Save My daughter wandered into the kitchen one Thursday night and asked why dinner smelled like her favorite takeout spot. I had just tossed day-old rice into a screaming hot wok with shredded chicken, a mountain of coleslaw mix, and every aromatic thing I could grab from the fridge. What started as a way to use up leftovers turned into something we now crave at least twice a month. The crunch of cabbage, the little pops of ginger, the way scrambled egg folds into each grain of rice, it all just works.
I made this for a friend who swore she hated leftovers, and she ate two full bowls without saying a word. When she finally looked up, she just pointed her fork at me and said, Write this down. That was the night I realized this dish had crossed over from weeknight convenience into something worth repeating on purpose. Now I intentionally cook extra rice on Sunday just so I can make this by Wednesday.
Ingredients
- Cooked chicken breast, shredded or diced: Rotisserie chicken is your best friend here, juicy, already seasoned, and ready to go, but any leftover cooked chicken works beautifully.
- Large eggs: These add richness and help bind everything together, scramble them right in the pan so they pick up all those toasty, garlicky bits.
- Coleslaw mix: Pre-shredded cabbage and carrots save you ten minutes of knife work and give you that essential egg roll crunch without any extra effort.
- Green onions, sliced: Stir most of them in at the end for a sharp, fresh bite, and save a few for garnish because they make everything look intentional.
- Garlic, minced: Use fresh cloves, the jarred stuff just does not bloom the same way when it hits hot oil.
- Fresh ginger, grated: A little knob of ginger adds warmth and brightness, grate it on a microplane so it melts into the dish instead of sitting in chewy bits.
- Cooked jasmine or long-grain rice, preferably day-old: Cold rice from the fridge fries up fluffy and separate, fresh rice turns gummy and clumpy no matter how careful you are.
- Soy sauce: This is your salt and your umami, low sodium gives you more control but regular works if you go a little lighter.
- Oyster sauce: It adds a deep, savory sweetness that makes the whole dish taste more complex, skip it if you need to but youll miss it.
- Toasted sesame oil: Just a teaspoon at the end brings a nutty, roasted aroma that ties everything together.
- Ground white pepper: It has a sharper, more floral heat than black pepper and tastes more authentic, but black pepper works in a pinch.
- Sriracha or chili sauce: Optional, but a squirt of heat wakes up the whole bowl if you like a little kick.
- Vegetable oil: Canola or sunflower oil can take high heat without smoking, which is exactly what you need for a good stir-fry.
Instructions
- Get Everything Ready:
- Chop, measure, and line up all your ingredients before you turn on the stove. Stir-frying moves fast, and you do not want to be mincing garlic while your rice burns.
- Warm the Chicken:
- Heat a tablespoon of oil in your wok over medium-high heat, toss in the chicken, and stir for about two minutes until it is heated through and starting to brown at the edges. Set it aside in a bowl.
- Bloom the Aromatics:
- Add another tablespoon of oil to the same pan, then drop in the garlic and ginger. Stir constantly for thirty seconds until the kitchen smells like the best kind of takeout.
- Cook the Vegetables:
- Toss in the coleslaw mix and stir-fry for two to three minutes, just until the cabbage wilts a little but still has some bite. You want crunch, not mush.
- Scramble the Eggs:
- Push everything to one side of the pan, crack the eggs into the empty space, and scramble them with your spatula until they are just set. Then mix them into the vegetables so every bite gets a little egg.
- Add the Rice and Sauce:
- Dump in the cold rice, cooked chicken, soy sauce, oyster sauce, sesame oil, and white pepper. Toss everything together and keep stirring for three to four minutes, breaking up any clumps until the rice is hot and evenly coated.
- Finish with Green Onions:
- Stir in the sliced green onions and sriracha if you are using it, then cook for one more minute. Taste and add more soy sauce or sesame oil if it needs it.
- Serve Hot:
- Pile it into bowls and top with extra green onions. Eat it immediately while the rice is still steaming and the edges are a little crispy.
Save The first time I brought this to a potluck, someone asked if I had ordered it from the new Asian place downtown. I just smiled and said I had a really good wok. It is become my go-to whenever I want to look like I tried harder than I actually did, and honestly, that is one of the best compliments a weeknight dinner can get.
What to Do with Leftovers
This fried rice reheats beautifully in a hot skillet with a tiny splash of water to steam it back to life. I have also stuffed it into flour tortillas with a drizzle of sriracha mayo for the world easiest lunch wraps. Once, I topped it with a fried egg and ate it for breakfast, and I regret nothing.
Swaps and Additions
If you want more crunch, toss in some chopped water chestnuts or snap peas during the vegetable step. Swap the chicken for crumbled tofu if you are going meatless, just press it well and cook it until the edges get golden. I have also used shrimp, ground pork, and even leftover steak, this recipe does not care what protein you throw at it.
Serving Suggestions
This dish is filling enough to stand on its own, but it pairs beautifully with a simple cucumber salad or a handful of crispy wonton strips on top for extra texture. My family likes it with a cold lager or iced green tea, something clean and refreshing to balance all that savory richness.
- Sprinkle toasted sesame seeds over the top for a little nutty crunch and visual appeal.
- Serve with a small dish of chili oil or extra sriracha on the side for anyone who wants more heat.
- If you have leftover cabbage, quick-pickle it with rice vinegar and sugar for a tangy, crunchy side that cuts through the richness.
Save This is the kind of dinner that makes you feel capable and a little bit smug, because it tastes like you spent an hour in the kitchen when you really spent fifteen minutes tossing things into a hot pan. Keep making it, keep tweaking it, and do not be surprised when it becomes the thing people ask you to bring.
Recipe FAQs
- → Can I use fresh rice instead of day-old?
Fresh rice works but tends to become mushy when stir-fried. Day-old rice has dried out slightly, creating that perfect fluffy texture with distinct grains. If using fresh rice, spread it on a baking sheet and refrigerate uncovered for at least 2 hours before cooking.
- → What vegetables can I add for more crunch?
Water chestnuts, bean sprouts, snap peas, diced bell peppers, or thinly sliced carrots all work beautifully. Add heartier vegetables like carrots and snap peas when cooking the coleslaw mix, then toss in delicate sprouts at the very end.
- → How can I make this vegetarian?
Replace the chicken with extra-firm tofu, cubed and pan-fried until golden. Use vegetarian oyster sauce (often labeled as mushroom stir-fry sauce) or additional soy sauce. The eggs provide enough protein for a satisfying meatless meal.
- → Is this dish spicy?
The base dish has mild heat from white pepper and ginger. Sriracha is optional—add it gradually to taste. For more spice without sriracha, add crushed red pepper flakes or a drizzle of chili oil when serving.
- → Can I freeze this for later?
Fried rice freezes surprisingly well. Cool completely, portion into freezer-safe containers, and freeze for up to 3 months. Thaw overnight in the refrigerator, then reheat in a skillet with a splash of water to refresh the texture.
- → What's the best way to reheat leftovers?
Reheat in a wok or skillet over medium-high heat with a teaspoon of oil. This restores the crispy, slightly fried texture better than microwaving. If microwaving is necessary, add a splash of water and cover loosely to prevent drying.