Egg Roll Fried Rice with Chicken (Print Version)

A fusion of egg roll filling and fried rice featuring chicken, vegetables, and scrambled eggs.

# Ingredient List:

→ 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

# How to Make:

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

# Expert Advice:

01 -
  • It tastes like takeout but costs a fraction of the price and takes less time than delivery would arrive.
  • The egg roll filling flavors make ordinary fried rice feel like you've discovered a secret fusion nobody else knows about.
  • Works perfectly for using up leftover chicken and vegetables without feeling like you're stretching scraps.
02 -
  • Cold rice is non-negotiable—warm rice turns to mush and the whole dish falls apart, so plan ahead or use day-old rice from the fridge.
  • Don't overcrowd the pan or everything steams instead of fries, which means you miss out on those golden, slightly caramelized edges that make this special.
03 -
  • Keep everything prepped and within arm's reach before you start cooking—once the heat is on, things move quickly and you can't pause mid-stir.
  • Taste as you season, adding soy sauce a tablespoon at a time, because different brands have wildly different salt levels and your version might be perfect before you think it is.
Go Back