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
Scale
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.
