Crispy Chicken Fried Rice Egg Roll (Printable Version)

Savory fusion bowl combining minced chicken, crisp vegetables, and classic egg roll seasonings over fried rice.

# What You'll Need:

→ Proteins

01 - 1 pound ground chicken
02 - 2 large eggs

→ Vegetables

03 - 2 cups green cabbage, thinly sliced
04 - 1 cup carrots, julienned
05 - 1/2 cup green onions, sliced
06 - 2 cloves garlic, minced
07 - 1 tablespoon fresh ginger, grated

→ Rice

08 - 3 cups cooked jasmine rice, chilled (day-old preferred)

→ Sauces & Seasonings

09 - 3 tablespoons soy sauce
10 - 1 tablespoon oyster sauce (optional)
11 - 1 tablespoon sesame oil
12 - 1 teaspoon rice vinegar
13 - 1/2 teaspoon black pepper
14 - 1/4 teaspoon white pepper
15 - 1/2 teaspoon sugar

→ Toppings

16 - 1/4 cup crispy fried onions (optional)
17 - 1 tablespoon toasted sesame seeds

→ Oil

18 - 2 tablespoons neutral oil (canola or vegetable)

# Directions:

01 - Slice vegetables, beat eggs in a bowl, and ensure rice is chilled and ready to use.
02 - Heat 1 tablespoon neutral oil in a large wok or skillet over medium-high heat. Add ground chicken and cook until browned and fully cooked, breaking up clumps as needed, approximately 5 minutes.
03 - Add minced garlic and ginger to the cooked chicken. Stir-fry for 1 minute until fragrant.
04 - Add cabbage and carrots to the pan. Stir-fry for 3 to 4 minutes until slightly softened while maintaining a crisp texture.
05 - Push the chicken and vegetable mixture to one side of the pan. Add remaining oil and pour in the beaten eggs. Scramble gently until just set, then incorporate into the chicken and vegetable mixture.
06 - Add the chilled rice to the pan, breaking up any clumps. Drizzle with soy sauce, oyster sauce if using, sesame oil, rice vinegar, black pepper, white pepper, and sugar. Stir-fry for 3 to 4 minutes until all components are well combined and rice is heated through.
07 - Stir in sliced green onions and cook for 1 minute additional.
08 - Taste the dish and adjust seasoning as needed.
09 - Transfer to serving bowl and garnish with crispy fried onions and toasted sesame seeds. Serve immediately.

# Expert Suggestions:

01 -
  • It comes together in under 40 minutes, which means dinner on the table before anyone gets too hungry.
  • The texture contrast between crispy fried onions, tender vegetables, and fluffy rice feels like you're eating something way more complicated than it actually is.
  • It's endlessly forgiving—swap proteins, add extra vegetables, or use whatever oil you have, and it still tastes incredible.
02 -
  • Day-old chilled rice is not optional—fresh warm rice will turn into a gluey mess no matter how good your technique is, so plan ahead or buy rice from the takeout place.
  • High heat is your friend here; don't be timid about turning the burner up to medium-high or even high, because low heat is how you end up with steamed rice instead of fried rice.
03 -
  • Toast your sesame seeds in a dry skillet for 2 minutes before using them—this releases all their oils and makes them taste ten times better than untoasted seeds.
  • If you're serving this to people with allergies, make a separate batch with tamari instead of regular soy sauce, because cross-contamination in a shared pan happens faster than you'd think.
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