Simple Fried Rice with Rotisserie Chicken
Quick, satisfying, and budget-friendly, this fried rice turns leftover rotisserie chicken into a weeknight winner, making it a top choice for quick dinners.
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
Use cold, day-old rice for the best non-mushy texture, and add a splash of sesame oil at the end for aroma. Leftovers can be refrigerated for up to 4 days or frozen for up to 2 months.
Nutrition
Serving: 1gCalories: 450kcalCarbohydrates: 50gProtein: 25gFat: 15gSaturated Fat: 2gSodium: 900mgFiber: 2gSugar: 3g
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