Save Egg Roll Fried Rice with Chicken is a brilliant fusion dish that brings the classic, savory flavors of a crispy egg roll into a hearty, one-pan meal. Featuring tender chicken, a vibrant coleslaw mix, and aromatic ginger and garlic, this quick Asian-inspired dish is the perfect solution for a flavorful weeknight dinner without the complexity of deep-frying.
Save The secret to this recipe's success is using day-old jasmine rice, which ensures the grains remain distinct and soak up the savory blend of soy sauce, toasted sesame oil, and optional oyster sauce. It is a versatile dish that makes excellent use of pre-cooked chicken and simple pantry staples.
Ingredients
- 2 cups cooked chicken breast, shredded or diced
- 3 large eggs
- 2 cups coleslaw mix (shredded cabbage and carrots)
- 1/2 cup green onions, sliced
- 2 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 3 cups cooked jasmine or long-grain rice (preferably day-old)
- 3 tablespoons soy sauce (low sodium if desired)
- 1 tablespoon oyster sauce (optional)
- 1 teaspoon toasted sesame oil
- 1/2 teaspoon ground white pepper
- 1 teaspoon sriracha or chili sauce (optional, to taste)
- 2 tablespoons vegetable oil (e.g., canola, sunflower)
Instructions
- Step 1
- Prepare all ingredients and have them ready at your cooking station.
- Step 2
- Heat 1 tablespoon of vegetable oil in a large wok or skillet over medium-high heat.
- Step 3
- Add the shredded or diced chicken and cook until heated through, about 2 minutes. Remove chicken and set aside.
- Step 4
- Add another tablespoon of oil to the pan. Add garlic and ginger; stir-fry for 30 seconds until fragrant.
- Step 5
- Add the coleslaw mix and cook for 2-3 minutes, stirring frequently, until softened but still crisp.
- Step 6
- Push the vegetables to one side of the pan. Crack the eggs into the empty space and scramble until just set, then mix them into the vegetables.
- Step 7
- Add the cooked rice, chicken, soy sauce, oyster sauce (if using), sesame oil, and white pepper. Toss everything together and stir-fry for 3-4 minutes, breaking up any clumps of rice.
- Step 8
- Stir in the green onions and sriracha or chili sauce if desired. Cook for 1 more minute. Taste and adjust seasoning as needed.
- Step 9
- Serve hot, garnished with extra green onions if desired.
Zusatztipps für die Zubereitung
To achieve the best results, use a large wok or nonstick skillet along with a sturdy spatula. Preparation is key for this fast-paced recipe, so ensure your chef's knife and cutting board are ready for mincing the garlic and ginger. Accurate measuring spoons and cups will help maintain the perfect balance of seasonings.
Varianten und Anpassungen
For extra texture, try adding water chestnuts, bean sprouts, or snap peas. To make this dish vegetarian, substitute the chicken with tofu. Note that the recipe contains eggs and soy; you can use tamari for a gluten-free version and ensure your oyster sauce is vegetarian to avoid shellfish allergens.
Serviervorschläge
Serve this dish hot, perhaps with an extra garnish of green onions or a drizzle of sriracha for spice. It pairs beautifully with a crisp, cold lager or a pot of green tea, making it a complete and satisfying meal.
Save Each serving of this delicious Egg Roll Fried Rice with Chicken provides 390 calories, 13g of fat, and 28g of protein. It is a well-balanced, Dairy-Free option that is sure to become a staple in your weeknight dinner rotation.
Kitchen Guide
- → Can I use freshly cooked rice instead of day-old?
Day-old rice works best because it's drier and less sticky, giving you that perfect fried rice texture. If using freshly cooked rice, spread it on a baking sheet and refrigerate for at least 2 hours before cooking, or cook it with slightly less water than usual.
- → What other proteins can I substitute for the chicken?
Shrimp, pork, or beef work beautifully as alternatives. For a vegetarian version, use firm tofu cubes or increase the eggs to four. Just adjust cooking times accordingly—shrimp needs only 2-3 minutes, while pork and beef may need an extra minute or two.
- → How do I prevent the rice from becoming mushy?
Use cold, day-old rice and avoid overcrowding the pan. Cook over medium-high heat and stir frequently to prevent steaming. Break up any clumps with your spatula before adding to the wok, and don't add liquid sauces until the rice has been stir-frying for a minute or two.
- → Can I make this dish ahead of time?
You can prep all ingredients in advance—shred the chicken, slice the green onions, and measure out sauces. Store everything separately in the refrigerator. The dish cooks so quickly (under 15 minutes) that it's best made fresh, but leftovers reheat beautifully in a skillet over medium heat.
- → What vegetables can I add for more variety?
Water chestnuts add authentic crunch, while bean sprouts contribute fresh texture. Try sliced snap peas, bell peppers, or baby corn for color. For extra greens, toss in spinach or bok choy during the last minute of cooking. Just keep total vegetables around 3 cups to maintain proper proportions.
- → Is this dish spicy?
The base dish is mild with just a gentle warmth from white pepper and ginger. Sriracha is entirely optional—add it to taste or omit completely for family-friendly dining. If you prefer more heat, try drizzling with chili crisp or adding sliced fresh chilies as a garnish.