A fusion of egg roll filling and fried rice featuring chicken, vegetables, and savory Asian seasonings.
# What You'll 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
06 - 1/2 cup bean sprouts, optional
→ Rice
07 - 3 cups cooked jasmine or long-grain rice, chilled
→ Aromatics & 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
→ Cooking Oil
14 - 2 tablespoons vegetable oil
# How-To Steps:
01 - Heat 1 tablespoon vegetable oil in a large skillet or wok over medium-high heat. Add minced garlic and ginger, stirring constantly for 30 seconds until fragrant.
02 - Add sliced cabbage and julienned carrots to the pan. Stir-fry for 3 to 4 minutes until vegetables are slightly softened but retain a slight crunch.
03 - Push vegetables to the side of the pan. Add remaining 1 tablespoon oil and pour in beaten eggs. Scramble until just set, then combine with the vegetables.
04 - Add shredded chicken and bean sprouts if using. Stir-fry for 1 to 2 minutes to heat through and incorporate flavors.
05 - Add chilled rice to the pan, breaking up any clumps. Stir-fry for 2 to 3 minutes, ensuring rice is evenly distributed and heated through.
06 - Drizzle in soy sauce, oyster sauce if using, and sesame oil. Sprinkle with white pepper and stir until evenly coated. Add green onions, reserving some for garnish. Taste and adjust seasonings as needed.
07 - Transfer to serving bowls and garnish with reserved green onions. Serve immediately while hot.
