If you love the irresistible flavors of classic egg rolls but want something quicker and even more satisfying, then you are going to adore this Egg Roll Fried Rice with Chicken Recipe. It takes the best elements from your favorite appetizer—savory chicken, crisp cabbage, ginger, and garlic—and transforms them into a comforting, one-pan fried rice dish that’s perfect for any night of the week. The harmony of textures and the burst of umami in every bite make this not just a meal but a joyous experience you’ll want to recreate again and again.
Ingredients You’ll Need
Getting the ingredients right is the key to nailing the flavors, colors, and textures that make this dish shine. Each item on the list plays a special role, from giving crunch to adding umami depth or that perfect touch of heat.
- 2 cups cooked chicken breast, shredded or diced: The hearty protein base that makes this dish filling and deliciously satisfying.
- 3 large eggs: Adds richness and a lovely soft texture that melds everything together beautifully.
- 2 cups coleslaw mix (shredded cabbage and carrots): This brings a bright crunch plus natural sweetness, keeping the fried rice delightfully fresh.
- 1/2 cup green onions, sliced: A zesty, fresh element that adds color and a gentle onion bite to finish.
- 2 cloves garlic, minced: Infuses the dish with aromatic warmth and classic savory depth.
- 1 tablespoon fresh ginger, grated: Adds a clean, spicy zing that wakes up your taste buds.
- 3 cups cooked jasmine or long-grain rice, preferably day-old: The perfect base—dry and firm rice is essential for fluffy, non-clumpy fried rice.
- 3 tablespoons soy sauce, low sodium preferred: This adds just the right amount of umami saltiness without overpowering.
- 1 tablespoon oyster sauce, optional: A rich, savory boost you’ll appreciate for that extra depth if you choose to include it.
- 1 teaspoon toasted sesame oil: A fragrant oil that delivers an unmistakable nutty aroma—use sparingly but never skip this.
- 1/2 teaspoon ground white pepper: Provides gentle heat and subtle complexity without overwhelming the dish.
- 1 teaspoon sriracha or chili sauce, optional: For those who enjoy a little heat, this adds a lovely kick.
- 2 tablespoons vegetable oil (canola or sunflower): Important for stir-frying without adding extra flavor that competes with the other ingredients.
How to Make Egg Roll Fried Rice with Chicken Recipe
Step 1: Mise en Place
Start by preparing all your ingredients and laying them out so they are within easy reach. This little bit of organization keeps your cooking flow smooth and stress-free, which is essential when stir-frying at high heat.
Step 2: Sear Chicken
Heat 1 tablespoon of vegetable oil in a large wok or skillet over medium-high heat. Add your shredded or diced chicken and cook for about 2 minutes until warmed through. Then, remove it from the pan and set aside to keep warm while you cook the rest.
Step 3: Aromatics
Into the same pan, add the remaining tablespoon of oil. Toss in your minced garlic and freshly grated ginger. Stir-fry them together for about 30 seconds or until your kitchen fills with that irresistible fragrant scent that tells you things are about to get amazing.
Step 4: Cook Vegetables
Next, add the coleslaw mix to the pan. Cook it for 2 to 3 minutes, stirring frequently so the cabbage softens just a bit but still holds a bit of crunch, and the carrots release their natural sweetness. This balance is what keeps the dish vibrant and fresh.
Step 5: Scramble Eggs
Push the vegetables to one side of the pan and crack the eggs into the empty space. Scramble them gently until they’re just set, then combine them with the vegetables. This ensures the eggs stay fluffy and integrate well with the rest of the ingredients.
Step 6: Combine & Finish
Now it’s time to bring everything together: add the cooked rice, the reserved chicken, soy sauce, oyster sauce if you are using it, toasted sesame oil, and white pepper. Toss everything thoroughly, stir-frying for 3 to 4 minutes to break up any rice clumps and allow all those bold flavors to marry perfectly. Stir in the green onions and sriracha if you like that gentle heat, then cook for an additional minute. Don’t be shy about tasting and tweaking the seasoning to suit your personal preference.
How to Serve Egg Roll Fried Rice with Chicken Recipe
Garnishes
To elevate this dish’s presentation and taste, sprinkle extra sliced green onions or even some toasted sesame seeds on top. These simple garnishes add a pop of color and a subtle crunch that makes each bite exciting.
Side Dishes
This fried rice shines as a hearty main, but pairing it with steamed dumplings, a light cucumber salad, or simple stir-fried greens can round out the meal beautifully. These sides introduce fresh textures and flavors to balance the rich, savory rice.
Creative Ways to Present
For a fun twist, serve the Egg Roll Fried Rice with Chicken Recipe inside crispy lettuce cups or alongside crispy wonton chips for scooping. You can also elevate presentation by placing a fried egg on top for extra indulgence.
Make Ahead and Storage
Storing Leftovers
Keep any leftovers in an airtight container and store them in the refrigerator for up to 3 days. The flavors will deepen overnight, making the next-day meal possibly even better!
Freezing
You can freeze this fried rice in portions using freezer-safe containers or bags. For best results, consume within one month. Thaw it overnight in the fridge before reheating.
Reheating
Reheat the fried rice in a skillet over medium heat, adding a splash of water or broth to prevent drying out. Stir constantly until heated through and fluffy again. Avoid microwaving if possible to retain the best texture.
FAQs
Can I use leftover rotisserie chicken in this recipe?
Absolutely! Leftover rotisserie chicken works wonderfully in the Egg Roll Fried Rice with Chicken Recipe and can save you time while adding great flavor.
What if I don’t have coleslaw mix? Can I substitute it?
Yes, you can use finely shredded cabbage and grated carrots instead. Just keep the proportions similar to maintain that classic egg roll crunch and flavor.
Is it important to use day-old rice for this recipe?
Day-old rice is preferred because it is drier, which prevents clumping and sogginess in your fried rice. If you only have freshly cooked rice, spread it out on a baking sheet and let it cool to remove moisture before using.
Can I make this dish vegetarian?
Definitely! Simply omit the chicken and add extra firm tofu or a medley of vegetables like mushrooms and snap peas. Use vegetarian oyster sauce or skip it to keep it fully plant-based.
How spicy is this dish? Can I adjust the heat?
The dish is mildly spiced by default, especially if you add sriracha. You can easily control the heat by adjusting or omitting the chili sauce based on your taste.
Final Thoughts
There is something truly special about the Egg Roll Fried Rice with Chicken Recipe—it’s a warm, flavorful hug on a plate that effortlessly combines comfort and excitement. Whether you’re making a quick weeknight dinner or impressing friends with your cooking chops, this recipe promises to delight and satisfy. Trust me, once you try it, it will become one of your favorite go-to meals!
Print
Egg Roll Fried Rice with Chicken Recipe
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Asian
Description
A flavorful and quick Egg Roll Fried Rice with Chicken recipe that combines tender chicken, savory eggs, and fresh vegetables stir-fried with aromatic garlic and ginger. Perfect for a satisfying weeknight meal, this dish uses simple ingredients and cooks in just 30 minutes.
Ingredients
Protein
- 2 cups cooked chicken breast, shredded or diced
- 3 large eggs
Vegetables
- 2 cups coleslaw mix (shredded cabbage and carrots)
- 1/2 cup green onions, sliced
- 2 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
Rice & Sauces
- 3 cups cooked jasmine or long-grain rice, preferably day-old
- 3 tablespoons soy sauce, low sodium preferred
- 1 tablespoon oyster sauce (optional)
- 1 teaspoon toasted sesame oil
- 1/2 teaspoon ground white pepper
- 1 teaspoon sriracha or chili sauce (optional)
Oils
- 2 tablespoons vegetable oil (canola or sunflower)
Instructions
- Mise en Place: Prepare all ingredients and arrange them within easy reach of your cooking station for an efficient workflow.
- Sear Chicken: Heat 1 tablespoon vegetable oil in a large wok or skillet over medium-high heat. Add the shredded or diced chicken and cook until heated through, approximately 2 minutes. Remove the chicken from the pan and set aside.
- Aromatics: Add the remaining 1 tablespoon of vegetable oil to the pan. Add minced garlic and grated ginger; stir-fry for about 30 seconds until fragrant.
- Cook Vegetables: Add the coleslaw mix to the pan and cook for 2-3 minutes, stirring frequently, until the vegetables are softened yet still retain some texture.
- Scramble Eggs: Push the cooked vegetables to one side of the pan. Crack the eggs into the empty space and scramble them until just set. Then mix the scrambled eggs into the vegetables.
- Combine & Finish: Add the cooked rice, reserved chicken, soy sauce, oyster sauce if using, toasted sesame oil, and ground white pepper to the pan. Toss thoroughly and stir-fry everything for 3-4 minutes, breaking up any rice clumps. Stir in green onions and sriracha if desired. Cook for an additional 1 minute. Taste and adjust seasoning as needed.
- Serve: Serve the fried rice immediately while hot. Garnish with additional green onions if preferred.
Notes
- Using day-old rice helps prevent the rice from becoming mushy while stir-frying.
- Oyster sauce is optional but adds a depth of flavor; omit for a lighter or vegetarian version.
- Sriracha can be added for a spicy kick or omitted based on preference.
- Ensure to cook eggs just until set to maintain a soft, fluffy texture in the final dish.
- Substitute vegetable oil with another neutral oil like canola or sunflower if preferred.
