About a month ago, I spent an evening lying awake in bed with my mind wandering, thinking up new recipes for LLB.
I took to my Facebook page the next morning to see which of my “random midnight recipe ideas” were actually of interest to people, and which were simply delirious thoughts!
This is the second recipe that made the cut, the first was my Roasted Corn and Tomato Risotto which I posted the recipe for a couple of weeks ago.
Out of 6 recipe ideas I threw out there, this one was the most requested.
I mean, what’s not to love? Combining two classic Chinese food favorites into one dish, it’s a dynamic duo merged into one tasty new recipe!
- 7 tbsp sesame oil (divided)
- 1 cup white onion (diced)
- 2 cups frozen peas
- 2 cloves garlic (minced)
- 2 eggs
- ½ cup soy sauce
- 1 tsp fresh ginger (grated)
- 1 tsp chili powder
- 1 boneless, skinless chicken breast (cooked & shredded)
- 2 cups cooked white rice
- ¼ cup green onions (chopped)
- 20 egg roll wrappers
Add 1 tbsp sesame oil to a large pan or wok over medium-high heat.
Add the onions and peas. Cook 4-5 minutes, then add the garlic.
Cook for 1 minute then move the vegetables to one side of the pan and crack the eggs in the other side.
Scramble the eggs, then combine with the vegetables.
Add the soy sauce, ginger & chili powder.
Add the chicken and rice. Cook 3-4 minutes, then add the green onions.
Remove from the heat and set aside to cool, 10-15 minutes.
Once cooled, it’s time to assemble the egg rolls.
Place an egg roll wrapper on a work surface with one corner pointing towards you, fill with about 3 tablespoons of chicken fried rice.
Using your finger, brush the edges with water.
Fold one corner over the fried rice, and tuck.
Fold the sides in.
It should now look like a cute little envelope of deliciousness!
Roll tightly, set aside and repeat with remaining egg roll wrappers.
Don’t worry if there’s a little extra fried rice leftover, that’s for snacking while cooking the egg rolls 😉
I tried a couple of different methods for cooking the egg rolls, first I tried baking them in the oven, but I really didn’t like the texture after baking, so then I tried pan frying them in sesame oil, which I loved!
Place about 2 tbsp sesame oil in a skillet, swirl the oil in the skillet making sure there’s oil covering the entire bottom of the skillet.
Heat the oil over medium-high heat, then add 4-5 egg rolls to the skillet, depending how big your skillet is.
Cook for 3-4 minutes per side, or until golden brown, then flip. Cook 3-4 minutes on the opposite side.
Remove from the skillet, then add more sesame oil before cooking the next batch, making sure the bottom is always covered in sesame oil to get that nice crispy golden brown texture on the outside.
Once all 20 are cooked, serve them with a side of soy sauce and dig in!
I could probably eat these every day for the rest of my life and not be upset about it at all.
They are seriously delicious.
And if you don’t believe me, ask one of the 12 people who got to try them at my friends annual Comic Con party!
But wait Whitney, I thought you said it made 20… let’s just say the other 8 went “missing”…. in my tummy 😉
And if you follow Little Leopard Book regularly, you probably saw that I also took Nutella Bacon Chocolate Chip Cookies to that same party.
Why yes, yes I did show up to a party with Chicken Fried Rice Egg Rolls and Nutella Bacon Chocolate Chip Cookies… in a Wonder Woman outfit, haha! True story, you can see the pic to prove it here!
I’m definitely thinking that these little guys will be making a few appearances at football parties this year!
You can easily whip up the fried rice in the morning, toss them in the egg roll wrappers, then place them in a storage container in the fridge until time to cook up for game time.
I promise that your football loving friends will be huge fans!
♣ Vegetarian Option: Omit the chicken. Add an extra cup of vegetables to the fried rice.