If you’re craving a dish that perfectly balances the satisfying comfort of fried rice with the vibrant flavors of an egg roll, the Egg Roll Fried Rice with Chicken Recipe is your new go-to. This dish brings together tender shredded chicken, fresh veggies, scrambled eggs, and fragrant seasonings, all tossed with fluffy jasmine rice to recreate that beloved takeout classic right in your own kitchen. It’s comforting, colorful, and bursting with layers of taste that’ll have you coming back for seconds — and maybe even thirds.
Ingredients You’ll Need
The magic of this Egg Roll Fried Rice with Chicken Recipe lies in its simple yet essential ingredients. Each component plays a crucial role, contributing unique textures, colors, and flavors that make the dish truly come alive.
- Chicken breast (2 cups, shredded or diced): Use cooked chicken for protein that’s tender and easy to mix.
- Eggs (2 large): Adds richness and the classic fried rice egg texture.
- Green cabbage (2 cups, thinly sliced): Brings a slight crunch and freshness reminiscent of an egg roll wrapper’s filling.
- Carrots (1 cup, julienned or shredded): For sweetness and vibrant orange color.
- Green onions (1/2 cup sliced, plus extra for garnish): Adds a sharp, fresh flavor with a pop of green.
- Bean sprouts (1/2 cup, optional): Introduces a delicate crunch and mild earthiness.
- Cooked jasmine or long-grain rice (3 cups, chilled): The foundation of any great fried rice, best when cold to prevent clumping.
- Garlic (3 cloves, minced): Imparts aromatic depth to the dish.
- Fresh ginger (1 tablespoon, minced): Adds a warm, zesty punch.
- Low-sodium soy sauce (3 tablespoons): The salty, umami backbone that ties everything together.
- Oyster sauce (1 tablespoon, optional): For a subtle sweetness and extra umami boost.
- Toasted sesame oil (1 teaspoon): Delivers nuttiness and aroma in the finishing touch.
- White pepper (1/4 teaspoon): Offers gentle heat without overpowering the dish.
- Vegetable oil (2 tablespoons, such as canola or sunflower): The cooking medium that ensures every bite is well-fried without sticking.
How to Make Egg Roll Fried Rice with Chicken Recipe
Step 1: Prepare the Aromatics and Vegetables
Start by mincing the garlic and fresh ginger — these aromatics are the flavor foundation. Thinly slice your cabbage and julienne or shred the carrots. Having everything prepped before you turn on the heat makes the cooking flow smoothly and ensures evenly cooked veggies.
Step 2: Sauté Garlic and Ginger
Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Add the minced garlic and ginger, stir-frying for about 30 seconds until their enticing aroma fills your kitchen. This brief step unlocks the vibrant flavors that will infuse the entire dish.
Step 3: Cook the Vegetables
Next, toss in the sliced cabbage and julienned carrots. Stir-fry them for 3 to 4 minutes until they soften just enough to retain a slight crunch. This texture contrast is vital to emulate the crisp vegetables you’d find inside an egg roll.
Step 4: Scramble the Eggs
Push the cooked veggies to the side of the pan, then add the remaining 1 tablespoon of vegetable oil. Pour in the beaten eggs and scramble just until they set — slightly soft eggs mix beautifully with the veggies, adding moistness and richness to the fried rice.
Step 5: Add Chicken and Bean Sprouts
Stir the shredded chicken and optional bean sprouts into the pan. Stir-fry for 1 to 2 minutes, allowing the protein to warm through and the bean sprouts to soften just a bit, contributing freshness and crunch.
Step 6: Incorporate the Chilled Rice
Add your cooked and chilled jasmine rice, breaking up any clumps with your spatula as you go. Stir-fry the mixture for 2 to 3 minutes, making sure every grain gets coated and heated properly to achieve that perfect, non-mushy fried rice texture.
Step 7: Season and Finish
Drizzle in soy sauce and oyster sauce if you’re using it, then add the toasted sesame oil and sprinkle with white pepper. Stir energetically so the rice and ingredients are evenly coated with those irresistible savory flavors. Toss in the sliced green onions but save a bit to garnish at the end.
How to Serve Egg Roll Fried Rice with Chicken Recipe
Garnishes
The finishing touch is key here. Sprinkle extra sliced green onions on top for a fresh, peppery bite and a splash of color that makes this dish even more inviting. If you love a little heat, a few crushed red pepper flakes or a drizzle of chili oil can add just the right kick.
Side Dishes
This egg roll inspired fried rice pairs beautifully with light sides like steamed edamame, crispy spring rolls, or an Asian cucumber salad. These help balance the richness and turn your meal into a well-rounded feast.
Creative Ways to Present
For a fun twist, serve the Egg Roll Fried Rice with Chicken Recipe inside cucumber boats or hollowed-out bell peppers. Another crowd-pleaser is plating it alongside crispy wontons or in a lettuce cup to mimic that fresh egg roll crunch in every bite.
Make Ahead and Storage
Storing Leftovers
Once cooled, transfer your leftover egg roll fried rice with chicken into an airtight container and store it in the refrigerator. It will stay fresh and flavorful for up to 3 days, making it a fantastic quick meal option for busy days.
Freezing
This recipe freezes surprisingly well. Portion the rice into freezer-safe containers or bags and freeze for up to 2 months. Just be sure to cool it completely before freezing to preserve texture and flavor.
Reheating
Reheat leftovers in a skillet over medium heat with a splash of water or oil to revive moisture and prevent sticking. Stir constantly until warmed through. Avoid microwaving directly, if possible, for best texture.
FAQs
Can I use other types of rice for this recipe?
Absolutely! While jasmine or long-grain rice is preferred for its fluffiness and fragrance, you can use brown rice or even cauliflower rice if you want a healthier twist. Just keep in mind texture differences.
Is this dish spicy?
The classic Egg Roll Fried Rice with Chicken Recipe isn’t spicy, but you can easily add chili sauce, red pepper flakes, or fresh chilies if you like more heat.
Can I substitute chicken with another protein?
Definitely. Shrimp, pork, or tofu all work wonderfully in this dish. Just adjust cooking times accordingly to ensure everything is heated properly.
What makes this recipe “egg roll” fried rice?
It’s the combination of ingredients that mimic the flavors and textures of a classic egg roll filling—cabbage, carrots, bean sprouts, green onions—with the comforting base of fried rice and chicken.
Do I have to use oyster sauce?
Oyster sauce adds a deep umami flavor but it’s optional. If you don’t have it or prefer to skip, soy sauce alone will still yield a delicious stir-fry.
Final Thoughts
This Egg Roll Fried Rice with Chicken Recipe is one of those dishes that feels like a warm hug on your plate. It’s approachable, brimming with flavor, and perfect for any day when you want a homemade meal that reminds you of takeout but surpasses it in freshness and the joy of cooking yourself. Give it a try and watch it become a new favorite in your recipe rotation!
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Egg Roll Fried Rice with Chicken Recipe
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 4 servings
- Category: Main Dish
- Method: Frying
- Cuisine: Chinese-American
Description
This Egg Roll Fried Rice with Chicken is a flavorful and colorful stir-fry combining shredded chicken, fresh vegetables, and aromatic seasonings with tender jasmine rice. Inspired by the classic egg roll flavors, it offers a delicious, quick, and satisfying meal perfect for lunch or dinner, ready in just 35 minutes.
Ingredients
Protein and Eggs
- 2 cups cooked chicken breast, shredded or diced
- 2 large eggs
Vegetables and Aromatics
- 2 cups green cabbage, thinly sliced
- 1 cup carrots, julienned or shredded
- 1/2 cup green onions, sliced, plus extra for garnish
- 1/2 cup bean sprouts, optional
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, minced
Rice
- 3 cups cooked jasmine or long-grain rice, chilled
Sauces and Seasonings
- 3 tablespoons low-sodium soy sauce
- 1 tablespoon oyster sauce, optional
- 1 teaspoon toasted sesame oil
- 1/4 teaspoon white pepper
Oils
- 2 tablespoons vegetable oil such as canola or sunflower
Instructions
- Prepare aromatics and vegetables: Mince the garlic and ginger. Thinly slice the cabbage and julienne or shred the carrots. Slice the green onions and set aside some extra for garnish.
- Heat oil and cook aromatics: Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Add minced garlic and ginger and stir-fry for about 30 seconds until fragrant.
- Cook vegetables: Add the sliced cabbage and julienned carrots to the skillet. Stir-fry for 3 to 4 minutes until the vegetables are slightly softened but still crisp.
- Scramble eggs: Push the vegetables to one side of the pan. Add the remaining 1 tablespoon of vegetable oil and pour in the beaten eggs. Scramble until just set and then mix with the vegetables.
- Add protein and optional sprouts: Add the shredded chicken and bean sprouts if using. Stir-fry for 1 to 2 minutes until heated through and well combined.
- Incorporate rice: Add the chilled jasmine or long-grain rice, breaking up any clumps with a spatula. Stir-fry for 2 to 3 minutes to ensure the rice is well mixed with vegetables and protein and heated through.
- Season and finish: Drizzle in the low-sodium soy sauce, oyster sauce if using, and toasted sesame oil. Sprinkle with white pepper. Stir everything together thoroughly until the rice is evenly coated with the seasonings.
- Garnish and serve: Toss in the sliced green onions reserving some for garnish. Taste and adjust seasoning if needed. Serve hot garnished with extra green onions.
Notes
- Use chilled, day-old rice for the best texture and to prevent clumping.
- Oyster sauce is optional but adds a depth of umami flavor. Substitute with hoisin sauce or extra soy sauce if preferred.
- Bean sprouts add crunch and freshness; omit if unavailable or not desired.
- Adjust soy sauce quantity based on salt preference.
- For a vegetarian version, omit chicken and add tofu or more vegetables.
- Use a wok or a large skillet to ensure even cooking and proper stir-fry technique.
