Save to Pinterest My neighbor stopped by one evening with leftovers from her takeout order, and I found myself staring at a container of cold fried rice wondering if I could transform it into something entirely different. That's when I realized egg rolls and fried rice share the same soul—just in different forms. I started tossing together crispy chicken, cabbage, and aromatics in my largest skillet, and within twenty minutes, I'd created something that tasted like biting into an egg roll without all the oil-splattered drama. It's become my go-to when I want that savory, satisfying comfort but prefer cooking smart instead of frying.
I made this for a potluck once, and a friend who usually skips rice dishes came back for seconds, asking what restaurant I'd ordered from. When I told her I'd cooked it at home in under forty minutes, she looked genuinely shocked—like I'd performed some kitchen magic. That moment made me realize this recipe bridges something special: it feels fancy enough to impress, but simple enough that you're not stressed while making it.
Ingredients
- Ground chicken (500 g): Use fresh, not frozen, and break it into tiny pieces as it cooks so it gets that savory, almost crispy texture that mimics the filling inside an egg roll.
- Eggs (2 large): They scramble into silky ribbons that add richness and bind everything together.
- Green cabbage (3 cups, thinly sliced): This is your star vegetable—it stays slightly crisp and brings that authentic egg roll flavor that nothing else can replicate.
- Carrots (1 cup, julienned): Shred or cut them thin so they cook fast and add natural sweetness that balances the salty sauces.
- Bean sprouts (1 cup, optional): Add these at the very end if you want extra crunch and that fresh, delicate quality.
- Green onions (4, sliced): Split them—white parts go in early for flavor, green tops scatter on top for brightness.
- Garlic and ginger (3 cloves and 1 tbsp): Mince them fine and cook them together for just one minute, or the pan will smell incredible but taste burnt.
- Jasmine rice (3 cups, cold and preferably day-old): Cold rice is the secret—it fries up with distinct grains instead of turning mushy and clumpy.
- Soy sauce (3 tbsp): Use tamari if gluten bothers you, and taste before you add all of it because brands vary in saltiness.
- Oyster sauce (1 tbsp): This is what makes it taste like an egg roll filling—use vegetarian if that matters to you.
- Toasted sesame oil (1 tsp): A small amount packs huge flavor, so resist the urge to pour it like cooking oil.
- Rice vinegar (1 tbsp): It adds brightness and cuts through the richness so the dish doesn't feel heavy.
- White pepper (1/2 tsp): I prefer it over black pepper here because it blends smoothly into the sauce without dark specks.
- Chili flakes (1/2 tsp, optional): Add these if you want heat without overpowering the delicate flavors.
- Vegetable oil (2 tbsp, divided): Use a neutral oil with a high smoke point so your pan gets hot enough to cook the chicken properly.
- Sesame seeds (1 tbsp, toasted): Buy them pre-toasted or toast them yourself in a dry pan for five seconds—they brown fast.
Instructions
- Prep like you mean it:
- Slice the cabbage thin, shred the carrots, mince the garlic and ginger into tiny pieces, slice the green onions (keeping whites and greens separate), and measure out your cold rice. Having everything ready means you'll move through cooking smoothly without scrambling.
- Brown the chicken until it's golden:
- Heat one tablespoon of oil in your largest skillet or wok over medium-high heat, then add the ground chicken. Use a spatula to break it into small, distinct pieces as it cooks, and let it sit for a minute or two between stirs so it develops color and flavor instead of just turning gray. After four to five minutes, it should smell savory and meaty—that's your signal it's done.
- Build the flavor base:
- Remove the cooked chicken to a clean plate, then add the remaining oil to the pan. The second it shimmers, add your minced garlic, ginger, and the white parts of the green onions all at once, stirring constantly. You'll smell it immediately—stop at one minute, or those delicate aromatics will turn bitter.
- Get the vegetables crispy-tender:
- Add the cabbage and carrots, and stir-fry for three to four minutes, pushing everything around the pan so it heats evenly and stays bright. You want it tender enough to eat comfortably but crisp enough that you feel it between your teeth. If you're using bean sprouts, add them now and cook for just one more minute.
- Scramble the eggs right in the pan:
- Push the vegetables to one side of the pan, creating an empty space where the heat is strongest. Crack both eggs directly into that space and scramble them with your spatula until they're just set but still a tiny bit wet, then fold them into the vegetables. This technique keeps the eggs from getting tough and distributes them evenly.
- Bring it all together:
- Return the cooked chicken to the pan, then add the cold rice. Using a spatula or wooden spoon, break up any clumps of rice and toss everything together until the rice is heated through and coated in chicken fat. This usually takes about two minutes.
- Season and finish:
- Pour in the soy sauce, oyster sauce, sesame oil, rice vinegar, white pepper, and chili flakes if using. Toss everything constantly for two to three minutes so the sauces coat every grain of rice evenly and the flavors meld together. Taste a small spoonful—if it needs more salt, add a splash more soy sauce; if it needs brightness, add a tiny bit more vinegar.
- Plate with personality:
- Remove from heat immediately so nothing overcooks in the residual heat. Divide among bowls or plates, then scatter toasted sesame seeds and fresh green onion slices over the top. Serve hot, ideally with sriracha or sweet chili sauce on the side for anyone who wants extra depth.
Save to Pinterest One afternoon, my eight-year-old watched me cook this and asked why I was making egg rolls that weren't fried. I explained it was all the flavors she loves but easier, and she nodded seriously like I'd just invented something revolutionary. Now she helps me slice the cabbage and counts out the sesame seeds, which has turned this simple weeknight dinner into our thing—the meal where she's in charge of garnish and I get to listen to her day.
Why This Tastes Like Takeout
Egg rolls get their magic from a combination of umami-rich fillings and the deep, savory flavor that comes from frying. By using oyster sauce, soy sauce, and ginger together, you're hitting those same savory notes. The cabbage releases moisture as it cooks, which creates a light sauce that coats the rice, and the ground chicken mimics the texture of the filling inside an egg roll. The toasted sesame oil at the end brings a subtle nuttiness that ties everything together, making it feel like comfort food rather than just rice with stuff mixed in.
Make It Your Own
Ground turkey works just as well as chicken if that's what you have, and honestly, I've made this with pork before and it's equally delicious. For vegetarian, use crumbled tofu pressed dry, skip the oyster sauce, and add an extra tablespoon of soy sauce plus a teaspoon of sesame oil to keep the depth. If someone at your table is gluten-sensitive, swap regular soy sauce for tamari and use vegetarian oyster sauce—no one will notice a difference.
- Serve alongside sriracha, sweet chili sauce, or even hot sauce if your crowd enjoys heat.
- Leftover fried rice reheats beautifully in a skillet with a splash of water, returning in just a few minutes.
- Double the recipe if you're feeding more than four people; it scales up without any technique changes.
Save to Pinterest 
This is the kind of meal that makes you feel like you've gotten away with something delicious while actually eating vegetables and cooking mindfully. Once you've made it once, you'll find yourself craving it on the nights when you want something flavorful but don't have much time.
Recipe Questions & Answers
- → Why use cold, day-old rice?
Cold rice from the previous day has dried out slightly, which prevents clumping and allows each grain to crisp up beautifully in the pan. Freshly cooked rice contains too much moisture and will turn sticky rather than achieving that signature fried rice texture.
- → Can I use other proteins besides ground chicken?
Absolutely. Ground turkey or pork work equally well—just brown them thoroughly before adding vegetables. For a vegetarian version, crumbled firm tofu provides protein and texture while absorbing all the savory sauces beautifully.
- → What makes this taste like an egg roll?
The combination of finely shredded cabbage, julienned carrots, bean sprouts, and aromatic garlic-ginger base mirrors classic egg roll filling. The seasoning blend of soy sauce, oyster sauce, and sesame oil delivers that familiar savory-satisfying flavor profile.
- → How do I prevent the rice from getting mushy?
Start with properly cold, day-old rice. Cook over medium-high heat and avoid overcrowding the pan. Toss everything gently but frequently—this helps evaporate excess moisture while keeping grains separate and slightly crispy.
- → Can I make this gluten-free?
Yes, simply substitute regular soy sauce with tamari and ensure your oyster sauce is labeled gluten-free. The cooking method and ingredient ratios remain exactly the same for equally delicious results.
- → What's the best way to reheat leftovers?
Reheat in a skillet over medium heat with a splash of water or oil, stirring occasionally. This helps restore the crispy texture better than microwaving, which can make rice gummy. The flavors often develop even more overnight.