Egg Roll Fried Rice Chicken (Printable Version)

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

# 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 soy sauce, low sodium preferred
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 (canola or sunflower)

# Directions:

01 - Prepare and arrange all ingredients at your cooking station for efficient cooking.
02 - Heat 1 tablespoon vegetable oil in a large wok or skillet over medium-high heat. Add shredded 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. Introduce garlic and ginger, stir-frying for 30 seconds until fragrant.
04 - Add coleslaw mix and cook for 2-3 minutes, stirring frequently, until softened yet maintaining crispness.
05 - Push vegetables to one side of the pan. Crack eggs into the empty space and scramble until just set, then combine with 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 apart any rice clumps.
07 - Stir in 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, garnishing with additional green onions if preferred.

# Expert Hints:

01 -
  • It comes together in under thirty minutes, which means weeknight dinners stop feeling like a chore.
  • That crispy-tender contrast from the coleslaw and eggs makes it taste way more restaurant-quality than it has any right to be.
  • You can make it with whatever protein or vegetables you have hiding in your fridge, so it's genuinely forgiving.
02 -
  • Day-old rice is genuinely better for fried rice because fresh rice is too moist and turns to mush—if you're working with just-cooked rice, spread it out on a plate and let it cool for ten minutes first.
  • Don't skip the toasted sesame oil even if you think you don't like it, because one teaspoon in the whole pan doesn't taste like sesame—it tastes like the reason people come back for more.
03 -
  • If your wok or skillet doesn't have high sides, use a wider, deeper pan so vegetables and rice don't end up all over your stovetop while you're tossing everything.
  • The moment you finish cooking, taste it before plating—fried rice is one of those dishes where you can adjust the salt or sesame oil in ten seconds and make it perfect.
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