Egg Roll Fried Rice with Chicken (Printable)

All the classic egg roll flavors you love, transformed into a quick and satisfying fried rice. Ready in 30 minutes with tender chicken and crisp vegetables.

# Components:

→ 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 & Seasonings

08 - 3 tablespoons soy sauce, low sodium preferred
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

→ Oils

13 - 2 tablespoons vegetable oil (canola or sunflower)

# Directions:

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

# Expert Advice:

01 -
  • It comes together in under thirty minutes, which means you can have restaurant-quality flavor on a random weeknight without the delivery fee.
  • Every bite tastes like a tiny egg roll—that sweet, savory, slightly crispy combination—but without the deep frying or planning required.
  • The recipe practically begs you to raid your fridge for additions, making it almost impossible to mess up.
02 -
  • Using day-old rice is absolutely essential—warm, freshly cooked rice will steam and stick instead of frying into separate, distinct grains, and your entire dish will suffer for it.
  • Don't be timid about heat; medium-high is your friend here, and if your pan isn't hot enough, everything steams rather than fries, and the magic disappears.
03 -
  • If you don't have a wok, a large nonstick skillet works beautifully—the wider surface area actually helps the rice fry more evenly than a wok sometimes can.
  • Taste the dish before serving and adjust the soy sauce and sesame oil to your preference; these two ingredients are what make or break the final flavor profile, and every kitchen's tastes are slightly different.
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