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Rotisserie Chicken Fried Rice

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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 efficiency of this chicken fried rice relies on using cooked rice and rotisserie chicken. It’s a busy family’s best friend!

chicken fried rice in black wok

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 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.

chicken fried rice in white bowl with chopsticks on grey background

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…cooked 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.

chicken fried rice in white bowl with chopsticks on grey background

Rotisserie Chicken Fried Rice Ingredients

  • canola oil and sesame oil
  • garlic
  • green onion
  • carrots
  • frozen peas
  • frozen corn
  • cooked rice (white or brown)
  • rotisserie chicken breast
  • reduced-sodium soy sauce
  • black pepper

Recommended kitchen tools

 

More rotisserie chicken recipes

Skinnyish Chicken Broccoli Rice

30 Minute Chicken Tortilla Soup

Chicken Teriyaki Fried Brown Rice

(top) chicken fried rice in black wok (center) title text (bottom) chicken fried rice in white bowl with chopsticks on grey background

Healthy chicken fried rice recipe with brown rice [or white], fresh vegetables, and reduced sodium soy sauce! Skip the Takeout Chicken Fried Brown Rice. thekitchengirl.com #lowsodium #chinesefood #friedrice #chickenfriedrice #glutenfreefriendly
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5 from 16 votes

Rotisserie Chicken Fried Rice

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 efficiency of this chicken fried rice relies on using cooked rice and rotisserie chicken. It's a busy family's best friend!
Course Main Course
Cuisine Asian, Chinese
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 8 1-cup servings
Calories 226kcal
Author Traci Antonovich

Ingredients

  • 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 shredded
  • 2 Tbsp Reduced-Sodium Soy Sauce
  • 1/4 tsp Black Pepper

Instructions

  • 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).

RECIPE NOTES

Yield: 8 cups
Serving size: 1 cup
Nutrition facts are provided as a courtesy and are estimates based on unbranded ingredients acquired from a nutrition database. For accurate calculations, please refer to brand packaging information and consult your nutritionist.

Nutrition

Nutrition Facts
Rotisserie Chicken Fried Rice
Amount Per Serving (1 cup)
Calories 226 Calories from Fat 63
% Daily Value*
Fat 7g11%
Saturated Fat 1g6%
Cholesterol 66mg22%
Sodium 217mg9%
Potassium 254mg7%
Carbohydrates 32g11%
Fiber 2g8%
Sugar 3g3%
Protein 10g20%
Vitamin A 3001IU60%
Vitamin C 11mg13%
Calcium 34mg3%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.
Did you make this recipe? Tag me!Mention @thekitchengirl or tag #thekitchengirl

(top) chicken fried rice in black wok (bottom) title text

I originally published this Chicken Fried Rice to amandascookin.com in May 2017.

Traci Antonovich
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Traci Antonovich

Recipe author and food photographer at The Kitchen Girl
I'm on a mission to help you eat healthy AND save money through simple, everyday recipes, product reviews, and budget-friendly kitchen tips.
Traci Antonovich
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Comments

  2. Courtney | Love & Good Stuff says

    08/14/2019 at 7:19 am


    Such a perfect, easy meal and a great way to repurpose leftover rice!

    Reply

    • Traci Antonovich says

      03/13/2018 at 1:42 pm

      Thanks Calleigh…I’m right there with you on using up leftovers. That’s how I ever came to rely on this recipe back in my college days 🙂

  8. Lisa L Bynum says

    03/13/2018 at 8:13 am


    I know brown rice is better for me, but I’m like you … I don’t like to just eat it on its own. BUT its usually my go-to rice for stir fry because it works so well. I have a ton of leftover chicken in my fridge right now. Looks like we’re having stir fry this week!

    Reply

  12. Sally Golding says

    02/19/2018 at 12:58 pm


    I tried this recipe and it was very satisfying. My husband and I both had a second helping!

    Reply

  14. Trang says

    11/18/2017 at 12:56 pm


    Fried rice is such a great way to use up left-over protein and veggies. Instead of dinner, we would make breakfast fried rice at our house. 🙂

    Reply

  16. Chris says

    11/18/2017 at 12:05 pm


    A rotisserie chicken is always on my weekly shop so this post is a winner for me! Definitely on the to-try list. Thanks for sharing 🙂

    Reply

  19. Jane, The Heritage Cook says

    07/14/2017 at 3:16 pm


    I love fried rice and you are right, it is always a good idea to have recipes like this in our repertoire! Can’t wait to give this a try – I can already tell it is going to be outstanding!

    Reply

    • Traci says

      07/15/2017 at 12:22 am

      Awww Jane, you’re too sweet. Hope you love it…been a fav for a long time! Oh, I like to add ginger to it sometimes…yum! Thanks for weighing in 🙂

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