Egg Roll Fried Rice with Chicken (Printable Version)

All the classic egg roll flavors you love, transformed into a quick and satisfying fried rice with tender chicken and crisp vegetables.

# 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, to taste)

→ Oils

13 - 2 tablespoons vegetable oil

# How To Make It:

01 - Prepare all ingredients and arrange them in separate bowls at your cooking station for efficient workflow.
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. Add minced garlic and grated ginger, stir-frying for 30 seconds until fragrant.
04 - Add coleslaw mix and stir-fry for 2-3 minutes, stirring frequently, until softened but maintaining crispness.
05 - Push vegetables to one side of the pan. Crack eggs into the empty space and scramble until just set, then fold into the vegetables.
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 up any rice clumps.
07 - Incorporate green onions and sriracha or chili sauce if desired. Cook for 1 additional minute. Taste and adjust seasoning as needed.
08 - Transfer to serving bowls or plates while hot. Garnish with additional green onions if desired.

# Expert Advice:

01 -
  • It tastes like takeout but costs a fraction of the price and takes less time than delivery would arrive.
  • You can make it with whatever vegetables you have hiding in your crisper drawer.
  • It's genuinely fun to cook—there's movement and sizzle and actual interaction with your food instead of passive waiting.
02 -
  • Day-old rice is genuinely not a compromise—it's the secret to fluffy fried rice instead of mushy rice, so plan ahead or spread fresh rice on a plate to cool.
  • Don't overcrowd the pan at first; if your wok isn't large enough, cook the chicken and vegetables in batches so everything gets actual heat instead of steaming itself.
03 -
  • Prep your rice the day before if possible, spread it out on a baking sheet to cool completely, then store it in the fridge—you'll get fluffier fried rice than if you used room-temperature fresh rice.
  • Don't be shy with the sesame oil; it's powerful but it's also the ingredient that elevates this from good to memorable, so taste as you go and add a bit more if it needs it.
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