Rotisserie Chicken Fried Rice

Chicken fried rice in a skillet, garnished with green onions, surrounded by egg rolls and sweet sauces.

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Rotisserie Chicken Fried Rice

This Rotisserie Chicken Fried Rice is a quick and easy dinner made with leftover rice, tender chicken, eggs, and simple vegetables. Ready in 30 minutes and perfect for busy weeknights.

Course Side Dish

Cuisine American

Keyword chicken fried rice

Prep Time 10

Cook Time 20

Total Time 30

Servings

Calories 533kcal

Author Stacie Vaughan

Ingredients

3 cups cooked rice preferably day-old rice
2 cups rotisserie chicken shredded
2 tbsp vegetable oil divided
2 large eggs lightly beaten
1 medium sweet onion finely chopped
1 cup frozen peas and carrots thawed
3 cloves garlic minced
3 tbsp soy sauce
1 tbsp oyster sauce
1 tsp sesame oil
2 green onions sliced
salt and pepper to taste

US Customary - Metric

Instructions

Heat 1 tsp oil in a large skillet or wok over medium heat. Add beaten eggs and scramble until just set. Remove from the skillet and set aside.
Add remaining oil to the skillet. Stir in onion, peas, and carrots. Cook for 5 to 7 minutes until softened and fragrant, stirring frequently. Add garlic and cook for an additional minute, stirring frequently.
Stir in the rice and shredded rotisserie chicken. Cook for 6 to 7 minutes, breaking up any clumps of rice with a spatula.
Add soy sauce, oyster sauce (if using), and sesame oil. Stir well until everything is evenly coated. Fold in scrambled eggs and green onions. Cook over medium heat until the mixture is heated through, 3 to 5 minutes.
Taste and adjust with salt and pepper if needed. Serve hot.

Notes

Use day-old rice for the best texture.
Swap in mixed veggies, bell peppers, or corn for variety.
Add a drizzle of sriracha or sprinkle of red pepper flakes for a spicy kick.
Leftovers store well in the fridge for up to 3 days and reheat beautifully in a skillet.

Nutrition