Egg Roll Fried Rice Chicken (Printer View)

Classic egg roll flavors meet fried rice with tender chicken, crisp vegetables, and scrambled eggs in this quick Asian-inspired dish.

# Components:

→ 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

# Method:

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 remaining 1 tablespoon oil and pour in beaten eggs. Scramble until just set, then mix with the vegetables.
04 - Add shredded chicken and bean sprouts if using, stir-frying for 1 to 2 minutes to heat through.
05 - Add chilled rice, breaking up any clumps. Stir-fry for 2 to 3 minutes, ensuring rice is well mixed with vegetables and heated through.
06 - Drizzle in 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 if needed. Serve hot, garnished with extra green onions.

# Expert Advice:

01 -
  • It tastes like you spent hours in the kitchen, but your actual hands-on time is closer to 15 minutes.
  • The egg roll flavors are all there: that savory cabbage, the fresh ginger snap, the way everything gets coated in soy and sesame oil.
  • It's flexible enough to work with whatever protein or vegetables you have hanging around your fridge.
02 -
  • Cold or day-old rice is essential; if you use warm fresh rice, it will turn into a mushy mess instead of staying in separate, distinct grains.
  • Don't overcrowd the pan in the early stages, and use high enough heat that you hear a proper sizzle; this prevents steaming and gives you that restaurant wok flavor.
03 -
  • Beat your eggs with a pinch of salt before they hit the pan, and let them set slightly before stirring; this gives you tender scrambled curds instead of tiny fragments.
  • Toast your own sesame oil is not possible, but buying the toasted kind from a reliable source makes all the difference; it's a small bottle that transforms the entire dish with just a teaspoon.
Return