Egg Roll Fried Rice with Chicken

Craving the savory, crunchy essence of an egg roll but in a more satisfying meal format? This Egg Roll Fried Rice with Chicken is a brilliant fusion dish that brings the classic flavors of the beloved appetizer into a hearty stir-fry. With tender chicken, crisp vegetables, and aromatic ginger and garlic, it's a 30-minute weeknight solution that tastes like professional takeout made right in your own kitchen.

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The key to this dish is the preparation. Since stir-frying is a fast-paced cooking method, having your shredded chicken, minced garlic, and grated ginger ready to go ensures the vegetables stay crisp and the rice gets that perfect golden-brown finish without becoming mushy.

Ingredients

• 2 cups cooked chicken breast, shredded or diced
• 3 large eggs
• 2 cups coleslaw mix (shredded cabbage and carrots)
• 1/2 cup green onions, sliced
• 2 cloves garlic, minced
• 1 tablespoon fresh ginger, grated
• 3 cups cooked jasmine or long-grain rice (preferably day-old)
• 3 tablespoons soy sauce (low sodium if desired)
• 1 tablespoon oyster sauce (optional)
• 1 teaspoon toasted sesame oil
• 1/2 teaspoon ground white pepper
• 1 teaspoon sriracha or chili sauce (optional, to taste)
• 2 tablespoons vegetable oil (e.g., canola, sunflower)

Instructions

Step 1

Prepare all ingredients and have them ready at your cooking station.

Step 2

Heat 1 tablespoon of vegetable oil in a large wok or skillet over medium-high heat.

Step 3

Add the shredded or diced chicken and cook until heated through, about 2 minutes. Remove chicken and set aside.

Step 4

Add another tablespoon of oil to the pan. Add garlic and ginger; stir-fry for 30 seconds until fragrant.

Step 5

Add the coleslaw mix and cook for 2-3 minutes, stirring frequently, until softened but still crisp.

Step 6

Push the vegetables to one side of the pan. Crack the eggs into the empty space and scramble until just set, then mix them into the vegetables.

Step 7

Add the cooked rice, chicken, soy sauce, oyster sauce (if using), sesame oil, and white pepper. Toss everything together and stir-fry for 3-4 minutes, breaking up any clumps of rice.

Step 8

Stir in the green onions and sriracha or chili sauce if desired. Cook for 1 more minute. Taste and adjust seasoning as needed.

Step 9

Serve hot, garnished with extra green onions if desired.

Zusatztipps für die Zubereitung

Using a large wok or a high-quality nonstick skillet is essential for achieving the right texture. Make sure your spatula is ready for constant stirring, as this prevents the garlic and ginger from burning while you soften the cabbage and carrots.

Varianten und Anpassungen

Feel free to customize your bowl by adding water chestnuts, bean sprouts, or snap peas for extra crunch. If you prefer a vegetarian version, simply substitute the chicken with firm tofu and use a vegetarian oyster sauce to avoid shellfish allergens.

Serviervorschläge

Garnish the finished rice with an extra sprinkle of green onions for a fresh bite. This flavorful dish pairs exceptionally well with a crisp, cold lager or a pot of hot green tea to complement the sesame and soy seasonings.

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This Egg Roll Fried Rice with Chicken is proof that you don't need a lot of time to create a balanced, flavorful meal. Whether you're cooking for the family or prepping meals for the week, this easy-to-follow recipe brings a delicious Asian-inspired twist to your dinner table in just 30 minutes.

Recipe FAQs

→ Can I use freshly cooked rice instead of day-old?

Freshly cooked rice can work, but day-old rice is preferred because it's drier and less sticky, which prevents the dish from becoming mushy. If you must use fresh rice, spread it on a baking sheet and refrigerate for at least 2 hours before cooking to help dry it out.

→ What vegetables work best in this dish?

The coleslaw mix is perfect because it provides both cabbage and carrots in the right proportions. You can also add water chestnuts for crunch, bean sprouts for freshness, or snap peas for color. Just keep in mind that softer vegetables should be added later in the cooking process.

→ Is this dish spicy?

The base dish isn't spicy—the sriracha or chili sauce is optional. The white pepper adds mild warmth without significant heat. If you prefer more spice, increase the sriracha or add red pepper flakes along with the garlic and ginger.

→ Can I make this vegetarian?

Absolutely. Simply substitute the chicken with firm tofu, extra vegetables, or edamame. Use vegetarian oyster sauce (often made from mushrooms) instead of traditional oyster sauce, and ensure your soy sauce is suitable for your dietary preferences.

→ How do I store and reheat leftovers?

Store in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet over medium heat with a splash of water or oil to refresh the texture. The microwave works too, though the rice may be softer. Avoid freezing as the texture of the vegetables and rice will suffer.