Rotisserie Chicken Fried Rice is a super-fast, fried rice recipe made with rice, eggs, a bunch of veggies, soy sauce, and shredded chicken…all in one skillet. The cooked rice and cooked chicken, be it storebought chicken, or meal-prepped chicken, this chicken fried rice is a busy family’s best friend!
Rotisserie Chicken Fried Rice
This fried rice recipe is one of my longest-running meals since college when I figured out how to “skip the takeout” and make my own food.
Even back then, when I had more time on my hands, I still wanted easy, affordable, and healthy.
What makes this chicken fried rice recipe so darn great? Let’s see…
- Using leftover rotisserie chicken or meal-prepped chicken breast is cost-effective and always delish!
- You can use brown or white rice!
- All the peas, carrots, and corn…we need ALL the veggies we can get!
- Gluten-free friendly (GF soy sauce, tamari or Bragg Aminos – you choose).
- Reduced-sodium friendly (you’re in control of your sodium, not the restaurant).
- No MSG or added sugar, fat, etc. (once again, you choose).
- Dinner in 30, dudes!
Since this recipe relies on cooked rice and cooked chicken, we just add those items to our meal planning efforts…so we eat fried rice at least once a month.
Why is fried rice called fried rice?
We often think of anything labeled fried as “deep fried”, as in, tons of oil.
But Chinese fried rice is different. Well, it should be anyway.
When it’s made properly, it’s made with just enough oil to lightly coat the rice and other ingredients. It’s cooked over very high heat for a very short period of time.
This is why it’s called fried rice. At home, we do our best to mimic this technique by using high heat, just a little oil, and rapid cooking.
Yummm, I’m seriously craving this stuff right now.
How to Make Chicken Fried Rice
Step 1. Heat oil in a skillet.
Step 2. Beat the eggs and set them aside.
Step 3. Sauté raw veggies (garlic, onion, carrots).
Step 4. Fold in other ingredients…rotisserie chicken (or your own shredded chicken), cooked rice, frozen peas, cooked eggs, and seasonings.
Step 5. Heat until warmed…then feed your ARMY!
For this recipe, I use rotisserie chicken which, we use the 80/20 rule…so, we never eat a whole rotisserie chicken by itself.
We always turn it into other things…like fried rice!
This is why we make meat such a small part of any recipe and flood it with healthy ingredients.
What is the best rice to use for fried rice?
I prefer long grain rice and tend to use Jasmine white or brown variety for my fried rice endeavors.
I love the way it tastes and I’m always happy with the texture.
You can use a medium-grain, or even a short grain rice, but I personally prefer the long grain.
Why should I use day-old cooked rice when making fried rice?
If you make chicken fried rice using freshly cooked rice, it’s probably going to be sticky and require you to use a lot more oil than you need.
The idea behind the day-old rice is that it has lost a little moisture after sitting overnight in the refrigerator.
This yields non-sticky rice, which is I personally prefer for traditional Chinese fried rice.
Rotisserie Chicken Fried Rice Ingredients
- canola oil and sesame oil
- green onion
- frozen peas
- frozen corn
- cooked rice (white or brown)
- rotisserie chicken breast
- reduced-sodium soy sauce
- black pepper
Recommended kitchen tools
- chef knife
- cutting board (to chop onions)
- Microplane fine grater (to grate garlic)
- 5 quart nonstick skillet or wok
- silicone spatula or wooden spoon
More rotisserie chicken recipes
Rotisserie Chicken Fried Rice
- 1 Tbsp Canola Oil
- 1 Tbsp Sesame Oil
- 2 large Eggs lightly beaten
- 3 cloves Garlic minced
- 2 large Green Onions sliced (separate green from white)
- 1 cup Carrots diced
- 1 cup Sweet Peas frozen, fresh, or canned
- 1 cup Corn frozen, fresh, or canned
- 4 cups Cooked Rice white or brown
- 1 cup Rotisserie Chicken Breast or meal-prepped chicken breast
- 2 Tbsp Reduced-Sodium Soy Sauce
- 1/4 tsp Black Pepper
- In a large, nonstick skillet on medium high, heat CANOLA OIL and SESAME OIL; add EGGS and gently scramble; remove and set aside.
- To the preheated skillet, add GARLIC, GREEN ONIONS, and CARROTS; sauté until tender and fragrant (about 3 minutes).
- Add PEAS, CORN, RICE, CHICKEN, SOY SAUCE, PEPPER, and scrambled EGGS.
- Continue sautéing, until warmed through, stirring as needed (about 4-6 minutes).
I originally published this Chicken Fried Rice to amandascookin.com in May 2017.
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