Egg Roll Fried Rice with Chicken (Printer View)

All the flavors of an egg roll in a quick fried rice. Ready in 30 minutes with chicken, cabbage, and aromatic seasonings.

# What you'll need:

→ 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

# Method:

01 - Prepare and arrange all ingredients at your cooking station for efficient stir-frying.
02 - Heat 1 tablespoon vegetable oil in a large wok or skillet over medium-high heat. Add shredded chicken and cook for approximately 2 minutes until heated through. Remove and set aside.
03 - Add remaining tablespoon of oil to the pan. Add minced garlic and grated ginger, stir-frying for 30 seconds until fragrant.
04 - Add coleslaw mix and stir-fry for 2-3 minutes, stirring frequently, until vegetables are softened yet retain crispness.
05 - Push vegetables to one side of the pan. Crack eggs into the empty space and scramble until just set. Mix scrambled eggs 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.
07 - Stir in sliced green onions and sriracha or chili sauce if desired. Cook for 1 additional minute. Taste and adjust seasoning as needed.
08 - Transfer to serving dishes and garnish with additional green onions if desired. Serve immediately while hot.

# Expert Advice:

01 -
  • All the flavors you crave from an egg roll, but ready in under 30 minutes without any fussy wrapping.
  • It's the kind of dish that tastes way more impressive than the minimal effort it actually takes.
  • Leftover rice finally has a purpose, and your weeknight dinner suddenly feels like takeout.
02 -
  • Cold or day-old rice is absolutely essential—warm, freshly cooked rice will turn this into mushy clumps instead of fluffy individual grains that can actually get seared in the pan.
  • Have every single ingredient prepped and ready before you start cooking because this dish moves so fast that stopping mid-stride to chop garlic will throw off your timing and rhythm.
  • Don't be stingy with the sesame oil—it's the ingredient that whispers egg roll magic into every bite, so use the full teaspoon even though it seems small.
03 -
  • If your rice is fresh, spread it on a plate and let it cool in the fridge for a bit before using it—this drying-out step makes all the difference between fluffy individual grains and a sticky mess.
  • Keep your heat at medium-high, not blazing—you want everything to cook through and get those subtle caramelized edges, but burning it will happen faster than you think.
Return