Quick, satisfying, and budget-friendly, Simple Fried Rice with Rotisserie Chicken turns leftover rotisserie chicken into a weeknight winner. Did you know fried rice is one of the top 5 searches for quick dinners on social platforms, making it a high-traffic recipe pick? This guide gives practical timing, flavor swaps, and plating tips so your post converts clicks into saves and shares. In this guide, you’ll learn techniques, shortcuts, and linked recipes to expand your kitchen repertoire.
In this introduction, try our handy pairing suggestion: if you want a Mexican twist, compare textures with our street corn chicken rice bowl for serving ideas.
What Is Simple Fried Rice with Rotisserie Chicken?
Simple Fried Rice with Rotisserie Chicken is a fast, pantry-friendly stir-fry that uses pre-cooked rotisserie chicken, day-old rice, and minimal seasonings. It is ideal for busy families, meal prep, and using leftover proteins. The focus is on quick heat, high-heat searing, and balancing salt with aromatics.
This version emphasizes everyday ingredients and simple steps so home cooks of all levels can recreate the restaurant-style bite at home. It is flexible in protein, veg, and regional seasoning tweaks.
Quick Facts about Simple Fried Rice with Rotisserie Chicken
- Servings, 4; Prep time, 10 min; Cook time, 12 min; Total time, 22 min
- Calories per serving, ~450 kcal (varies by rice and oil)
- Protein, ~25 g per serving with 200 g shredded rotisserie chicken
Nutritional highlights
- Lean protein from rotisserie chicken, 100 g provides ~27 g protein
- Rice supplies carbohydrates, portion control recommended for kcal goals
- For official nutrition guidance see USDA food data
Pros & cons
- Pros: fast, high-protein, low prep
- Cons: watch sodium in soy sauce, texture depends on day-old rice
Simple Fried Rice with Rotisserie Chicken
Ingredients
Main Ingredients
- 200-300 g shredded rotisserie chicken Use leftover chicken for best results.
- 2 tbsp vegetable oil For frying.
- 1 small onion, diced Provides a savory base.
- 2 cloves garlic, minced Enhances flavor.
- 1 cup frozen peas and carrots For added color and nutrition.
- 2 large eggs, beaten Adds protein and texture.
- 3 cups cooked rice Use cold, day-old rice for best texture.
- 3 tbsp soy sauce For seasoning.
- 2 green onions sliced For garnish.
Instructions
Preparation
- Shred the rotisserie chicken and set aside.
- In a large skillet, heat vegetable oil over medium heat until it shimmers.
- Add the diced onion and minced garlic, cooking until the onion is translucent.
- Stir in the frozen peas and carrots, cooking until heated through.
- Push the vegetables to the side of the skillet and pour in the beaten eggs, scrambling them until fully cooked.
- Add the cooked rice and shredded chicken to the skillet, mixing well to combine.
- Pour in the soy sauce, and season with salt and pepper. Stir to combine and cook until heated through.
- Garnish with sliced green onions and serve.
Notes
Nutrition
Step-by-Step Instructions
Follow these steps for reliable texture and flavor. Keep ingredients prepped and rice cold for best results.
- Shred the rotisserie chicken and set aside.
- Action, remove skin and shred 200-300 g chicken; Expected result, bite-sized pieces that heat quickly.
- In a large skillet, heat 2 tbsp vegetable oil over medium heat.
- Action, wait until oil shimmers; Expected result, even sear without sticking.
- Add 1 small diced onion and 2 minced garlic cloves, cooking until the onion is translucent.
- Action, stir 2-3 min; Expected result, developed savory base.
- Stir in 1 cup frozen peas and carrots, cooking until heated through.
- Action, 2-3 min; Expected result, bright color and softened veg.
- Push the vegetables to the side of the skillet and pour in 2 beaten eggs, scrambling them until fully cooked.
- Action, scramble quickly; Expected result, small curds that mix evenly.
- Add 3 cups cooked rice and shredded chicken to the skillet, mixing well.
- Action, break clumps with spatula; Expected result, rice separated and coated.
- Pour in 3 tbsp soy sauce, and season with salt and pepper. Stir to combine and cook until heated through.
- Action, taste and adjust; Expected result, balanced umami without over-salting.
- Garnish with 2 sliced green onions and serve.
- Action, finish with fresh aromatics; Expected result, bright finish and visual appeal.
Chef tip
- Use cold, day-old rice for the best non-mushy texture, and add a splash of sesame oil at the end for aroma.
Variations & Substitutes
Swap proteins, grains, and flavors to match diets or regional tastes, each change alters time and nutrition slightly.
- Low-carb, swap rice for 300 g cauliflower rice, reduces carbs and kcal
- Vegetarian, replace chicken with 200 g tofu, adds similar protein if pressed and pan-fried
- Thai-style, add 1 tbsp fish sauce and lime juice for tang, increases sodium mildly
- Mexican-style, include 1 tsp cumin and replace peas with corn, pairs with cilantro and lime
Did you know?
- Using chicken thigh meat increases fat and flavor, adding about 40 kcal per 50 g compared to breast.
Include our roasted-chicken bake for a hands-off protein option, it pairs well with fried rice and meal planning when you try the simple baked boneless skinless chicken thighs.
Mistakes to Avoid
Common beginner errors and how to fix them, checklist format for quick reference.
- Using freshly cooked rice, fix by chilling rice in fridge for 2-4 hours
- Overcrowding the pan, fix by cooking in batches to allow browning
- Adding too much soy sauce, fix by starting with half and tasting
- Undercooking aromatics, fix by sautéing onions until translucent
- Skipping the egg step, fix by adding eggs at the right time for texture
Checklist
- Rice cold, ready
- Ingredients prepped, mise en place
- Pan hot, in batches if needed
Storage, Reuse
Leftovers store and reheat well, with safe handling tips and reuse ideas.
- Refrigerate in an airtight container for up to 4 days, 4 C recommended fridge temp
- Freeze in meal-sized portions for up to 2 months, defrost overnight in fridge
- Reheat in a skillet over medium heat, add a splash of water to loosen and prevent drying
Example reuse
- Turn leftover fried rice into stuffed peppers or omurice the next day for variety.
Related Recipes / See Also
If you love this, try our chicken enchilada variants and high-protein lists for more meal ideas.
- For a saucy enchilada option, see green chili chicken enchiladas.
- For a baked chicken weeknight plan, try simple baked boneless skinless chicken thighs.
- For more high-protein ideas, check 5 high protein chicken recipes you need to try.
- If you enjoy vibrant bowls, compare with our street corn chicken rice bowl for texture and flavor pairings.
Conclusion
Simple Fried Rice with Rotisserie Chicken is fast, adaptable, and perfect for turning leftovers into a shareable favorite. With a few technique tips and flavor swaps, you can optimize texture and sodium, and repurpose the meal across lunches and dinners. Enjoy efficient cooking and higher engagement when sharing this easy, save-worthy recipe.
