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Fried Rice Stuffed Eggrolls

Fried Rice Stuffed Eggrolls


1 tablespoon cooking oil of choice
2 tablespoons minced green onion
1 teaspoon minced fresh ginger 
2 cups cooked Riceland Extra Long Grain Rice
1/2 cup frozen peas and carrots
2 large eggs, lightly beaten
1 tablespoon low sodium soy sauce
2 teaspoons fish sauce
1 teaspoon rice wine vinegar
1/4 teaspoon sesame oil
12 eggroll wrappers
Riceland Rice Bran Oil for cooking


  1. Heat a deep saucepan with 2 inches of Riceland Rice Bran oil over medium low heat.
  2. In a shallow large skillet or wok heat the oil over medium high heat.
  3. Add the green onions and ginger and stir quickly with a wooden or metal spoon to sauté.
  4. Add the rice and continue to stir.
  5. Add the peas and carrots and stir to combine; this step is really only to reheat the vegetables and combine them in the rice.
  6. Create a small hold in the rice mixture and add the eggs.
  7. Quickly scramble the eggs in the rice and, when cooked, stir throughout the rice mixture.
  8. While the eggs are cooking quickly combine the soy sauce, fish sauce, rice wine vinegar and sesame oil.
  9. Pour the mixture into the rice and stir to combine.
  10. Remove from the heat.
  11. Working one eggroll at a time, place a wrapper in the center of a cutting board.
  12. Spoon about 2-3 tablespoons of the rice mixture into the center of the eggroll wrapper.
  13. Dip one finger in water and wet the edges of the eggroll wrapper.
  14. Fold two of the opposite corners in toward the middle until almost touching.
  15. Take one of the remaining corners and fold it over the rice mixture and the two folded corners. 
  16. Begin to tightly roll toward the final corner, making sure to keep all of the rice in the eggroll.
  17. Press the last corner into the outside of the eggroll.
  18. Repeat until all of the eggrolls have been rolled.
  19. Fry, 3-4 at a time, until golden brown.
  20. Remove to a plate lined with a paper towel and repeat until all of the eggrolls have been cooked.