Egg Roll Fried Rice Chicken (Printable Version)

Crisp cabbage, carrots, and tender chicken meet fluffy rice in this Asian-inspired fusion. Ready in 30 minutes.

# 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 low sodium soy sauce
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 Steps:

01 - Prepare and arrange all ingredients at your cooking station for efficient 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. Introduce garlic and ginger, stir-frying for 30 seconds until fragrant.
04 - Add coleslaw mix and cook for 2-3 minutes, stirring frequently, until softened while maintaining slight crispness.
05 - Push vegetables to one side of the pan. Crack eggs into the empty space and scramble until just set, then blend thoroughly into the vegetable mixture.
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 apart any rice clumps.
07 - Fold in 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 preferred.

# Expert Advice:

01 -
  • It tastes like indulgence but requires no special skills or fancy ingredients.
  • The whole thing happens in one pan in about 30 minutes, leaving barely any cleanup.
  • It transforms boring leftover rice into something your family will actually request.
02 -
  • Day-old rice truly makes the difference between fluffy, separated grains and a gluey mess—I learned this the hard way on a night I didn't have time to plan ahead.
  • Add the sesame oil only at the very end because high heat will burn off its delicate nutty flavor and defeat the whole purpose of using it.
03 -
  • Crack your eggs into a small bowl first and beat them lightly before adding them to the pan—it helps them cook more evenly and distribute better throughout the rice.
  • If you want extra crunch, toss in some water chestnuts, bean sprouts, or snap peas during the vegetable cooking phase, and everything still comes together in the same timeframe.
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