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
Scale
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.
