Everyone needs a recipe for Skip the Takeout Chicken Fried Brown Rice. I mean, who doesn’t want to use leftover rotisserie chicken, cooked brown rice, with added veggies…in one skillet…in 30 minutes?! I’ve been making this restaurant takeout copycat since I was in college.
Skip the Takeout Chicken Fried Brown Rice
The secret to making a Skip the Takeout anything, is that it must be easy, affordable, and healthy.
What makes this recipe all of those things? Hmmmm, let me count the ways…
- Repurposing rotisserie chicken is cost-effective and always delish!
- Leftover brown rice – not so delicious to eat straight (unless you’re me), but always perfect for a fried rice dish.
- Brown rice packs more nutrients than the white rice (nothin against it tho!)
- All the peas, carrots, and corn!
- Gluten-free friendly (GF soy sauce, tamari or Bragg Aminos – you choose).
- Reduced-sodium friendly (you’re in control, not the restaurant).
- No MSG, added sugar, fat, etc. (once again, you choose).
- Dinner in 30, dudes!
Since this recipe relies on you having cooked rice and cooked chicken on hand, simply add it to your meal planning calendar.
So, how do you make Chicken Fried Rice at home?
Here’s my elevator description [see full recipe below]:
- Heat oil in a skillet
- Scramble the eggs and set them aside
- Sauté raw veggies (garlic, onion, carrots)
- Fold in cooked ingredients (chicken, rice, peas, eggs) and seasonings
- Heat until warmed and feed your army
We never eat a rotisserie chicken without turning it into other things.
Check out my other rotisserie chicken-repurposed recipes:
Ingredients you’ll need for Skip the Takeout Chicken Fried Brown Rice:
- canola oil
- sesame oil
- green onion
- frozen peas
- frozen corn
- cooked rice
- rotisserie chicken breast
- reduced-sodium soy sauce
- black pepper
Kitchen tools I use for this recipe:
- chef knife
- cutting board (to chop onions)
- Microplane fine grater (to grate garlic)
- 5 quart nonstick skillet or wok
- silicone spatula or wooden spoon
* Note: This post has affiliate product links, which allows me to earn commissions when you make purchases through those links (no extra cost to you). THANK YOU for supporting The Kitchen Girl.
I’m a monthly recipe contributor on Amanda’s Cookin’ recipe site and originally published this recipe there in May 2017.
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