Egg Roll Fried Rice with Chicken (Printable)

A quick fusion dish combining egg roll flavors with chicken and fluffy rice.

# What You 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 if desired
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 (canola or sunflower)

# How To Make It:

01 - Prepare all ingredients and arrange them at your cooking station for seamless execution.
02 - Heat 1 tablespoon vegetable oil in a large wok or skillet over medium-high heat. Add shredded or diced chicken and cook until heated through, approximately 2 minutes. Transfer to a plate and set aside.
03 - Add remaining tablespoon of oil to the pan. Add minced garlic and grated ginger; stir-fry for 30 seconds until fragrant.
04 - Add coleslaw mix and cook for 2-3 minutes, stirring frequently, until softened but maintaining some textural integrity.
05 - Push vegetables to one side of the pan. Crack eggs into the empty space and scramble until just set, then incorporate into the 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 while hot. Garnish with additional green onions if desired.

# Expert Advice:

01 -
  • It comes together in under 30 minutes, so weeknight dinner stress practically vanishes.
  • All those crispy, tangy, gingery flavors from egg rolls live here without the rolling and frying hassle.
  • One pan means one cleanup, and your kitchen smells incredible the whole time.
02 -
  • Day-old rice is non-negotiable; fresh rice absorbs too much moisture and gets sticky, ruining the whole texture.
  • Don't skip the ginger and garlic blooming step, even if you're in a hurry, because that's where you're building the soul of the dish.
03 -
  • Keep your wok or pan hot and moving; medium-high heat with constant motion keeps everything fresh and prevents overcooking.
  • If you're nervous about the eggs, beat them lightly in a bowl first, then pour them in; it gives you more control and prevents scrambled bits from getting lost.
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