Egg Roll Fried Rice Chicken (Printable Version)

Classic egg roll flavors meet fluffy fried rice with tender chicken in this quick 30-minute Asian-inspired weeknight meal.

# 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

# Step-by-Step Guide:

01 - Prepare all ingredients and arrange them at your cooking station for efficient execution.
02 - Heat 1 tablespoon of 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. Transfer to a plate and set aside.
03 - Add the remaining tablespoon of oil to the pan. Introduce garlic and ginger, stir-frying for 30 seconds until fragrant.
04 - Add the coleslaw mix and cook for 2-3 minutes, stirring frequently, until softened yet maintaining a crisp texture.
05 - Push the vegetables to one side of the pan. Crack the eggs into the empty space and scramble until just set, then incorporate them into the vegetables.
06 - Add the 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 - Stir in the 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 desired.

# Expert Tips:

01 -
  • It tastes indulgent and restaurant-quality but comes together faster than ordering takeout.
  • The fusion of egg roll flavors with fluffy rice means you get texture and comfort in every spoonful without the grease of actual egg rolls.
02 -
  • Day-old rice is essential—fresh rice will steam instead of fry, and you'll end up with something mushy instead of fluffy and separated.
  • Keep the heat high and your ingredients prepped; fried rice is all about momentum, and hesitation turns it into soup.
03 -
  • Use a wok or wide skillet with good heat retention—cast iron or heavy stainless steel holds temperature better than thin nonstick, which can cool down when you add cold ingredients.
  • Taste constantly as you go and season in layers; a little soy sauce early on, a touch more oyster sauce, then a final hit of sesame oil—this builds flavor instead of making it muddy.
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