Chicken Fried Rice Egg Rolls
About this Recipe
Aside from my typical Mediterranean-American cooking, I love Asian fusion! I love the use of spicy, salty and sweet in Asian food and this recipe combines two of my favorite iconic foods. I love egg rolls! Well, I actually really like egg roll skin 😉 I am not a huge fan of the mystery meat and vegetables they mix in the filling. In this recipe, you can use just about vegetables. Anything that can easily be julienned are great additions. Plus, just about any vegetable can be added to fried rice.
1 Large Chicken Breast
1 1/2 Cups White Rice, cooked
1/2 Cup Broccoli, cut into small pieces
1 Zucchini, julienned
1 Red Pepper, julienned
1 Yellow Pepper, julienned
1 Green Onions, finely sliced
3 Tbsp Soy Sauce
2 Tbsp Olive Oil
2 tsp Siracha
1 Tbsp Butter
1/4 tsp Garlic Powder
1/4 tsp Onion Powder
1/8 Salt Salt
1/4 tsp Pepper
Oil for frying
Egg rolls can be tricky to wrap but after the first one, it’s easy! You want to start by turning the wrapper on a diagonal angle. Lay the veggies out in an alternating pattern on the middle of one half. I usually scoop about a 1/4 C rice filling onto the veggies. Anything more than a 1/4 C is usually hard to roll. Add another layer of the julienned vegetables over the filling so they nicely wrap around the outside of the egg roll.
Step by Step Instructions
Add 1 Tbsp olive oil to a medium sauté pan on medium heat. Season the chicken breast on both sides with 1/8 tsp each of salt, pepper, garlic powder and onion powder. Once oil is hot, add chicken breast and turn heat to medium-low. Cooked until browned, 10 minutes. Flip and cook on the other side until browned and fully cooked, 10 minutes. Remove from pan and set aside to rest.
While chicken is cooking, start seasoning the cooked rice. Add 1/8 tsp of pepper, garlic powder and onion powder, siracha, soy sauce, butter, and green onions. Mix together and set aside.
In the same pan you cooked the chicken, add a little oil if needed and add broccoli. Lightly sauté for 5 minutes and set aside.
Turn heat to low and add 1 tsp of olive oil to the pan. Crack egg into pan and begin to scramble. Fully cook the scrambled egg and then add it to your rice.
When chicken has cooled, dice up into small pieces and add it to the rice.
In a medium pan, at least 2 1/2 inches deep, add frying oil. Add enough oil to fill the pan 1 inch high and turn to medium-low heat.
In the center of each egg roll wrapper (one at a time) lay down julienned vegetables, rotating between vegetables and leaving a space in-between. Add about a 1/4 C rice filling on the vegetables. Cover rice with alternating vegetables. Next, you are going to begin to roll up the wrapper. Take the bottom corner and wrap over the filling. Wet your finger and run along the 3 unfolded edges and sides. The water will make the wrappers stick to each other. Then fold the 2 corners over the filling and the bottom corner. Then begin to roll the egg roll together. THIS STEP IS EXPLAINED IN A PICTURE IN MY BLOG FOR THIS RECIPE.
Once oil is hot (375 degrees), fry egg rolls 2 at a time. Flip egg rolls over once bottom is a golden brown, about 3 minutes on each side. Once both sides are golden brown and crispy, set aside on paper towels to soak up excess oil. Let cool for at least 5 minutes before eating. Repeat with the rest of your egg rolls.