Crispy Chicken Fried Rice Egg Roll (Printable)

Savory ground chicken meets crisp cabbage and carrots in this aromatic fried rice that captures all the flavors of an egg roll in one satisfying pan.

# What You Need:

→ Proteins

01 - 1.1 lbs ground chicken
02 - 2 large eggs

→ Vegetables

03 - 3 cups green cabbage, thinly sliced
04 - 1 cup carrots, julienned or shredded
05 - 1 cup bean sprouts, optional
06 - 4 green onions, sliced
07 - 3 cloves garlic, minced
08 - 1 tablespoon fresh ginger, minced

→ Rice

09 - 3 cups cooked jasmine rice, cold or day-old

→ Sauces and Seasonings

10 - 3 tablespoons soy sauce or tamari for gluten-free
11 - 1 tablespoon oyster sauce
12 - 1 teaspoon toasted sesame oil
13 - 1/2 teaspoon white pepper or black pepper
14 - 1/2 teaspoon chili flakes, optional for heat
15 - 1 tablespoon rice vinegar

→ Cooking Oils

16 - 2 tablespoons vegetable oil, divided

→ Garnish

17 - 1 tablespoon toasted sesame seeds
18 - Extra sliced green onions

# Steps:

01 - Slice all vegetables, mince garlic and ginger, and measure rice. Have all ingredients prepared and within reach before beginning cooking.
02 - Heat 1 tablespoon vegetable oil in a large skillet or wok over medium-high heat. Add ground chicken and cook, breaking up with a spatula, until browned and cooked through for 4-5 minutes. Season lightly with salt and pepper, then transfer to a plate.
03 - Add remaining 1 tablespoon oil to the same pan. Sauté garlic, ginger, and white parts of green onions for 1 minute until fragrant.
04 - Add cabbage and carrots. Stir-fry for 3-4 minutes until tender but still crisp. Add bean sprouts if using and cook for 1 minute longer.
05 - Push vegetables to the side of the pan. Crack eggs into the empty space and scramble until just set, then mix thoroughly into the vegetables.
06 - Add cold rice and return cooked chicken to the pan. Stir everything together, breaking up any rice clumps. Cook for 1-2 minutes.
07 - Pour in soy sauce, oyster sauce, sesame oil, rice vinegar, white pepper, and chili flakes. Toss everything well to combine and heat through for 2-3 minutes. Taste and adjust seasoning as needed.
08 - Remove from heat and divide among serving bowls. Garnish with toasted sesame seeds and additional sliced green onions before serving.

# Expert Advice:

01 -
  • It delivers that crispy, umami-packed egg roll experience without the oil splatters and cleanup nightmare.
  • Everything happens in one skillet, which means fewer dishes and more time actually enjoying dinner.
  • The texture contrast—tender vegetables, fluffy rice, crispy edges—makes it genuinely exciting to eat, not just filling.
02 -
  • Day-old rice is absolutely essential—fresh, warm rice will steam in the pan and turn mushy no matter how high your heat, so plan ahead or spend an extra few minutes spreading hot rice on a plate to cool it down.
  • Don't skip the step of pushing vegetables to the side before adding eggs; scrambling them in the empty space gives you better texture control and prevents them from just disappearing into everything else.
03 -
  • Use a wok if you have one because the curved sides let you toss and move everything more efficiently, but a large skillet works just fine—the shape matters less than the heat and the space.
  • Keep your heat high enough that you hear a little sizzle when you add ingredients, but not so high that things burn before they cook through; medium-high is your sweet spot.
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