Egg Roll Fried Rice with Chicken (Printable Version)

Classic egg roll flavors meet fried rice in this quick Asian-inspired skillet meal with tender chicken, crisp vegetables, and savory scrambled eggs.

# 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 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

→ Cooking Oil

14 - 2 tablespoons vegetable oil

# How To Make It:

01 - Heat 1 tablespoon vegetable oil in a large skillet or wok over medium-high heat. Add garlic and ginger, stir-frying for 30 seconds until fragrant.
02 - Add cabbage and carrots to the pan, stir-frying for 3-4 minutes until slightly softened.
03 - Push vegetables to the side of the pan. Add remaining 1 tablespoon oil and pour in beaten eggs. Scramble until just set, then mix with the vegetables.
04 - Add shredded chicken and bean sprouts if using, stir-frying for 1-2 minutes to heat through.
05 - Add chilled rice, breaking up any clumps. Stir-fry for 2-3 minutes, ensuring the rice is well mixed with the vegetables and heated through.
06 - Drizzle in 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 Advice:

01 -
  • It tastes like you spent all afternoon cooking, but honest-to-goodness takes less time than ordering takeout and waiting for delivery.
  • The cabbage gets just soft enough to disappear into the rice while still keeping its subtle sweetness, making even skeptical eaters happy.
  • One pan, minimal cleanup, and somehow it feels fancy enough to serve when friends drop by unexpectedly.
02 -
  • Cold rice is non-negotiable—warm fresh rice will steam and clump instead of frying up into separate, golden grains, and that texture is what makes this dish special.
  • Don't be timid with high heat; fried rice needs it to develop flavor and create those slightly crispy edges that make people come back for more.
  • Taste as you go and adjust the soy sauce—every brand is different, and some are saltier than others, so you're the final authority on how much is enough.
03 -
  • Make extra and pack it in containers for lunch the next day—it reheats beautifully and tastes just as good cold straight from the container, if you've got an office situation.
  • If you're cooking for a crowd, you can actually double or triple this recipe and keep the stove on medium-high instead of cranking it to full blast—it just takes a bit longer and requires more patience with the stirring, but the results are just as golden.
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