Egg Roll Fried Rice with Chicken

Imagine all the savory, crunch-tastic goodness of an egg roll, but transformed into a comforting bowl of fried rice. This Egg Roll Fried Rice with Chicken is a brilliant weeknight solution, delivering that classic takeout flavor in just 30 minutes. It is a quick and flavorful fusion dish that combines tender chicken and fluffy rice—perfect for a dairy-free meal that serves four.

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Using shredded coleslaw mix makes the preparation process a breeze, while utilizing day-old jasmine rice ensures that perfect, slightly crispy texture every fried rice lover craves. The combination of fresh ginger, garlic, and toasted sesame oil creates an irresistible aroma that brings the essence of an Asian kitchen right into your home.

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

Try adding water chestnuts, bean sprouts, or snap peas for extra crunch.

Varianten und Anpassungen

Substitute chicken with tofu for a vegetarian version.

Serviervorschläge

Pairs well with a crisp, cold lager or green tea.

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This Egg Roll Fried Rice with Chicken is a crowd-pleaser that brings the best of Asian-inspired flavors to your table with minimal effort. It is an excellent way to use leftovers while creating a meal that feels intentional, vibrant, and delicious.

Recipe FAQs

→ Can I use fresh rice instead of day-old?

Fresh rice can work, but day-old rice produces better texture and prevents clumping. If using freshly cooked rice, spread it on a baking sheet and refrigerate for at least 30 minutes to dry out slightly before cooking.

→ What vegetables can I add for more crunch?

Water chestnuts, bean sprouts, snap peas, or diced bell peppers all work beautifully. Add them when you cook the coleslaw mix so they soften slightly while staying crisp-tender.

→ Is this dish spicy?

The base version is mild with just a hint of warmth from white pepper and ginger. The sriracha is optional, so you can adjust the heat level to your preference or omit it entirely for a family-friendly version.

→ Can I make this vegetarian?

Absolutely. Substitute the chicken with firm tofu, extra eggs, or edamame. Use vegetarian oyster sauce and tamari instead of regular soy sauce if you need it to be gluten-free as well.

→ How do I store 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 rice may lose some crispness but will still be delicious.

→ Can I freeze this dish?

Freezing isn't recommended as the texture of the rice and vegetables will suffer. However, you can prep all ingredients in advance and store them separately in the refrigerator for up to 2 days before cooking.