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Stoney's Crew: Egg Rolls & Fried Rice!

I have used the last little bit of chicken from last week's adventure (approximately 2 cups) I still have a quart (+ or -) and a pint of Homemade Cream of Mushroom Soup yet, but I have now used the last of the meat! How you ask? Egg Rolls! Sometimes I would have used the chicken in the Fried Rice, but this way you get a 2 fer!

Stoney's Crew Egg Rolls
2 cups cooked chicken (shredded or diced)
2 stalks of celery diced
1 small onion finely diced
1/2 can water chestnut (drained) chopped
Egg Roll Wrappers (usually found in the produce section, I used the large size)
3 eggs
Salt & Pepper to taste

Mix the chicken, celery, onion, water chestnut and 2-1/2 eggs in a bowl...Reserve the 1/2 egg for the seal on the wrap.

Place mixture on egg roll wrapper and...

Wrap! Yes, I used the same wrapping style for the Enchiladas I made last week.

Nine Egg Rolls all in a row! (I could have gotten 10, if I had planned ahead!)

Bring small amount of vegetable oil (enough to be 1/2 up the egg rolls while cooking) in a pan up to high heat. You could use a Fry Daddy or similar fryer if you have one.

Fry until just golden brown. Place on clean cookie sheet and finish cooking and keep warm in warm oven. I have baked in warm oven; but the color isn't as pretty!

Some folks will add other veggies (shredded carrots, shredded cabbage and such), but this seems to be the way that we like them best here at Stoney's Crew.

I have made these ahead and frozen by using a full chicken's(s') meat--one of the fastest ways to do this for a party is to buy plain Rotissere Chickens from your local deli. It will cut down on your prep time if you are in a hurry. Extra Egg Roll Wrappers? Fill them with Taco Meat & shredded cheese and fry as above. You can also make a Crab Ragoon with the wrappers. YUM!

Stoney's Crew Fried Rice
2-3 cups of cooked rice
5 eggs beaten
1 cup diced ham (use leftovers when you can!)
Chopped green onion
Soy Sauce to taste

Scramble eggs in lightly oiled skillet (with pepper if desired--the ham and soy sauce will have a lot of salt, so I don't add any here). Use a whisk to make them fluffy while cooking. Add ham, green onion. Move to one side of skillet. In the other half of skillet add just a bit of oil and spoon plain rice into corner, stir to heat it through.

Once the rice is "fried" mix with the ingredients on the other side of the skillet. Add soy sauce to taste. Fried Rice is ready!

If you want you could add a cup of frozen peas and/or carrots to the ham, egg, onion mixture and warm through. Some also like to add a can of thoroughly rinsed Chinese vegetables. Stoney's Crew likes it best as above. This can easily be doubled or tripled and frozen for future use.

Stoney's Crew Perfect Rice Every Time
1-1/3 cup White Unconverted Rice
Rinse rice in a strainer with cold water thoroughly
Place rice in a 2 quart sauce pan add 2-1/3 cup COLD water
Bring to BOIL; lower heat to simmer and cover for 20 minutes.
Let the rice stand without heat for an additional 20 minutes and when you lift the lid you will have perfect rice every time! Rice can be refrigerated or used immediately.

I now have a microwave rice cooker that I use; but the premise is the same. Rinse, (ratio for mine is 2 cups rice, 4 cups cold water) cook 20 minutes, let sit 20 minutes.

Chicken Meal Count: +5 (2 each) bringing the total to 34 meals! The remainder stock will be used shortly; but I am not sure that it will make a full meal to add to this count. The Cream of Mushroom Soup I am thinking of using in Friday's meal, so stay tuned. Tomorrow, I will provide the cost breakdowns for each meal from this bird and you will be surprised!

Visit Balancing Beauty & Bedlam for Tasty Tuesday's Recipes!


  1. I love Chinese food! I have never made it myself but this sounds really good and I just may have to be brave and try this...sounds delish!

  2. Thanks SMM! Welcome to Stoney's Crew...

  3. Oh my goodness both of these were a HIT with my family. I thought my egg rolls were too dry (shouldn't overcook the turkey!) but my family devoured this and asked for more.

    Thanks for posting it! I think it'll stay in my OAMC rotation!