Egg Roll Fried Rice Chicken (Printable)

Crisp vegetables, tender chicken, and scrambled eggs mingle with seasoned rice in this fusion favorite ready in 35 minutes.

# 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

→ Cooking Oil

14 - 2 tablespoons vegetable oil such as canola or sunflower

# Directions:

01 - Heat 1 tablespoon vegetable oil in a large skillet or wok over medium-high heat. Add minced garlic and ginger; stir-fry for 30 seconds until fragrant.
02 - Add sliced cabbage and julienned carrots to the pan; stir-fry 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-fry for 1 to 2 minutes to heat through.
05 - Add chilled rice, breaking up any clumps. Stir-fry for 2 to 3 minutes, ensuring the 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 takeout but comes together faster than delivery would arrive.
  • One pan means minimal cleanup, which matters more than any food blogger admits.
  • The egg roll flavors shine through without the guilt of deep frying.
02 -
  • Chilled rice is absolutely essential; warm rice will steam and clump, destroying the texture you're working toward.
  • Don't overcrowd the pan when adding the eggs; give them space to set before mixing so they create soft curds rather than a rubbery omelet.
03 -
  • Toast your sesame oil briefly in a dry pan before using if you want an even deeper flavor; it's a small move that changes the whole impression.
  • Keep your mise en place organized so you're not frantically chopping while the wok gets lonely; this dish moves fast once you start cooking.
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