Egg Roll Fried Rice with Chicken (Print Version)

A flavorful fusion combining egg roll filling with fried rice featuring chicken, vegetables, and scrambled eggs for a quick meal.

# What You'll Need:

→ 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

# Cooking Steps:

01 - Heat 1 tablespoon vegetable oil in a large skillet or wok over medium-high heat.
02 - Add minced garlic and ginger; stir-fry for 30 seconds until fragrant.
03 - Add sliced cabbage and shredded carrots; stir-fry for 3 to 4 minutes until slightly softened.
04 - 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.
05 - Add shredded chicken and bean sprouts if using; stir-fry for 1 to 2 minutes to heat through.
06 - Add chilled rice, breaking up any clumps. Stir-fry for 2 to 3 minutes, ensuring rice is well mixed with vegetables and heated through.
07 - Drizzle soy sauce, oyster sauce if using, and sesame oil over mixture. Sprinkle with white pepper. Stir everything together until evenly coated.
08 - Toss in green onions, reserving some for garnish. Taste and adjust seasoning as needed.
09 - Transfer to serving bowls and serve hot, garnished with extra green onions.

# Expert Advice:

01 -
  • It tastes like you spent hours building layers of flavor when really you just threw everything in a hot pan.
  • Chilled rice prevents mushiness, so your fried rice stays light and every grain stays separate.
  • You can make it with whatever vegetables are sitting in your crisper drawer, so it's never boring and always flexible.
02 -
  • Day-old or chilled rice is absolutely essential because it won't clump or turn mushy the way fresh warm rice will, so plan ahead or chill your rice in the fridge for at least an hour before you start cooking.
  • Don't overcrowd the pan when you're stir-frying because everything needs to hit the hot surface, not steam in a pile, so work with confidence and keep your movements quick.
03 -
  • Keep your heat high and your movements quick because fried rice is all about the sear and the texture, and a slow pan will give you steamed rice instead.
  • The last-minute additions like green onions and sesame oil are where the magic happens, so don't skip them or rush through the finishing touches.
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