Easy Rotisserie Chicken Fried Rice
A fast and flavorful one-pan dinner using shredded rotisserie chicken and day-old rice, perfect for busy weeknights.
Ingredients
For the fried rice
- 2 tablespoons sesame oil For flavor and frying
- 2 cups mixed vegetables Frozen peas and carrots or fresh diced vegetables
- 2 large eggs Beaten before adding to the skillet
- 4 cups day-old rice Long-grain or cooled jasmine recommended
- 2 cups shredded rotisserie chicken Use leftovers if available
- 3 tablespoons soy sauce Use low-sodium for a healthier option
- to taste salt and pepper Adjust based on preference
- to garnish chopped green onions Optional for serving
Instructions
Preparation
- Heat sesame oil in a large skillet or wok over medium heat.
- Add the mixed vegetables and stir-fry for 2-3 minutes until tender.
- Push the vegetables to the side of the skillet and add the beaten eggs, scrambling them until cooked.
- Add the day-old rice and shredded rotisserie chicken to the skillet.
- Pour the soy sauce over the mixture and stir-fry everything together for another 3-5 minutes. Season with salt and pepper to taste.
- Serve hot, garnished with chopped green onions if desired.
Notes
For best texture, cool rice uncovered in the refrigerator for at least 2 hours or overnight. Common mistakes include using fresh-hot rice and crowding the pan. Storage tips: Refrigerate in an airtight container for 3-4 days or freeze for up to 3 months.
Nutrition
Serving: 1gCalories: 450kcalCarbohydrates: 60gProtein: 25gFat: 10gSaturated Fat: 1gSodium: 700mgFiber: 4gSugar: 2g
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