Crispy Chicken Fried Rice Egg Roll (Print)

Savory chicken and vegetables wok-fried with chilled jasmine rice and classic egg bowl seasonings for a satisfying Asian-inspired meal.

# Ingredients:

→ Proteins

01 - 1 lb 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

→ 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

→ Oils

18 - 2 tablespoons neutral oil

# Instructions:

01 - Prepare all ingredients before cooking. Slice vegetables, beat eggs, and ensure rice is chilled and ready for use.
02 - Heat 1 tablespoon neutral oil in a large wok or deep skillet over medium-high heat. Add ground chicken and cook until browned and cooked through, approximately 5 minutes, breaking up clumps as it cooks.
03 - Add minced garlic and grated ginger to the wok. Stir-fry for 1 minute until fragrant.
04 - Add sliced cabbage and julienned carrots. Stir-fry for 3 to 4 minutes until slightly softened but maintaining crisp texture.
05 - Push the chicken and vegetable mixture to one side of the wok. Add remaining oil and pour in beaten eggs. Scramble gently until just set, then incorporate into the chicken and vegetable mixture.
06 - Add chilled rice to the wok, breaking up any clumps. Drizzle with soy sauce, oyster sauce, 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 more. Taste and adjust seasoning as needed.
08 - Transfer to serving dishes and garnish with crispy fried onions and toasted sesame seeds. Serve immediately.

# Pro Tips:

01 -
  • It tastes like you spent hours rolling egg rolls, but you get all the flavor in half the time.
  • Day-old rice transforms into something genuinely crunchy and delicious instead of mushy.
  • The crispy chicken and vegetables stay textured even after stirring everything together.
02 -
  • Never use fresh rice for fried rice—it releases moisture and turns everything sticky no matter how hard you stir.
  • The wok temperature matters; medium-high heat lets you control how crispy things get without burning garlic and ginger.
  • Tasting at the end and adjusting seasoning is not optional—soy sauce brands are inconsistent, and you might need more than the recipe says.
03 -
  • Cook your rice the day before on purpose—it's the secret to actually crispy fried rice that restaurants charge money for.
  • Don't crowd the pan; if you have more than 4 servings, work in batches so everything gets a chance to actually fry instead of steam.
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