Egg Roll Fried Rice with Chicken (Printable)

A fusion of egg roll filling and fried rice featuring chicken, vegetables, and scrambled eggs ready in 35 minutes.

# What You 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

# How To Make It:

01 - Heat 1 tablespoon vegetable oil in a large skillet or wok over medium-high heat. Add minced garlic and ginger, then stir-fry for 30 seconds until fragrant.
02 - Add sliced cabbage and shredded carrots to the pan. 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 to the pan, 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, and sesame oil. Sprinkle with white pepper and stir everything together until evenly coated.
07 - Toss in the 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 your favorite takeout but comes together in under 40 minutes with ingredients you probably already have on hand.
  • The combination of crispy vegetables, tender chicken, and fluffy eggs hits that perfect balance between light and deeply satisfying.
  • One pan means minimal cleanup, which honestly might be the best part of a busy weeknight.
02 -
  • Cold rice is non-negotiable—if your rice is warm or room temperature, it will clump together and become gluey instead of separating into individual grains that fry properly.
  • Don't crowd the pan with all your ingredients at once; adding things in stages ensures everything cooks evenly and nothing steams instead of sears.
03 -
  • Prepare your rice the day before and store it uncovered in the refrigerator so the grains dry out and separate properly when fried.
  • If you're cooking for someone avoiding gluten, swap soy sauce for tamari and either omit the oyster sauce or use a certified gluten-free version—the dish loses nothing in translation.
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