Epic Chicken Fried Rice Egg Roll with Chocolate Fortune Cookie

Ingredients

• 1.5 lb Boneless skinless chicken breast (cut into ½‑inch dice)
• 4 cup Cooked jasmine rice (day‑old) (cooled and separated)
• 0.25 cup Soy sauce (low‑sodium preferred)
• 2 tbsp Sesame oil (for flavor)
• 2 Large eggs (beaten)
• 1 cup Frozen peas and carrots (thawed)
• 3 stalks Green onions (thinly sliced)
• 8 Egg roll wrappers (large) (keep covered with damp cloth)
• 2 tbsp Peanut butter (smooth) (stirred into filling)
• 100 g Dark chocolate (70% cacao) (chopped for melting)
• 1 sheet Edible gold leaf (for garnish)
• 4 Fortune cookies (one per serving)
• 2 cup Vegetable oil (for deep‑frying) (heat to 350°F)
• to taste Salt
• to taste Black pepper

Instructions

1. Prep Chicken

   Trim any fat from the chicken breasts, then dice into ½‑inch cubes. Season lightly with salt and pepper.

   Time: PT5M

2. Cook Rice (if needed)

   If you don’t have day‑old rice, cook 2 cups jasmine rice according to package, spread on a tray and refrigerate for at least 30 minutes to dry out.

   Time: PT15M

   Temperature: 212°F

3. Stir‑Fry Fried Rice

   Heat 2 tbsp vegetable oil in a wok over high heat. Add beaten eggs, scramble quickly, then push to side. Add chicken and stir‑fry until cooked through (≈3 min). Toss in peas‑carrots and green onions, stir 1 min. Add rice, soy sauce, sesame oil, and salt/pepper; stir‑fry until everything is hot and evenly coated (≈5 min).

   Time: PT10M

   Temperature: 350°F

4. Make Egg‑Roll Filling

   Transfer about 2 cups of the fried rice to a mixing bowl. Stir in 2 tbsp smooth peanut butter until evenly distributed.

   Time: PT5M

5. Assemble Egg Rolls

   Lay an egg‑roll wrapper on a clean surface, shiny side down. Place ~½ cup of the filling near the bottom edge, fold the sides in, then roll tightly. Seal the top edge with a dab of water. Repeat for all 8 wrappers.

   Time: PT10M

6. Deep‑Fry Egg Rolls

   Heat vegetable oil in the deep‑fry pot to 350°F (use thermometer). Carefully lower 2‑3 egg rolls at a time; fry until golden brown, about 3‑4 minutes. Remove with tongs and drain on paper towels.

   Time: PT5M

   Temperature: 350°F

7. Melt Chocolate

   Place chopped dark chocolate in a small saucepan over low heat, stirring constantly until smooth. Remove from heat.

   Time: PT5M

   Temperature: Low heat

8. Chocolate‑Coat Egg Rolls

   Using a spoon, drizzle or dip each fried egg roll in the melted chocolate, allowing excess to drip off. Place on a parchment‑lined baking sheet to set.

   Time: PT5M

9. Garnish with Fortune Cookie & Gold Leaf

   Once the chocolate has set (≈2 min), place a fortune cookie on each plate, top with a chocolate‑coated egg roll, and delicately apply a piece of edible gold leaf on the cookie for the final “Epic” touch.

   Time: PT2M

10. Serve

    Serve immediately while the egg roll is still warm and the chocolate is glossy. Enjoy the sweet‑savory explosion!

    Time: PT0M

Nutrition Facts

Calories

1250

Protein

45 g

Carbohydrates

95 g

Fat

80 g

Fiber

5 g

Ingredient Substitutions

• Instead of Boneless skinless chicken breast: Turkey breast
• Instead of Cooked jasmine rice (day‑old): Leftover rice
• Instead of Soy sauce: Tamari
• Instead of Sesame oil: Vegetable oil
• Instead of Large eggs: Egg replacer
• Instead of Frozen peas and carrots: Fresh peas & carrots
• Instead of Green onions: Scallions
• Instead of Egg roll wrappers (large): Spring roll wrappers
• Instead of Peanut butter (smooth): Almond butter
• Instead of Dark chocolate (70% cacao): Milk chocolate
• Instead of Vegetable oil (for deep‑frying): Canola oil

Equipment Needed

• Large wok or skillet
• Deep‑fry pot or Dutch oven
• Thermometer (oil)
• Mixing bowls
• Spatula / wooden spoon
• Tongs
• Cutting board
• Chef’s knife
• Baking sheet
• Parchment paper (optional)
• Small saucepan
• Heat‑proof spoon
• Paper towels

Critical Steps — Do Not Skip

• Season and dice chicken uniformly.
• Use day‑old rice to avoid mushy fried rice.
• Seal egg‑roll wrappers tightly to prevent oil leakage.
• Maintain oil at 350°F for a crisp, non‑greasy roll.
• Do not let any water contact melted chocolate.

Chef Tips from the Video

• Use a wok‑shaped skillet for authentic “wok‑hei" flavor.
• Add a pinch of five‑spice powder to the fried rice for an extra depth.
• For extra crunch, sprinkle toasted sesame seeds on the chocolate before it sets.

Troubleshooting

Storage

Refrigerator: Store any leftover fried rice and uncooked egg‑roll wrappers in airtight containers for up to 2 days.

Freezer: Uncooked assembled egg rolls can be frozen on a tray, then transferred to a zip‑top bag for up to 1 month. Fry from frozen, adding 1‑2 minutes to cooking time.

Room temperature: Chocolate‑coated egg rolls are best eaten within 2 hours; after that the chocolate may bloom.

Make-Ahead Tips

• Cook and cool rice a day ahead; store in the fridge.
• Prepare the peanut‑butter‑infused fried rice filling up to 2 hours before assembly.
• Melt chocolate in a microwave in 15‑second bursts if you lack a stovetop.