaking up any clumps. Stir-fry for 2 to 3 minutes, ensuring the rice is well mixed with the vegetables and heated through.
06 - Drizzle in the soy sauce, oyster sauce if using, sesame oil, and sprinkle with white pepper. Stir everything together until evenly coated.
07 - Toss in green onions, reserving some for garnish. Taste and adjust seasoning as needed.
08 - Serve hot, garnished with extra green onions.
