Egg Roll Fried Rice with Chicken (Printable)

Classic egg roll flavors transformed into a quick fried rice with tender chicken, crisp vegetables, and savory scrambled eggs.

# 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

# Directions:

01 - Heat 1 tablespoon vegetable oil in a large skillet or wok over medium-high heat. Add garlic and ginger; stir-fry for 30 seconds until fragrant.
02 - Add the cabbage and carrots; 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, 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, 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 tips:

01 -
  • It tastes like restaurant takeout but costs a fraction of the price and actually takes less time than waiting in line.
  • Everything cooks in one pan, which means minimal cleanup and maximum flavor layering right before your eyes.
  • You can make it with pantry staples and whatever vegetables are lurking in your crisper drawer without losing any of the magic.
02 -
  • Cold rice is absolutely non-negotiable because warm or freshly cooked rice absorbs liquid and turns into mush instead of maintaining those separate, slippery grains.
  • High heat and constant movement are your friends here because they create those little caramelized edges on vegetables and rice that elevate this from good to restaurant-quality.
  • Don't be shy about tasting and adjusting seasoning at the very end because soy sauce varies wildly between brands and you want it perfectly balanced for your own preference.
03 -
  • If you don't have a wok, a large skillet with high sides works just as well and gives you the room you need to keep everything moving without ingredients flying everywhere.
  • Toast your sesame oil in a dry pan for 30 seconds before adding it at the end, and the flavor becomes even more complex and aromatic without any extra effort.
Go back