Egg Roll Fried Rice with Chicken (Printable Version)

Classic egg roll flavors meet fried rice with tender chicken, crisp cabbage, and aromatic seasonings ready in 30 minutes.

# What You'll Need:

→ Proteins

01 - 2 cups cooked chicken breast, shredded or diced
02 - 3 large eggs

→ Vegetables

03 - 2 cups coleslaw mix (shredded cabbage and carrots)
04 - 1/2 cup green onions, sliced
05 - 2 cloves garlic, minced
06 - 1 tablespoon fresh ginger, grated

→ Rice

07 - 3 cups cooked jasmine or long-grain rice, preferably day-old

→ Sauces and Seasonings

08 - 3 tablespoons low-sodium soy sauce
09 - 1 tablespoon oyster sauce (optional)
10 - 1 teaspoon toasted sesame oil
11 - 1/2 teaspoon ground white pepper
12 - 1 teaspoon sriracha or chili sauce (optional, to taste)

→ Cooking Oil

13 - 2 tablespoons vegetable oil (canola or sunflower)

# How to Prepare:

01 - Prepare all ingredients and arrange them within easy reach at your cooking station.
02 - Heat 1 tablespoon of vegetable oil in a large wok or skillet over medium-high heat. Add the shredded or diced chicken and cook until heated through, approximately 2 minutes. Remove and set aside.
03 - Add the remaining 1 tablespoon of oil to the pan. Add minced garlic and grated ginger, stir-frying for 30 seconds until fragrant.
04 - Add the coleslaw mix and cook for 2 to 3 minutes, stirring frequently, until softened while maintaining slight crispness.
05 - Push vegetables to one side of the pan. Crack eggs into the empty space and scramble until just set, then mix into the vegetables.
06 - Add the cooked rice, reserved chicken, soy sauce, oyster sauce (if using), sesame oil, and white pepper. Toss everything together and stir-fry for 3 to 4 minutes, breaking up any rice clumps.
07 - Stir in the sliced green onions and sriracha or chili sauce if desired. Cook for 1 additional minute. Taste and adjust seasoning as needed.
08 - Transfer to serving dishes and serve hot, garnished with additional green onions if desired.

# Expert Suggestions:

01 -
  • It comes together in under 30 minutes, which means you can go from thinking about dinner to eating it before anyone gets too hungry.
  • The combination of crispy vegetables, fluffy rice, and that sesame oil finish tastes like restaurant takeout but costs a fraction of the price.
  • Leftovers actually taste better the next day, making it perfect for meal prep or feeding yourself without cooking again tomorrow.
02 -
  • Day-old rice is genuinely essential here because fresh, warm rice will get mushy and clumpy instead of fluffy and separate, so plan ahead or at least let it cool completely and refrigerate it for a few hours.
  • Don't walk away from the pan once you add the rice because it needs constant movement to heat through evenly and prevent sticking, and this is when the magic actually happens.
03 -
  • If your rice is fresh and you don't have time to chill it, spread it on a clean sheet pan for 10 minutes and it'll dry out enough to work with instead of turning into mush in the wok.
  • Keep your heat medium-high instead of cranking it to maximum because you want controlled cooking that builds flavor, not a hot mess that burns the bottom while leaving the middle cold.
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