Egg Roll Fried Rice with Chicken (Printer View)

Classic egg roll flavors meet fried rice with tender chicken, crisp vegetables, and savory seasonings in this quick 35-minute 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

# Method:

01 - Heat 1 tablespoon vegetable oil in a large skillet or wok over medium-high heat. Add garlic and ginger; stir-fry for 30 seconds until fragrant.
02 - Add the cabbage and carrots; stir-fry for 3 to 4 minutes until slightly softened.
03 - Push the vegetables to the side of the pan. Add the remaining 1 tablespoon oil and pour in the beaten eggs. Scramble until just set, then mix with the vegetables.
04 - Add the shredded chicken and bean sprouts if using; stir-fry for 1 to 2 minutes to heat through.
05 - Add the chilled rice, breaking up any clumps. Stir-fry for 2 to 3 minutes, ensuring the rice is well mixed with the vegetables and heated through.
06 - Drizzle in the 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.
08 - Serve hot, garnished with extra green onions.

# Expert Advice:

01 -
  • It tastes like takeout but costs a fraction of the price and comes together while you're still in your work clothes.
  • The texture balance is unreal—crispy vegetables, tender chicken, fluffy rice, and those little bursts of umami from the soy and sesame oil.
  • You can prep everything in advance and have dinner on the table in 20 minutes flat, which is genuinely useful on nights when you're running on fumes.
02 -
  • Cold rice is non-negotiable—I learned this the hard way by making fried rice with warm rice once and ending up with a gluey, disappointing mess that taught me a valuable lesson about patience.
  • Keep your heat high and your movements quick; low and slow is for braises, not fried rice, which needs that quick cook to stay crispy and alive.
  • Taste as you go near the end, because soy sauce brands vary wildly in saltiness and you might need more or less than the recipe calls for.
03 -
  • Use day-old rice or rice you made the morning of cooking—the drier it is, the better your fried rice will be, so plan accordingly instead of fighting wet rice.
  • If your wok or skillet isn't large enough, work in batches rather than crowding the pan, which causes everything to steam instead of fry.
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