Save One Thursday night, I was staring at leftover rice and shredded chicken, wondering what could transform them into something exciting, when I suddenly thought about the crispy, savory filling of egg rolls I'd been craving all week. Instead of wrapping them up, why not just toss it all together in a hot pan with scrambled eggs and the aromatic buzz of garlic and ginger? Twenty minutes later, this dish was born—and it's become my go-to when I need something fast that tastes anything but rushed.
I made this for my sister during one of those chaotic family dinners where someone inevitably showed up hungry and unannounced. I grabbed what was in the fridge, fired up the wok, and within minutes everyone was asking for seconds—it was one of those magical kitchen moments where nothing felt forced, just delicious and real.
Ingredients
- Cooked chicken breast, 2 cups shredded or diced: Using leftover rotisserie chicken here saves time and adds incredible flavor—don't skip this shortcut.
- Large eggs, 3: These scramble into the rice and give you those little pockets of richness that make this dish feel complete.
- Coleslaw mix, 2 cups: This is your secret weapon for getting cabbage and carrots in one step, though fresh shredded versions work beautifully too.
- Green onions, 1/2 cup sliced: Their brightness cuts through the richness, so don't skip them or save them only for garnish.
- Fresh garlic, 2 cloves minced: Mince it fine so it disappears into the oil and perfumes every grain of rice.
- Fresh ginger, 1 tablespoon grated: This is non-negotiable if you want that authentic egg roll essence—use a microplane for the best texture.
- Cooked jasmine or long-grain rice, 3 cups preferably day-old: Day-old rice is crucial because it's drier and won't turn mushy when stir-fried; fresh rice will clump.
- Soy sauce, 3 tablespoons low sodium if desired: This is your backbone seasoning, so taste as you go and adjust to your preference.
- Oyster sauce, 1 tablespoon optional: If you use it, your rice gets a deeper umami punch that's hard to replicate any other way.
- Toasted sesame oil, 1 teaspoon: A little goes a long way—it's potent, aromatic, and transforms the dish from good to crave-worthy.
- Ground white pepper, 1/2 teaspoon: White pepper gives a sharper, cleaner heat than black pepper and feels more authentic here.
- Sriracha or chili sauce, 1 teaspoon optional to taste: This is your heat dial; add more if you like a kick, or leave it out if you prefer mild.
- Vegetable oil, 2 tablespoons: Use something with a high smoke point like canola or sunflower so it doesn't burn in your hot pan.
Instructions
- Mise en Place:
- Gather everything and lay it out within arm's reach of your stove—this dish moves fast, and you won't have time to hunt for ingredients once the heat is on.
- Get Your Pan Hot:
- Heat 1 tablespoon of oil in your wok or large skillet over medium-high heat until it shimmers and moves easily around the pan. You'll know it's ready when you can see the heat radiating off the surface.
- Sear the Chicken:
- Add your shredded chicken and let it warm through for about 2 minutes, stirring occasionally so it heats evenly without browning too much. Once hot, push it to the side of the pan and set it aside.
- Flavor the Oil:
- Add another tablespoon of oil, then immediately add your minced garlic and grated ginger, stirring constantly for just 30 seconds until the kitchen smells absolutely incredible. This quick aromatics step is what makes everything taste like it came from a real restaurant.
- Soften the Vegetables:
- Toss in your coleslaw mix and stir-fry for 2-3 minutes, keeping everything moving so it softens but still has a little snap to it. You want tender-crisp, not mushy.
- Scramble the Eggs:
- Push the vegetables to one side, crack your eggs into the empty space, and let them set for just a moment before scrambling them right there in the pan. Once they're barely set, toss them together with everything else.
- Bring It Together:
- Add your rice, reserved chicken, soy sauce, oyster sauce if using, sesame oil, and white pepper, then toss everything constantly for 3-4 minutes, breaking up any rice clumps as you go. The rice should start to get slightly caramelized and everything should move as one unified dish.
- Final Flourish:
- Stir in your green onions and sriracha if desired, cook for just 1 more minute, then taste and adjust your seasoning. Trust your palate—this is your dish now.
Save My kid took one bite and asked if we were getting takeout again—I didn't correct them, just watched them go back for thirds. That's when I realized this recipe had officially crossed from weeknight convenience into something people actually got excited about eating.
Why This Works as Egg Roll Fried Rice
The magic here is that you're capturing every single element that makes egg rolls so crave-worthy—the cabbage, the savory chicken, the aromatic ginger and garlic—but you're building it into rice instead of wrapping it up. You get the satisfaction without the finesse, the flavor without the fussy technique. It's clever food in the best way, something that feels like you're shortcuts when really you're just being smart about it.
Building Layers of Flavor
The order matters here more than you might think at first glance. You sear the chicken first to lock in its savory character, then bloom the garlic and ginger in hot oil so they release their essential oils, then build everything else on top of that foundation. Each step is a layer, and when they come together in the final toss, it's not just mixed ingredients—it's a cohesive dish where every grain of rice got introduced to every other element.
Your Flexibility Options
Once you understand the bones of this recipe, you can improvise with confidence. Water chestnuts and snap peas add a different kind of crunch, tofu swaps in beautifully for chicken if you're cooking vegetarian, and I've even thrown in leftover mushrooms when they were sitting in my crisper drawer. The constants are rice, eggs, and the aromatic base—everything else is you deciding what sounds good tonight.
- Add any leftover vegetables you have—this dish thrives on variety and won't complain about bonus nutrition.
- Make it vegetarian by using tofu or leaving the protein out entirely and doubling down on vegetables instead.
- Pair it with a cold lager for beer lovers or green tea if you want something that won't overpower the delicate balance of flavors.
Save This is the kind of recipe that gets better the more you make it because you start understanding where your instincts should go. After the first time, you'll stop following steps and start feeling your way through it, which is when cooking stops being a checklist and becomes something genuinely fun.
Kitchen Tips & Answers
- → Can I use fresh rice instead of day-old?
Day-old rice works best because it's drier and less sticky, giving you that perfect fried rice texture. If you must use fresh rice, spread it on a baking sheet and refrigerate for at least 2 hours to dry out slightly before cooking.
- → What other proteins can I use?
Leftover rotisserie chicken, diced pork loin, or shrimp work beautifully. For a vegetarian version, use firm tofu cubes or edamame. Just cook your protein thoroughly before adding it to the rice.
- → Can I make this ahead of time?
You can prep all ingredients in advance and store them separately in the refrigerator. The cooked dish reheats well in the microwave or skillet, though the rice will soften slightly. Add fresh green onions when serving for the best presentation.
- → Is this gluten-free?
Use tamari instead of regular soy sauce, and check that your oyster sauce is gluten-free or use a vegetarian alternative. Most other ingredients are naturally gluten-free.
- → How spicy is this dish?
As written, it's mildly seasoned with just a hint of heat from the optional sriracha. Adjust the spice level to your preference by adding more chili sauce, red pepper flakes, or fresh diced chilies.
- → What vegetables can I add?
Beyond the coleslaw mix, try adding diced bell peppers, snap peas, bean sprouts, bamboo shoots, or water chestnuts for extra crunch. Baby corn and sliced mushrooms also work wonderfully in this fusion dish.