Crispy Chicken Fried Rice Egg Roll Flavors (Print View)

Savory ground chicken, crisp vegetables, and aromatic jasmine rice come together in this vibrant one-pan meal delivering all the beloved egg roll flavors without deep frying.

# Ingredient List:

→ 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 and preferably day-old

→ Sauces & 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

# Directions:

01 - Prepare all ingredients before cooking. Slice vegetables, mince garlic and ginger, and ensure rice is cold and ready for use.
02 - Heat 1 tablespoon vegetable oil in a large skillet or wok over medium-high heat. Add ground chicken, breaking it apart with a spatula, until browned and cooked through, approximately 4-5 minutes. Season lightly with salt and pepper. Remove chicken from pan and set aside.
03 - In the same pan, add remaining 1 tablespoon oil. 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 just tender but still crisp. Add bean sprouts if using and cook for 1 minute more.
05 - Push vegetables to the side of the pan. Crack eggs into the empty space, scramble until just set, then mix into the vegetables.
06 - Add cold rice and return cooked chicken to the pan. Stir everything together, breaking up any clumps of rice.
07 - Pour in soy sauce, oyster sauce, sesame oil, rice vinegar, white pepper, and chili flakes. Toss everything well to combine and heat through, approximately 2-3 minutes. Taste and adjust seasoning if needed.
08 - Remove from heat. Garnish with sesame seeds and extra green onions before serving.

# Expert Tips:

01 -
  • It tastes like takeout comfort but comes straight from your own skillet, no delivery wait required.
  • Everything cooks in one pan, which means less cleanup and more time enjoying what matters.
  • The crispy-tender vegetables and savory chicken stay interesting even when you're eating it cold the next day.
02 -
  • Day-old rice is absolutely essential; fresh, warm rice will steam rather than fry, leaving you with a sticky mess instead of the light, separate grains you're after.
  • Don't oversalt before tasting—soy sauce and oyster sauce carry sodium, and you can always add more seasoning but you cannot take it back.
03 -
  • Keep your pan and oil hot enough that vegetables sear rather than steam—if they're just sitting there turning soft and pale, your heat needs to go up.
  • Toast your sesame seeds in a dry skillet for 2 to 3 minutes before garnishing; this deepens their flavor and makes them taste like a restaurant detail instead of an afterthought.
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