Save to Pins There's something about the sizzle of a wok on high heat that makes me feel like I'm running my own tiny restaurant. One random Tuesday, I had leftover chicken and day-old rice staring at me from the fridge, along with a bag of coleslaw mix that was about to turn sad. I threw it all together with some soy sauce and sesame oil, and somehow created this dish that tastes like an egg roll decided to become fried rice. My partner walked in mid-cook and asked what smelled so good, and I realized I'd stumbled onto something we'd want again and again.
I've made this for my mother-in-law who claimed she doesn't really like fried rice, and watching her go back for seconds felt like winning some kind of cooking award. She kept asking what I'd done differently, and honestly, it was just the crispy edges on the coleslaw mix and that toasted sesame smell filling the kitchen. That moment made me understand why people keep certain recipes close—it's not always about the ingredients, it's about the small joy on someone's face.
Ingredients
- Cooked chicken breast: Use shredded or diced, whatever cooks faster in your pan; rotisserie chicken works beautifully if you're short on time.
- Eggs: These scramble right into the rice, creating pockets of richness and helping everything bind together.
- Coleslaw mix: The shredded cabbage and carrots stay crisp-tender and bring that authentic egg roll crunch you're after.
- Green onions: Save half for garnish; the fresh onion bite at the end makes all the difference.
- Garlic and ginger: Mince these finely so they distribute evenly and wake up every bite.
- Day-old jasmine rice: Cold rice actually works better here because each grain stays separate and gets that light golden edge.
- Soy sauce: This is your base seasoning; taste as you go because salt levels vary by brand.
- Oyster sauce: Optional but it adds a subtle sweetness and depth that makes people wonder what your secret is.
- Toasted sesame oil: A little goes a long way; drizzle it in at the end for the most impact.
- White pepper: Gentler than black pepper and won't create dark specks, keeping the dish looking clean and bright.
- Sriracha or chili sauce: Heat is always to taste; add gradually and taste before serving.
- Vegetable oil: You need enough to keep things sliding around the pan without sticking.
Instructions
- Get your mise en place ready:
- Slice, dice, mince, and measure everything before you start cooking; wok cooking moves fast and you won't have time to chop once the heat is on. Set all your ingredients within arm's reach of your stove.
- Toast the chicken:
- Heat your wok over medium-high heat, add oil, then let the chicken warm through and pick up a little color, about 2 minutes. Pull it out and set it on a plate so it doesn't overcook later.
- Build the aromatics:
- Add more oil, then immediately hit it with garlic and ginger; you'll smell it bloom within seconds. Keep stirring so nothing burns.
- Soften the vegetables:
- Toss in your coleslaw mix and keep the pan moving for 2 to 3 minutes until it starts to soften but still has snap. This is your egg roll moment right here.
- Scramble the eggs:
- Push everything to the side, crack eggs into the empty space, and let them set slightly before stirring them into the vegetables. It only takes a minute and you want them just set, not rubbery.
- Bring it together:
- Add the rice, chicken, soy sauce, oyster sauce, sesame oil, and white pepper, then toss constantly for 3 to 4 minutes, breaking up any rice clumps that want to stick together. You're looking for everything coated and warm.
- Finish with green onions:
- Stir in the sliced green onions and sriracha if you want heat, cook 1 more minute, then taste and adjust anything that feels missing. Serve right away while it's hot and steamy.
Save to Pins I remember making this one evening when my kids were bored with their usual dinner rotation, and suddenly they were standing at the kitchen counter asking if they could help stir. Watching them taste it and actually request it again the next week felt like the smallest kitchen victory, but it stuck with me. Food that brings people to the table, even reluctant eaters, is the kind worth keeping around.
Why Day-Old Rice Changes Everything
The first time I tried to make fried rice with fresh rice, it turned into a sticky clump that no amount of stirring could fix. I learned the hard way that moisture is the enemy here; day-old rice has dried out just enough that each grain cooks separately instead of melting together. Now I always cook rice the day before, spread it out to cool completely, then store it uncovered in the fridge. When you open that container the next day, the grains fall apart like sand, and that's when you know you're ready to make magic.
The Egg Roll Connection
This dish works because it borrows every flavor you love about an egg roll—that crispy cabbage, the savory chicken, the hint of ginger—but puts it over rice instead of inside a wrapper. You get the textural contrast, the same aromatic hit, and honestly, way less oil splatter on your stove. I love saying it's the egg roll's less messy, equally satisfying cousin.
Making It Your Own
Once you understand the framework, this recipe is flexible in ways that make it fun to adapt based on what's in your kitchen. I've added water chestnuts for crunch, swapped in bok choy when coleslaw wasn't around, and even tried it with shrimp when I wanted something different. The beauty is that the technique stays the same; you're just rearranging the cast of characters.
- Toss in water chestnuts, bean sprouts, or snap peas if you want extra crunch and don't mind the extra prep.
- Substitute tofu for the chicken if you're going vegetarian, and use tamari instead of regular soy sauce for gluten-free.
- Adjust the heat level to your taste; sriracha can be swapped for hot sauce, chili paste, or left out entirely if you prefer mild.
Save to Pins This is the kind of dish that proves you don't need hours or fancy technique to cook something memorable. It's honest food that comes together quickly and tastes like someone who actually knows what they're doing made it.
Questions & Answers
- → Can I use fresh rice instead of day-old?
Fresh rice works but tends to become mushy when stir-fried. Day-old rice has dried out slightly, creating better texture and separation. If using fresh rice, spread it on a baking sheet and refrigerate uncovered for at least 2 hours before cooking.
- → What vegetables can I add to customize this dish?
Water chestnuts, bean sprouts, snap peas, or bell peppers work wonderfully. For more color, try adding shredded carrots or diced red bell pepper. Bok choy and mushrooms also complement the Asian flavor profile beautifully.
- → Is this dish spicy?
The base version has mild heat from white pepper and aromatics. The sriracha is optional, so you can control the spice level. Omit it entirely for a family-friendly version, or increase the amount if you prefer more kick.
- → Can I make this vegetarian?
Absolutely. Replace the chicken with firm tofu, extra vegetables, or edamame. Use vegetarian oyster sauce (often labeled as mushroom stir-fry sauce) and ensure your soy sauce is suitable for your dietary preferences.
- → How should I store leftovers?
Store in an airtight container in the refrigerator for up to 4 days. Reheat in a skillet over medium heat with a splash of water or oil to refresh the texture. The flavors often develop and improve overnight.
- → What makes coleslaw mix ideal for this dish?
Premade coleslaw mix provides perfectly shredded cabbage and carrots without tedious knife work. The blend mimics egg roll filling exactly and offers ideal crisp-tender texture when quickly stir-fried.