Egg Roll Fried Rice with Chicken (Printable Version)

Classic egg roll flavors meet fluffy fried rice with tender chicken and crisp vegetables in this quick Asian-inspired weeknight dinner.

# What You’ll 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, to taste)

→ Oils

13 - 2 tablespoons vegetable oil (canola or sunflower)

# Step-by-Step Guide:

01 - Prepare all ingredients and arrange them within easy reach of your cooking station.
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 chicken to a plate and set aside.
03 - Add remaining 1 tablespoon oil to the pan. Add minced garlic and grated ginger, stir-frying for 30 seconds until fragrant.
04 - Add coleslaw mix to the pan and stir-fry for 2-3 minutes, stirring frequently, until vegetables are softened but retain some crispness.
05 - Push vegetables to one side of the pan. Crack eggs into the empty space and scramble until just set. Fold eggs into the vegetables.
06 - Add cooked rice, reserved chicken, soy sauce, oyster sauce if using, sesame oil, and white pepper. Toss all ingredients together and stir-fry for 3-4 minutes, breaking up any rice clumps. Stir in green onions and sriracha or chili sauce if desired. Cook for 1 additional minute. Taste and adjust seasoning as needed.
07 - Transfer to serving plates and garnish with additional green onions if desired. Serve immediately.

# Additional Tips::

01 -
  • Everything cooks in one pan, so cleanup is fast and youre not stuck scrubbing three pots at 9 p.m.
  • It delivers all the savory, crunchy, umami-packed flavors of an egg roll without any frying or folding.
  • Day-old rice transforms into something restaurant-worthy in under twenty minutes.
02 -
  • Day-old rice is not optional, fresh rice will turn sticky and sad no matter how hot your pan is.
  • Do not crowd the pan or everything steams instead of fries, if you are doubling the recipe, cook it in two batches.
  • Let the rice sit undisturbed for thirty seconds at a time so it can get a little crispy on the bottom before you toss it again.
03 -
  • Cook your rice the night before and spread it out on a sheet pan in the fridge so it dries out and fries up perfectly.
  • Use the highest heat your stove can handle without smoking, that is what gives fried rice its signature slightly charred, restaurant-quality flavor.
  • Taste before serving and add a tiny splash more sesame oil or soy sauce at the very end, that last adjustment makes all the difference.
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